Word: santimaria
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Dates: during 2000-2009
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...animals and vegetables for his Blue Hill restaurants in New York, chef Dan Barber generated buzz with a discussion of why allowing lambs to graze on grass is not only better for the environment and for the animals than grain feeding them, but produces more succulent meat. And Santi Santimaria, of Barcelona's Can Fabes, reproached his colleagues for their constant pursuit of the vanguard. "We're a gang of frauds who work to distract snobs," Santamaria said, before issuing his own manifesto: "The only truth that matters is the product that comes out of the earth, passes through...
...Santimaria got a standing ovation. But however much the audience may have loved his diatribe on behalf of nature and artisans, they were still hungry for technological novelty. Seiji Yamamoto, of Tokyo's Ryugin, got an ovation of his own for the squid-ink "barcode" he silk-screened onto a plate, which, when scanned, leads the PDA-toting diner to a website that explained the dish's ingredients. Juan Mari Arzak used a nifty device to puff up cellophane 'papillote' with herb-scented air that would then infuse the lobster cooked inside. Quique Dacosta created mushroom "papers"; Dani Garcia used...
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