Food

[Raza]

This is the first champagne or sparkling wine I’ve ever had that I have actually liked:

[geoffbot]

This is the first champagne or sparkling wine I’ve ever had that I have actually liked:

Try more then!

[Raza]

Try more then!

I had two glasses. It was delicious.

[Henry Krinkle]

I generally make big pasta like papardelle, but this tagliatelle was near perfect.

[Raza]

The elk hot dogs were a surprise hit at our barbecue. We went through twice what we thought we would.

[geoffbot]

Felafals, oregano haloumi, hummus, chimmichirri, slaw, roast courgettes and onions, sun dried tomatoes, sweet habanero sauce, tobacco, oil and balsamic, corn, roast potatoes. Too many flavours? Nope.

[Henry Krinkle]

When we ate at Alinea Chef Achantz did tobacco on his short ribs. I enjoyed that immensely. Never had it on falafel though.

[geoffbot]

When we ate at Alinea Chef Achantz did tobacco on his short ribs. I enjoyed that immensely. Never had it on falafel though.

Truth

[Henry Krinkle]

Truth

That makes more sense, but the tobacco was good on the short ribs.

[Henry Krinkle]

Poor picture, but these are all the fixin's for Grant Aschantz's short ribs. The clear goop in the spoon is tobacco extract.



This was an extremely interactive and playful 19 course meal. It was only the second best meal I've ever eaten but it was the most fun by far.

Here I am harvesting my salad course.