A Study of José Andrés- Part One: Overview

Having lived in the metro area of DC my whole life, I've been accustomed to seeing great restaurants come and go. Since I've only very recently discovered my "foody" passion, I have yet to experience a lot of them first hand. Growing up in Bethesda, I watched my hometown turn into a restaurant-Mecca of sorts with bug names such as Mussel Bar's Chef Robert Wiedmaier,  Chef Tony's (formerly Visions) Chef Tony Marciante, and of course, Jaleo's Chef José Andrés. My chef instructor, Susan Callahan, has told me on numerous occasions that she would gladly run away with José Andrés. Thats a bold statement. I'd like to know more about this man. 


Luckily I live within metro-distance of most of his restaurants (the others are in Las Vegas). So I decided to do my own impromptu study of him; researching his life, going to each of his restaurants, tasting and experiencing his cuisine. This is going to be a 5-part post. I can't promise promptness, but I can assure you all that I will eat as much as my student-limited budget will allow and bring you all the details I can on each restaurant; from atmosphere and service to food and drink. 
Through what I have found on the internet, here is a brief overview of the restaurants that I will be reviewing (in my own unique way) one at a time:

• minibar by José Andrés 

• 405 8th Street NW Washington, DC 20004
• One of two flagship restaurants; the other one is "é", is located in Las Vegas. 
• Three chefs serve a prix fixe menu of thirty to thirty-five small courses to six diners at a time. 
• For a cool visual of how José Andrés uses molecular gastronomy at this location, watch this video: Almond Cups with Spanish Blue Cheese
• America Eats 

• 405 8th St NW Washington DC 20004
• This restaurant serves traditional American dishes 
• Works in conjunction with the Foundation for the National Archives in the former Cafe Atlantico space.
• Named after the Works Progress Administration (WPA) writers project of the 1930s
• A "casual tavern menu" is offered on the first floor, while a "more refined and elegant menu" (minibar)  is featured on the second and third.


• Jaleo

• 480 7th Street NW Washington, DC 20004
• The restaurant serves traditional Spanish tapas. 
• Jaleo has four locations, in Washington, D.C.; Bethesda, Maryland; Arlington, Virginia and at The Cosmopolitan of Las Vegas. 
• "Jaleo" is named after a painting by John Singer Sargent.


• Zaytinya 

• 701 9th Street NW Washington, DC 20004
• This restaurant serves mezze, known regionally as meze, maza or mezethes, small plates of food from the Mediterranean regions of Greece, Turkey, and Lebanon. 
• The word Zaytinya means "olive oil" in Turkish. 
• The restaurant is a short distance from the Verizon Center.
• Since it's opening in 2003, Zaytinya has repeatedly ranked as a "Top D.C. Dining Destination" 
• Oyamel 

• 401 7th Street NW Washington, DC 20004
• This location serves a variety of small plates and antojitos. 
• It was originally located in Crystal City in Arlington, but reopened in Penn Quarter in February 2007. 
• Andrés consulted Mexican food expert extraordinaire Diana Kennedy (one of my personal favorite references for Mexican cooking) while developing the menu for Oyamel.

So now I will go on my Chef José Andrés-inspired adventure. Stay tuned for fun-filled reviews of each and every one of these restaurants (and more) in the coming weeks. And please let me know if you have suggestions, comments, or advice. From one foody to another. Eat well!!!

For more information on José Andrés, check out these sites:
Jose Made in Spain

Think Food Group

José Andrés' Facebook

@chefjoseandres

**Please be aware, I am in no way an expert on anything that I write about. I'm just a young woman who loves food and wants to learn more about everything**

Celebrating FOOD!

Les Dames d'Escoffier

Celebrating FOOD!

Saturday, March 10, 2012

I had the opportunity to attend an amazing event.  This was the "Eighth Salute to Women in Gastronomy." The event boasted more than 40 speakers in 16 sessions, hands-on cooking classes, a fabulous culinary EXPO with new products, samples, cookbooks, experts, and a festival of desserts.  

I was lucky, too, because this annual event took place at my school. The hands-on cooking classes happened where I spend my time studying and learning. My chef instructor, Chef Susan Callahan, was there weeks before, and the whole event, planning, organizing and helping. 

