CollectionsJose Garces
IN THE NEWS

Jose Garces

FOOD
October 5, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
The lovely aroma of roasted pork and onions rises from the griddle as José Garces prepares carnitas - a favorite recipe from his just-published cookbook, The Latin Road Home - at his farmhouse in Ottsville, Bucks County. While the house itself is charmingly simple, the back deck where he's cooking is anything but. He has essentially installed an outdoor restaurant kitchen here, with a flattop griddle, a charbroiler, a cook top, a deck oven, a fryer, and of course, running water and refrigeration.
NEWS
April 2, 2012 | By Peter Dobrin, Inquirer Culture Writer
The Kimmel Center is getting a beauty makeover, its most substantial since initial construction ended after opening day in 2001. On the heels of a recent acoustical adjustment to Verizon Hall, the Kimmel is renovating two major quasi-public spaces in hopes of becoming more hospitable and profitable. Work on the rooftop garden is under way. Ficus trees atop the Perelman Theater have been cleared to make way for a new glass-and-steel structure - a large glass box within the larger glass bubble - that will shield users from the extreme temperature swings that have rendered the space largely unusable.
FOOD
January 26, 2012 | By Michael Klein, Inquirer Columnist
A year and a half ago, chef Tim Spinner and manager Brian Sirhal spun out of the Jose Garces orbit, choosing the suburbs (Fort Washington) as the setting of their debut restaurant, Cantina Feliz . Emboldened by success, they've set their second whimsically decorated Mexican bar/restaurant in the city. La Calaca Feliz (2321 Fairmount Ave., 215-787-9930) takes the narrow Fairmount storefront previously occupied by Illuminare. Chef de cuisine Lucio Palazzo, formerly of Xochitl, executes Spinner's menu, featuring tacos and nachos, tlayudas (pizzas)
NEWS
December 7, 2011 | By Michael Klein, PHILLY.COM
Jose Garces, who has been parlaying his status as an Iron Chef on the Food Network to build a dining empire, will open three restaurants at Revel Atlantic City, the $2.4 billion megacasino scheduled to open in the spring. The project catapults Garces, already the city's most prominent celebrity chef, to yet another level. Few restaurateurs have grown as quickly as Garces, 39, who opened Amada, on Chestnut Street, in 2005, and won his national television deal nearly two years ago. Garces owns seven restaurants in Philadelphia (with an eighth on the way next year)
ENTERTAINMENT
September 22, 2011
* Slightly crazed, hugely popular Phillies blog zoowithroy.com shares that Iron Hill Brewery's new playoffs beer, Doctoberfest Pumpkin, hits taps Tuesday only at the IHB in North Wales (Shoppes at English Village, 1460 Bethlehem Pike, 267-708-2000). Wear a ZWR shirt Tuesday for some free pumpkin pie. * Today's the deadline to register for the Greensgrow Farms Chili Cook Off during the 4th Annual Subaru Fall Festival at Greensgrow (2501 E. Cumberland St.), 10:30 a.m.-3:30 p.m. Oct. 1. The free festival will have local eats, crafts, gardening tips and farm fun for all ages.
ENTERTAINMENT
August 22, 2011
Who: The James Beard-awarded Philly chef operates seven local restaurants (Amada, Distrito, Garces Trading Co., Tinto . . . ) and won Season 2 of Food Network's "The Next Iron Chef. " Age: 39. From: Chicago. Where now: Center City and Ottsville, Bucks County. On TV: See him face Tuscan-Italian chef Cesare Casella in a seafood-centric battle in Kitchen Stadium on "Iron Chef America" on the Food Network at 10 p.m. Sunday. Touch that dial: Iron Chef, schmiron chef.
ENTERTAINMENT
December 5, 2010 | By Michael Klein, Inquirer Staff Writer
Pro athletes hit the gym to train for the big game. Jose Garces works out in the kitchen. In addition to his role as owner of Amada, Tinto, Village Whiskey, and four other Philadelphia restaurants, Garces wears the starched jacket of an Iron Chef, one of seven culinary household names who battle challengers on the Food Network. With its campily scowling "chairman," sparkling Kitchen Stadium, and flashy graphics, Iron Chef America might seem like a prime-time game show.
ENTERTAINMENT
April 22, 2010 | By PERVAIZ SHALLWANI, For the Associated Press
HOW WELL can a family of four eat on just $68.88 a week? For more than 38 million Americans, it's more than a matter of conjecture. With job growth and the economy still only sputtering along, a record number of Americans have turned to the Supplemental Nutrition Assistance Program, the formal name for the federal food stamp program. At the end of last year, roughly 1 in 8 Americans received food stamps, the highest rate ever, according to Lisa Pino, the program's deputy administrator.
FOOD
February 18, 2010 | By Michael Klein, Inquirer Columnist
For his sixth Philadelphia restaurant in less than 41/2 years, Jose Garces has gone ultra-casual with Garces Trading Company , a market/cafe in the Western Union Building (1111 Locust St., 215-574-1099). Counters dispensing cheeses, meats, on-site-baked breads, and prepared foods form a U-shape around the seating area, where patrons can eat their purchases or, during lunch and dinner, order from a waiter. In a first-of-its-kind arrangement with the state Liquor Control Board, there's a glassed-in mini-State Store next to the seating area so patrons can buy one of about 200 selections to drink there or take home.
ENTERTAINMENT
December 6, 2009 | By Craig LaBan, Inquirer Restaurant Critic
Bourbon and burgers have long been two of my favorite food groups. But when I behold them side-by-side in their highest forms, posed on the zinc bar-top at Village Whiskey, it's clear this duo is the ultimate height of low-down American decadence. With 150-plus bottles of bourbon, Scotch, and rye majestically arrayed before the mottled bar mirror to choose from, this is surely one of the city's deepest wells of dark-spirit luxury. Add to this mix a splash of super-chef Jose Garces, and rest assured that the burger itself has also been given its gastronomic due. Ground in-house daily from grass-fed, naturally raised Maine beef, with different grind sizes for the various cuts in the blend, and an ingenious shaping technique that results in patties with a perfect end-grain (as opposed to one big bouncy smush)
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