by Mijune on December 31, 2012 · 12 comments
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My Follow Me Foodie Favourites & Best of 2012! I prefer calling it my “favourites” or most “memorable” experiences, but I’ll include “the best” just because I’m weak and want to align with every other “best of 2012″ list out there. This is a recap of my delicious 2012.
There is the Chicago style deep dish pizza, Chicago style hot dog, and Italian beef sandwich. This was my first time trying a Chicago style hot dog so I have nothing to compare to. However I just had a feeling it could get better. It was a good hot dog, but I’m not convinced it’s “the best”.
by Mijune on July 15, 2012 · 37 comments
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Chicago is known for its performing arts and I consider Alinea one of the venues. It’s not listed under “Performing Arts”, but it is a culinary production. The impact, influence and inspiration Chef Achatz has on many chefs of today is the mark of a culinary legend.
by Mijune on July 14, 2012 · 12 comments
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It was a green apple infused helium filled balloon made from green apple taffy attached to green apple leather so the whole thing was edible. The balloon was swaying and it got stuck to my hair. I’m serious. It was a major Something About Mary moment… these are the desserts at Alinea. Out of this world.
by Mijune on July 13, 2012 · 6 comments
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He stimulates all your senses and reminds you to value them while enjoying your food. His vision keeps me interested and entertained and it is sensory overload in the most tasteful way. He brings out emotions while creating memories that I remember by touch, sight, sound, feel, smell and of course taste.
by Mijune on July 12, 2012 · 16 comments
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This dish was inspired by Chef Achatz’s visit to the Tate Modern in London during the Miró exhibition in 2011. It was his interpretation of Miró’s painting Still Life with Old Shoe. They did not give a photo of the painting, but I did further research and this is how I interpret it.
by Mijune on July 11, 2012 · 17 comments
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;alsdnf’pans’dfp1!!!!! I know! It was garnish galore! I actually saw the Lamb 86 video when Grant Achatz first tweeted it back in May, so when I saw them bring it out I was on the edge of my seat. It was 86 individual components to make a total of 60 garnishes to eat with lamb. See the video here!
by Mijune on July 10, 2012 · 12 comments
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He creates a sense of discovery with every dish and I have no doubt he is inspired by his life experiences and kids. The dishes are sophisticatedly playful and every dish is made with a plethora of ingredients, but the way they came across is not confusing. This is Chef Grant Achatz’s Alinea – Act 2 of 5.
