docsconz

i realize that this is a thread about paul, so i'll be brief. i'm jordan, and i'm the pastry chef at a new restaurant opening in late november called varietal. i'm formerly of alinea, per se, and the french laundry. paul and i are good friends, and he asked me to do the demo and the dinner at butter with him. if anyone wants to discuss this further, i suggest we start a new thread. thanks, jordan. ← Thanks Jordan for the explanation and welcome to eGullet! Best of luck in your new endeavor! ← thanks doc, we've met before at alinea, but i'm sure you were too "food drunk" to remember. great pics by the way, as always. hope you'll come to the new place and check it out when it opens, i'd be honored to have you. ← I am looking forward to it! ← Here is a photo of Alex Stupak and Jordan Kahn in action working together at Alinea last spring. I can't believe that both of these tremendous pastry chefs wound up in NYC at the same time. I must repeat myself that the concentration of pastry wizardry in NYC right now is astounding and that was before I realized that Jordan is there as well! Can any other city in the world boast of this concentration of talented and creative young chefs in the Pastry Arts? Perhaps Barcelona or Paris, but where else if even those places?

This clearly points out the difficulty of translation. The nuances can be so loaded and be interpreted differently by different people. That is why I asked the question I did upthread about the translators for Ferran. Nevertheless, Alexandra, I would encourage you to continue with the fine service that you have provided us here as your translation skills are certainly better than most and your understanding of the cuisine superlative. Thank you.

The discussion is now closed to new questions. Jose will return one more time to answer questions and say "Hasta luego" I would also like to take this opportunity to thank all those involved with this project, First, my warmest thanks and those of all the eGullet Society for Culinary Arts and Letters go out to Jose Ramon Andres and his special assistant, Laura Trevino, for taking the time and energy to make this happen. On our end, this couldn't have been done without the help of Richard Kilgore, who is the Master Organizer of all the eG Spotlight Discussions and Special Appearances, Dave Scantland ("Dave the Cook") and Stephen Shaw ("Fat Guy") who were responsible for much behind the scenes. The team for this discussion consisted of Pedro Espinosa Silva ("Pedro"), Ron Kaplan ("ronnie_suburban"), Rochelle Reid Myers ("Malawry"), Elie Nassar (“Foodman”) and Rogelio Enríquez ("Rogelio"). Without their help in content development and planning this project could not have been nearly as successful as it was. I hope you all enjoyed this as much as I did! In the meantime please post your comments and thanks to Jose here.

Please use this topic to add your thanks to Jose Andres for taking the time to be here with us. We look forward to more from, with and about Jose in the future!

Barcelona will win 0-5.............And I will only do a Barcelona-catalan menu!!!!!!!! ← What menu would you serve to celebrate a Barcelona victory? For example, what did you serve (or eat) when Barca won the Champions League last May? It was memorable for me as I dined at minibar the night prior to the game.

By the looks of the food here, one way to drown the sorrows of us Met fans would be to take a trip to Phoenix to dine at this restaurant and a few other "home runs" that Molto has brought to our attention. If the future did not look so bright I would be disconsolate to the point that not even the prospect of a meal like this would cheer me up. Unfortunately, this is not yet in my immediate future. I will just have to make do with the World of Flavors Conference coming up to assuage my despondency:wink:

It has been an illuminating discussion so far with Jose Andres. There is still time for a few more questions, but the forum will be closed to them after 2PM Eastern Time today, Saturday the 21st of October. So hurry to get them on!

Nice job, Tammy! Good to see that Chef Achatz' creative spark hasn't ebbed. The vast majority of those dishes are new or different from my last trip to Alinea in June. The plating is typically spectacular. I'm sure the tastes are too.

Arne, thank you for sharing your wonderful trip with us. You certainly made it come alive. I particularly enjoyed your anecdotal details like the lady in the window in this photo:

You may be right, but you or anyone here can ask Jose andres himself in his eG Spotlight Discussion going on now. you better hurry though, as it closes sometime tomorrow.

Thank you, Jose. That is a wonderful thing. In addition to the Iberico, I have seen other pork products such as lomo and chorizos. Many of the justly famous Spanish canned products can be imported here and are available, though not widely. Are there any other unique Spanish products that you are working to facilitate entry to the US and North American markets?

I would posit that a determination of neighborhood vs. destination restaurant can only be made by someone from outside any given neighborhood.

