The chef's menu for the evening features inspiration from Spain, Greece, Japan, and Philadelphia, not to mention the ocean itself.
The demo, a sea urchin and dashi sphere, contains the whole of the chef's memories of Hokkaido, Japan.
The chef's completed sea urchin and dashi sphere, an homage to his time in Japan.
José Andrés with Aja and Christopher Koenig
To start, Andrés serves a tray of his bagel and lox cone with dill cream cheese and salmon roe.
Don't be fooled by this macaron — this is the chef's beet gazpacho with goat cheese and pistachio.
The chef's Greek pizza — with taramasalata, fennel, avogataraho, and micro basil — was small enough to fit in the palm of your hand.
“I think all of us are the sum of who we have known in life, and I am what I am in part because I met this guy, Ferran Adrià.”
The team gets ready to serve Andrés’ Philly cheese steak — cheese espuma, Kobe beef, caramelized onion, and truffle.
The chef’s pomegranate margarita topped with sea foam was inspired by a dislike for salt on the rim. Without any salt, however, the chef found that a margarita was like “going on a date with yourself.”
JP Kryillos, President of The Daily Meal with José Andrés and Jenna Llewellyn from Digitas - KitchenAid.
Chef Andrés in The Daily Meal's kitchen.
From left to right: Scott Feldman, owner of Two Twelve Managment & Marketing; Katrin Naelapaa, Director of Wines from Spain; and Phillip Baltz of Baltz & Company, Inc. with José Andrés.