In The Daily Meal Kitchen With Jose Andres
The chef's menu for the evening features inspiration from Spain, Greece, Japan, and Philadelphia, not to mention the ocean itself.
Chef Andrés Gets Ready for His Cooking Demonstration
The demo, a sea urchin and dashi sphere, contains the whole of the chef's memories of Hokkaido, Japan.
Sea Urchin and Dashi Sphere
The chef's completed sea urchin and dashi sphere, an homage to his time in Japan.
In the Kitchen With José Andrés
José Andrés with Aja and Christopher Koenig
The Bagel and Lox Cone
To start, Andrés serves a tray of his bagel and lox cone with dill cream cheese and salmon roe.
The Beet Gazpacho
Don't be fooled by this macaron — this is the chef's beet gazpacho with goat cheese and pistachio.
Greek Pizza
The chef's Greek pizza — with taramasalata, fennel, avogataraho, and micro basil — was small enough to fit in the palm of your hand.
The Chef Discusses His Biggest Influences
"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."
Philly Cheese Steak
The team gets ready to serve Andrés' Philly cheese steak — cheese espuma, Kobe beef, caramelized onion, and truffle.
The Pomegranate Margarita
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."
In the Kitchen With José Andrés
JP Kryillos, President of The Daily Meal with José Andrés and Jenna Llewellyn from Digitas – KitchenAid.
José Andrés at The Daily Meal
Chef Andrés in The Daily Meal's kitchen.
José Andrés with Guests
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.