Cooking For Chef Ferran Adria

5 Dec

Last Thursday Chef Paul was honored with an invitation to cook for a reception for Catalan (that’s in Spain, yo) Chef Ferran Adria at Harvard University. Chef Adria is considered to be one of the best chefs in the world.

Here’s what Paul served:

  • Glazed Quail Breast with Cranberry Agrodolce , Saffron and  Clementine Quinoa pilaf
  • New England Clams with New Bedford Chourizo, West Indies Spices and Lime

Chef Paul O'Connell explains the Razor Clam preparation to Ferran Adria at Harvard last Thursday.

Paul and Chez Henri GM Beth Schunke plating the food.

Taste test!

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