Ritz-Carlton Magazine - Summer 2013 - Chinese - (Page 106)

HOMARD HOMAGE Clockwise from left: Spiny lobsters ready for the pot; Chef Andrés; leaves of culantro, a local herb, essential to asopao. 龙虾大餐从左侧起顺时针方向：准备下锅的多刺龙虾；主厨安德烈斯；刺芹叶，一种波多黎各当地的草本植物，烹饪 asopao 必不可少的原料。 It’s no small thIng to show up on someone else’s Island and cook theIr grandmother’s specIalty. 在别人的岛上展现厨艺并烹饪祖母的拿手菜，这并不是一件小事情。 106 w w w. r i t z c a r lt o n . c o m Andrés, who is as affable outside the kitchen as he is exacting inside, dropped out of high school in Spain to enroll in cooking school, which led to a place in Adrià’s hotbed of molecular gastronomy. But America beckoned, specifically its capital, where Andrés opened a tapas restaurant in the ’90s that was to be a mere foundation for the small plates empire he was to build. His latest venture is his most fitting yet. Each dish at Mi Casa reflects his signature twists on tradition: European takes on the islands’ own folk dishes and decadent products from abroad used to draw out the best of local ingredients — such as the lobster I watched the chef goad into a heavy black pot, where he would star in a bowl of asopao, the national dish of Puerto Rico. It’s no small thing to show up on someone else’s island and cook their grandmother’s specialty. The chef’s rich, briny “mother of all asopao” is as close as Andrés gets to a traditional interpretation. After all, not only did he come of age in the kitchen-lab of elBulli, he now teaches culinary physics at Harvard, where he also spends his spare time working to understand, for example, the 厨房外的安德烈斯和蔼可亲，但是厨房内的安德烈斯则十分严格，他高中辍学后便在西班牙的烹饪学校学习，这使他学到了阿德里亚分子美食的一些基础知识。但是美国，尤其是其首都对安德烈斯有着无限的吸引力他在上世纪 90 年代到那，里开了一家西班牙小吃餐厅但这只不过为他将要，打造的小吃帝国奠定了一点点基础。他最近投资的餐厅才是最适合他的餐厅。米卡莎餐厅的每道菜肴都可以反映出他对传统菜肴的独创性颠覆：欧式菜肴以岛屿本身的民间菜肴形式呈现，在从国外引进的不再那么有名的菜品中添加上乘的本地原料–例如我看到被主厨赶进巨大的黑陶罐里的龙虾，将被担任主厨安德烈斯烹饪成一道波多黎各传统菜 asopao。在别人的岛上展现厨艺并烹饪祖母的拿手菜，这并不是一件小事情。主厨安德烈斯烹饪的这道丰盛的咸口菜肴—— “所有 asopao 之母” ，是他倾尽才智地对传统菜肴的阐释。毕竟，他不仅在斗牛犬餐厅的厨房内学习各式菜肴而且在哈佛教授烹饪物理学。，此外，他也利用业余时间在哈佛开展研究，以了解诸 http://WWW.RITZCARLTON.COM

Table of Contents for the Digital Edition of Ritz-Carlton Magazine - Summer 2013 - Chinese

Ritz-Carlton Magazine - Summer 2013 - Chinese
Contents
Contributors
Editor’s Letter
President’s Letter
Falling in Love With … New Orleans
Design
Technology
On the Boulevards
Shopping
Jewelry
Watches
Family
Local Knowledge
Sports
Cancun
Doha
Fashion
Culinary
Let Us Stay With You
Heritage

Ritz-Carlton Magazine - Summer 2013 - Chinese