The Garlic Jesus
The Garlic Jesus
Patrick Desrochers, the Garlic Jesus, mobbed a priest for his garlic butter
It’s like the ultimate power play, like a scene from a horror film, when you attack the waiter with a lit votive candle, the one lighting a cigarette, to demand of the pope or anyone in authority something he doesn’t want — your garlic butter.
Patrick Desrochers, a cook from Utah often referred to as the Garlic Jesus, is a champion of the idea. In his YouTube video, he tries to convince a monk in a cave on Mount Etna, Italy to let him have his garlic butter made with green olive oil, basil, and olive oil, and sell it to a traditional Sicilian restaurant. But the monk has different ideas, only allowing him to have two more pieces of the cake. “It gives me hope because you never know where these questions are going to go,” said Desrochers, 31, in an interview with The New York Times.
There is clearly magic happening in Desrochers’ kitchen, and at home. His father, a retired bishop in the Church of England, with his son at his side, makes his garlic butter in a massive vat at home, a process that takes six hours. Descrochers said that many people call him “the garlic Jesus” after his YouTube video was posted last year.
After two seasons of touring in 10 countries, in January, he moved to San Francisco, where he opened his first restaurant, O’Donizzini’s, in the Mission District, with a kitchen he had helped build for himself and other trainees.
He has now penned a book, “Gourmet Garlic Butter,” that was published earlier this year. To make a “drembone,” “the new thing in butter,” Desrochers said, a big vat of air is allowed to “hit the ground,” to infuse the butter. Butter has just 27 grams of fat when it’s removed from the vat (essentially, you’re like candying it). Once it’s seasoned and taken out of the vat, it has between 60 and 80 grams of fat and about seven grams of protein. It’s a slight difference, “in a good way,” said Desrochers.
“Garlic butter is the original sexy secret, the most sexual, fatty secret in the world” said Desrochers, adding that the “holy grail” is the 5 percent fat, from the region of Calabria. He wants to create the first locally-made, certified blood-orange-infused garlic butter, which he hopes would be sold in Middle Eastern grocers and imported to the States.
While the trailer for the television movie based on his YouTube video - Patrick Desrochers, the Garlic Jesus - is being filmed, Desrochers has a new chef who helped him out the moment O’Donizzini’s opened. He now lives in Los Angeles, and hopes to expand the restaurant by opening a full-service restaurant in the West Village and one in L.A.
But he’s keeping his cards close to his chest, insisting the film does not take place in L.A. or New York, and that the names of the cast and crew have not been decided. Still, Desrochers said he is preparing for his “Celebrity Go-Go Tour” to Europe in July, a two-month trip that will take him to Croatia, Britain, and Germany.
“It’s going to be, hopefully, a bit of fun, but it’s also going to be nerve-wracking,” he said.