Posted 16 February 2004 - 11:43 AM
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
Posted 16 February 2004 - 01:50 PM
While Fabio did not need to be at the restaurant every day because he was surrounded by talented cooks who had been with him for years and knew exactly what he wanted, he still chose to be present. As a chef/owner, I now realize the importance of following his example if I want to ensure the quality of every meal served at my restaurant.
In terms of specific influences, I came to appreciate the importance of soffrito, an aromatic vegetable base that Fabio used in virtually every dish. While I grew up eating food that was made with soffrito, his use of it made me realize just how versatile and integral it can be to the flavor of a dish. I learned the concept of treating this base as though it were a caramel, controlling the color and potency from a pale blonde (less concentrated, more subtle) to a burnt umber (very potent and rich), and how different concentrations are suitable for different dishes.
Posted 26 February 2004 - 07:34 AM
could you give us some examples of dishes using the different forms of soffrito?
"111,111,111 x 111,111,111 = 12,345,678,987,654,321" Bruce Frigard 'Winesonoma' - RIP