'Papas Canarias' (salt-dusted wrinkled fingerling potatoes, cilantro-parsley mojo verde). This dish is a 'trompe de l'oeil', designed to resemble stones from a river bed. Cape Verde fingerling potatoes are boiled in salt water until it evaporates. The residue left behind gives the potatoes the appearance of dusty stones. But bite into it and you’ll find that they're actually deliciously soft inside. This dish was created by chef Jose Andres at minibar in Washington DC.
"Cotton Candy Eel". Unagi with pickled cucumber, ginger, shiso, black sesame, and eel sauce. Chef Jose Andres loves using cotton candy in his creations, stating that “cotton candy is the most amazing form of caramelization ever invented by man."