Douglas Rodriguez
Douglas Rodriquez has been called the godfather of Nuevo Latino cuisine. A Miami native and the child of Cuban immigrants, he has always been passionate about food. He opened Yuca, an upscale Cuban-style restaurant in Miami, at the age of 24. He moved to New York to open Patria, a New York Times three-star restaurant, where he created his Nuevo Latino cuisine. Today, the multi-award-winning chef owns restaurants in Miami, Philadelphia, Arizona, and Chicago.
Even vegans can enjoy this gazpacho with tiny olive croutons.
I love gazpacho and this recipe has a nice twist with the croutons. You get great texture and flavor. Usually you see a surprise ingredient such as shrimp or crab, but this one, with no protein added, is great for everyone... even vegans!
Restaurant
The world’s most decadent menu is found at Pied De Cochon in Montreal.
I recently spent four nights in Montreal and ate three out of the four dinners in this amazing restaurant. I only regret not eating there all four nights. The menu at Pied De Cochon (the pigs foot) is the most decadent I've ever seen with nine foie gras dishes—one with cheesy grits and maple syrup. How could that be bad!?!?!
The pizza dough from A16 by Nate Appleman is brilliant for pies at home.
A16: Food + Wine by Nate Appleman is one of the best cookbooks I have seen in recent years. I've had a chance to try a few recipes and not only do they really work, but they are brilliant. Nate is a great, forward-thinking chef and it's nice to see him translate his recipes for the home cook. Go buy it and make the pizza dough. It is truly the best ever!
Food Destination
A new culinary movement in Peru has produced top chefs in a short time.
I have been to Peru many times, and when I visited in 2004 I became aware of a chef named Gaston Austrio, who began to transform the classical native dishes by connecting with local farmers, fisherman, and food producers to source the best possible ingredients. For example, foie gras is not an indigenous food, but they are producing it in Peru today. This new culinary movement has produced many top chefs and books and restaurants in very short time. I can't wait to go back.
Plus: Check out Hungry Beast, for more news on the latest restaurants, hot chefs, and tasty recipes.
Douglas Rodriquez has been called the “godfather of Nuevo Latino cuisine.” A Miami native and the child of Cuban immigrants, he has always been passionate about food. He opened Yuca, an upscale Cuban-style restaurant in Miami at the age of 24. He moved to New York to open Patria, a New York Times 3-star restaurant, where he created his Nuevo Latino cuisine. Today, the multi-award-winning chef owns restaurants in Miami, Philadelphia, Arizona and Chicago.
