As a lover of all things tomato, I was not only smitten with his Andalucían gazpacho, but also with the concept of a bloody mary with made-from-scratch gazpacho. By making your own tomato base, then garnishing the cocktail with raw vegetables, you achieve an all-natural, farm-fresh bloody mary.
Skip the salty tomato juice from a can and make a better bloody mary when you read on.
It goes without saying that summertime is salad time, but when the mercury rises, I actually prefer to sip my salad. After all, what could be more refreshing than a bracing shooter of chilled gazpacho?
At this year's Aspen Food & Wine Classic, José Andrés demonstrated how to make his wife's gazpacho. "This is the best salad in the history of mankind. When you drink everything, life is so much better!" José exclaimed to the audience. He proceeded to serve the soup with a shot of gin for a Spanish Bloody Mary of sorts.
Don't omit the Oloroso sherry and sherry vinegar from this authentic Andalucían recipe; it adds a long, lingering finish to every spoonful. For the recipe, keep reading.
It wasn't too difficult to figure out which Bobby was which in our Bobby Flay vs. Bobby Deen name game last week. But what happens when you change up the challenge to include two Josés who both draw influence from Spain, received the same James Beard accolade, and have both beat Bobby Flay on Iron Chef America? It's time to find out and put your Jose celebrity chef knowledge to the test!
- Find out how the Hello Kitty wine actually tastes. — Serious Eats
- The top four worst coffeehouse faux pas. — Chow
- The latest food blogger to get a book deal? Deb Perelman of Smitten Kitchen. — Eat Me Daily
- Must read: David Lebovitz's new cookbook, Ready For Dessert. — The Epi-Log
- Are posted calorie counts really accurate? — Feast
- Alice Waters shares her mission with Martha.— Grub Street SF
- Jose Andrés is expanding his restaurant empire to Las Vegas. — Eater
- Even Mario Batali has decided to go meatless on Mondays.— Huffington Post Food
- An inside look at how rum is made in Guatemala.
- An inside look at how rum is made in Guatemala. — Alcademics
- Ten cocktails inspired by this year's best picture nominees. — Chow
- Have you sipped the flavored fermented tea known as Kombucha? — Serious Eats
- Gross! A woman has found a finger in her food at IHOP. — Eater
- Would you carry your produce in reusable cotton totes? — The Epi-Log
- Q&A with Spanish chef José Andrés. — Feast
- While much of the bottled wine was damaged by the earthquake, Chile's 2010 crop of grapes remains intact. — Grub Street SF
The semifinalists were announced for the following restaurant and chef categories: outstanding restaurateur, outstanding chef, outstanding restaurant, outstanding service, best new restaurant, rising star chef of the year, outstanding pastry chef, outstanding wine service, outstanding wine and spirits professional, and best chef for the following regions: Pacific, Mid-Atlantic, Midwest, Great Lakes, New York City, Northeast, Northwest, Southeast, Southwest, and South.
To find out which big names made headlines, read more.
- Inspired by famous French chef Herve This, Keanu Reeves wants to become a chef. — Eater SF
- Tips for cooking pizza on the grill. — Serious Eats
- Joey Chestnut wasn't the only one to compete in an eating contest over the weekend; so did a group of elephants. — The Feedbag
- Calling all maids of honor: be inspired by this Parisian bridal shower. — Hostess With the Mostess
- A day in the life of Spanish chef José Andrés. — Gourmet
- Must make: tequila shrimp and asadero quesadillas. — Chow
- To promote his upcoming book and television show, Jamie Oliver dressed up like the Village People. — Eat Me Daily
We're officially in the throes of awards show season — and that isn't limited to the entertainment industry. This morning, the James Beard Foundation announced the semifinalists for its 2009 awards. On March 23, the short list of complete nominees will be unveiled, and the honorable achievements — often referred to as the "Oscars of the food world" — will be presented at an awards gala on May 4 at Manhattan's Lincoln Center.
Semifinalist names were announced for the following categories: outstanding restaurateur, outstanding chef, outstanding restaurant, best new restaurant, rising star chef of the year, outstanding pastry chef, outstanding wine service, outstanding wine and spirits professional, outstanding service, and best chef for the following regions: Pacific, Mid-Atlantic, Midwest, Great Lakes, New York City, Northeast, Northwest, Southeast, Southwest, and South. This list doesn't include a good portion of the other James Beard Foundation's awards, including its cookbooks, newspaper articles, restaurant design, and blog awards, which are yet to be unveiled.
Although there are a number of celebrity chefs (Tom Colicchio, Dan Barber, José Andrés) as well as blockbuster restaurants on the list — Momofuku Ko, Scarpetta, and L20 — I also spotted a bunch of new names. Scan the 19-page list and tell me if any of your favorites have been included. Were any notable ones left off?