Yesterday morning, while I was chauffeuring my kids around town, I happened to tune the radio to NPR just in time to hear an interview with a chef named Grant Achatz. I had never heard of him before, but the sound of adult voices was a nice change from the “toddler tunes” that had been playing in my car for the last week, so I decided to listen. The chef described the restaurant that he opened in Chicago 6 years ago called Alinea and the type of “avant-garde” cuisine that they served. There was no menu at the restaurant; all diners received the same 3-hour long, 23 course meal. Each of the courses sounded like something to be experienced, rather than simply eaten. My favorite was the pheasant fried with cider “gel”, which was skewered with a thin oak branch, with leaves still attached, which were set on fire just before serving.
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