Monthly Archives: June 2015

How Chef José Andrés Celebrates the Fourth of July

By Andrea Strong

Fourth of July, Grilling

How Chef José Andrés Celebrates the Fourth of July

Nate Mook

The America Eats Tavern, which celebrates historical Americana foods, may not be what you expect from José Andrés, the celebrated Spanish chef and owner of 21 restaurants in DC, Las Vegas, Miami, Los Angeles, and Puerto Rico, including renowned dining concepts such as minibar by josé andrés, Zaytinya, Oyamel, and Jaleo. Andrés, who is Dean of the Spanish Studies program of the International Culinary Center, is often considered the unofficial Ambassador of Spain. But, he is also an avid American history buff, who became a U.S. citizen in 2013. “It felt natural to me,” he said. “My three daughters were born here, I have spent half of my adult life here. I guess you know where you come from, and you know where you belong.”

The America Eats Tavern, he says, is a natural evolution of his career. Born in Asturias, Spain, …read more

Source:: Kitchen News 4

What to Consider When Building an Outdoor Kitchen

By Claire Carusillo

Outdoor grilling

What to Consider When Building an Outdoor Kitchen

iStock by Getty Images/ Eirasophie

When cultivating your own outdoor cooking space, looking beyond the charcoal and tongs can open you up to a new kind of al fresco experience—and that means enjoying the act of barbecuing without the frenzy of running between the kitchen fridge and grill. To take your picnic and outdoor dinner game one step further, consider these options:

Find a sturdy table.
You likely already have patio furniture (or at least a mishmash of chairs), but a sturdy table, big enough to fit a whole hungry crew, elevates a summer grill session to a bonafide meal. Metal furniture is durable, but when it bakes in the sun, its radiating heat can become unbearable. Consider a dark-stained wooden set, like the six-seated, drop-leafed Äpplarö set from IKEA in a dark stain.

Get an outdoor compact refrigerator.
You’ll likely be keeping less in your outdoor kitchen than you do in your …read more

Source:: Kitchen News 4

A Fully Functional, Fully Natural Outdoor Kitchen in Napa

By Claire Carusillo

Outdoor Kitchens

A Fully Functional, Fully Natural Outdoor Kitchen in Napa

Scott Frances/OTTO

The casual reputation of outdoor grilling season—full of burgers, hot dogs, a cooler filled with ice-cold beers, and little else—has always belied the real difficulty of bringing the great indoors out: uneven cooking methods, little access to running water, often-dirty fingers. These downfalls can be enough to keep even the most seasoned cooks inside a boiling kitchen on a beautiful night. Unless, of course, you’re Tatwina and Richard Lee of Berkeley, who have built an outdoor, natural, and fully functional kitchen in their second home on a 50-acre ridge of the Diamond Mountains in Calistoga, CA.

Designed by their son Eliot Lee, a partner at New York’s Steven Harris Architects, the kitchen is composed by natural methods, using as many local resources as possible. Outdoor cabinetry was made from dense, durable ipe wood, which Lee describes as a “poor man’s teak.” Kitchen walls are built from a …read more

Source:: Kitchen News 4

Building a Garden: Anatomy of a Summer Squash

By Yaran Noti

Zucchini

Building a Garden: Anatomy of a Summer Squash

Matt Taylor-Gross

Urban farmer Shawn Connell is standing in the hot sun of the GrowNYC teaching garden on Governors Island in New York City, and he’s telling me all about zucchini penises.

Well, not really, but we are talking about boy zucchini and girl zucchini and how you tell the difference. You see, it matters. Which I’m totally flabbergasted to learn.

When a zucchini plant starts flowering, for the first week or so those flowers are male flowers, Shawn explains. Those are the ones you want to pick and use for frying. Once the female flowers start coming in, those are the ones from which fruit will grow. So you don’t want to pick them, because then you won’t get any zucchini.

Zucchini

Matt Taylor-Gross

Zucchini are bit of a problem child for Shawn. He loves them, no doubt, but when they grow they like to take up …read more

Source:: Kitchen News 4