We Cook! Mill’s Tavern’s Heirloom Tomato, Basil Gelee, Burrata, Vinaigrette, Balsamic Drizzle

by Edward Boulus, Executive Chef, Mill’s Tavern

Heirloom Tomato with Basil Gelée, Burrata, Smoked Tomato Vinaigrette, and Honey Balsamic Drizzle (Serves 4):

This summertime dish from Mill’s Tavern balances the fresh, creamy, smoky, and sweet flavors, creating a gourmet experience perfect for any occasion!

INGREDIENTS:

For the Salad:

• 4 large heirloom tomatoes (various colors if possible)
• 2 balls of burrata cheese (125g each)
• Fresh basil leaves (for garnish)
  
  

For the Basil Gelée:

• 1 bunch of fresh basil leaves (about 1.5 cups)
• 1 cup water
• 1 tbsp lemon juice
• 1 tsp sugar
• 2 sheets gelatin (or 1 tsp powdered gelatin)
• Salt to taste
  
  

For the Smoked Tomato Vinaigrette:

• 2 ripe tomatoes (preferably smoked or charred on a grill)
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1 garlic clove (minced)
• 1 tsp Dijon mustard Salt and pepper to taste

For the Honey Balsamic Drizzle:

• 1/4 cup balsamic vinegar
• 2 tbsp honey
  
  

INSTRUCTIONS:

1. For the Basil Gelée:
2. Blanch basil leaves in boiling water for 10-15 seconds, then transfer to an ice bath to preserve the color.
3. Puree blanched basil with 1 cup of water, lemon juice, and sugar until smooth. Strain to remove any solids.
4. Soak gelatin sheets in cold water until soft. If using powdered gelatin, bloom in 2 tbsp water.
5. Heat the basil mixture gently, stir in the softened gelatin until fully dissolved. Pour into a shallow dish and chill in the refrigerator for 2-3 hours until set. Once set, cut into small cubes for serving.
   
   
6. For the Smoked Tomato Vinaigrette:
7. Char tomatoes on a grill or stovetop until the skin is slightly blackened. Peel and seed the tomatoes.
8. Blend charred tomatoes with red wine vinegar, olive oil, minced garlic, Dijon mustard, salt, and pepper until smooth. Adjust seasoning to taste.
   
   
9. For the Honey Balsamic Drizzle:
10. In a small saucepan, simmer balsamic vinegar and honey over medium heat until reduced by half, forming a syrupy consistency. This should take 5-7 minutes. Allow to cool before use.
    
    
11. Assembly:
12. Cut heirloom tomatoes into thick rounds and arrange them on each plate.
13. Halve the burrata balls and place half in the center of each plate.
14. Scatter the basil gelée cubes around the burrata and tomatoes.
15. Spoon the smoked tomato vinaigrette over the tomatoes and burrata.
16. Drizzle the honey balsamic reduction generously over the entire dish.
17. Top with fresh basil leaves for a vibrant garnish.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.