José Andrés Catered Porcelanosa Grand Opening

Posted by The Editorial Desk / Friday, November 18th, 2011

What do bath and kitchen tiles have to do with José Andrés?

Last night I drooled over some of José Andrés’ food while standing among models of porcelain
toilets — this sounds weird, but let me explain: I was at the grand opening of the Porcelanosa store in Rockville.

José Andrés, Spanish mega chef of Jaleo, minibar, Zaytinya, and Oyamel, catered the event — because he’s friends with the owner of the Spanish company, as well as the Spanish ambassador Jorge Dezcallar, oh, and he’s a good chef.

Needless to say, the event was a success. Here are some highlights of the food:

“The New Tortilla” was a typical José creative creation of potatoes, onions and cheese inside an egg shell.

Another notable mention: salmon cones with salmon roe.

And the popular molecular gastronomical olives — olive “bursts” soaked in rosemary and garlic infused olive oil.

One of José’ Andrés’ sous chefs was even kind enough to give me a lesson on the making of these “olives” — essentially olive flavored liquid texturized in a mixture of calcium and sodium alginate, then soaked in a bath of rosemary and garlic infused olive oil. One flavorful explosion in my mouth.

Actually, more like five.

I may be partial to food over bathroom tiles, but the Porcelanosa event, in my mind mouth, was a huge success.

-Julia Harbo

Tags: Grand Opening, Gut Check, José Andrés, julia harbo, molecular gastronomy, Northern Virginia, Northern Virginia Magazine, NoVA, olives, porcelanosa, Rockville, russell bermel, the new tortilla, think food group