1. Alinea Chef Grant Achatz on playing with perceptions: "If I present to you something that I call ‘root beer float’ but it’s not in a glass, it’s on a plate — it’s not liquid, it’s solid — and it’s not brown, it’s completely clear — and I say ‘root beer float,’ and you look at it and you look at me and you think I’m crazy, I think that’s a good thing because now you’re engaged. We’re engaging you on so many different levels. And then the payoff is when you put that perfectly clear bite-size cube in your mouth, it tastes like a root beer float." (pictured above is Achatz’s version of pheasant, which is served typically with flaming oak leaves) View in High-Res

    Alinea Chef Grant Achatz on playing with perceptions"If I present to you something that I call ‘root beer float’ but it’s not in a glass, it’s on a plate — it’s not liquid, it’s solid — and it’s not brown, it’s completely clear — and I say ‘root beer float,’ and you look at it and you look at me and you think I’m crazy, I think that’s a good thing because now you’re engaged. We’re engaging you on so many different levels. And then the payoff is when you put that perfectly clear bite-size cube in your mouth, it tastes like a root beer float." (pictured above is Achatz’s version of pheasant, which is served typically with flaming oak leaves)

  2. grant achatz

    food

    alinea

    molecular gastronomy