GNR Nomination Period is Open
Check out this post for nomination instructions.
Can you imagine an Alinea cookbook? Me neither.
Then again, I also don't understand how people leave Alinea hungry, so maybe I'm just missing something.
nick.kokonas wrote:As for the Alinea vs. Moto question -- why not try both? Alinea and Moto are two very different restaurants, each pursuing their chef's own vision.
Mike G wrote:Yeah, I could imagine an Alinea cookbook because I know this exists.
Do I believe that cooking from it, as opposed to gazing at it admiringly page by page, will be a satisfying experience? Not particularly.
Okay, theoretically, I can see how this would work; invest in the right equipment and you can pretty much do anything at home (make an atomic bomb, prepare an Alinea-like dinner, why not?). I'm just not seeing how what you prepare at home is going to come even asteroid close to what you get at the restaurant. As you suggest, I believe this book is more "documentation" than "how to."
extramsg wrote:Okay, theoretically, I can see how this would work; invest in the right equipment and you can pretty much do anything at home (make an atomic bomb, prepare an Alinea-like dinner, why not?). I'm just not seeing how what you prepare at home is going to come even asteroid close to what you get at the restaurant. As you suggest, I believe this book is more "documentation" than "how to."
How do you think so many of these chefs got started? Not all of them worked at El Bulli or Fat Duck. I'm not sure this makes any more sense than if you were to say it about Robb Walsh's "Legends of Texas BBQ", The French Laundry Cookbook, or Diana Kennedy's "Art of Mexican Cooking".
I don't have liquid nitrogen sitting in my pantry or an anti-griddle or thermal circulating bath. But I could get one:
And others have:
http://www.browniepointsblog.com/2007/0 ... n-sorbets/
extramsg wrote:Just to add: I think a food lover SHOULD go to these restaurants, at least once, and see what they think of the style. I think both make very good food. I would go back to either. I just don't think it's clear that Alinea is the better overall experience of the two.
For a while we were dissatisfied with our bread service and tried eliminating it altogether, with the result that people felt something was missing but often couldn't put their finger on it. We have since begun to bake all of our breads in house with a dedicated morning baker, and they will be flavored and paired with appropriate courses. This is what we always envisioned, it just took some time to make it happen. The results so far are very exciting.
Can you elaborate on the bread? What kind of bread/rolls?
Are you still using the 2 different butters, the goat and the cow butters I believe...
I don't have liquid nitrogen sitting in my pantry or an anti-griddle or thermal circulating bath.
christine wrote:I read up on Avenues, too. Sounds great. You all kind of put me on the fence between the two, but I think we'll stick with Alinea.
So, if we're only going once probably ever given our budget, I suppose we should go for the big guns and do the tour, right? Anyone know offhand what the wine pairings cost?
Let'sEat wrote:Four of us will be dining at Alinea in July. We are coming to Chicago to see our Giants play at Wrigley and we will be cramming as much of Chicago, including diverse food, as we can into 4 days. Because of that we plan on the smaller menu, will we really be "missing the big guns?"
BTW, I was surprised to be asked to decide when making the reservations months in advance. I think we should stick to the smaller menu because there is a sensory overload that happens on our vacations. Too much, too often diminishes the meal.
kai-m wrote:(by "so there's certainly no concern over stuffy waitstaff", I hope you didn't mean to say that at the others there *is* concern over stuffy waiters... )
Dmnkly wrote:If I may put words in Dan's mouth, I believe he simply meant that it's not even possible to have stuffy waitstaff at Schwa since there's no waitstaff at all
because there was a group of 12-14 people at one table, that was so extremely loud and vulgar (skrieking laughs and "conversations" from end of the table to another - all at once) that it was virtually impossible to have a decent conversation without shouting at one another.