Flavor Trends, Strategies and Solutions for Menu Development

Tuned-up Tapa Best of Flavor 2017

PAN CON TOMATE - HOUSE SAFFRON BREAD, GELLED TOMATO WATER, GARLIC
PHOTO CREDIT:
Ryan HendersonCory Dewald

Ryan Henderson

Pan con tomate is a classic Catalán tapa, where bread is rubbed with Spanish olive oil, fresh tomato and salt. At Income Tax, a modern European restaurant, Executive Chef Ryan Henderson elevates the dish, starting with the bread.

“Instead of simple sliced bread and chopped tomato, I wanted to bring concentrated color and flavor to our version,” he says. “We are making our own house saffron bread, which has a bright yellow color and unique flavor. Then we remove the seed bundles from the tomato, which have the most concentrated flavor, and turn these tomato scraps into a gelled tomato water with garlic. This packs the punch of raw tomatoes while still keeping the beautiful contrast of the yellow bread.”

It’s finished with a drizzle of a nice olive oil and parsley, and, like a classic tapa, perhaps served with a small glass of fino sherry. “This dish emphasizes our uses of modern techniques on a small scale to enhance classic flavors,” he says.

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