Tag Archives: Jose Andres

Easter at Zaytinya

My darling has been gone for a couple of weeks, and is now on his way home.  I’m super excited for this new promo that Zaytinya is running.  I love all food Jose Andres and think this will be the perfect way to celebrate him coming home 🙂

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From the Kitchen of: Joe Raffa

joe4Through November 2nd, join in the Day of the Dead celebration at Oyamel as Head Chef Joe Raffa invites guests to experience one of the most important holidays in Mexican culture with a special menu featuring tasty tamales, specialty handcrafted cocktails and a tamal cart on the Oyamel’s patio. When you’re there be sure to check out the custom-made altar adorned with candles and marigolds, the flower that is often used to decorate gravesites in rural Mexico – it’s pretty amazing!  Click here for a coupon for a FREE Sloe Dead Fizz, one of the specialty cocktails being offered during the event.

What is your favorite kitchen gadget?
The Vita Prep XL. It’s the Godzilla of blenders, and we love it in the kitchen. One of my sous chef’s hugged it the day it arrived. It makes our moles so much easier to puree. Besides that, I have my knives. I converted to Japanese knives several years ago. A knife is the most important tool a chef has. A good Japanese knife raises that tool to the level of art. It’s inspirational to work with something that an artisan has devoted substantial time and energy to create, both in terms of food and tools.

What is the most overrated food/technique in restaurants today?
My answer is more of a philosophy. Cooks are easily excited with new tools and techniques. Take sous vide for instance. It is an amazing cooking technique when used where it makes sense for the food. Unfortunately, you find people using the technique for everything just for the sake of using the machines. The important thing is the food. Whatever techniques bring the best flavor out of the food is what you should use. Not necessarily the newest fads.

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
Food from my home!!! I’d love to open a Hawaiian restaurant and introduce people on the mainland to the flavors of the islands. One of my fellow Hawaiian chefs in ThinkFoodGroup and I cooked a luau for Jose Andres a few months ago. We had so much fun and became so homesick all at the same time.

What is your favorite local product or purveyor to work with?
Bev Eggleston from Eco-Friendly Foods. I really respect the traditions of small farmers that he is trying to promote. And his meats are just SO good.

What is your biggest customer pet peeve?
That they don’t all come in to Oyamel every day!

What do you drink/eat after work?
Rum. In a good Mai Tai. Heaven.

What is your favorite thing to cook at home?
This is the hardest question. My favorite thing depends on my mood. When I cook food from Hawaii it just pulls on my heartstrings. My wife is from Alabama, and her grandmother, aunt and mother taught me a lot about Southern cuisine, which also makes me very happy. I just can’t bear to claim a favorite thing, because there’ll be so many other things I want to eat!

Click here for Chef Raffa’s recipe for butternut squash soup…

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Get Ready for the Fight

Next Tuesday (November 11th), top area chefs will take the stage to battle it out combat hunger at Capital Food Fight.  Ted Allen and Jose Andres will host as some of Washington’s hottest chefs (Stephen Lewandowski, David Deshaies, Tony Conte and Peter Smith) compete for the title Iron Chef style all while raising money for DC Central Kitchen. The winner will then compete against last year’s winner, Barton Seaver.  While the Battling Chefs duke it out, guests will savor fantastic dishes from 50 of the best restaurants in town—think of it as a 50-course dinner!  Without a doubt, the Capital Food Fight has become the hottest foodie events around.

Jose Andres and Cathal Armstrong at last year’s battle

And we promise, the participating restaurants are some of the best in town!  The not to miss spots include Black Salt, 1789, Citronelle, Rasika and Volt.

Hope to see you there!

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Dia de los Muertos

By now I am sure you know of my love for Oyamel… Come check out the event, I’ll be there!

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In Washington Food News: José Andrés is coming to your local television

joseandres188.jpgStraight out of the Washington Post this morning is the news that José Andrés’ new TV show, “José Made in Spain,” will debut on WETA in early February. The 26-episode series features Andrés taking “viewers on a whirlwind tour of 17 Spanish regions, showing them how to make traditional plus a few avant-garde dishes at home. The mission: to make areas such as Andalusia as familiar and beloved to American cooks as Italy’s Tuscany.”

We will be watching for it and can’t wait to see what’s next from one of our favorite local chefs!

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1080 Recipes at Jaleo

1080 Recipes is another one of my favorite cookbooks and Jaleo is hosting a little party to celebrate the book and good olive oil!

Check it out…


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Last Meal for Famous Chefs

Time recently did a piece on My Last Supper: 50 Great Chefs and Their Final Meals written by Melanie Dunea.

DC’s Jose Andres would “recreate a barbecue he once had in an old mill in Tazones, a village in Asturias (northern Spain). It consists of warm tortillas and potato omelets, piles of percebes (gooseneck barnacles), llámpares (snail-like mollusks), and centollos (gigantic spider crabs).”

Check out what others such as Mario Batali and Nobu would eat in My Last Supper by Melanie Dunea.


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Pintxo Festival at Jaleo

To submit your event email sarah@hautepapier.com

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