Posts Tagged ‘José Andrés’
What’s Cooking: José Andrés Makes Hot Dogs For America Edition
Posted by The Editorial Desk / Monday, May 16th, 2011
- José Andrés to Open Pop-Up American Café/Restaurant
Fresh off of winning the James Beard award for Outstanding Chef, D.C. big shot José Andrés announced today that he will be opening a six-month pop-up restaurant at his Penn Quarter space to coincide with the National Archives exhibit “What’s Cooking, Uncle Sam? The Government’s Effect on the American Diet.” The multi-leveled restaurant, called American Eats, is slated to open on the July 4. The first floor will be a café serving quick and easy bites like hot dogs, lobster rolls and cheesesteaks, with a second fancier floor dedicated to a menu featuring recipes mined from American pedigrees like the chef of George Washington and The Joy of Cooking. The menu will also feature Brunswick Stew (VA! VA! VA!).
Also from The Post, new kid Ashburn brewer Lost Rhino should be out for public consumption in bars by the end of June. So far the only way to try the beer has been to make your way out to the brewery’s monthly tasting sessions on the first Wednesday of each month. But now, all that stands between Lost Rhino and the thirsty public is state label approval.
- Don’t eat in front of the TV, fatso
File this under “Well, yeah.” A new study from the University of Birmingham in the U.K. shows that eating in front of the television causes people to overeat. Findings showed that those who concentrated on their food (flavor, texture, nuance) consumed less and reported being more satisfied with their meal than those who sedately shoveled food into their faces while watching Netflix (Okay, embellished a bit there).
To be fair though, these findings apply to any meal eaten absent mindedly, including those eaten on the go, or during a conversation. So next time you try to lose some weight, remember to eat your meals in an isolation chamber, locked away from unhealthy distractions like basic human interaction.
- Panera’s Wackadoo Pay-What-You-Want Stores Actually Work
Launched last year out in a St. Louis suburb, Panera’s part-charitable pay-by-donation location actually seems to be working, according to Panera founder Ronald Shaich. The store provides suggested donations for their items and allows customers to pay what they will for the food. According to the Associated Press, Shaich attributes its success to peer pressure. No, really.
Posted by The Editorial Desk / Friday, July 16th, 2010
(Video: The Live Feed)
Dear José Andrés:
I know you’ve sworn us all off octopus ever since your prescient buddy Paul put Spain through in the World Cup semifinals (and intuitively picked La Furia Roja to win the whole damn thing).
But surely you’d have no reservations about a la Gallega-ing this aquatic abomination?
–Warren
Posted by The Editorial Desk / Friday, July 16th, 2010
(Video: Muppets Studio)
You all have proven to be virtuosos with liquid nitrogen, immersion blenders and seaweed.
But have you ever banged out a rocking solo on your blender ?
(Swedish Chef – 1; Gourmet intelligentsia – 0)
–Warren
Posted by The Editorial Desk / Monday, April 5th, 2010
While strolling down Miami’s infamous A1A, I spotted a very familiar name (see above) in a most unexpected spot.
“So, South Florida gets a taste of the much lauded Bazaar before the home team?” I thought, somewhat despondently, to myself.
Turns out, my temporary gall was completely unwarranted.
“We don’t have any concrete plans at this point to open anything there,” a ThinkFoodGroup aide informed me, chalking up the expansion confusion to overly aggressive branding by SBE.
At press time, SBE had not responded to multiple emails regarding the Bazaar spin-off or their plans for the under renovation Ritz Plaza.
–Warren
NoVA Well Represented in 2010 RAMMY Race
Posted by The Editorial Desk / Tuesday, March 23rd, 2010
(Image: RAMW)
Restaurant awards season is now officially underway, with the James Beard Foundation unveiling its 2010 finalists yesterday and the Restaurant Association Metropolitan Washington shining a light on the D.C.-Metro area’s culinary superstars today.
