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docsconz

"Spain's 10" and "Spain and the World Table"

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Welcome to the eG Spotlight Conversation, Jose! We look forward to having you with us this week.

Let me kick off the week by noting that the Spanish kitchen has grown into a pre-eminent role in the world of the culinary arts. You have been a fantastic ambassador for the Spanish culinary world in the U.S., and it is clear that the influence of Spanish cuisine in the U.S. is growing. What do the recently completed 'Spain's 10" events in NYC and the upcoming CIA-Worlds of Flavor Conference on "Spain and the World Table" mean for Spanish cuisine? What effects do you foresee them having on American cuisine and what will these effects mean for you?


John Sconzo, M.D. aka "docsconz"

"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

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Welcome to the eG Spotlight Conversation, Jose! We look forward to having you with us this week.

Let me kick off the week by noting that the Spanish kitchen has grown into a pre-eminent role in the world of the culinary arts. You have been a fantastic ambassador for the Spanish culinary world in the U.S., and it is clear that the influence of Spanish cuisine in the U.S. is growing. What do  the recently completed 'Spain's 10" events in NYC and the upcoming CIA-Worlds of Flavor Conference on "Spain and the World Table" mean for Spanish cuisine? What effects do you foresee them having on American cuisine and what will these effects mean for you?

We are on a roll. But we keep with the feet on the floor......For Spanish cooking in America is a good thing and for Spain in general. USA is always ready for more. I can tell you that in 50 years americans will be cooking paella in their Webbers, and that Iberico will be part of their vocabulary..........Get well!

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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?


John Sconzo, M.D. aka "docsconz"

"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

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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?

Marcos Moran from Casa Gerardo in Asturias

Dani Garcia from Calima in Marbella

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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?

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?


John Sconzo, M.D. aka "docsconz"

"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

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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?

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

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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?

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!


John Sconzo, M.D. aka "docsconz"

"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

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