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Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
Asado is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Chile, Paraguay, Peru, and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.
Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
Chimichurri is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentinian and Uruguayan cuisines, it has become widely adopted in most of Latin America. The sauce comes in green and red varieties. It is made of finely chopped flat leaf parsley, red pepper flakes, minced garlic, olive oil, oregano and vinegar or lemon juice. It is similar to Moroccan chermoula.
Marco Pierre White is a British chef, restaurateur, and television personality. In 1995, aged 33, White became the first British chef to be awarded three Michelin stars. He has trained notable chefs such as Mario Batali, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry. He has been dubbed "the first celebrity chef" and the enfant terrible of the UK restaurant scene.
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Lennox Hastie is a chef in Sydney, Australia who owns the restaurant Firedoor and was featured on Netflix Chef's Table: BBQ which aired on September 2, 2020. Hastie is known for his unusual cooking techniques that use only fire without the use of electricity or gas.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
References
- ↑ "1-50 The Worlds 50 Best Restaurants". The World's 50 Best Restaurants. Retrieved 2019-07-10.
- ↑ "Asador Etxebarri | The World's 50 Best Restaurants 2023". 50B - Restaurants - GLOBAL. Retrieved 2024-02-12.
- ↑ "Asador Etxebarri". The World's 50 Best Restaurants. Broadfield Park, Crawley, England: William Reed Publishing Ltd. 2017. Archived from the original on 17 May 2017. Retrieved 17 May 2017.
- ↑ "Number 44 Asador Extebarri". The World's 50 Best Restaurants. Broadfield Park, Crawley, England: William Reed Publishing Ltd. 2008. Archived from the original on 2008-04-25. Retrieved 17 May 2017.
Forget George Foreman. There is only one lean, mean grilling machine who matters to Restaurant, and that's Victor Arguinzoniz. At Etxebarri, in the Atxondo valley near Bilbao, Arguinzoniz uses the grill, or La brasa, to turn out food every bit as exciting and exacting as that of his Basque contemporaries. Using different woods, several varieties of charcoal are prepared at the 40 cover restaurant every day. Each has a specific application in the preparation of the strictly seasonal, mainly local, and 'preferably live' ingredients, from white truffle to elvers, which Arguinzoniz (who custom designed all the kit himself) cooks on a system of grills, often using specialist mesh-pans.
- ↑ Moskin, Julia (June 14, 2011). "After El Bulli, Spain Looks Forward". New York Times.
- ↑ "Episode intelligence from San Sebastián". Explore : Parts Unknown. 4 May 2017. Retrieved 17 May 2017.
- 1 2 "Addresses: Bizkaia, Asador Etxebarri". Spanish Wine Lover. Retrieved 2019-07-10.