Though they are two very different competitions, there are at least one pair of hometown hopefuls in the running for both the national Beard Awards and local honors: restaurateur Jose Andres–whose minibar has him in contention for a Fine Dining RAMMY and Beard’s Outstanding Chef award–and CityZen pastry chef Amanda Cook (nominated for her delectable sweets by both hospitality scrutinizing bodies).
Meanwhile, Northern Virginia restaurants figure prominently in nine of the 14 RAMMY categories, including:
* Fine Dining: 2941
*Upscale Casual: Liberty Tavern, Vermilion
* Neighborhood Gathering Place: EatBar
* New Restaurant: Eventide, Inox
* Chef: Bertrand Chemel/2941
* Rising Culinary Star: Liam LaCivita/Liberty Tavern, Shannon Overmiller/The Majestic, Jon Mathieson/Inox
* Pastry Chef: Anthony Chavez/2941, Josh Short/Buzz (Neighborhood Restaurant Group)
* Wine Program: 2941
* Beverage/Mixology Program: EatGoodFood Group (AKA Todd Thrasher of Restaurant Eve/PX/The Majestic fame)
You can browse the full list of 2010 RAMMY nominees here. The winners will be feted June 6th during an awards gala at the Marriott Wardman Park.
Northern Virginia Magazine would like to congratulate all the nominees–yes, even you D.C. restos–and wish you all the best of luck on awards night!
–Warren
Posted by The Editorial Desk / Thursday, February 4th, 2010
Love art? Love food? Then the National Gallery of Art has something you will truly enjoy.
Chef Michel Richard (Citronelle and Central Michel Richard) has collaborated with Executive Chef David Rogers of Restaurant Associates to create a menu inspired by the paintings of the Chester Dale Collection at the National Gallery of Art. This is the tenth Themed Garden Café at the Gallery since the first café, Café Provencal, in 2006.
Chef Michel Richard, Citronelle and Central, and Chef David Rogers, Restaurant Associates at the National Gallery of Art, with Paul Gauguin's Self Portrait (1889) from the Chester Dale Collection. Photo by Rob Shelley © National Gallery of Art, Washington.
The menu, available at the Garden Café Francais until February 10, 2011, offers a la carte items and a buffet at $19.75. Classic French dishes that were popular in the 19th century are included in the menu. Dishes include cured ham from the Basque region, cheese ravioli in basil sauce, and Michel Richard’s 72-hour short ribs with mashed potatoes and bordelaise sauce.
David Roger’s personal favorite is Richard’s smoked salmon terrine with green salad. After studying and recreating Richard’s food from his first book, Michel Richards Home Cooking With a French Accent, Rogers says the opportunity to work with him is a dream come true and has “nothing but compliments” towards Richard.
The exhibit, From Impressionism to Modernism: The Chester Dale Collection features 83 European and American paintings that Chester and Maud Dale collected from 1919 throughout the 1950s. It can only be seen in D.C. until July 31, 2011 and features famous works by artists such as Auguste Renoir, Edgar Degas, Vincent VanGogh, and George Bellows.
In addition to being inspired by Richard, Rogers is moved by the paintings within the National Gallery of Art. “The whole building radiates creativity, although it’s easy to not see past the four walls of the kitchen.”
Among the collection, Richard particularly favored Henri de Toulouse-Lautrec as a child and the still lifes depicting food. Several of his favorite artists and paintings can be found in the Chester Dale Collection. An artist himself, Richard was excited to work with the National Gallery of Art as he originally wanted to be an artist.
Some chefs are so inspired they draw from their own experiences or associations with the art work. For example, Jose Andrés (Jaleo and THINKfoodGROUP) created two separate menus for two different exhibits for the Garden Café España with dishes based on his own copy of a rare recipe book Arte de Cocina by Francisco Martínez Montiño, chef to Philip II. The chefs occasionally use themes in the presentation of the food as well–anywhere from drip techniques similar to those found in Jackson Pollock paintings to monochromatic foods.
