“There’s always something new
and novel at Moshulu” Darcy Hill, The Moshulu
After a salad of organic greens, roasted beets and soft goat cheese dressed in rose- mary vinaigrette, a sumptuous epicurean masterpiece was served. Beef filet rubbed with bone marrow butter joined wild mushrooms and caramelized onions, seared Brussels sprouts with bacon and shallots, glazed salsify root and baby car- rots and potato puree spiked with chives. In addition, grilled jumbo shrimp, sautéed spinach with roasted garlic, tomato and olive compote thrilled seafood lovers, while others were captivated when tiny bowls of gemilli pasta, lobster carbonara, peas and crispy pancetta sauced with truf- fle tomato cream appeared.
Perhaps a trip to the refrigerator may satis- fy your hunger after reading this menu, but only a trip to Moshulu can offer similar taste sensations.
The same can be said for any of the Jose Garces restaurants and Garces’ executive catering chef Adam DeLosso. Garces and DeLosso met 20 years ago when both men were on-line cooks at Four Seasons in New York. That was a time when extraordi- nary service was de rigueur.
“Jose and I can’t stress enough that this type of attention needs to return to the industry,” emphasizes DeLosso. “We may not revert to white glove in the pure sense, but great food and great service should go hand-in-hand. One doesn’t work without the other.”
DeLosso, who has been with the Garces Group for three years, approaches busi- ness meeting and banquet catering with gusto and brings a bit of a construction edge to the forefront. “I try to not only cap- ture open kitchen concepts in the dining arena, but the charm and singularity of Garces restaurants, as well. We may set up a taco bar from Distrito right in the center of the event space. We actually build each piece of food as guests watch.”
“Or,” he goes on, “instead of a typical cheese charcuterie, guests get the virtual pleasure of being in a cheese shop. We slice samples right in front of them. A favorite of mine is our hands-on truffle demonstrations. Participants choose fla- vors, and then compose delicacies to be judged by our pastry chef. Can you imag-
28 January February 2013
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