Iberico ham
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Festive no hassle party food - 24 Nov 2010
A & H Gourmet & Seafood Market has to be one of my favorite European delicatessens. Not only does it sell some of the best fish in town - freshly flown in from Spain and Portugal I think more than once a week - but it's an Aladdin's cave of Iberian specialties that will make a fussy guest who frowns on anything but home cooking happy. It's a particular godsend at the festive season. read more...
Iberico de Bellota Pork Loin baked in sea salt with sliced Spanish cured ham - 17 Mar 2010
If you're not up for a traditional lamb at Easter, here's a really easy but impressive pork dish, from Jose Andres. read more...
Ibérico Pork comes to town - 22 Jul 2009
At last it's happened! The capital can experience some of the world's best pork. Ibérico de Bellota pork is available at Wagshal's and Jaleo. This is pork meat that comes from the same acorn-fed pigs that produce that heavenly Ibérico ham I can't get (or afford) enough of. Jose Andres has arranged its exclusive import through Fermin. read more...
Rob Wilder - the man behind and with José Andrés - 5 May 2009
Listen to Rob Wilder talk about his career to date, from ownership of the first Austin Grill to running ThinkfoodGroup, and he sounds like the food version of Apple Corps, the company that once upon a time managed and molded the Beatles. ThinkfoodGroup is the company created, as he describes it, "to manage all things José Andrés." read more...
Belotta pork coming to Wagshal's! - 22 Apr 2009
Pam Ginsberg, the butcher, with Aaron Fuchs, at Wagshal's, tells me that they are discussing importing exclusively Spain's famous belotta pork at the end of May. read more...
A & H Gourmet and Seafood Market - one of my favorite markets - 11 Mar 2009
There was a time when A & H Gourmet and Seafood Market was just plain A & H Seafood Market. And plain it was. While it had fresh fish flown in from Portugal once a week, it was a little dark and dingy. You wouldn't recognize what ex-Taberna del Alabardero executive chef, Santi Zabaleta, has done to the place. read more...
Iberico ham - 11 Mar 2009
Iberico ham, dare I say it, leaves Parma ham standing in the shade of the oak tree. While both come from pigs that relish their acorns, the Spanish pig is fed on them exclusively so its cured pork is richer, fattier, silkier, with an unctuous mouth feel its Italian cousin lacks. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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