Aside from Andrés and Richard, the Gallery has worked with other local chefs to create an art-inspired menu. Previous local chefs include Fabrizio Aielli, formerly of Teatro Goldini in DC; Patrick Orange of La Chaumiere in DC; Jean Claude LeLan, formerly of Le Refuge in Alexandria, VA; Scott Chambers of La Ferme in Chevy Chase, MD; Tim Elliott of Mie N Yu in DC; Nasrullah Malang of Bamian Restaurant in Falls Church, VA; and Fabio Salvatore of Café Milano, DC.
Signature dish Terrine de saumon fume, salade verte (smoked salmon terrine with green salad), created by Chef Michel Richard for Garden Cafe Francais at the National Gallery of Art, Washington. Photo by Rob Shelley © National Gallery of Art, Washington.
Considering only two of those chefs are from Virginia, it would be great to see more participation from Virginia chefs. Or perhaps a local Virginia gallery can feature the cuisine of local chefs that are inspired by local artists. This can be taken one step further by using locally grown foods and local musicians to create an ambiance that goes along with the artwork.
There are several chefs in the region worth tapping in to; perhaps one from the region’s 50 best restaurants. Deborah Ziska, Chief of Press and Public Information at the National Gallery of Art, likes bringing in local chefs because they bring in their own following. She says “the DC area has come a long way. We’re lucky to be in a region that has a wealth of great chefs. It bodes well for the NGA—we can look in our own backyard.”
While there are several examples of art inspired by food or festivals featuring food and art, there are few examples of food inspired by art where the highlight is relishing one piece of art while visually appreciating another. In 2000, Feast Your Eyes at The Torpedo Factory featured artwork inspired by food and cuisine, with hors d’oeuvres from Nora Pouillon of Nora Restaurant in DC, who selected the artwork for the exhibition.
Hopefully an idea similar to the National Gallery of Art themed cafes can be brought to the Northern Virginia region. If anyone is interested in taking on such a feat, Ziska recommends galleries “always start with the art.”
–Aisha Salazar
Pork Nuts Swoon for Acorn-Fed Ham
Posted by The Editorial Desk / Monday, July 27th, 2009
Epicurean cheerleader José Andrés is giving local diners something new to celebrate: the arrival of genuine jamon Ibérico de bellota.
(Image: Thomas Schauer)
The highly revered pork–valued so because of the intense marbling and inherent nuttiness of the meat (these pigs dine almost exclusively on fallen acorns, mushrooms and wild herbs during the last few months of life)–has never before been available here in the U.S.
Starting today, cured ham enthusiasts will be able to sample this sought-after swine at Jaleo and Wagshal’s market.
According to a ThinkFoodGroup spokesperson, the specialty ham will be woven into a featured Jaleo dish every day “until the supply runs out.” Planned offerings include roasted pork loin with apples ($16) and a pork rib paella ($48).
The TFG source noted that Wagshal’s was only able to secure a limited supply for this initial order–but all the parties involved expect public demand will keep the iberico stream flowing into the foreseeable future.
“When [the] next order comes in [scheduled for this December], we’ll get more and then we’ll pick back up,” the TFG aide projected.
–Warren
Posted by The Editorial Desk / Friday, June 12th, 2009
(Image: D.C. Central Kitchen)
The 2009 Capital Food Fight may still be several months off (November 11 @ the Ronald Reagan Building). But the latest crop of battling chefs are, no doubt, already steeling their knives.
The annual D.C. Central Kitchen benefit lures in a who’s who of the epicurious by dangling irresistible plums like: an Iron Chef-style showdown between top local toques, mouthwatering nibbles from dozens of sought after restaurants and a chance to hobnob with telegenic cheflebrities.
Tastemaker José Andrés and hospitality scourge Anthony Bourdain will once again share co-hosting duties at the event.
The 2009 battling chefs’ roster includes:
*Mike Isabella – Zaytinya
*Tracy O’Grady – Willow
*Michael Mina – Bourbon Steak
*Barton Seaver – Blue Ridge (defending champ), and,
*Bobby Varua – 701 Restaurant (last year’s people’s choice winner)
The guest judges will be: restaurateur Eric Ripert, Food Network fixture Ted Allen, Top Chef finalist Carla Hall and Hook co-founder Jonathan Umbel.
