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Photoshoot at Rouge Tomate

May was a busy month here at SPE Certified. We served two delicious soups out of our booth at the National Restaurant Association Show in Chicago, officially launched the company and rounded the month off with the premiere of our brand new website!

Even with so much going on, we found some time to head over to Michelin-starred Rouge Tomate to shoot twelve beautiful, SPE spring dishes. We think you’ll agree that each dish looks absolutely delicious – and I can assure you that they are!

Be sure to click on each dish to see an interactive nutritional analysis.



Lightly Cured Arctic Char


Baby Spring Vegetable Salad

Cow's Milk Ricotta Gnudi (Dinner Appetizer)

Local Asparagus and Beet Salad

Spanish Octopus & Chickpea Salad


Columbia River Salmon

Hudson Valley Rabbit "En Croute"

Maine Lobster Salad (Lunch Entree)

Squid Ink Fettuccine

Thomas Farms Squab


Strawberry Soup with Yogurt Panna Cotta

Warm Apricot Clafoutis


Special thanks go to Executive Chef Jeremy Bearman, Executive Pastry Chef James Distefano, Culinary Nutritionist Kristy Lambrou and the entire team at Rouge Tomate for their gracious hospitality.

Photography by Evan Sung

appetizers, entrées, healthy desserts, healthy entrées, healthy appetizers, rouge tomate, images, partner restaurants

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You may think that undercooked meat is the most likely source for food-borne illnesses, but vegetables have been to blame for recent outbreaks. Kristy Del Coro discusses the spring's romaine-related outbreak and things you can do to reduce your risk of getting sick.


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