Tag Archives: Alinea
5. Pork, grapefruit, sage, honey

Dinner party: March 24, 2012

When I did my big 6-course dinner party last month, I had originally invited my friends Laura and Mike, but they had to bow out at the last minute to deal with a sick child. Enough time has passed since then that I felt able to work up another menu of restaurant-level dishes for them. […]

Read more
vangogh

“When you see a Van Gogh, you know it’s a Van Gogh”

Here’s a recent video of a menu development meeting with the staff at Alinea. It’s an interesting inside look at how Chef Grant Achatz and his team take on the challenge of staying constantly at the forefront of modern cuisine. In particular, Achatz talks about how easy it is to identify certain plating styles with […]

Read more