A D.C. Central Kitchen spokesperson said they were still firming up the list of participating restaurants, but at least a handful of well known NoVA properties (fyve, Goodstone, Inox) have already thrown their hats into the ring.
Tickets for the always sold out event will set you back $175 ($150 before October 9).
Let’s get ready to rumble, indeed.
–Warren
Chef Jose Andres Talks Budget-Friendly Recipes on NPR
Posted by The Editorial Desk / Tuesday, April 28th, 2009
Photo by giffconstable/Flickr
Yesterday on NPR’s “All Things Considered,” Chef Jose Andres, the Spanish mastermind behind Café Atlantico and Jaleo, shared his recipe for a thrifty yet fabulous meal — a garlic and saffron-infused Morrocan-style chickpea and spinach stew — that feeds four people for under $10.
Chef Andres, who the Washingtonian credits with introducing the small plates concept to the area, first tasted the stew when his then-new wife prepared it for him — with less than economical results. It wasn’t the pinch of saffron that broke the budget; it was the long distance call she made to her mother to walk her through the recipe from start to finish:
Andres tells NPR’s Michele Norris. “I remember how good it was, how affordable it was. But the telephone bill is something I will remember forever.”
To bring down the cost of this dish, skip the staggering long distance bill by checking out the recipe here, and use dried chickpeas instead of canned. The trick to cooking dried chickpeas, according to the Chef Andres, is to 1) soak them overnight with a pinch of baking soda and 2) learn the language of peas so that you, like a skilled lover, can tell when they are supple, willing and ready:
“You’re going to look at them, talk to them,” he says. “What if you’re not fluent? I’m talking to them, touching them, and with a little pressure in your fingers, you see they are very soft thing. The chickpeas is telling me, ‘I am ready.’
Those are some lucky garbanzos beans.
Do you have an arsenal of cost-effective recipes that will tide you through the recession? Share them with NPR’s “How Low Can You Go” challenge by May 1, and your recipe might be mentioned on air. Or you can just skim the 60+ recipes that have already been submitted to find something to make for dinner tonight.
– Christina Lee
Kudos to our Local Beard Foundation Awards Contenders
Posted by The Editorial Desk / Monday, March 23rd, 2009
The finalists for the 2009 James Beard Foundation Awards are now official, and we’ve got a host of hometown talents vying for the coveted food industry prizes.
Restaurant Eve toque Cathal Armstrong,
(Photo: Jonathan Timmes)
Rasika chef Vikram Sunderam and Peter Pastan (2Amys/Obelisk) [*my apologies to Pastan for leaving him off the original post*] are all in the hunt for the Best Chef – Mid-Atlantic mantle.
Chef Johnny Monis got a nod in the Rising Star category.
(Photo: Jamie McCarthy/wireimage.com)
The now bi-coastal José Andrés could theoretically score a Beard Foundation hat trick if he were to take the top honors in the web/radio, best new restaurant and outstanding chef categories.
(Photo: Bernardo Peréz)
Meanwhile, Washington Post dining critic Tom Sietsema racked up two nominations (newspaper features about restaurants and/or chefs, restaurant reviews) while the WaPo food section is in the mix for best newspaper food section (stellar work, Mr. Yonan!).
As for other media, several cookbooks/food tomes that we’ve recommended in our print edition are gunning for more widespread prestige (as if that were even possible), including: Cooking Up a Storm (American cooking category), Fat (single subject category) and Milk (reference and scholarship category).
You can view the full slate of 2009 nominees here.
To see the winners get their due live, you’ll have to break out your fancy duds and make your way up to enwhycee for the May 4 Awards Gala. The Beard Foundation is offering $50 discount for all ticket orders placed before April 4.
If you’ve never been, the event is quite an eye-opener. At least it was last year.
–Warren Rojas