A Southern Favorite Served Up in San Francisco

Though she has called San Francisco home for some time now, and though she moved around a lot as a kid with her Air Force parents, Executive Chef Dawn Taylor-Cole at The Clift Royal Sonesta Hotel considers herself southern through and through. Her focus on seasonal and sustainable menu items, and her love of fried green tomatoes, a classic southern dish, have inspired her to add this wonderful recipe to the Food Is Art collection:

Fried Green Tomatoes

Executive Chef Dawn Taylor-Cole, The Clift Royal Sonesta Hotel


  • sliced green tomatoes, 1 cm thick
  • buttermilk
  • flour
  • panko
  • oil for deep frying
  • Diakon sprouts (garnish)
  • Comeback Sauce (recipe below)


  1. Soak the tomato slices in buttermilk for 30 minutes. Then dredge them in the flour, egg, and panko.
  2. Heat the oil in a skillet until it just starts to smoke. Deep fry the tomatoes until golden brown.
  3. Plate tomatoes and drizzle with Comeback Sauce. Garnish with sprouts.Comeback Sauce


  • 2 cups buttermilk
  • 2 cups sour cream
  • ½ cup mayonnaise
  • 1 tsp Korean red pepper
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tsp black pepper
  • 2 tbsp tomato paste
  • Juice and zest of large lemon
  • 1 tsp Worcestershire sauce
  • 1 tsp tabasco


Place all ingredients in a large bowl. Whisk together.

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