Zamory James - Zamory, James

James Zamory

Biography

I (James) am from New York and Aaron is from Kentucky. We both studied other things in college (myself Spanish and he engineering) but were always cooking. It became evident that cooking was not only what we were passionate about but also what we were very good at. We met while on the opening team of NoMad restaurant, which has a Michelin star and three stars from the New York Times. We created Carnal as a stepping stone to a full scale restaurant that showcases our creativity and technical skill.
Cooking should be dictated... READ MORE

I (James) am from New York and Aaron is from Kentucky. We both studied other things in college (myself Spanish and he engineering) but were always cooking. It became evident that cooking was not only what we were passionate about but also what we were very good at. We met while on the opening team of NoMad restaurant, which has a Michelin star and three stars from the New York Times. We created Carnal as a stepping stone to a full scale restaurant that showcases our creativity and technical skill.
Cooking should be dictated exclusively by the season and what is offered by local farms. Treating perfect products with perfect technique is what we aim for. The end result is something intensely flavored and balanced but also conceptually simple.
Carnal implies food that appeals to our instinctual pleasures as humans. We have the skills and standards found in fine dining restaurants but wish to apply them to a more personal experience, with emphasis on slow cooking processes, charcoal, smoke and whole animal/vegetable utilization. We don’t rely upon tradition for any of our dishes so the creative side is incredibly important.

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What is your favorite NYC restaurant? And what is your go-to dish? My favorite restaurant is Roberta’s and the go-to dish is grilled baguette with straciatella cheese and spicy ‘nduja sausage. What is your ultimate meal? My ultimate meal contains equally well executed and creative fish, vegetable and meat dishes. It is balanced and interesting throughout the experience. What three things are always in your pantry? Good olive oil, animal fats, herbs If you weren't a chef, what would you be? I don’t even want to imagine what such a life would be. If you could cook with anyone, who would that be? I would love to cook outside with a wood burning oven and vegetables from the garden with Jamie Oliver. What’s your favorite NYCWFF memory? I am looking to create those through this event.

Recipe Name:
Braised mustard green cavatelli with smoked pork bones, white anchovy & garlic scapes

Recipe Ingredients:
– Fresh cavatelli
– One bunch of mustard greens, rinsed well and stems removed
– smoked pork bones (best to make at home but smoked neck bones or hocks are usually readily available)
– White anchovy packed in oil
– Garlic scapes, if available
– Crème fraiche
– Pork stock
– White wine
– One large white onion
– Thyme and bay leaves
– Panko bread crumbs
– Chile flake

Recipe Instructions:
– build a braise with chopped white onion, 3-4 anchovy filets, chopped garlic scapes, chile flake, chopped mustard green stems and smoked pork picked from the bone. Caramelize ingredients well to create a solid flavor foundation
– deglaze with half a bottle or good dry white wine and reduce until almost completely evaporated. Add enough smoked pork stock to cover, a sachet of thyme and bay leaves and simmer
– add more delicate mustard greens after an hour
– glaze the cooked cavatelli separately with smoked pork stock, creme fraiche, mustard oil, chopped fresh thyme, lemon juice and black pepper. The pasta should be balanced with spice, acidity and salt. Arrange the braised greens and picked meat in and around the pasta
– Garnish with garlic scape crumbs (fried panko mixed with dehydrated, ground garlic scape and seasoned with ground toasted mustard seed), mustard oil, beautiful raw mustard greens and flowers