The James Beard Foundation Dishes on Jose Garces

Last night, celebrated chef, restaurateur, and Beard Award Winner Jose Garces took over the kitchens of the James Beard Foundation (JBF) to celebrate the release of his latest cookbook, The Latin Road Home.

For the cookbook (and travel memoir), Garces traveled to and through regions that had profound personal and professional impact on his life and cooking. Ecuador, Peru, Cuba, Spain, and Mexico are highlighted in one of five sections of the book and each section examines how a particular cuisine is intricately tied to a region, a history, and a population. To give readers a taste of his experience, Garces cooked up a five-course meal focusing on the countries and dishes he highlighted in his book.

The menus were a ethnic mix including empanadas stuffed with queso fresco from Ecuador, tuna causas from Peru, cactus paddle salad from Mexico, black bass ceviche also from Peru, scallops with braised oxtail from Cuba, sirloin steak with white asparagus, black truffles, and egg from Spain. For dessert? Guava and cream cheese turnovers from Cuba. We spoke with Garces about what he loved most about cooking at JBF just as he headed into the kitchen, as well as Izabela Wojcik, Director of House Programming for the James Beard Foundation about what it’s like to have the Iron Chef fire up the kitchen at JBF.  Here’s what they had to say:

TLK: When was the first time Jose Garces cooked at JBF?  

JBF: The first time Jose Garces was featured as a chef at the James Beard House was on December 19, 2006 with Amada, his restaurant in Philadelphia. We are unsure whether he had been in our kitchen earlier than that (helping other chefs) – as he did work for JBF Winner Douglas Rodriguez in Philadelphia. This will be his fourth time at JBF.

TLK: Jose, tell us about your nominations, and ultimate JBF Award win.

JG: To be nominated, for me, was the biggest thrill. After being awarded “Best Chef: Mid-Atlantic” on my third nomination I was beyond excited; I couldn’t stop smiling! It is something, as a chef, you always strive for the recognition and when you hear your name it’s almost surreal.”

TLK: Jose, tell us about what you love about cooking at the Beard House?

JG: Cooking at the James Beard House is always an honor and each time I come back it still excites me as it did the first time. This place has so much history and so many great chefs have worked over these stoves, I just feel honored to be a part of that.

TLK: Is Garces one of the more popular dinners?

JBF: It’s impossible to say since we take reservations in advance and at some point always need to close the reservation list. However, each time he has come, he’s gained a stronger and stronger following amongst our members – particularly since receiving his Beard Award in 2009. This dinner is currently hovering at capacity, so we are very pleased and extremely honored that he will be joining us once again.

TLK: What does JBF like about Garces’ style of cooking and culinary history?

JBF: Jose Garces represents a wonderfully talented and diverse chef who has successfully grown a well-received restaurant into a multi-city, multi-concept brand. He has evolved gracefully from a Douglas Rodriguez protégé to a visionary chef and a great mentor to his team.

TLK: What makes this dinner particularly special?

JBF: This dinner is particularly exciting because it represents the chef’s personal story and his culinary influences. Similarly to his book, Jose Garces’ Beard House menu will trace his culinary path, with dishes that evoke Peru, Mexico, Ecuador, Cuba and Spain.

JG: The Latin Road Home, my second cookbook, is a very personal project for me. It details my story up to this point through the food and food stories of five countries (Ecuador, Spain, Cuba, Mexico and Peru) that have truly shaped my career and life. It’s a reflection of where I am now with my cooking and I wanted to share that with the guests of the James Beard House.

TLK: Any comment from JBF about on The Latin Road Home?

JBF: The Latin Road Home is visually stunning and both the recipes and photos tell a compelling and delicious history of a chef’s evolution.