TITLE

The Spanish Invasion

PUB. DATE
May 2005
SOURCE
Restaurant Hospitality;May2005, Vol. 89 Issue 5, p28
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article deals with the emergence of Spanish restaurants in the U.S. So much media attention has been thrust upon the dazzling young chefs of Spain and so many of the flavors of regional Spanish cooking--garlic, tomato, peppers, rice, tuna, anchovies, saffron and others--have become so familiar to U.S. people addicted to those of the Mediterranean, that it seems logical that Spanish food would stir considerable interest. Most important, the importation of the finest Spanish ingredients has had an enormous effect in showcasing just how enticing, varied and modern the cuisine can be. No assessment of modern Spanish cuisine can fail to consider the influence of hyper-experimental chef Ferran Adrià of El Bulli. The finest exemplar of the style is Luis Bollo, whose two restaurants in Connecticut, Ibiza and Meigas, now rank with the finest of any kind in the U.S. Two of the very best restaurants in Washington D.C. are Spanish, Taberna del Alabardero and Jaelo, both a decade old and recognized among the inspirations for Spanish cooking in the U.S. San Francisco, California is home to two Spanish restaurants in the casual: B44 is a taberna where Chef Daniel Olivella specializes in authentic Catalan cooking, while Piperade is Gerald Hiroygen's successful Basque restaurant.
ACCESSION #
16952824

 

Related Articles

  • Ferran Adrià. Moslé Friedman, Amanda // Nation's Restaurant News;3/27/2006, Vol. 40 Issue 13, p56 

    The article presents an interview with Ferran Adria, chef and co-owner of elBulli restaurant in Rosas, Spain. He explains that at elBulli all senses have a profound impact on the dining experience. He reveals that his cooking style was influenced by chefs of nouvelle cuisine such as Michel Bras,...

  • Culinary world awaits the post-kitchen future of innovative chef Ferran Adrià. Moslé Friedman, Amanda // Nation's Restaurant News;3/27/2006, Vol. 40 Issue 13, p112 

    The article profiles Ferran Adria, a molecular gastronomist and chef-partner of elBulli restaurant in Barcelona, Spain. The author describes the characteristics of Adria. Aside from elBulli, Adria also focuses on his laboratory and his other business ventures to which he plans to dedicate...

  • Why Adrià matters. Andrews, Colman // Australian Gourmet Traveller;Sep2010, Vol. 10 Issue 9, p87 

    This article profiles Ferran Adrià, chef and co-proprietor of the El Bulli restaurant in Spain. It notes that Adrià has expanded the possibilities in making food into cuisine. He has introduced unfettered imagination into haute cuisine, according to the author. Some of his innovative ideas...

  • The Reign of Spain. Kaminsky, Peter // New York;01/03/2000, Vol. 33 Issue 1, p114 

    Provides information on the Spanish food prepared by Chef Luis Angel Bollo of Meigas restaurant in New York City, New York. Promotion of homestyle flavors in traditional Spanish food; List of some of Bollo's dishes.

  • Quick Change.  // Conde Nast Traveler;Nov2004, Vol. 39 Issue 11, p64 

    Features Ferran Adria's restaurant, Fast Good in Madrid, Spain. Use of slow-food ingredients.

  • Adri&aagrave; meets his match. Sims, Fiona // Caterer & Hotelkeeper;8/28/2003, Vol. 192 Issue 4288, p22 

    Presents an article about the El Bulli restaurant in Rosas, Spain, home of superchef Ferran Adri&aagrave;. Champagne that complements the food; Menus; Attitude of Adri&aagrave; toward customer service.

  • The chef of the future. Richman, Phyllis // Gourmet;Oct99, Vol. 49 Issue 10, p194 

    Features chef Ferran Adria and his restaurant El Bulli in Costa Brava, Spain. Training as a chef; Cooking style; Kitchen visits for customers; Innovations in his recipes; Information on the dishes at El Bulli.

  • A Rock-Star Chef Goes Out on Top. McNicoll, Tracy // Newsweek (Atlantic Edition);6/27/2011 (Atlantic Edition), Vol. 157 Issue 26, p4 

    The article features chef Ferran Adrià of the El Bulli restaurant at Costa Brava in Spain, which is scheduled to close on July 30, 2011. It says that the rocker logic of Adrià applies to his decision to close El Bulli, which will reopen as the El Bulli Foundation after a two-year...

  • MOLECULAR BURGERS. Dimond, Guy // Australian Gourmet Traveller;Apr2006, Vol. 6 Issue 4, p161 

    The article offers information on the Fast Good restaurant which was opened by Catalan chef Ferran Adrià in Madrid, Spain. The restaurant is located inside the hotel NH Eurobuilding. Chef Ferran offers molecular gastronomy at the restaurant. He said that a simple panini might include...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics