Loading ...Garces/LaBan Round Up
Posted by Foobooz on October 6th, 2009
Craig LaBan and Jose Garces has an interesting online chat today. Among the most intersting things to come out of it:
Next Iron Chef
- Garces actually prepared the cock’s combs two ways: in a pressure cooker and braised.
- His best weapon on the show is his 15 years of cooking.
- Garces is trying to source cock’s combs for the weekend at Amada.
- What Philadelphia chefs would Garces trust with cock’s combs, stinky tufu or sea cucumber.
- Marc Vetri (Vetri, Osteria)
- Michael Stollenwerk (Little Fish, fish)
- Terence Feury (Fork)
- Michael Solomonov (Zahav)
His Restaurants
- The fries at Village Whiskey are hand-cut and confited in duck fat, herbs and garlic. They are fried at 400 degrees and only stay crispy for 6-7 minutes. So eat fast!
- Distrito does the most covers per month, around 8,000.
Future Concepts
- Garces Trading Co.
- It’ll be a cheese and charcuterie shop
- A bakery with fresh breads and pastries
- A Cafe with Garces Trading Co. coffee
- Commisary for Garces Restaurant Group
- And of course a wine boutique
- He will address local restaurateurs concerns soon
- He’s been dreaming about a sausage and beer spot.
- Considering a Farm to-table-concept.
Philadelphia Restaurants That Garces Enjoys
- Sahara Grill (1334 Walnut St)
- Morimoto (Sushi)
- Zento (Sushi)
- Taqueria Veracruzana (Fast Mexican)
- Osteria (Pizza)
- David’s Mail Lai Wah (Latenight Eats)
- New Delhi (Indian)
Talk food with LaBan, Garces [Philly.com]
Related Tags: Distrito, Garces Trading Co., Jose-Garces, Next Iron Chef, Village Whiskey
October 6th, 2009 at 3:56 pm
I’m guessing it’s 8k per month for Amada and not 80k. Veracruzana though? There are better taquerias around.
October 7th, 2009 at 10:36 am
Garces also let his freak flag fly by saying he enjoyed listening to the Grateful Dead and Allman Brothers in the kitchen.