Tag: grant achatz

12 days: on the eighth day of christmas: achatz… (2014)

~ Of this year’s twelve dinners, I was most anxious about the eighth one: the night that Grant Achatz cooked. Early in alinea’s life, I was one of the very few, if not alone, in my criticism of that restaurant – or, more accurately, that style of dining.  Now, eight years and four meals at alinea later, the […]

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12 days: on the eighth day of christmas: achatz… (2014)

~ Of this year’s twelve dinners, I was most anxious about the eighth one: the night that Grant Achatz cooked. Early in alinea’s life, I was one of the very few, if not alone, in my criticism of that restaurant – or, more accurately, that style of dining.  Now, eight years and four meals at alinea later, the […]

Continue

travel: caricatures and meatsnacks…

~ Hurricane Sandy spurred an inspiring rally rise of support among chefs and restaurant industry folk in New York City. Overnight, Pete Wells, the reigning restaurant reporter at The New York Times turned his Twitter feed into command central for industry news and exchange (his coverage continues). Uptown, chefs, like Daniel Boulud, David Chang, and Gavin […]

Continue

travel: caricatures and meatsnacks…

~ Hurricane Sandy spurred an inspiring rally rise of support among chefs and restaurant industry folk in New York City. Overnight, Pete Wells, the reigning restaurant reporter at The New York Times turned his Twitter feed into command central for industry news and exchange (his coverage continues). Uptown, chefs, like Daniel Boulud, David Chang, and Gavin […]

Continue

travel: peripatetic…

~ I apologize for my silence. I’ve been on the road. In the last month and a half, I’ve crossed this continent four times, bouncing between New York and San Francisco, San Diego and Burlington, Vermont, with trips to White Sulphur Springs, West Virginia and Lake Tahoe on the side. I crossed the border to […]

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travel: peripatetic…

~ I apologize for my silence. I’ve been on the road. In the last month and a half, I’ve crossed this continent four times, bouncing between New York and San Francisco, San Diego and Burlington, Vermont, with trips to White Sulphur Springs, West Virginia and Lake Tahoe on the side. I crossed the border to […]

Continue

review: cooks turned curators… (next elbulli)

– When I last left our hero, David Beran, he was in Belle Époque Paris rescuing Auguste Escoffier from growing obscurity. I never wrote about that meal at Next Restaurant in late May of 2011, which took my friends and me back to 1906 in a duck press. But I’ll tell you now: it was […]

Continue

review: cooks turned curators… (next elbulli)

– When I last left our hero, David Beran, he was in Belle Époque Paris rescuing Auguste Escoffier from growing obscurity. I never wrote about that meal at Next Restaurant in late May of 2011, which took my friends and me back to 1906 in a duck press. But I’ll tell you now: it was […]

Continue

rumination 16: proscenium…

What sounds like a fluff class, “Indian National Cinema,” was, in fact, one of the most challenging and rewarding courses I took as a film student in college. The attrition rate was high, the grading curve was steep, but I stuck it out and was rewarded with one, important kernel that I’ve carried with me […]

Continue

rumination 16: proscenium…

What sounds like a fluff class, “Indian National Cinema,” was, in fact, one of the most challenging and rewarding courses I took as a film student in college. The attrition rate was high, the grading curve was steep, but I stuck it out and was rewarded with one, important kernel that I’ve carried with me […]

Continue

review: retrospective… (alinea)

Nashville, Tennessee, 2004.  A ruddy-cheeked cherub came out of the kitchen after dinner to say hello. He was just a kid.  I was just a kid. We both loved food. He cooked. I ate.  We started talking. Though our conversation drifted from here to there, it moored mostly around a new restaurant that was opening […]

Continue

review: retrospective… (alinea)

Nashville, Tennessee, 2004.  A ruddy-cheeked cherub came out of the kitchen after dinner to say hello. He was just a kid.  I was just a kid. We both loved food. He cooked. I ate.  We started talking. Though our conversation drifted from here to there, it moored mostly around a new restaurant that was opening […]

Continue

yippy skippy…

alinea Cookbook By Grant Achatz I’ve been a busy boy. In the recent months, I’ve been traveling quite a bit (and the end does not seem near), which has flung me far from the kitchen.  I miss it. Though I haven’t had time to cook, don’t think I’ve stopped reading recipes. No, I haven’t quite […]

Continue

yippy skippy…

alinea Cookbook By Grant Achatz I’ve been a busy boy. In the recent months, I’ve been traveling quite a bit (and the end does not seem near), which has flung me far from the kitchen.  I miss it. Though I haven’t had time to cook, don’t think I’ve stopped reading recipes. No, I haven’t quite […]

Continue