Recipe: Heirloom tomatoes from Tahoe Vista’s Wild Goose | SierraSun.com

Recipe: Heirloom tomatoes from Tahoe Vista’s Wild Goose

Chef Di Guilio
Special to the Sun

TAHOE/TRUCKEE, Calif. and#8212; Wild Goose Executive Chef, Jason Di Guilio, knows that summer picnics pack more options than just turkey sandwiches and a bag of potato chips. Di Guilio likes to always include a fresh and easy to make salad.

and#8220;Being creative with picnic items doesnand#8217;t mean that the preparation has to be labor intensive,and#8221; says Di Guilio. and#8220;This Organic Heirloom tomato salad is easy to make and can be conveniently stored in a cooler while traveling.and#8221;

Di Guilio has been committed to creating some of the finest culinary creations for more than 16 years. His approach to food focuses on attention to detail using fresh regional ingredients primarily from family farms along with sustainable seafood. At Wild Goose dishes come alive with delicacies like grilled wild Alaskan salmon with shaved apple, fennel, basil salad and whole grain mustard honey to fresh Pappardelle pasta tossed with morel mushrooms, English peas, fava beans and mushroom jus.

His passion for food began when he was a teenager, inspired by his Italian grandmotherand#8217;s ability to prepare homemade pasta and sauces. After several years of watching and learning from her, along with dining at some of his familyand#8217;s favorite San Francisco Bay Area restaurants, he knew that cooking and food would be his career.

For the past two years, he has been the Executive Chef for Wild Goose and Schafferand#8217;s Camp, both Tahoe Mountain Club establishments.

Wild Goose is located in Tahoe Vista, visit http://www.wildgoosetahoe.com.

Ingredients

3 large Heirloom tomatoes

2 each fresh mozzarella cheese balls

1 each shaved fennel bulb

1/3 cup fresh basil

1 oz. extra virgin olive oil

1 oz. Balsamic Gastrique

1/2 teaspoon Fleur de sel and fresh cracked pepper

Directions

Shave fennel bulb on mandoline or thinly slice with sharp knife and set aside.

Slice tomatoes and mozzarella cheese 1/4 to 1/2 inch thick and set aside.

In bowl toss shaved fennel with evoo, balsamic Gastrique, fresh basil, salt and pepper.

To construct salad layer tomato, shaved fennel, and mozzarella, then repeat finishing with tomato layer.

Drizzle salad with evoo, balsamic Gastrique, salt and pepper to taste