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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Jun 1

Jun 1 Alinea, Chicago, Illinois

Chicago, United States

Photographs from my meal in United state , Chicago at Alinea, on June 1, 2011.

1st Course: Steelhead roe, dijon, rutabaga, grapefruit

1st Course: Steelhead roe, dijon, rutabaga, grapefruit

2nd Course: Yuba, shrimp, miso, togarashi

2nd Course: Yuba, shrimp, miso, togarashi

3rd/4th/5th Courses: Oyster leaf mignonette / scallop, hitachino, weizen, old bay / razor clam, carrot, soy, daikon

3rd/4th/5th Courses: Oyster leaf mignonette / scallop, hitachino, weizen, old bay / razor clam, carrot, soy, daikon

5th Course: Razor clam, carrot, soy, daikon

5th Course: Razor clam, carrot, soy, daikon

6th Course: Octopus, eggplant, coriander, red wine

6th Course: Octopus, eggplant, coriander, red wine

Mystery flags placed on the table

Mystery flags placed on the table

7th Course, Part I: English pea, olive oil, chamomile, green apple

7th Course, Part I: English pea, olive oil, chamomile, green apple

7th Course, Part II: English pea, olive oil, chamomile, green apple

7th Course, Part II: English pea, olive oil, chamomile, green apple

7th Course, Part III: English pea, olive oil, chamomile, green apple

7th Course, Part III: English pea, olive oil, chamomile, green apple

8th Course: Hamachi, west indies spices, banana, ginger

8th Course: Hamachi, west indies spices, banana, ginger

9th Course: Wild mushrooms, pine, sumac, ramp

9th Course: Wild mushrooms, pine, sumac, ramp

10th Course: Hot potato, cold potato, black truffle, butter

10th Course: Hot potato, cold potato, black truffle, butter

11th Course, Part I: Short rib, olive, fermented garlic, blackberry

11th Course, Part I: Short rib, olive, fermented garlic, blackberry

11th Course, Part II: Short rib, olive, fermented garlic, blackberry

11th Course, Part II: Short rib, olive, fermented garlic, blackberry

11th Course, Part III: Short rib, olive, fermented garlic, blackberry

11th Course, Part III: Short rib, olive, fermented garlic, blackberry

12th Course: Black truffle, explosion, romaine, parmesan

12th Course: Black truffle, explosion, romaine, parmesan

13th Course: Agneau, sauce choron, pomme de terre

13th Course: Agneau, sauce choron, pomme de terre

Pairing with lamb

Pairing with lamb

14th Course: Venison, cherry, cocoa nib, eucalyptus

14th Course: Venison, cherry, cocoa nib, eucalyptus

15th Course: Snow, yuzu

15th Course: Snow, yuzu

16th Course: Sweet potato, cedar, bourbon, pecan

16th Course: Sweet potato, cedar, bourbon, pecan

17th Course: Lemongrass, dragonfruit, finger lime, cucumber

17th Course: Lemongrass, dragonfruit, finger lime, cucumber

18th Course, Part I: Chocolate, blueberry, honey, peanut

18th Course, Part I: Chocolate, blueberry, honey, peanut

Grant Achatz

18th Course, Part II: Chocolate, blueberry, honey, peanut

18th Course, Part II: Chocolate, blueberry, honey, peanut

18th Course, Part III: Chocolate, blueberry, honey, peanut

18th Course, Part III: Chocolate, blueberry, honey, peanut

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