The Spanish chef will offer guests his second annual White Truffle Dinner Series at SAAM, his private tasting room in The Bazaar.
The haute meal will be executed by Andrés’ culinary team, Think Food Group’s research and development chef Aitor Lozano, The Bazaar’s Executive Chef Joshua Whigham and Sous Chef Holly Jivin.
Each course will pair truffles with a complimentary cocktail. The Truffle Mist of rum, pomegranate, mescal, lime and truffle syrup will be paired with a Cotton Candy Truffle Dumpling of brioche air, Iberico Pork Cheeks with Iberico pork fat and white truffles; Chicken Skin with cured chicken, black garlic and white truffles; and for dessert the White and White, white truffles and white chocolate cremosa with freeze dried cherry meringue, roasted lemon, vanilla and caramelized cashew.
The tasting menu is only available on Thursday, Friday and Saturday evenings from October 23rd to November 23rd.
The meal costs $325 per guest with wine pairing options available for both $150 and $300.