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

Fruit Salad?

Black Berries, Carbonated Cara Cara Orange, Compressed Tomato "Watermelon", Orange Pear Gel, Granny Smith Apple, Kiwi Caviar, Baby Fennel, Compressed Strawberry

Had a guest come in last night and she wanted some sort of fruit salad. This is what I came up with on the fly...

Carbonated Cara Cara Oranges....Maine Lobster Salad

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 Sous Vide Maine Lobster, Carbonated Oranges, Cara Cara Pudding, Fine Herb Salad

Altering Textures: Dehydration/Cuisinart Spice Grinding

Pure Banana: Banana Powder

Dried Microplaned Parsnips: For an intense Parsnip Powder

Good ol' homemade raisins

Tomato Glass

No additives or chemicals needed.

These are great additions to any dish. I like to put plates that are fun to look at and of course taste great. But also mimic the familiar flavors we all love and know through the transformation and alteration of its original texture. Ronco. Thanks for putting dehydrators on the map.

Cooking Class: In Session

Cooking classes remind me why I stay motviated and strive to make great food every single day of my life. The smiles on peoples faces are priceless when you introduce them to new ingredients and different ways of cooking  that they don't necessarily see while cooking every day at home. I love sharing my passion with people around my community and will continue to do so. Stay Tuned