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01.19.10

Fresh Picks

The Iron Chef and prolific restaurateur tells us what he’s loving right now.

Jose Garces

Chef Jose Garces has grown into a major talent in just the last few years. He has five restaurants in Philadelphia, which form his Garces Restaurant Group: Amada, Tinto, Distrito, Chifa, and Village Whiskey. They specialize in cuisine ranging from Mexico City to the Basque region of Spain. He is the winner of the James Beard Foundation's prestigious Best Chef Mid-Atlantic Award 2009 and is the next Iron Chef. He authored a wonderful cookbook, Latin Evolution.

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Joseph DeLeo

Recipe

Chicken with Walnuts and Pomegranate is seasonally appropriate and insanely easy to make.

Chicken with Walnuts and Pomegranate
by Liana Krissoff

When I’m not at the restaurants, I really enjoy cooking at home with my family. Recently, we’ve been eating a lot of Middle Eastern dishes. Because of the pomegranates, this dish is seasonally appropriate and insanely easy to make.

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Restaurant

The service and food at Restaurante Martín Berasetegui in Spain is simply impeccable, and the attention to detail is second to none.

Restaurante Martín Berasetegui in the Basque region of Spain. I visited this restaurant when I was researching for my restaurant Tinto, which focuses on the cuisine of the Basque country. The service and food are simply impeccable, and the attention to detail is second to none. The view of the countryside is absolutely breathtaking, too.

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Cookbook

I really like David Chang's Momofuku. When was the last time you read a cookbook with curse words?

I really like David Chang's Momofuku book. He combines Asian cooking with American flavors better than anyone and the basic recipes, like the stocks, are really terrific. Also, when was the last time you read a cookbook with curse words?

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Food Destination

The seafood markets in Lima had an interesting Amazonian river fish that I had never seen, it looked almost prehistoric.

I love the markets and ceviches in Lima, Peru. The seafood markets had an interesting Amazonian river fish that I had never seen, it looked almost prehistoric and tasted amazing. I also especially enjoyed the salted quail eggs. Gastón Acurio's restaurants are also definitely worth a visit.

Plus: Check out Hungry Beast for more news on the latest restaurants, hot chefs, and tasty recipes.