Burrata and Heirloom Tomatoes
When culinary icon Jean-Georges Vongerichten was chosen to head up the flagship restaurant, Drusie & Darr at the beautifully renovated Hermitage Hotel, he says his menu was inspired “by the seasons and Tennessee’s culinary heritage.”
In its second year of opening, the grand, low-lit space with its sophisticated palette of neutral tones and natural materials has become a destination for travelers and locals alike. Executive Chef Kelsi Armijo is at the helm, creating new menus seasonally, at minimum, “in accordance with the product available locally,” Armijo explains.
When it’s July in Tennessee, that means tomatoes. “There were some beautiful heirloom tomatoes available here last year,” Armijo says, “and remembering JG’s burrata salad—how could we not add it for the summer?” In the chef’s iteration of the summertime classic, the creaminess of the burrata is perfectly balanced by the sweet acidity of the tomatoes—with a variety of heirloom tomatoes front and center and a fresh cherry tomato puree as the base.
It’s a dish that can stand alone as a light lunch with a side of crusty bread and works equally well as a starter. “If it was me at dinner, I would probably get the steak,” suggests Armijo. And if you’re looking for something to sip alongside it, she says you can’t go wrong with a nice glass of Pinot Noir. (Drusie & Darr, 231 6th Ave. N., (Inside The Hermitage Hotel), 615-345-7116; thehermitagehotel.com)
Courtesy of Kelsi Armijo, Executive Chef Drusie & Darr
- Cherry Tomato Juice
- 12 ounces cherry tomatoes
- 1⁄2 teaspoon salt
- 3⁄4 cup red wine vinegar
1. Puree all cherry tomatoes in a handheld or traditional blender, then pass through a medium sieve.
2. Weigh out 10 ounces of the juice and season with measured salt and red wine vinegar.
Ingredients
- 4 rounds of burrata, blotted in paper towels
- 8 ounces cherry tomato juice
- 12 slices heirloom tomatoes sliced to 1⁄4 inch thickness
- 12 ripe purple tomatoes, sliced into 6 wedges each
- 4 yellow cherry tomatoes, sliced into 3 pieces each
- 4 red cherry tomatoes, sliced into 3 pieces each
- 4 slices sourdough bread Sea salt
- Black pepper
- Extra virgin olive oil
- Basil Arugula
To Serve
1. Sauté or toast sourdough bread, season with olive oil and salt, and cut into 4 pieces.
2. Place one serving of burrata in the center of 4 pasta plates or bowls. Ladle 2 ounces of juice into each bowl.
3. Divide the tomatoes between the 4 bowls and season with salt and black pepper, then drizzle with olive oil.
4. Finish with basil leaves and arugula. Serve with toasted sourdough.