One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.
We’ve chatted to some of Ireland’s well-known faces to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home.
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Josef Cervenka, has been a key part of the restaurant industry for over fifteen years in Ireland and his native Czech Republic. Having previously worked in the renowned One Pico Group for over five years, he began working at
ASADOR just over a year ago as sous-chef.
Josef has since taken up the prestigious role as ASADOR’s head chef.
Cooking all foods over fires of oak, apple and lump wood charcoal, visitors to the restaurant can expect an authentic BBQ experience. Asador will also be featured in the Big Grill Festival which takes place in Herbert Park from the 15
th-17
thof August.
Here in his own words, Josef tells us why Barbecue Cote De Boeuf ASADOR style with chimichurri dressing and onion rings is still one of his favourite dishes to cook:
“The Cote De Boeuf is my recipe of choice because it really embodies everything we strive to achieve at ASADOR in bringing guests the tastiest barbecue meal they could imagine. The simple ingredients used are quickly transformed, releasing the hidden flavors of the dish as the fire evolves.
“The Cote De Boeuf is a delicious piece of meat to cook, it gets nicely caramelized due to the intense flames and the charcoal used giving the dish its distinctive flavor. At ASADOR we purchase our meats from local artisan farmers who age and hang our meat for usually 28 days which from the offset gives the meat a tremendous taste.”
