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Potato Salad with Smoked Tomato


  • Potatoes Confit

  • Smoked tomato petals and “caviar”

  • Black Garlic Hollandaise

  • Balsamic Gel

  • Basil Goat Cheese

  • Tomato capsule

  • Chive crème fraiche

  • Potato chips


Potatoes Confit

Yield: 12 pieces/ 2 portions


  • 4 pounds Yukon Gold potatoes, peeled

  • 3 sprigs thyme

  • 2 sprigs rosemary

  • 4 cloves garlic, crushed and unpeeled

  • 1 cup Extra Virgin Olive Oil

  • 2 Tbs Kosher Salt

  • 2 oz canola oil


Set up a water bath with an immersion circulator at 90 degrees Celsius. Cut the potatoes into 1-inch-thick cubes. Use a melon baller to scoop the inside of each potato cube and leave room for their respective fillings. Place the potato cubes in a cryovac bag with the thyme, rosemary, garlic, olive oil and salt. Seal the potatoes and cook sous vide in the circulator for 30 minutes. Submerge the bag in an ice water bath to cool. Heat the canola oil in a sauté pan over medium heat and sauté the presentation side of the potatoes until golden brown.

Smoked tomato petals and “caviar”

Yield: 2 portions


  • 4 Vine ripe tomatoes, quartered, seed jelly segmented and put aside

  • 1 cup Applewood chips

  • Kosher salt


Season the tomato petals and seed jelly segments with 1 Tbs of kosher salt. Arrange the tomatoes on a rack over a ½ inch deep pan with the wood chips on the bottom. Ignite the chips and smoke the tomatoes until the skin begins to separate from the flesh. Transfer to a paper towel on a plate. Peel the skin from the tomato petals.

Black Garlic Hollandaise

Yield: 1 cup


  • 6 egg yolks

  • 2 Tbs Kosher salt

  • 4 ounces lemon juice

  • 1 # clarified butter

  • 4 heads black garlic


Bring a saucepot half full of water to a simmer. Whisk the egg yolks, salt, and lemon juice in a bowl until frothy. Place the bowl over the saucepot and continue whisking until the mixture reaches a sabayon consistency, creating ribbons while mixing. Empty the water out of the pot, remove from the heat, place a towel over the top of the pot and secure the bowl over the top. Begin slowly streaming the clarified butter into the mixture, while whisking to create an emulsion. Continue until all of the butter becomes emulsified. Peel the black garlic into a blender and puree with 1 ounce of water. Mix the black garlic puree into the hollandaise and taste for seasoning.


Balsamic Gel

Yield: ½ cup


  • 1 cup Syrah wine

  • ½ cup balsamic vinegar

  • 4 grams agar

  • 5 sheets gelatin, bloomed


Reduce the wine by half in a saucepot. Add the balsamic and reduce by half. Cool the mixture completely. Once cool, whisk in a saucepot with the agar to combine. Heat the mixture to a boil, while whisking, and boil for five minutes to activate the agar. Strain the mixture through a chinois onto a flat tray and allow to set in the refrigerator. Place the tomato petals upside down on the surface of the gel and carve a perfect fit to encapsulate the petals inside the gel.

Basil Goat Cheese

Yield: 1 cup


  • 1 cup Kosher salt

  • 1 # basil, leaves picked

  • ¾ cup Chevre goat cheese


Bring a pot of water to a boil and add the salt. Blanch the basil quickly and submerge in an ice bath. Puree the basil in a blender with a few ice cubes to ensure the color remains bright. Fold the puree into the goat cheese and season further if necessary.

Tomato Capsule

Yield: 2 oz


  • 1 cup tomato juice

  • 10 grams sodium alginate

  • 20 grams calcium chloride

  • 1 cup Extra virgin olive oil


Whisk the alginate with the tomato juice. Blend the calcium chloride and 1 quart of water in a blender and pour into a container. Use a tablespoon measure to drop portions of the tomato juice into the solution, retrieve the mixture and transfer to a pan with the olive oil.

Chive Crème Fraiche

Yield: 1 cup



  • 1 cup crème fraiche

  • 1 Tbs Kosher salt

  • 1 lemon, juiced

  • 6 chives, sliced thinly



Whisk all ingredients except chives together. Fold the chives into the mixture.


Potato Chips

Yield: 10 chips



  • 1 Russet potato

  • Canola oil

  • 1 Tbs tomato powder

  • 2 Tbs kosher salt



Heat the oil in a large saucepot to 325 degrees. Peel the potato and use a mandolin to shave into 1/8th inch pieces. Use a ring punch to carve out perfect circles of the potatoes. Fry the potatoes in the oil until golden brown, transfer to paper towels and season evenly with the tomato powder and salt.


Warm the potato cubes in the oven until hot. Fill the first potato with the black garlic hollandaise and place on the plate. Top with the tomato caviar seeds and a potato chip. The next potato is topped with the balsamic glazed tomato petal and adorned with the basil goat cheese. Lastly, the chive crème fraiche partners up with the tomato capsule topped spud.

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