Chef Garces Takes ‘The Latin Road Home’ to Revel

Chef Jose Garces.

Upcoming multi-course dinner celebrating his new cookbook.

Amada at Revel in Atlantic City.

Lots of yum to be had.

Read on for the details whilst I wipe off the drool from the keyboard…

On Thursday, April 18 at GarcesCookbook7:00 p.m., join Chef Jose Garces at his gorgeous tapas bar and restaurant, Amada at Revel, for a decadent, multi-course meal celebrating the publication of his second cookbook, The Latin Road Home (Lake Isle Press, October 2012). For $110 per person, excluding beverages, tax and gratuity, guests will enjoy dishes from each of the book’s five chapters: Ecuador; Spain; Cuba; Mexico; and Peru. A copy of the book, which is a cookbook, travelogue and memoir all at once, is included in the price and Chef Garces will be available after dinner to sign copies.

“I couldn’t be more proud of my second cookbook, and I look forward to this dinner as a way of sharing it with my fans and friends in Atlantic City,” says Chef Garces, a James Beard Award-winner and one of Food Network’s Iron Chefs. “This book is very close to me, and the dishes I’ll be preparing and serving tell my personal and professional story thus far.”

The show-stopping menu will include: Tiradito de Lubina, black bass ceviche with yuzu (Peru); Pan de Yuca, yuca bread with queso fresco, served with guava-chile butter (Ecuador); Crema de Quinoa de Zuleta, quinoa chowder with sweet corn (Ecuador); Enchilado de Langosta, lobster in spicy tomato sauce (Cuba); Carne Asada a la Tampiqueña con Arroz Rojo y Refritos, grilled marinated skirt steak with red rice and refried beans (Mexico); and Crema Catalana, chocolate custard with vanilla berries (Spain). An optional wine pairing will also be available for $40.

The Latin Road Home chronologically tells the story of Chef Garces’ food journey, offering a fascinating and personal look back at the food traditions that have shaped his life and cooking. Each chapter is dedicated to a place that greatly influenced his style, beginning in Ecuador with traditional recipes of his childhood which he prepared alongside his mother and grandmother growing up in the family kitchen. He takes us to Spain where he studied after graduating culinary school then to Cuba (the birthplace of his wife, Dr. Beatriz Garces, and her family) where his professional and personal paths intersect. Next it’s on to Mexico, the inspiration for one of his most lively and popular restaurant concepts, and finally Peru, a place he considers a gastronomic capital that is new and comforting all at once.


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