Collin Flatt takes a breather in between swigs of Sagardo Cider to talk to his favorite, our favorite, celebrichef about his new book and launchin’ luncheon.
Keeping a culinary secret feels good. You’re holding a key that unlocks joy in something primal and visceral. It’s no surprise that family recipes are often held in the highest regard for respect and discretion. The Cuervo family has military sentry protecting their Tequila recipe in Mexico. Even my ex’s grandmother used to leave out ingredients in her recipes when she delivered them to her daughter-in-law to avoid competition. Raw, indeed.
Our own Jose Garces, though, feels it’s important to share these little nuggets of cookwisdom with all of us. Sr. Garces recently wrote a book titled Latin Evolution, and will be celebrating with a luncheon at his flagship Amada on September 20th. Full details can be found at Foobooz. Garces was nice enough to indulge a few questions about his upcoming release.
Collin Flatt: First of all, when did you have time to write a cookbook in between opening 2 restaurants, running Amada and Tinto, kicking Bobby Flay’s ass, and hosting a boss Basque Wine Dinner. Have you also mastered cloning?
Jose Garces: I have definitely thought about cloning myself – but I find that it’s even more rewarding to seek out and surround myself with talented, like-minded people. My family and the teams that work in my restaurants are my best support system, and their assistance in researching and writing this book, while also maintaining an extraordinary level of quality in our day-to-day operations, was invaluable to me during the publishing process. As for Iron Chef America, how could I resist the opportunity to compete in Kitchen Stadium?
CF: Where can we purchase the book?
JG: Signed copies of Latin Evolution are available at Amada, Tinto and Distrito. The book is also available at major bookstores and online through Amazon.com.
CF: You’ve got the best dishes in the city. Any notables from your Philly outposts here?
JG: Thank you! The book includes several items that have been served in my restaurants here alongside tons of fresh, new dishes. You might recognize “Eggs Scrambled with Lobster, Shellfish Aioli and Cava Cream” as Tinto’s “Lobster Revuelto” or “Baby Squid with Crab Bomba Rice and Squid Ink Sauce” as “Chipirones en su Tinta” from Amada’s opening menu back in 2005. But Latin food overall has been my career-long focus, and most of these items reflect diverse influences and years of refining, whether they’re family recipes that I’ve reimagined or brand-new creations. Expect a few favorites, but mostly, a lot of delicious surprises.
CF: Often times, cookbooks are recipes that are passed down from family members. Can Momma and Poppa G find their way around the kitchen? Are any of these recipes from the Garces family tree?
JG: One of the most important influences on my culinary style is the time spent in my family kitchen. My father’s mother, Mamita Amada, taught my mother to prepare many of our favorite dishes, and today my mother cooks them alongside my wife. There is something so intimate about preparing a meal together as a family – I think it really cements our relationships and creates a connection that is impossible to duplicate in any other way.
CF: Sounds like fun. My mother cannot cook to save her life. Love ya, Momma Dukes. So, can the general populace reproduce your dishes based on these recipes, or does it require a certain Garces-ian skill set to make them sing?
JG: I worked very hard to make the recipes in Latin Evolution as accessible as possible without diluting any of their intense flavors. Each dish is broken down into its components – sauces, sides, etc. – so that home cooks can take their time and develop an understanding of how a complete plate comes together, whether in my restaurants or in their own kitchens. Some items are more challenging than others, but there isn’t anything in this book that can’t be made at home with a little love…and a little patience!
CF: Do you mind if I open Amada 2? Seems like sequel restaurants are all the rage. If so, I totally have a spot open for Executive Chef, are you busy?
JG: You know, maybe I should look into cloning, after all.
CF: Thanks for your time, we’ll see you on the 20th. Oh, and at Chifa. We need to be gettin’ our ceviche on.
– Collin Flatt
Nice work Collin. There is no question in my mind: Jose is the man. And a model of humility. He’s got a pretty sweet pad too—complete with a spartan, but sleek kitchen. (Yes, I went through his fridge and cabinets…) Keep up the good work Mr. Reporter Extraordinaire.
Just in case that sounded weird; I recently did an in-home interview with him for our October issue. I met his mom, his brother and one of his sons…he is not B.S.ing about how important family is to him.
Check out the story about Jose in Philly Style…he recently said it was the best thing ever written about him…definitely a good read
guess there’s no hope for the one i have coming out then. drats.