Boqueria is Opening in Washington DC

In two months, we will be opening our first Boqueria restaurant outside of NYC on the corner of 19th St. and M St. in Washington DC. The space was formerly a restaurant called Penang, and was an Italian restaurant before that. Since both of our current Boqueria restaurants were also built in spaces that had been restaurants for a long time prior (50 years in the case of the first Boqueria on 19th St.!), I happen to consider that good Karma. 



Ironically, the area holds some memories for me as my first job out of Georgetown was located at a small consulting firm on 19 Street, between L and M. (I can’t honestly say that I recall where I went to lunch then. I wasn’t making much money, and I don’t think there was anything very interesting in the area (that I could afford).

The restaurant will feature a very large tapas bar where cooks will be preparing tortilla, creating artisanal cheese and meat plates and slicing Jamón Serrano.    

We will mostly feature the same menu as we have in NYC  for the last five
years(View the NYC Menu Here), with the addition of a larger selection of
cocas (flatbreads) and salads. 

Stay tuned for more news on our opening soon…
~ Yann de Rochefort

Jean León Cabernet Reserva - The Man Behind the Wine

No wine on Boqueria’s list has a story behind it like that of the Jean León Cabernet Reserva. The namesake wine of a Spanish immigrant to the United States, the Jean León Cabernet is the result of one man’s American dream.

When nineteen year-old Cerrefino Carrión, a native of the northern Spanish city of Santander, arrived to New York as an stowaway on a merchant vessel in 1937, few could have predicted the storied success that awaited him in his new found home.


Jean León in Central Park upon arriving in New York. The jacket was borrowed to make a good impression in the photo he would send home to his parents.

Much like many immigrants today, Cerrefino began his career in the U.S. in restaurants. He got a job clearing dirty dishes for four dollars a day at a club in Rockafeller Center. He didn’t have papers and eventually the fear of being picked up by the police and sent back to Spain forced him to move west to Los Angeles. The glamour of Hollywood called to the young Carrión and he saw opportunity there that he had never dared to imagine.  When the Korean War offered him an opportunity to legalize his status he jumped at the offer to volunteer. Two years later, when he was granted citizenship, he assumed the name that would carry him to success, Jean León.

Jean León’s “big break” arrived in the form of a server position at Villa Capri, a decadent Hollywood restaurant and celebrity watering hole owned by Frank Sinatra and Joe di Maggio. There, León befriended the hottest actors of the day, among them a young James Dean. Dean’s later success allowed the pair to pursue a common dream of opening a restaurant. They chose the name “La Scala” and designed it to be the most luxurious restaurant of its time. Dean would never see the restaurant open. The young actor’s tragic death devastated Jean León who had come to count Dean as one of his closest friends. León chose to move forward with their project. He took out a $3500 loan and opened La Scala in Beverly Hills. 

The restaurant quickly became a hang out for Hollywood’s elite, and over time evolved into a landmark of legendary proportion. Fred Astaire, Marlon Brando, and Humphrey Bogart were just a few of the celebrated regulars that frequented La Scala.


At La Scala: Tony Franciosa, Zsa Zsa Gabor and friends. Standing: Jean León

On the night before her death, Marilyn Monroe called Jean León for a delivery. When León arrived to her house with dinner she had company. The next morning Monroe was found dead, and the attention of the entire world focused on the details of her final fateful night. León would never reveal who he saw at her house that evening, stating that doing so would have grave political consequences. He took the secret to the grave.

León befriended five U.S. presidents. He was with Richard Nixon the night he lost his first presidential bid. He was friendly with J.F.K. with whom he would often discuss Spanish politics. He recalled Ford as being the friendliest of the bunch and got along well with Reagan because they shared a love for fine wines.


Jean León in the wine cave at La Scala

That love for fine wines would lead León back to Spain where he sought out the perfect terroir to produce his namesake wine. The vineyards he settled upon, a beautiful estate in the Catalan wine-growing region of Penedès bear his name to this day. A true pioneer, León was the first plant the noble varietals in Spain. He bought Cabernet Sauvignon, Cabernet Franc, and Merlot from some of the greatest houses of Bordeaux and planted them on the rolling hills of his Catalan vineyards.




