On the Menu: Jose Garces

by jbfauthor on December 03, 2010

Since his last Beard House visit in 2008, Jose Garces has snagged a JBF Award, published a cookbook of contemporary Latin recipes, and joined the ranks of the Food Network’s Iron Chef. The Philly-based superstar returns to the Beard House on Monday night, and will be joined by the talented chefs de cuisine from his restaurants. Check out what's on the menu: Hors d’Oeuvre Passion Fruit Gazpacho with Jamón Ibérico, Goat Cheese, Melon, and Avocado Montaditos > Duck Confit Sandwiches with Serrano Ham, Black Cherries, and La Peral Cheese Housemade Jamón Serrano with Raw Honey Candy–Coated and Toasted Marcona Almond–Crusted Crispin Apples Salt Cod Croquettes with Truffled Winter Squash Purée Pairings: Broadbent Vinho Verde NV; Pardevalles Blanco 2008 Dinner Pulpo Escabèche Chilled Octopus with Blood Orange, Fennel, Piquillo Peppers, Arbequina Olives, and Crisp Potatoes Pairing: Bodegas Ponce Clos Lojen Bobal 2008 Oxtail Empanada with Celery Root Purée, Bone Marrow, and Toasted Hazelnut Escabèche Pairing: Padrina González-Suñer Binissalem 2009 Pan-Seared Rouget with Padrón Pepper Purée, Pickled Sunchokes, and Preserved Meyer Lemon Pairing: Castellroig Xarel-Lo 2009 Butifarra con Judías Smoked Catalan Lamb Sausage with Ham Hock–Tomato Stew and Black-Eyed Peas Pairing: Buil & Giné Giné Priorat Giné 2007 Chocolate Catalana in Textures > Air, Espuma, Cremeaux, and Glacé Pairing: Emilio Hidalgo Pedro Ximénez NV