Garces and Company Cook at James Beard
Jose Garces and all his chefs de cuisine will be cooking dinner at the James Beard House in New York this evening.
Dave Conn (JG Domestic), Adam DeLosso (Garces Trading Company), Michael Fiorello (Mercat a La Planxa, Chicago), MacGregor Mann (Amada), Natalie Maronski (Chifa) will join Garces in creating A Taste of Spain.
Hors d-Oeuvre
Passion Fruit Gazpacho with Jamon Ibérico, Goat Cheese, Melon, and Avocado
Montaditos > Duck Confit Sandwiches with Serrano Ham, Black Cherries, and La Peral Cheese
Housemade Jamon Serrano with Raw Honey Candy–Coated and Toasted Marcona Almond–Crusted Crispin Apples
Salt Cod Croquettes with Truffled Winter Squash Purée
Broadbent Vinho Verde NV
Pardevalles Blanco 2008
Dinner
Pulpo Escabahe
Chilled Octopus with Blood Orange, Fennel, Piquillo Peppers, Arbequina Olives, and Crisp Potatoes
Bodegas Ponce Clos Lojen Bobal 2008
Oxtail Empanada with Celery Root Purée, Bone Marrow, and Toasted Hazelnut Escabèche
Padrina Gonzaez-Suer Binissalem 2009
Pan-Seared Rouget with Padrón Pepper Purée, Pickled Sunchokes, and Preserved Meyer Lemon
Castellroig Xarel-Lo 2009
Butifarra con Judéas
Smoked Catalan Lamb Sausage with Ham Hock–Tomato Stew and Black-Eyed Peas
Buil & Giné Giné Priorat Giné 2007
Chocolate Catalana in Textures > Air, Espuma, Cremeaux, and Glacé
Emilio Hidalgo Pedro Ximénez NV
A Taste of Spain [James Beard Foundation]
