By Susie Timm, Head Cheese
I recently had a chance to chat with Iron Chef champ Jose Garces, who is set to open three dining destinations at The Saguaro hotel in Downtown Scottsdale. I was feeling sort of irreverent so my questions are somewhat silly. Good thing Garces is a good sport!
Check out what he’s up to by clicking here!
Susie: Of all the dishes you have created for Distrito, which one stands out as insanely delectable?
Garces: I’m really excited about our barbacoa dishes, or Mexican barbecue, prepared outdoors in our patio kitchen. It’s something I would have loved to do at the original Distrito in Philadelphia, but obviously the weather there doesn’t permit the kind of year-round outdoor fun that we enjoy here in Scottsdale. I can’t wait to bring slow-smoked meats to my guests here, accompanied by flavorful Mexican sauces and served simply under the hot Arizona sun.
Susie: What’s your take on the resurgence of Ancient Roman cooking techniques? Going to use any for this restaurant or others?
Garces: My cooking tends more towards Latin influences, if any, but the barbacoa dishes are cooked outdoors over an open fire – didn’t the Romans do a lot of flame-grilling? – so I suppose in some ways, we already are a part of the ‘resurgence.’
Susie: If stranded on a desert island, where would you like take-out flown in from and why?
Garces: I can get take-out flown in, but I can’t leave? That actually sounds like a nice vacation. I want salt and pepper shrimp from my favorite restaurant in Philadelphia’s Chinatown, a big, juicy burger from Village Whiskey and fresh guacamole from Distrito. What can I say? Part of the fun of opening restaurants is serving food that I love.
Susie: What’s your favorite thing to eat at a diner?
Garces: I’m a fan of simple pleasures – a Reuben, with thick-cut fries and extra Russian dressing, sounds perfect. And a milkshake for dessert. After all, what’s the point of eating at a diner if you’re not going to splurge on comfort food?
On average, how many hours per day do you spend thinking about food?That’s a simple question: all of them. Food is my life, and I wouldn’t have it any other way.
