WHO
Jos Andrs and the wife, Patricia Fernndez en Cruz. He’s the culinary genius behind eight restaurants, including Minibar and Zaytinya in Washington, D.C. His empire also stretches to L.A. (The Bazaar by Jos Andrs) and Vegas, where he’ll be opening the 4th location of his tapas bar Jaleo along with a Chinese-Mexican restaurant known as China Poblano in the Cosmopolitan resort in December.
WHERE
PARTY PHILOSOPHY
&"Cooking in your own home is much like freedom,&" states Jos. &"I don’t have the standard freedom inside my restaurants.&"
Recption Menus FOR 8
To Consume: Garnacha Blend
PARTY TIP
For any Jos-size party, double the amount recipes.
The Storyline
Jos Andrs is sweating.
What’s got the Spanish superchef all labored up? A roaring paella fire outside of his home in Bethesda, Maryland.
Jos began the fireplace a couple of minutes ago and it is now asking his kids, Carlota (11), Ines (9), and Lucia (6), to assist him find branches and twigs. Carlota and Lucia duck in to the forest and Ines climbs within the fence and tosses rocks to her father, who places these questions circle to retain the fire.
About 3 decades ago, Jos was doing exactly the same factor his kids do today. Becoming an adult in northern The country’s Asturias region, he spent many Sundays helping his father make paella, the classic grain dish. &"We’d allow it to be inside a park or on the mountainside—and for as much as 100 people,&" he states. Today, Jos is expecting a significantly smaller sized crowd, but the operation is the same—and success relies upon mastering the fireplace. &"This is an essential part of the process,&" he states.
As visitors start wandering in to the backyard, Jos throws a couple of grapevines (he will get them from Chrysalis Vineyards in nearby Virginia) in to the flames. It’s time for you to start cooking. He adds chicken and mushrooms towards the three-feet-wide pan, then tosses in onions and garlic clove. Next? The center of paella—the grain. &"It’s better to use Bomba or Calasparra grain from The country,&" states Jos. &"These rices possess the DNA of paella.&" Jos provides the grain a fast stir, then steps away. &"You don’t wish to stir the paella,&" he states. &"You would like the underside to obtain a little brown and crispy, what Spanish call soccarat .&"
Because the paella bubbles away around the fire, Jos and the wife, Patricia, visit with buddies as the kids kick a tie-dyed football around the lawn. After about fifteen minutes, dinner is prepared. It requires two people—Jos and Ruben Garcia, the culinary director at Jos’s ThinkFoodGroup—to lug the enormous dish upstairs. A gazpacho buffet is placed out in the kitchen area, together with wedges of cantaloupe studded with slices of The country’s famous pork, jamn Ibrico. Jos scoops some everything—rice, chicken, mushrooms, shrimp—onto each guest’s plate. He scrapes the foot of the pan, searching for that tawny, crunchy soccarat. He finds some. &"The thing is that?&" he states. &"That’s the very best. You fight for your part.&"
Following the paella, visitors mind towards the porch for flan, which Jos prepares based on his mother’s recipe. As the adults relax, the children elope to benefit from the fading daylight or gather around the stairs close to the dining area. Someone asks Ines, who’s located on the steps and among her buddies, how dinner was. &"It had been good,&" she states. &"It’s always beneficial.&"
