AlwaysLearning: José Andrés
The Gluttoness — September 24, 2009
José Andrés at the StarChefs.com International Chefs Congress on Monday.
On back-to-back days, José Andrés showcased his ingenious culinary skills at food events in New York City, but it was his culinary knowledge, inquisitive nature and thirst for betterment that were truly inspiring. At StarChefs.com’s International Chefs Congress on Monday, the first thing he commented on during his presentation, “American Cuisine Through a Spanish Lens,” was that as a native Spaniard he wasn’t the obvious choice to address the event’s theme, “What is American cuisine?” When he first opened Mini Bar in Washington, D.C., his intention was to serve modern interpretations of Spanish dishes, but when his customers didn’t know what gazpacho was, he encountered a problem. How can you make a statement with a modern dish if your customer doesn’t understand its origins? The solution: Andrés began elevating American dishes, like New England Clam Chowder and Philly Cheesesteaks (left), with the techniques he honed at the famed El Bulli.
AlwaysPartying: Brooklyn Cheese Experiment
Arthur Bovino — September 14, 2009
Pete Taylor, Josh Knowlton & Billy Denniston of Propeller Pale Ale, unanimous homebrew winners.
On Sunday at the Bell House (view site) in Park Slope, Brooklyn, amateur cooks and homebrewers battled to see whose cheese-based dishes and beers would take top prize at the Brooklyn Cheese Experiment. The well-attended and much-photographed event was sponsored by Murray’s Cheese Shop, the Vermont Cheese Society and Council and Sixpoint Craft Ales and presented by thefoodexperiments.com hosts, Theo Peck and Nick Suarez. It featured 17 cooks and 8 teams of homebrewers who were competing for cash prizes and gift certificates to Brooklyn Brew Shop, Brooklyn Homebrew and Whisk. A portion of the ticket sales were being donated for ovarian cancer research.
A judging panel included: Bon Appétit’s restaurant editor, Andrew Knowlton; Taylor Cocalis, the director of Education at Murray’s; the Vermont Butter and Cheese Company’s Adeline Druart; Chanterelle’s fromager, Adrian Murciathe; and the brewers of Sixpoint Craft Ales. They awarded top three categories for best food and beer. Audience members also voted on their top three favorites. Alyssa Lees’ cheese puff was given special distinction and awarded her two tickets to a show at the Bell House.
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