At the Table With… Jose Garces

Jose Garces is the chef and owner of restaurants in Philadelphia, Chicago, Palm Springs, and Atlantic City and the author of two cookbooks, Latin Evolution and his latest, The Latin Road Home, which we recently reviewed on TLK. He is the 2009 winner of the James Beard Foundation’s prestigious “Best Chef, Mid-Atlantic” award and one of only eight chefs in the country to hold Food Network’s Iron Chef title. In addition, Chef Garces is the owner of 40-acre Luna Farm in Bucks County, Pa., where he and his team grow much of the produce for his Philadelphia restaurants. Here, Garces talks about what he craves, what he won’t eat, and what ingredient he can’t live without.

TLK: Dish you crave from your abuela: 

One of my all-time favorites is arroz con pollo; both my mother and my Mamita Amada used to prepare it for me growing up, and it remains, in my mind, the ultimate comfort food.

TLK: Secret ingredient to make a dish pop: 

I’m a fan of smoked paprika – the deep, smoky flavor has fooled many a vegetarian into thinking I’ve accidentally served them bacon! It transforms a simple dish into something hearty and interesting.

TLK: Favorite Latin restaurant in the U.S.: 

Perhaps it’s cheating, but I have a huge soft spot in my heart for Amada, my first restaurant, which I opened in Philadelphia in 2005. It’s my favorite Latin restaurant to eat in because of the amazing team there – and also my favorite professional kitchen to cook in, because I love being able to look out into the restaurant and see people enjoying their meals while I’m cooking.

TLK: Favorite Latin restaurant in the world:

I’ve never missed an opportunity to dine at Juan Maria Arzak’s superb Arzak and Martin Berasategui‘s eponymous restaurant, both in Spain. Their standard-bearing cuisine and exceptional hospitality inspire me.

TLK: Favorite city to eat: 

It’s got to be Philadelphia. I love to travel, but even more than that, I love to come home to Philly. We’ve got everything from a thriving Chinatown to extraordinary fine dining, with a vibrant BYOB scene and some of the country’s most exciting chefs cooking food their way. My wife and I try to enjoy a date night whenever we can, and it always involves visiting a new – or a favorite – restaurant for a great meal.

TLK: Secret to a perfect dinner party: 

Flexibility. Sharing a meal with friends or family is about relaxing together and enjoying each other with great food and drink – so who cares if someone brought an unexpected guest or if the entrees took longer than you anticipated to prepare? Crack a great bottle of wine and let the little stresses roll off; a host who is clearly enjoying himself will instantly put the group at ease.

TLK: Biggest food indulgence: 

I’m a lover of a great burger, and sometimes I just can’t resist. I try to exercise to make up for it the next day!

TLK: Favorite vegetable: 

I’m a huge fan of the humble potato. It can do and be just about anything, and I love that versatility. As a chef, I appreciate foods with powerful intrinsic flavors, but there’s also something really compelling about the near-blank slate that potatoes provide, almost as if they’re challenging me to create something delicious from something simple.

TLK: Best food memory: 

There are entirely too many to choose just one. So much of my life – and the milestones I’ve celebrated – are tied to food that it would take a second lifetime just to narrow it down.

TLK: Ideal breakfast, lunch and dinner:

I like a healthy breakfast, to start the day right: mixed berries with local honey from my farm, topped with Greek yogurt and homemade granola with oats and pecans. Lunch would be something on the go – a great sandwich, maybe, on crusty baguette, or a slice of deep-dish pizza. Dinner would be a multi-course affair surrounded by my family, maybe prepared with my kids out at the farm: a simple salad of whatever’s freshest, dressed with oil and lemon juice and tossed with fresh-picked herbs, then steak or fish on the grill, plus hearty sides like tortilla Espanola or pisto Manchego.

TLK: Favorite Latin cocktail: 

There’s no match for a perfectly made margarita. I serve a signature version, called the El Jefe, at Distrito that I think is about as good as it gets.

TLK: Favorite kitchen gadget: 

This is a strange one, but I have to say my iPhone. The ability to look up any information I need – weights and measures, unusual ingredients, even how to pronounce the name of a wine I’ve never seen before – is invaluable to me.

TLK: Perfect song to cook to: 

Led Zeppelin – Ramble On. It has a mellow yet stoked vibe.

TLK: Most adventurous food you eat: 

To this day, I haven’t found a food that I won’t try once.

TLK: Favorite fusion: 

I love the cuisine of Panama, where Latin, Mexican and Caribbean influences have created a distinctive culinary style.

TLK: Tip for at-home cooks:

Don’t be afraid to make messes and mistakes. Some of my favorite dishes have been happy accidents, and staying free and loose in the kitchen is the key to being as creative as you can – and maybe stumbling on a new favorite flavor combination.