From the Jean León vineyard and winery in heart of the Penedés region

His world-class wines soon garnered international attention. Ronald Regan even served the Jean Leon Cabernet at his inauguration in 1981. Before passing away of cancer in 1996, Jean León sold his winery to the Torres family. They have made painstaking efforts to preserve León’s vision, and the wine speaks to this.  Lush with dark fruit and herbal aromas, the elegant 2003 Jean León Cabernet Reserva delivers on León’s vision. In an industry built on the hard work and aspirations of a largely immigrant workforce, one can’t help but recall León’s fascinating story every time a bottle is uncorked. 

Burger Bloodbath 2011

On Saturday, August 20th, Chef Marc Vidal competed in the 5th Annual Burger Bloodbath, a burger cook-off founded by former Eater editor and current executive editor of The Feast, Ben Leventhal.

The Gilt House, in Bridgehampton, provided the perfect backdrop for the end of summer soirée.

Among the talented Chefs in the competition were Wylie Dufresne (Wd50), Michael White (Marea, Osteria Morini, Ai Fiori), 2010 Champion Mo Koyfman, 2009 Champion Zach Chodorow, food writer and hamburger expert Josh Ozersky, Preston Madison (Peels), Cobi Levy (Niko) and amateur competitor Jesse Gerstein.

 
Chef Michael White (left) and Chef Wylie Dufresne (right)

Chef Marc and Assisting Chef Fernando enjoyed the day out of the kitchen, grilling in the sun. Their unique contribution to the burger, onions smoked and charred on the grill, could be smelled at far end of the pool and pulled the crowds in, eager for a taste.

 

Chef Marc presented his Spanish take on the perfect beach burger to the judges: A beef and Chorizo patty, Mahón cheese, and grill charred onions soaked in Sherry Vinegar served on a toasted Brioche bun.

 

In the end the coveted Burger Bloodbath trophy went to 3rd time winner Mo Koyfman, who assured the other contestants, this would be his last time competing. Chef Vidal and the team from Boqueria look forward to next year’s competition, and a Spanish victory!

¡La Tomatina!

Every year on the last Wednesday of August in the town of Buñol, La Tomatina, the world’s largest tomato fight takes place. It is said to have begun when two young men (now in their 70’s) began throwing tomatoes at conservative officials during the town’s fiestas. The fight gained momentum drawing passers by into the battle and has been celebrated annually ever since.

At the onset of he festivities, giant trucks of tomatoes are let loose in the street, and the fun begins…

Over 20,000 participants show up from around the world to participate

150,000 tomatoes, weighing over 90,000 pounds, are used in the battle

 

In homage to the famous tomato battle that coincides with the peak of tomato harvest, Boqueria will offer market-driven tomato dishes and cocktails for the month of August.

La Tomatina Cocktail

Sparkling Tomatina Sangria
Cava, Tomato Essence, Red Cranberry Juice,
Gin, Sea Salt, Crushed White Pepper,
Cherry Tomato Garnish


Market Menu
The following are a few of the dishes that will be featured
on the Market Menu throughout the month of August  

Pintxo de Bacalao con Tomate Confitado
Salt Cod Skewer, Tomato Confit, Sautéed Apples
Black Olives and Cherry Tomatoes, Toasted Bread

    

Montado de Mejillones en Escabeche
Montado of Pickled Mussels and Tomato Marmalade

    

Ensalada de Tomate y Crema de Cabra

Heirloom Tomato Salad, Goat Cheese,
Black Anchovies, Basil Oil 

    

Pulpo con Mojo y Setas
Grilled Octopus, Tomato, Thyme,
“Mojo Rojo”, Mushrooms, Citrus Allioli

Cheers
~ Boqueria

San Fermínes: The Eighth and Final “Encierro”

A safe but spectacular race through Pamplona made the last running at this year’s San Fermín festival one of the most memorable.  Daring participants were able to jump in front of the bulls at breakneck speed and keep their pace just steps ahead of the animals over long swaths of the route.  This, Pamploneses would argue, was everything an encierro should be, a safe but dazzling display of man vs. beast.



The Bulls of Nuñez del Cuvillo
•    Aguador, 515 kilos.
•    Relajatero, 560 kilos.
•    Pajarraco, 610 kilos.
•    Andadoso, 500 kilos.
•    Barrilero, 580 kilos.
•    Fugitivo, 520 kilos.

