Danny Bortnick whips up some simple kitchen magic.
Keeping things simple and easy, while still managing a wow factor? In our book that makes life sweet. So for the sixth day of our “7 Days of Suiteness” celebrating our new blog, we keep it short and sweet. Check out this one-minute video that will show you how to create a gorgeous mozzarella, heirloom tomato, basil and bread salad. It’s super fast and easy, and looks and tastes amazing.
The recipe is courtesy of Danny Bortnick, former executive chef at Firefly in Washington, D.C. Danny is now our Senior Director of Restaurant Concepts & Development, which is a fancy way of saying this guy really knows his way around a kitchen. Take a look.
Have any tips on how to make your summer entertaining easier without skimping on the pizzazz? Send them along; we’d love to hear.
Fun fact: Although the tomato is a fruit, in 1893 the U.S. Supreme Court ruled in Nix v. Hedden that it’s a vegetable.
[…] Eat + Drink: A fast and easy Heirloom Tomato Salad Recipe. […]
that is a great salad and I will make it. Can you tell me how to make Brussel sprouts as good as the ones i had at the restaurant attached to the Prescott in San Francisco
Let’s see what we can dig up on the Prescott’s brussels sprouts.