Try Your Hand at Augusta Chef Frank Kassner’s Tomato Bruschetta

By Jennifer McKee


Augusta’s Edgar’s Hospitality Group has a new executive chef on board. Chef Frank Kassner now oversees the operations at Edgar’s Grille, The Pinnacle Club, Snelling and Anderson conference centers and the soon-to-open Edgar’s Above Broad.

Before moving to Augusta, Kassner helmed the restaurants at the award-winning Montage Palmetto Bluff between Hilton Head Island and Savannah. Previous to that, he spent 17 years with Ritz-Carlton hotel properties in Florida, Boston and his native Berlin, where he trained under Michelin-starred chef Paul Urchs.

Kassner says the art of creation, in addition to making people happy, drew him to cooking.

“Growing up, I spent a lot of time in the kitchen with my mother and grandmother, and it’s there that the foundation for my love of the craft began,” he says.

Kassner’s favorite summer dish is Tomato Bruschetta, his ”personal twist on a Southern tomato sandwich, using the best local tomatoes while they are in season,” says Kassner. “It’s light and refreshing, sharable, and is the perfect starter to a meal.”

Make Chef Kassner’s bruschetta at home with this easy-to-follow recipe.

Tomato Bruschetta

10 Roma tomatoes
8 large Heirloom tomatoes
½ cup sugar
1 cup champagne vinegar
¼ cup Worcestershire
1 cup extra virgin olive oil
¼ cup kosher salt
1 cup chives
1 cup shallot brunoise

Cut the tomatoes into ½-inch cubes, place in large bowl. Make sure to use some yellow tomatoes. Add all other ingredients and marinate for 10 minutes. Take tomatoes out of the bowl with a spiral spider skimmer, lay out flat on a sheet pan (lined with parchment), save the marinade for later.

Cook in rational oven on Combi, 15% humidity, 225 degrees Fahrenheit for one hour. Remove from oven and let cool to room temperature and drain extra liquid from the sheet pan. Put tomatoes back in the bowl and mix with ½ cup of the marinade, one cup finely-cut chives and one cup shallot brunoise. Serve and enjoy.

For more information on Edgar’s Hospitality Group, visit

Photos courtesy Edgar’s Hospitality Group

Have feedback or a story idea? Our publisher would love to hear from you!

1 + 9 =

RSS Augusta Magazine’s Front Porch

  • Episode 11: Jay Jefferies
    Jay Jefferies stops by to deliver the weather and much more!
  • Episode 10 - Nesia Wright
    We had the pleasure of sitting down with Nesia Wright, owner and CEO of the Georgia Soul Basketball Team. Ashlee and Nesia discuss life as the owner of a basketball team, retirement and more.
  • Episode 9: Venus Morris Griffin
    Venus Morris Griffin, one of the top real estate agents in the Augusta area, stops by our front porch to talk about her success and her upcoming book. This episode is sure to set a fire in you to go for your dreams!
  • Episode 8: Michael Romano
    Michael Romano, self-proclaimed carbohydrate king and executive pastry chef for Edgar's Hospitality Group stopped by our front porch to chat with Ashlee.


Previous Issues

Related Articles

The Promise of Hope

The Promise of Hope

Augusta is home to several Paralympians who have been part of the Savannah River Region’s growing adaptive sports scene.

Unforgettable Spaces

Unforgettable Spaces

Lauren and Christopher Lewis’ home is both modern and traditional, livable and sophisticated, and it’s where they see forever.

Heat-Seeking Mission

Heat-Seeking Mission

Photos by Jane Kortright Chantel Weed, the owner of ChantillyLace Kitchen and maker of the brand’s Hot Honey, is on a mission. She is determined to achieve the perfect spice level for her customers.  Every person has a spice level preference, and while some are...