Alinea: PORK, Grapefruit, Sage, Honey

This Alinea dish combines some classic combinations in a more or less classic presentation. It’s basically a pork with polenta dish with a few twists…and grapefruit. Why not though? The grapefruit is tart, sweet and a little bitter. That makes for a great counterpoint to the pork, rich cornbread pudding and the honey that isContinue reading “Alinea: PORK, Grapefruit, Sage, Honey”

Alinea: HALIBUT, Shellfish, Water Chestnuts

Reading through this recipe in the Alinea cookbook I got the feeling that this will be a warm and comforting dish. What I could not wrap my mind around, was how all the components will fit together. Each component, taken on its own, sounded great but put them all together and I was not that sure.Continue reading “Alinea: HALIBUT, Shellfish, Water Chestnuts”

Alinea, Food “documentation” and the DBwRCF

Really? A tripod and a video camera? I guess I was too naive to think that people know when there are lines that they should not cross in a restaurant before becoming a nuisance! I am referring here to the post that Chef Grant Achatz put up on Alinea’s Mosaic forum and that Carol Blymire linked to on her blog. Carol’s veryContinue reading “Alinea, Food “documentation” and the DBwRCF”

Crab and “Crab”: King Crab, Crab Apple, Basil and Olive Oil Jam

I so need to work on my presentation skills. Funny thing is I had a much better “scheme” for this plate on paper, but not sure why I did not follow it last-minute. Oh well, next time around. One thing I can say is that flavor-wise this worked wonderfully and it really does not lookContinue reading “Crab and “Crab”: King Crab, Crab Apple, Basil and Olive Oil Jam”