Today’s Running
Duration: 2 minutes 20 seconds
Pavement: Dry
Classification: Fast
Number of injured: 3
Number Gored: 0


San Fermínes: The Seventh “Encierro”

Today the people of Pamplona held their breath for 2 minutes and 13 seconds while the bulls of El Pilar took to the streets.  Although speedy, the seventh encierro had spectators turning away as participants were trampled, head-butted, and tossed in the air by the angry bulls.  Although seven people were taken to local hospitals, none of them were gored.  So exhale, Pamplona.  There’s still one more running to go!

The Bulls of El Pilar
•    Burriño, 590 kilos.
•    Resistón, 635 kilos.
•    Cotidianero, 610 kilos.
•    Huracán, 630 kilos.
•    Dudón, 560 kilos.
•    Resiston, 565 kilos.

Today’s Running
Duration: 2 minutes 13 seconds
Pavement: Dry
Classification: Fast and Scary
Number of injured: 7
Number Gored: 0

San Fermínes: The Sixth “Encierro”

Within seconds of the starting rocket, one of the bulls of the Victoriano del Río farm had already gored a 40 year-old Pamplona native in the lower back.  And in the brief two minutes that followed in the sixth-fastest  encierro on record the famously fast bulls of this renowned farm sent six others to local hospitals.  A 42 year-old gentleman from Castilla La Mancha was gored in the right arm at the treacherous turn on to Estafeta street.  All the human victims are expected to make a quick recovery.  The bulls, however, will soon be on tapas menus throughout Pamplona’s historic center.


Watch the video on YouTube

The Bulls of Victoriano del Rio Cortés
•    Enamorado, 505 kilos.
•    Elegido, 510 kilos.
•    Endiosado, 590 kilos.
•    Formón, 590 kilos.
•    Pitillo, 585 kilos.
•    Cuplé, 565 kilos.

Today’s Running
Duration: 2 minutes 16 seconds
Pavement: Dry
Classification: Warp speed
Number of injured: 7
Number Gored: 2


San Fermínes: The Fifth “Encierro”

The Fuente Ymbro farm sent its best bulls out for a speedy trek through Pamplona this morning. It looked as though a dangerous run was in the works when one bull broke away from the pack early on, but when the results were tallied, it turned out to be the safest running since July 11, 2008. The only participant taken to the hospital was a young man from Catalunya with a broken finger.


Watch the video on YouTube

The Bulls of Fuente Ymbro
•    Organillero, 535 kilos.
•    Escogeperras, 550 kilos.
•    Pijotero, 520 kilos.
•    Denunciante, 605 kilos.
•    Cazador, número 95, de 570 kilos.
•    Verderón, número 125, de 565 kilos.

Today’s Running
Duration: 2 minutes 33 seconds
Pavement: Dry
Classification: Lightning fast
Number of injured: 1
Number Gored: 0

San Fermínes: The Fourth “Encierro”

The bulls of the Ganadería Miura farm in Sevilla have a reputation for being noble and obedient, therefore running quick encierros with few injuries. Two years ago, however, the bulls of Miura had the longest running of the fiestas in an encierro which left no less than five people gored.  But today the bulls stayed true to form with a speedy run.  Despite more trips, falls, and tumbles than normal, the encierro ended without major injuries.


Watch the Video on videobb.com

The Bulls of Miura
    •    Escogido, 640 kilos.
    •    Escobero, 540 kilos.
    •    Macareno, 695 kilos.
    •    Déjale,  550 kilos.
    •    Mameluco,  625 kilos.
    •    Interesado,  645 kilos.


Today’s Running
Duration: 2 minutes 29 seconds
Pavement: Dry
Classification: Fast and Furious
Number of injured: 11
Number Gored: 0


San Fermínes: The Third “Encierro”

The bulls of the Dolores Aguirre farm in Sevilla had the reign of Pamplon’s cobble stone  streets this morning in a crowded encierro that left 4 people injured, one of which, a 23 year-old French man was gored.  Weekend encierros draw larger crowds, and extra participants left little room to move in the streets keeping the bulls close together and making for a fairly uneventful run…

Watch the Video on videobb.com:



The Bulls of Dolores Aguirre
•    Langosta, 580 kilos.
•    Angelón, 530 kilos.
•    Cantinillo, 565 kilos.
•    Guindoso, 540 kilos.
•    Pitillito, 555 kilos.
•    Carafeo, 605 kilos.

Today’s Running
Duration: 2 minutes 56 seconds
Pavement: Dry
Classification: Fast and Clean
Number of injured: 4
Number Gored: 1