6:05pm | April 3, 2013
Creating Coqueta Part 1: Why Spanish? – The Journey to the Concept
During my career I’ve created several different restaurant concepts, from organic pizzerias early on (Tomatina) to taverns (Ajax in Aspen), but the heart of my cuisine has always been Italian as a reflection of my family and all that they taught me to cook. In the past few years, I found myself craving a new challenge, and on several trips to Spain to visit my daughter, Margaux, I found my answer in the vibrancy of Spanish cuisine. Doing Spanish food answered my need to immerse myself in something new, but because Spanish and Italian are ‘kissing cousins’ it is a style whose heart I understand. She now lives in Barcelona, so our research trips include she and her husband, Andres, a 7th generation Catalan. In Barcelona, even the street pavers are drop-dead gorgeous! My team, including Chef Ryan Mcilwraith, have spent numerous trips eating and drinking and observing, from chocolate shops to tapas to fine dining. On one trip, we did 16 meals in 6 days! Tough work, but somebody’s got to do it! My next blog will uncover the research in all its glory.
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