Tour @ Alinea

After a long wait I finally made it out to Chicago to eat a meal orchestrated by Chef Grant Achatz, a Modern Culinary Icon. The experience was mind blowing and validated everything I ever read and studied about Achatz within the last two years. Not everyone gets a chance to come out to Chicago and spend four hours wining and dining so I would like to share my experience with you. Sorry Chef I know how you feel about photography. I promise, I was quick and discreet shooting silent photos without distraction or disruption of the intended food temperature.

Happy Man...."Centerpiece for the evening" on the left.

Steelhead Roe : Plantain, Ginger, Papaya

Yuba: Shrimp, Miso, Togarashi

Chao Tom: Sugar Cane, Shrimp, Mint

Distillation: of thai flavors

Centerpiece being put to use...

Pork Belly: Curry, Cucumber, Lime (Interactive Course)

(3 in 1)Lobster Parfait

(Dish Lifted) Lobster Salad

(Dish Lifted) Chai Lobster Soup

Fully Strained Ready to Drink (Chai Lobster Soup)

Duck: Foie, Morels, English Peas, Chamomile Air

Black Truffle: Explosion, Romaine, Parmesan

Burrata: Honey Granules, Olive Oil Jam, Black Pepper

Bacon: Butterscotch, Apple Leather, Thyme

Kumquat: Rye, Peychauds, Demerara

Foie Gras: Pear, White Wine, All Spice

Sturgeon: Potato, Leek, Smoke

Shad Roe: Shallot, Mustard, Bay Aroma

Filet De Boeuf: "Godard" Sweet Breads, Cocks Combs, Mushrooms, Beef Tongue Rilletes

Hot Potato: Cold Potato, Black Truffle, Butter

Squab: Charred Strawberries, Miners Lettuce, Warm Birch Log

Barhi Date: Maple Sap, Lemon, Cognac

Transparency: of Raspberry, Yogurt

Bubble Gum: Long Pepper, hibiscus, Creme Fraiche

Earl Grey Pillow : Lemon, Pine Nut, Caramelized White Chocolate

Rubber Table Cloth

Chocolate: Coconut, Menthol, Hyssop (Plated by Grant Achatz and David Beran)

Delicious....

Menu Presented After Meal

Thanks Chef Achatz...Truly Mind Blowing...Everyone, foodie or not. eat @ Alinea