#jose-andres-group

#jose-andres-group

"The recipes that you have as a child are very powerful, they are very visceral. They stay with you, too. I remember many recipes, but certainly one of them, when my mother used to go to the garden just before we ate, and unearthed those tiny potatoes we called grenaille in France, which are like a fingerling potato."

"The best thing to do with chicken is to brine it, a true wet brine with a 3% or 3.5% salt brine for 24 hours. The trick is to air-dry your chicken in the fridge for another 12 to 24 hours to dry out the skin a bit so it gets crispy on the grill."

"Only Goods was born of this idea of putting a spotlight on Latin American culture, but also a nod to younger Danny Garcia and the dream I had to open a restaurant."

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

"When you look back and start piecing things together, he had a lot of medical bills, he was having trouble with the bank and housing, his job and the relationships that he had."

Maydan L.A. is the market's sole full-service restaurant, located in the back of the space, partitioned by a long, tiled bar along the left wall.

Humbe's music is a blend of R&B, pop, and traditional Latin influences, creating a sound that transcends time and cultural boundaries.

Arthur is designed to feel more like a modern Parisian bistro than a white-tablecloth tasting menu dining room, creating a lived-in atmosphere.

"This residency is centered around gathering as a method. Through the ritual of dining together, I will explore this form of public convening as a structured mode of inquiry and exchange."

Chef Aarón Sánchez stated, "It's actually something that's super inaccurate ... I think it's the destruction of humanity," referring to fried tortilla bowls and their lack of authenticity.

The list of nominees is dominated by a new class of ambitious DC restaurants serving cuisines from Africa and the African diaspora in the Caribbean, including Elmina, Isla, and Marcus DC.

Food has been used as more than a form of sustenance. Food trade melds cultures and stimulates economies, religious traditions almost always involve some aspect of food, and, most importantly, food brings people together.

The Coachella Valley offers a remarkable culinary canvas. With Chef Estolano at the helm, the resort aims to highlight the agricultural richness of the region through its menus. This not only aligns with the current trend in the food and beverage industry towards ingredient-driven cuisine but also emphasizes sustainability and local sourcing.

José Andrés Group CEO Sam Bakhshandehpour is stepping away from the top role in the company's hospitality and media empire. Andrés tells Washingtonian his longtime friend and board member David Strasser-a managing director in venture capital firm Swan & Legend and former board member of Cava-will become the next CEO. The change is a "good next phase for all!," Andrés says in a text message.

Ivy Stark, a longtime former executive chef of Dos Caminos, brings her veggie-forward concept, BKLYN Wild, to Time Out Market, Union Square, this week. Opened March 9, the Manhattan offshoot of her popular plant-based restaurant in Dumbo continues Stark's work in fine-dining kitchens, where she learned to "let plants shine-even before it became a trend."

As pancake season heats up, the beloved hazelnut spread, Nutella®, is back with its heartwarming initiative, 'Stacks for Giving Back'. For the third year, Nutella is partnering with renowned celebrity chefs Alex Guarnaschelli and Christian Petroni to support local fire departments across the United States. This initiative not only celebrates delicious pancakes but also honors the local heroes who serve our communities.

Tickets are on sale for the 15th annual Chefs of Compassion: Cooking for a Cause gala on March 27. The fundraiser benefits West Valley Community Services (WVCS), a nonprofit whose programs support low-income and homeless individuals and families in Cupertino, Los Gatos, Saratoga and West San Jose. The evening features top Bay Area chefs competing to create a multi-course meal using ingredients found in the WVCS pantry, where clients receive food. A panel of professional judges chooses the winner; there's also a people's choice award.

Tickets are on sale for the 15th annual Chefs of Compassion: Cooking for a Cause gala on March 27. The fundraiser benefits West Valley Community Services (WVCS), a nonprofit whose programs support low-income and homeless individuals and families in Cupertino, Los Gatos, Saratoga and West San Jose. The evening features top Bay Area chefs competing to create a multi-course meal using ingredients found in the WVCS pantry, where clients receive food. A panel of professional judges chooses the winner; there's also a people's choice award.

East Bay hardcore outfit Manos De Fierro is part of a new wave of bands pushing the Bay Area scene back toward something raw, physical and community-driven. Pulling from hardcore, metal and beatdown influences, their sound is confrontational without feeling performative, rooted in real experience rather than image. The band has built a reputation through local shows that thrive on intensity and shared energy, where the line between band and crowd all but disappears.

"Through this 7th edition of Chef's Council, we're uniting the culinary creativity of world-class chefs with our deep expertise in flavour and taste to push the boundaries of hot and spicy, embracing all the nuances and sensations that make heat truly satisfying," Ullram stated. That nuance is key. Today's consumers aren't just chasing the hottest pepper on the Scoville scale: they're looking for layered experiences: the slow burn, the cooling contrast, the lingering tingle, and the complex interplay of pungency with sweetness, umami, or citrus.