• Wednesday, November 25, 2020

Aspen Kitchen Brunch

Come to our Kitchen - Brunch with Aspen Kitchen
By , Executive Chef at Aspen Kitchen
September 29, 2016

With Jake Burkhardt newly appointed at the helm of the kitchen, this summer, one of the best times to be in Aspen, we gorged ourselves on the famous tenderbelly bacon clothesline, and farmers market fresh produce of rhubarb and heirloom tomatoes at newcomer to the scene, Aspen Kitchen.  The team at Aspen Kitchen shares these recipes, which we plan to take advantage of well into the fall for brunch when we’re not in our favorite town out West.  Aspen Kitchen may be closed until the season is in full swing this February 2017, so we'll tie ourselves over until then with their recipes.  

Heirloom Tomato with Smoked Mozzarella


1 lb Ripe Heirloom Tomatoes (mixed colors)
1 oz Tomato Marinade
1/4 teaspoon sea salt
1/8 teaspoon Fresh Ground Black Pepper
1 ball of Burrata Cheese
1/4 teaspoon Extra Virgin Olive Oil
1 teaspoon baby purple basil  

Tomato marinade

1 cup white balsamic
1 pint Extra Virgin Olive Oil
3 roasted shallots
4 cloves roasted garlic
1 tablespoon chopped oregano
1 table spoon chopped basil
Salt to taste



This recipe could not be easier to make, where it's primarily assembly and presentation of the dish.  The key is to make it look as pretty as possible, which is naturally beautiful because of the color of your heirloom tomatoes.  

Prepare the tomato marinade first, by combining all ingredients in a blender, adding oil last to emulsify.  

For the tomato salad, slice tomatoes and place on paper towels so the excess liquid drains.  Lightly season the tomatoes with fleur du sel.  After 10 minutes, marinate tomatoes for 5 minutes with the tomato marinade.  

Build the salad with the burrata down first split into 3 sections, then arrange the tomatoes on top, followed by the herbs, the extra virgin olive oil and seasoning.  May be prepared up to 2 hours prior.  

Tip:  Tomatoes should not be refrigerated to retain their natural intense flavor.  

Homemade Farm Ricotta with Strawberry Rhubarb Chutney


Farm Ricotta

1 pint heavy cream
1 pint 1/2 & 1/2
1 pint whole milk
1 pint buttermilk
1 tablespoon salt

Strawberry Rhubarb Chutney 

2 lbs strawberries
1 lb fresh rhubarb

1 cup sugar
1/2 cup white balsamic vinegar
1 cup grenadine
1 tablespoon Salt


For the ricotta:  

Combine all ingredients into a soup pot and mix. Bring liquid up to 180 degrees F.  Remove from heat and allow to sit for 30 minutes.  Strain with cheese cloth.

For the strawberry rhubarb chutney:  

Combine all ingredients and simmer for 30 minutes then cool and serve 

Garnish dish with toasted pistachios & Thai basil   

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