Les Dames who made this all possible!

The Keynote Speaker, Sara Moulton

Sara Moulton had an amazing story to tell entitled "My Life in Food from the CIA to Network TV: Three Decades and Cookin." This speech was probably one of the best parts of the event. Her depictions and recollections of what it was like to start a career as a woman in the kitchen gave me so much inspiration. It's because of people like her, who have paved the way these past few decades, that I am able to be here, talking to you, with at least some level of experience. I couldn't believe how women were treated, even as recent as 20 years ago! Thank you to all Les Dames who have made this profession a woman's world.

 Nancy Baggett naturally flavoring frosting

Maria Speck describing a Whole Grain

Maria Speck and Me

The first session that I attended was entitled "Trucs of the Trade" ("Learn as the prosdemonstrate time-saving "trucs" (tricks) that you can easily adapt for your kitchen.") The four speakers were Nancy Baggett,Aulie Bunyaratatophan, Rissa Pagsibigan, and Najmieh Batmanglij.  Nancy drew me in the most with her talk of natural food coloring in baking. Her best-selling book, The All-American Cookie Book, is being followed by TheAll- American Dessert Book. For her presentation, she showed us how to make pink frosting using Just Raspberries, freeze-dried raspberries that create awonderful powder when crushed. Plus, it added a great flavor to the frosting that you would normally have to add artificially. I can't wait to read abouther other tricks for more "natural baking" in her future cookbooks, and I definitely intend to try her tricks! 

My next session was one for which I was particularly excited. It was called"Ancient Grains for Modern Meals" and the speaker was Maria Speck. Maria was originally supposed to work with my mentor, Amy Riolo, on this presentation. Amy's calendar, however, was not cooperative (she was in Egypt). So I was asked to take her place and be Maria's assistant instead. Herpresentation was based on her amazing, best-selling book entitled "Ancient Grains for Modern Meals." For this presentation, she was going to have a tasting of a recipe and do a demonstration on how to make it. As she was flying in from Boston, it was up to me to make the recipe, organize the tastings, and get everything together for her demonstration. It was a wonderful feeling, to be given that kind of responsibility. I was very lucky to have worked with her and I hope to have the opportunity to see her again in the future. 

The recipe I made was called "Wheat Berry Fools with Grand Marnier Figs." It was a hit! Greek yogurt, whipped cream, orange zest, and a hint of Grand Marnier give this dessert a very fresh yet rich feeling- and it's so easy to make! 

When session #2 was over, it was time for the "Luncheon, Fabulous Food Expo, and Festival of Dessert." Tons of vendors came (from Lebanese Taverna and Indique Heights restaurants to L'Academie de Cuisine and Cabot Cheese Company) and we all walked around, sampling products and chatting about what we'd learned so far. Some speakers had set up tables to sell their cookbooks, others were standing around answering questions and giving advice. It was a lovely afternoon. And the best part was the dessert buffet, presented by the Swiss Bakery and Pastry Shop. 

Dessert Buffet

The third session was the one that I was really, truly looking forward to. Before I met Amy, before I'd ever even heard of Les Dames d'Escoffier, I was introduced (via email) to a woman named Patricia Jinich. Having gone to Mexico this past winter, and fallen madly in love with the fresh, bold cuisine, my chef instructor knew that Patty would be a good person for me to get to know. What a small world-turns out my mom catered her son's baby-naming! Patty's hands-on cooking session was entitled "Mexican Cooking: Limitless Possibilities of the Avocado." We had planned on my being there to assist her, but this girl didn't need assistance! She was so comfortable and well-prepared, so genuinely excited to be there, teaching these people. I literally had nothing to do but sit there, in my chef's coat, and watch her!

Avocado Soup with Homemade 
Tortilla Strips and Queso Fresco

Patty Jinich and Me

Patty Jinich explaining Avocados

Well the class went smoothly, everyone got to create and taste their own avocado soup (my picture is of Patty's). I got my coveted picture with a chef that I really, really hope I will be able to work with again in the near future. 

I skipped my fourth session, I was too tired and my head was reeling from meeting a lot of new people and learning a lot of new information. It was a wonderful experience. I'm so happy that I went, and even happier that my mom joined me!

Thank you to all who made this event possible! I look forward to the next one!