Recipe | Jose Andres 2013 Recipes


appetizer main entree dessert the bowl

JOSÉandrésPink Martini, the group that fancifully mixes genres and cultures to the delight of audiences, makes an appearance at the Bowl this week. As a culinary counterpart, the first chef that comes to mind is José Andrés, whose mastery of classical techniques and traditional Spanish cuisine never stops him from having plenty of cross-cultural, molecular gastronomic fun in the kitchen.“I have music everywhere in my life: in the car with my daughters, at home in my kitchen. Many good friends are musicians and we all share a similar passion for life and a desire to connect with people. I use food, they use song and rhythm. It’s all about grabbing people and creating something astonishing.”

—José Andrés

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Serves 4


  • 1/4 seedless watermelon, peeled and cut into 2-inch cubes
  • 8 plum tomatoes, with the seeds, prepared as “filets”
  • 1 tablespoon fresh lemon juice (from about 1/2 lemon)
  • 1 teaspoon lemon zest
  • 4 tablespoons Spanish extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • Sea salt to taste
  • Fresh herbs or herb flowers (such as lavender or borage), optional, for the garnish


  1. Take the bamboo skewers and place the watermelon cubes on first.
  2. Place one set of tomato “filets” on top.
  3. In a small bowl, mix the lemon juice, half the lemon zest, the oil, and vinegar to make the dressing.
  4. Place the skewers on a serving plate and pour the dressing on top.
  5. Sprinkle with sea salt, the remaining lemon zest, and the herb flowers.
  6. Serve immediately.

  • Ideally, you should use a Microplane for removing the zest of the lemon. If you don’t have a Microplane, try a very fine grater.
  • If you want to save time, you can use cherry tomatoes instead of the tomato “filets.”


EDITOR’S NOTE:This recipe is from the menu at Tres by José Andrés, at the SLS Beverly Hills.



Makes 2 sandwiches


  • 4 slices rustic bread
  • 4 tablespoons sundried tomato pesto
  • 4 ounces fresh mozzarella, sliced
  • 4 tablespoon of olive oil
  • 1 handful baby heirloom tomatoes
  • A few small leaves of fresh basil
  • Salt
  • Pepper


  1. Cut the tomatoes in half and toss with a bit of olive oil.
  2. Salt and pepper to taste. Set aside.
  3. Spread the pesto on each slice of bread. Place mozzarella in between the bread, pesto inside.
  4. Lightly oil and heat a skillet over medium high heat.
  5. Cook the sandwich until golden brown and the cheese is melted.
  6. Remove from heat and top with the baby tomatoes and basil.
EDITOR’S NOTE:This recipe is from the menu at Tres by José Andrés, at the SLS Beverly Hills.



Serves 15


  • 3 cups sugar, divided
  • 3 cups plus 2 tablespoons half-and-half
  • 2-1/2 cups heavy whipping cream
  • 1-1/2 cups plus 6 tablespoons sugar
  • 2-1/2 vanilla beans, split lengthwise
  • 2-1/2 cinnamon sticks
  • Peel from 2-1/2 lemons, removed in strips with vegetable peeler
  • 7 large eggs
  • 6 large egg yolks


  1. Caramel Syrup
    • Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 350°F.
    • Divide fifteen 3/4-cup custard cups or ramekins between 2 roasting pans.
    • Place 1 cup sugar in heavy medium skillet (do not use nonstick); shake to even thickness.
    • Cook over medium heat without stirring until sugar starts to dissolve and become clear in spots and at the edge, 2 to 3 minutes.
    • Using a wooden spoon, stir until all sugar is dissolved and syrup turns deep amber color, 2 to 3 minutes longer.
    • Add 1/3 cup water (mixture will bubble up). Cook and stir caramel until smooth and slightly thickened, 30 to 45 seconds.
    • Divide caramel among 5 cups. Quickly tilt and rotate cups so hot caramel coats bottom and halfway up sides of cups. Repeat 2 more times until all 15 cups are applied.
  1. Custard
    • Combine half-and-half, cream and sugar in heavy large saucepan.
    • Scrape in seeds from vanilla beans; add beans.
    • Add cinnamon sticks and lemon peel.
    • Stir over medium heat until bubbles form at edge of saucepan and sugar is dissolved. Set aside to steep 15 minutes.
    • Whisk eggs and egg yolks in large bowl to blend.
    • Gradually whisk in warm cream mixture (including vanilla beans, cinnamon sticks, and lemon peel).
    • Strain custard into bowl, then ladle into caramel-lined cups.
    • Pour enough hot tap water into roasting pan to come halfway up sides of custard cups, creating a water bath.
    • Bake flans until just set in center, about 35 minutes.
    • Transfer flans to large rimmed baking sheet.
    • Chill uncovered until cold, then cover and keep chilled overnight.
    • Cut around each flan to loosen. Turn each out onto a dish, allowing caramel syrup to flow out.
CHEF’S NOTE:“My mother’s flan is still one of my favorite memories from childhood. Thinking of her flan takes me back to the Sunday lunches of my childhood, when me and my brothers would try to slurp up a flan in one glorious mouthful. I grew up smelling burnt sugar and vanilla. I have a certain level of romanticism about it.”




Tuesday, July 16 at 8:00pm

Johannes Moser applies his rich, gorgeous tone to Elgar’s autumnal lyricism.

[for tickets]


Wednesday, July 17 at 8:00pm

Multi-Grammy winners and long-time musical friends Sergio Mendes and Herb Alpert & Lani Hall share the Bowl stage for a night of sublime jazz and irresistible Brazilian rhythms. Alpert ↦ Hall bring their inventive sophistication and style to jazz standards and selections from the Great American Songbook. Renowned for hits such as “Mas Que Nada” and “The Look of Love,” Mendes closes out the party with his breezy Rio-pop grooves!

[for tickets]


Thursday, July 18 at 8:00pm

Conductor Bramwell Tovey’s take on Berlioz’s orchestrally extravagant epic, has become a signature piece for the LA Phil in recent seasons. Completing the programs is:

DUKAS: The Sorcerer’s Apprentice Dukas: The Sorcerer’s Apprentice Program Notes

GLAZUNOV: Violin Concerto Program Notes

[for tickets]


Friday, July 19 at 8:00pm

Saturday, July 20 at 8:00pm

Sunday, July 21 at 7:30pm

Transporting audiences from a samba parade in Rio to a 1930s French cabaret, the Portland-based, internationally loved Bowl favorites return for a fanciful romp with the Los Angeles Philharmonic. For the first time ever, the dazzling China Forbes and bewitching Storm Large share the stage and co-helm the playfully diverse 12-piece band.

[for FRIDAY tickets]

[for SATURDAY tickets]

[for SUNDAY tickets]

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