Chef José Andrés, the recipient of this year’s Julia Child Award, called the menu he created for the 5th Annual Food History Gala, “my tribute to the transatlantic spirit of Julia.” The gazpacho, which José described as, “so Spanish and so American at the same time in a magical way,” was made using a recipe from José’s wife, Patricia. The main course was braised Iberian pork cheeks, served with olive oil mashed potatoes, chanterelle mushrooms with madeira and thyme, and sweet piquillo peppers. And for dessert, José served his mother’s flan with orange supremes and whipped Catalan cream, saying it “tastes like home no matter what language you grew up speaking.” (Photos by Pixelme Studio, courtesy of the National Museum of American History) @americanhistory @chefjoseandres @juliachildaward