Chef John Degenhart says the flavor of the heirloom tomatoes he purchases from the Birch Creek Colony "is just outrageously good."
As the executive chef for Glacier Park Collection by Pursuit, Chef John has taken care to source the best produce available in the northern reaches of Montana. He's visited Birch Creek Colony to connect directly with the Hutterite farmers who live and work there.
"It was important to me as a chef to meet the farmers and see where the products are coming from," he says. "When you see how much love and energy they put into the product that they bring to your kitchen - that you then serve your guests - it puts it all together."
This recipe for Heirloom Tomato Caprese Salad is a 'pantry special' at Glacier Park Lodge's Great Northern Dining Room. Chef John and his team offer daily specials inspired by what produce arrives in their pantry.
Find out where they come from and discover what makes them so tasty in our Farm-to-Table video.
Chef John's Heirloom Tomato Caprese Salad
2 large heirloom tomatoes, yellow or purple
4 1-oz slices of fresh mozzarella
6 basil, fresh leaf
3 tbsp olive oil
1 tsp salt
1 tsp black pepper
- Wash and slice tomatoes into ½” slices.
- Drizzle olive oil over tomatoes along with salt and pepper and gently mix well.
- Slice fresh mozzarella into 1oz slices, about a ¼” thick, set aside.
- Place a tomato slice in center of plate, layer with mozzarella and fresh basil leaf, repeat until all the tomatoes and cheese are used.
- Drizzle remaining olive oil over the top of the salad. Serve chilled.