I can't believe that this topic has reared its ugly head again Nathan, what exactly have you proved? If that closes the case for you so be it. What are the price/cost comparisons between PS and LO? I fully agree with OA on this one. As for PS, I certainly don't live in the neighborhood, not anywhere near it, yet it is now on my short list for restaurants to head to NYC to dine at. Case closed - for me at least

The source of inspiration for a number of your restaurants such as Jaleo and minibar are obvious given your culinary background. What made you open Zaytinya and do you have any other surprises in the works?

Marcos Moran from Casa Gerardo in Asturias Dani Garcia from Calima in Marbella ← Dani's reputation is already strong. I am lookoing forward to seeing him at the WOF Conference. Is Marcos the son of Pedro Moran or are they the same person? What is he becoming known for in particular? ← Marcos! That is him! Pedro Moran makes the most amazing fabada at Casa Gerardo. They are all cooks. His family has had the business for many generations. Marcos is the same. An amazing young cook ← Marcos will be at the WOF Conference - Spain and the World table too. How does one choose between the different demos and seminars there? They all look amazing!

Wow! You have outdone yourself Eliot! Great report and astounding platings and photography. Phoenix is really turning into a happening place in the culinary world!

i realize that this is a thread about paul, so i'll be brief. i'm jordan, and i'm the pastry chef at a new restaurant opening in late november called varietal. i'm formerly of alinea, per se, and the french laundry. paul and i are good friends, and he asked me to do the demo and the dinner at butter with him. if anyone wants to discuss this further, i suggest we start a new thread. thanks, jordan. ← Thanks Jordan for the explanation and welcome to eGullet! Best of luck in your new endeavor! ← thanks doc, we've met before at alinea, but i'm sure you were too "food drunk" to remember. great pics by the way, as always. hope you'll come to the new place and check it out when it opens, i'd be honored to have you. ← I am looking forward to it!

i realize that this is a thread about paul, so i'll be brief. i'm jordan, and i'm the pastry chef at a new restaurant opening in late november called varietal. i'm formerly of alinea, per se, and the french laundry. paul and i are good friends, and he asked me to do the demo and the dinner at butter with him. if anyone wants to discuss this further, i suggest we start a new thread. thanks, jordan. ← Thanks Jordan for the explanation and welcome to eGullet! Best of luck in your new endeavor!

I will have to disagree with my good friend Anya......................Spanish restaurant in Amercia or the lack of them is because is not Spanish chefs here..............................Another thing is about the ingredients........What happen we can not make a Gazpacho with tomatoes from Good Morning FArm in PEnn? Yes, we only need good Spanish Sherry vinegar and good Spanish olive oil!...But if we take out vinegar and oil from spain and we used from lets say California, Is not Spanish anymore?...............I will argue that the dish is still Spanish at heart................... ← Jose, while I agree with you that even though certain dishes might not be quite the same as they are in their Spanish hometowns, they still remain Spanish at heart assuming good quality ingredients can be substituted. The dish will most likely remain delicious even if it is slightly or somewaht different. Despite that general sense, are there any Spanish ingredients that you absolutely miss using professionally that you simply can not obtain in the U.S. other than by bringing them back yourself? I am talking about ingredients readily available at least on a regional basis.

Marcos Moran from Casa Gerardo in Asturias Dani Garcia from Calima in Marbella ← Dani's reputation is already strong. I am lookoing forward to seeing him at the WOF Conference. Is Marcos the son of Pedro Moran or are they the same person? What is he becoming known for in particular?

Maybe it's better that way

I think Nathan is absolutely right about this. You might even be surprised at how "famous" lunch at Nougatine is as a good deal -- even though, when you think about it for more than a minute, lunch at JG is a better deal. ← That is why I asked the question I did.

There are certainly valid reasons for choosing one over the other either way. One is that on Saturdays Nougatine is open for lunch while Jean-Georges is not. My question was not meant to be smarmy or sarcastic. I am curious, having had lunch in both places (on a Saturday at Nougatine). Nougatine was fine, but J-G transcendant and an incredible deal for the quality of food as well. If I had the choice, I would almost always dine at J-G over Nougatine. Besides J-G is not so formal as to be stuffy. I don't think the environment is significantly more formal at J-G than at Nougatine.

Can you identify any young Spanish cocineros who may be currently unknown to most of the world, but who we should expect to get to know?

I went on a Sunday. If you want good dim sum this has good dim sum. It is not cheap, but it is unique. It is not "everyday" dim sum -more like "special occassion" dim sum.