August 8, 2012
Denise Simmons, Corporate Chef
Enjoying the summer tomato bounty, with a little kick…
I read two articles today about tomatoes. One from a produce company talking about how bountiful and wonderful the crop of tomatoes is this year. Apparently hot, dry weather is perfect for quickly producing sweet, juicy tomatoes. Since we’re having a bumper crop, I thought I’d share a recipe from the second article. I don’t drink alcohol, but it sounds incredible! Let me know if you try it!
For several years, the Bernards Inn has maintained a large garden at a private residence not far from the Bernardsville restaurant, but recently executive chef Corey Heyer starting brainstorming ways to incorporate his bounty into the bar program. The result is a liquid version of the classic caprese salad: He infuses a bottle of vodka with fresh basil for several days, then mixes the vodka with just-juiced tomatoes and serves it with a skewered mozzarella ball, cherry tomato and sprig of basil, the rim coated with a balsamic vinegar reduction and salt and freshly cracked pepper.