Posts Tagged ‘Pulpo’

Tasting Tapas with Garces

This is the fourth Food Network Iron Chef’s restaurant in which I was graced with the presence of the celebrity chef not long after opening a new establishment. That is the time to see them if you are a celebrity chef stalker. The first for me was Chef Emeril Lagasse at Emeril’s in New Orleans, where he was actually cooking. The second was Mario Batali at Babbo, where he was busy in the kitchen. The third was Bobby Flay a week after he opened Gato; he was visibly sweating on the line and poking his head out to scan the dining room. The fourth, and latest, is Jose Garces at the four-week-old Amada. None were planned to seek out these chefs specifically; I was just seekingchef jose garces quality food, and I found it this evening in Battery Park, NYC, even though Chef Garces was playing overseer from the outside of the kitchen looking in.

Andalusian tapas, traditional and modern, is what’s happening here. Naturally, one wants to taste everything, so the Spanish gastronomy began with Sopa De Esparagos – White Asparagus Soup, Mushroom, Duck Butifarra (described as a duck and garlic sausage), Pistachio. Something comes over me when I order dishes that sound so fluid in another language. Suddenly I speak proper Spanish with the right inflection and all. So I didn’t order it as the “asparagus soup”.

20160528_192201

Sopa de esparagos

While we were waiting for the train of dishes to pull in, a complementary garlic flatbread with a tuna and caper with black olive oil spread was delivered.

20160528_191704After a few spoonfuls of soup, the traditional PIQUILLOS RELLENOS – Crab Stuffed Peppers, Toasted Almonds, arrived, as well as the PULPO A LA GALLEGA – Spanish Octopus, Pureed Potato. The octopus was sliced into thick nickel-sized pieces. The flat top of each was pan seared I’m guessing to garner a crisp slight garlic and oil flavor. They sat sunken into a bed of velvety pureed potato. 20160528_192355

Then came a 10-minute welcomed digestion break. The remaining dishes were brought together: the BACALAO – Poached Black Cod, Sunflower-Chorizo Broth, Whipped Potato, dancing with complementary flavors and textures and was the star of the evening for me; the PERNIL ASADO – Roasted Pork, White Beans, Arugula & Orange, which was sold by the waiter after saying, “crispy top and juicy beneath”; and the COSTILLAS DE TERNERA – Spanish Flatbread, topped with Beef Short Ribs, Horseradish, Parmesan, Bacon, which flavor-wise was a surprisingly close second.

20160528_19573020160528_195300Not only was there no room for dessert, there were leftovers. The enjoya20160528_195318ble meal closed with me approaching Chef Garces and thanking him for putting me in a delightful food coma.

Advertisements