Where there’s smoke there’s … barbecue? Chef Alex Reyes certainly hopes so:
(Image: Stacey Viera)
The Spanish toque has been working his magic behind the scenes of the Harry’s chainlet for some time now. He recently accepted a new challenge in launching Harry’s Smokehouse, a casual concept accentuating the pleasures of slow-smoked, expertly grilled proteins and other summer favorites.
WR: Salt. Pepper. What other spices/herbs could you not live without?
AR: Pimenton (Spanish paprika), saffron, chili flakes, cardamom, thyme, parsley, basil and bay leaves.
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
AR: My grandma’s Spanish tortilla! It took me a while but I did. I still make it for my family when I go to the farmer’s market to get some local eggs and spuds!
WR: What seasonal ingredient(s) get your creative juices flowing?
AR: Rhubarb in the spring, tomatoes and corn in the summer, celeriac in the fall and squashes in the winter.
WR: My latest cookbook obsession is …
AR: Ferran Adria’s “Modern Gastronomy” and also his [AUTHOR IS ACTUALLY LISA ABEND] new book “The Sorcerer’s Apprentices“. The book reveals secrets and stories inside Adria’s restaurant “El Bulli” and also narrates about the training of the apprentices of one of the world’s top restaurants.
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
AR: Traditional American BBQ. It is not just about smoking meats … it’s an art! I still have a lot to master but I’m having so much fun in the process.
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
AR: Jose Andrés. He is great chef and talented restaurateur.
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
AR: Pan con tomate y jamon Serrano (Bread with tomato and Serrano ham) this is an ideal snack anytime of the day!! You simply toast or grill the bread (baguette) then smear it with ripe tomatoes and drizzle the bread with Spanish extra-virgin olive oil (I prefer sol de la Mancha) and little sprinkle of fleur de sel. Top it with the Serrano ham and enjoy!
WR: In the next six months you won’t want to miss my …
AR: Harry’s restaurant group new concepts/restaurants!!
WR: It’s quitting time. I’m pouring myself …
AR: A glass of a Spaniard [sic] wine.
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Chef, we, too, continue working on our signature barbecuing techniques. Enjoy the journey.
Come back next Tuesday for another helping of Red Meat.
–Warren
