Never mind that his latest restaurant, the over-the-top Bazaar Meat in Las Vegas, is a temple to suckling pig and foie gras.
José Andrés would like you to consider, for a moment, the vegetable.
Settled into a corner table of his Penn Quarter hot spot Jaleo, the small-plates king is animatedly spooning broccoli, carrots and snap peas into a surprisingly big bowl. In go rice, crunchy fried grains, a smoky sauce familiar to anyone who has eaten his Spanish cuisine. All the while, he is chomping on the vegetables with the zeal of a hungry dinner-party guest at the crudités spread.
To read the rest of the story, please go to: Washington Post