Vidal-Marc

Marc Vidal

Biography

Chef Marc Vidal fell in love with cooking at the age of nine when his mom put him to work at Bar Roca, his family’s restaurant in Barcelona where his grandmother ran the kitchen. The menu changed daily, but the simplicity and attention to quality ingredients was a constant in every dish, from a simple green salad to the Thursday paella that locals would line up for in front of the restaurant’s tiny façade.

As his grandmother gave him more responsibility, washing dishes turned into pulling espresso and prepping bread pudding, and eventually, Marc was... READ MORE

Chef Marc Vidal fell in love with cooking at the age of nine when his mom put him to work at Bar Roca, his family’s restaurant in Barcelona where his grandmother ran the kitchen. The menu changed daily, but the simplicity and attention to quality ingredients was a constant in every dish, from a simple green salad to the Thursday paella that locals would line up for in front of the restaurant’s tiny façade.

As his grandmother gave him more responsibility, washing dishes turned into pulling espresso and prepping bread pudding, and eventually, Marc was learning each traditional family recipe and the stories behind the food of his culture. These deep personal roots inspired him to enroll in culinary school at age sixteen, where he was the youngest in his class.

In the years after graduation, Marc expanded his knowledge of Spanish cuisine working in the Catalonian Pyrenees and Canary Islands, and most notably at Gaig, a Michelin-starred Barcelona restaurant. It was here that he saw many of the dishes he prepared with his family reinvented, and was inspired to push himself to grow even more as a chef. After graduation, Marc worked with some of the world’s leading chefs including Chef Ferran Adrià at the famed El Bulli, Chef Alain Passard at the three Michelin star restaurant L’Arpege, and Chef Alain Ducasse in Paris, among others.

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Gambas al Ajillo ~ Garlicky Sautéed Shrimp

Ingredients:

6 tablespoons extra-virgin olive oil
3 garlic cloves, very thinly sliced
2 guindilla or other small hot dried red peppers, such as chiles de arbol
¼ pound medium shrimp, preferably red, peeled and deveined
1 tablespoon brandy
1 tablespoon finely chopped flat-leaf parsley leaves
1 tablespoon lemon juice

Directions:

Combine the oil, garlic, and peppers in a medium skillet. Set over high heat and cook, stirring, until the garlic becomes golden brown, about 2 minutes. Add the shrimp in a single layer and cook until the undersides color, about 45 seconds. Flip all the pieces quickly. Add the brandy. Using a long match, or carefully tilting the skillet toward the flame, flambé the brandy. Cook until the flames die out, about 30 seconds. Remove from the heat. Top with the parsley and lemon juice and serve immediately from the skillet.