ICA: Cora vs. Mullen
What is it about Irish chefs and Latin flavors? The top chef in America for traditional Mexican cuisine, Rick Bayless, is Irish. No chef in America has done more for Southwestern cuisine than Bobby Flay, also Irish. And one of the most respected chefs in the nation when it comes to the foods of Spain is Vermont’s own Seamus Mullen.
Mullen is the chef of Boqueria Flatiron and Boqueria SoHo. But owning two well regarded Big Apple tapas bars is hardly the sum of Chef Seamus’ existence. It wasn’t all that long ago that he was the chef of an experimental restaurant serving mostly raw fish and shellfish. Then came a trip to Spain where Mullen spent time working in several cutting edge chefs. Upon is his return he joined forces with restaurateur Yann de Rochefort to open Boqueria.
Things were going well for Seamus until one day he felt a sharp pain shooting through his hip. It was more than annoying; it was paralyzing. After a two week hospital stay he was diagnosed with debilitating a form of rheumatoid arthritis. Although modern medicine has him back on his feet now it is likely that it will eventually disable the young chef.
With the hands of time turning a little faster, Mullen is packing as much living into his life as he can. Last year he put up a strong showing on Food Network’s series the Next iron Chef but his bid came up short of Kitchen Stadium. Well, that’s about to change as Seamus Mullen puts his unique take on Spanish cuisine up against Cat Cora’s Mediterranean with a Southern accent.
The judges for Battle Barracuda were Donatella Arpaia, Ed Levine and Anya Fernald.
If you haven’t already please check out the interview of Cat Cora done recently by Lindsay Mott of MS Digital Daily.
Click HERE for the outcome.
[ad] Empty ad slot (#1)!