Craig LaBan and Jose Garces has an interesting online chat today. Among the most intersting things to come out of it:

Next Iron Chef

• Garces actually prepared the cock’s combs two ways: in a pressure cooker and braised.
• His best weapon on the show is his 15 years of cooking.
• Garces is trying to source cock’s combs for the weekend at Amada.
• What Philadelphia chefs would Garces trust with cock’s combs, stinky tufu or sea cucumber.
  • Marc Vetri (Vetri, Osteria)
  • Michael Stollenwerk (Little Fish, fish)
  • Terence Feury (Fork)
  • Michael Solomonov (Zahav)

His Restaurants

• The fries at Village Whiskey are hand-cut and confited in duck fat, herbs and garlic. They are fried at 400 degrees and only stay crispy for 6-7 minutes. So eat fast!
• Distrito does the most covers per month, around 8,000.

Future Concepts

• Garces Trading Co.
  
  • It’ll be a cheese and charcuterie shop
  • A bakery with fresh breads and pastries
  • A Cafe with Garces Trading Co. coffee
  • Commisary for Garces Restaurant Group
  • And of course a wine boutique
  • He will address local restaurateurs concerns soon

• He’s been dreaming about a sausage and beer spot.
• Considering a Farm to-table-concept.

Philadelphia Restaurants That Garces Enjoys

• Sahara Grill (1334 Walnut St)
• Morimoto (Sushi)
• Zento (Sushi)
• Taqueria Veracruzana (Fast Mexican)
• Osteria (Pizza)
• David’s Mail Lai Wah (Latenight Eats)
• New Delhi (Indian)

Talk food with LaBan, Garces [Philly.com]