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
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
