Is Barbuto Jonathan Waxman’s only restaurant? Waxman’s name has become synonymous with the trendy Greenwich village eatery, but after his appearance on MasterChef Legends, people are wondering if he owns more dining spots.
Waxman joins Gordon Ramsay on MasterChef: Legends
This week’s episode of MasterChef: Legends introduced a California Mystery Box challenge for the ten remaining contestants.
Joining host Gordon Ramsay and judges Joe Bastianich and Aaron Sanchez this week was Jonathan Waxman, who tasked the players with creating a dish using five Cali ingredients.
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Waxman was one of the pioneers of California cuisine and is credited with being the first to bring its style, fusing French cooking techniques with the freshest local ingredients, to New York.
The contestants were competing for a free dinner for four at Chef Waxman’s New York City restaurant, Barbuto, and the mention of the establishment in Greenwich Village got people wondering whether the cooking legend has more restaurants.
Jonathan Waxman’s restaurants focus on seasonal ingredients
As well as Barbuto, Waxman has Jams in 1 Hotel Central Park. Named best chef in New York City by the James Beard Foundation, Waxman “brings seasonal cooking to Jams”, according to the site. He opened the restaurant in 1984.
The open kitchen, exposed brick, reclaimed oak, and greenery-lined patio “make the space as dynamic as the food”, it adds.
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In 2014, he opened his Nashville restaurant, Adele’s. Located in The Gulch neighbourhood of Nashville, the restaurant has a menu that focuses on seasonal, accessible “comfort food sourced from local farms and purveyors”.
Waxman is also a founding partner of Nashville’s Music City Food + Wine Festival.
The chef also owns Baffi in Atlanta. It’s a casual, Italian-inspired restaurant.
What is uni butter? Waxman dishes out strange sauce on MasterChef Legends
Waxman threw a curveball when he made uni butter on MasterChef Legends on Fox last night, but what exactly is it?
Sometimes referred to as the sea urchin’s roe, or eggs, uni is actually the creature’s reproductive glands, and the edible portion of the spiny sea urchin.
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While Japan is the largest consumer of uni, people around the world are beginning to discover “the delightfully creamy texture and delicate sweetness of this ocean treat”, according to Gurunavi.
So, what does it taste like? According to Foodandwine it has a strong ocean smell and is thick, creamy, rich and buttery in texture.
“The taste is described as briny, and can vary depending on the region it was harvested, its freshness and even its gender. Its richness and strangeness is typically either enthusiastically admired or completely loathed,” the description continues.