Saturday, March 14, 2015

Celebrate Cherry Blossoms with José Andrés

From our friends at José Andrés’ ThinkFoodGroup...

In anticipation of the Cherry Blossom Festival (March 20 through April 12) José AndrésThinkFoodGroup is celebrating with various offerings from a selection of cherry-inspired tapas at Jaleo, to a variety of new springtime cocktails at barmini. Please find details on seasonal specials below.

Jaleo (DC, Crystal City and Bethesda) will offer the Spanish Garden cocktail, made with gin, chrysanthemum syrup, orange jam, lemon juice and green chartreuse, in addition to several cherry-inspired dishes, including:

•  Queso Murcia al vino tinto - ‘The Drunken Goat’ Murcia cheese with cherry marmalade and toasted bread
•  Salmón a la plancha con puré de coliflor y cerezas - Seared salmon with cauliflower purée and cherries
•  Panceta confitada con salsa de cereza - Pork belly confit with cherry sauce 
•  Cordero a la brasa con salsa de cerezas ‘Santa Coloma de Cervello’ - Grilled lamb T-bones with cherry sauce
•  Sopa de frutas rojas con heladode queso - Wild red berry soup with Idiazábal cheese ice cream

China Chilcano - José’s newest restaurant offering contemporary Peruvian cuisine, will offer their Pisco Macerado, a cherry twist on the traditional Pisco Sour made with Macchu Pisco, lime, egg white, Amargo Chuncho bitters, and Guindas Macerados (dried sour cherries soaked in the Pisco for a dark + fruity infusion.)

America Eats Tavern - José’s take on American classics, celebrating local flavors inspired by some of the country’s most historic dishes, will offer two specials for the Cherry Blossom Festival: Planked Shad, served with celery root puree, fermented radish, pea shoot, Virginia ham air, and cured shad roe, in addition to the Clover Club cocktail, made with gin, raspberries, lemon, simple syrup, and egg white.

barmini - An extension of the acclaimed minibar by José Andrés’ where Beverage Director Juan Coronado offers a whimsical journey of classic cocktails and avant-garde technique, will offer several new springtime cocktails including:

•  Essential Pollen - honey vodka, lemon, chamomile, egg white, 12
•  Aroma Therapy - gin, lemon, vermouth blanc, lavender, soda, 12
•  Juana Giallo - yellow & green chartreuse, galiano, saffron, orange, orange blossom, cream, egg, 14
•  Starkling - vodka, St. Germain, lemon, simple, star fruit, sparkling wine, 12
•  Dark Side of the Moon - Old Tom gin, crème de violette, lemon, simple, egg white, citrus and hay ash, 14
•  Nasturtium Garden - nasturtium gin, aloe liqueur, lemon, 14
•  Violette Fizz - crème de violette, cream, gin, lemon, 16

Oyamel - José’s Cocina Mexicana celebrating the country’s rich regional diversity with the modern fare of Mexico City, will offer Cayo Jarocho, plancha-seared scallops served with a plantain and roasted garlic fritter, fried plantains, blanched English peas, pea puree, and pickled local tomato. The dish is finished with pea shoots and a Worcestershire reduction.

Zaytinya - José’s award-winning mezze restaurant offering an innovative menu inspired by Turkish, Greek and Lebanese cuisine, will offer Spring Pea Tzatziki, made with pistachios, Greek yogurt and mint.

About José Andrés’ ThinkFoodGroup:
ThinkFoodGroup, founded by award-winning chef José Andrés and his partner Rob Wilder, is the creative team responsible for renowned dining concepts in Washington, DC, Las Vegas, Los Angeles, Miami and Puerto Rico, including minibar by José Andrés, Jaleo at The Cosmopolitan of Las Vegas, and The Bazaar by José Andrés at SLS Hotel Beverly Hills and South Beach. The company also oversees all of the creative and educational efforts for José Andrés, an internationally recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, and television personality. Named to Time’s “100 Most Influential” list and awarded Outstanding Chef by the James Beard Foundation, Andrés is credited with creating the “Spanish food boom” in America. He is the Dean of the Spanish Studies program at the International Culinary Center, and was host and executive producer of Made in Spain on PBS. His cookbooks include Tapas: A Taste of Spain in America. Andrés has taught at Harvard and George Washington University. In late 2010, José Andrés and ThinkFoodGroup launched World Central Kitchen, a nonprofit, which aims to feed and empower vulnerable people in humanitarian crises around the world. For more information, visit