stereo.pete
Senior Member
- Joined
- Mar 2, 2011
- Messages
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Long story short, a friend of my Wife asked if we wanted to go to Alinea with them and of course the answer was yes. From that very moment I was scrambling to make sure my work schedule would not prevent me from making this dinner a reality. Luckily for me the stars aligned, even under such short notice and I was able to accompany my wife to dinner. We met at Boka ( http://www.bokachicago.com )for cocktails before our reservation. Once our minds had been lubricated we marched next door to Alinea's very nondescript building. The door opened and we found the carpet had been replaced with sod for the summer menu and we were treated to glasses of lemonade floating in a small fountain on a table. The glasses clanked together creating the sound of a wind chime blowing in the summer breeze, pure genius. Enough prose for now, let's get to the food pictures.
Table Center Piece
By chicagopete at 2012-09-16
The center piece became the first course, which was a Steelhead Roe shooter with peach water, St. Germain and Kinome
By chicagopete at 2012-09-16
Next up was an amazing presentation of driftwood and kelp with four bites, Oyster Leaf Mignonette, King Grab with passionfruit, heart of palm and allspice, Lobster with carrot and chamomile and finally a Razor Clam with shiso, soy, daikon and XO sauce.
By chicagopete at 2012-09-16
Woolly Pig: Fennel, orange and squid
By chicagopete at 2012-09-16
Tomato, watermelon ice, chili and basil
By chicagopete at 2012-09-16
Corn, huitlacoche, sour cherry and silk
By chicagopete at 2012-09-16
Otoro, thai banana, sea salt and kaffir lime
By chicagopete at 2012-09-16
Chanterelle, ramps, asparagus, and smoked dates
By chicagopete at 2012-09-16
Hot Potato Cold Potato (google a picture)
Lamb 60
By chicagopete at 2012-09-16
By chicagopete at 2012-09-16
Black Truffle explosion, romaine and parmesan
By chicagopete at 2012-09-16
Anjou Pear, onion, brie, smoking cinnamon
By chicagopete at 2012-09-16
Ginger prepared five ways
By chicagopete at 2012-09-16
Blueberry, buttermilk, sorrel, and macadamia
By chicagopete at 2012-09-16
Balloon, helium and green apple
By chicagopete at 2012-09-16
White Chocolate, strawberry, english pea, lemon
By chicagopete at 2012-09-16
Table Center Piece
By chicagopete at 2012-09-16
The center piece became the first course, which was a Steelhead Roe shooter with peach water, St. Germain and Kinome
By chicagopete at 2012-09-16
Next up was an amazing presentation of driftwood and kelp with four bites, Oyster Leaf Mignonette, King Grab with passionfruit, heart of palm and allspice, Lobster with carrot and chamomile and finally a Razor Clam with shiso, soy, daikon and XO sauce.
By chicagopete at 2012-09-16
Woolly Pig: Fennel, orange and squid
By chicagopete at 2012-09-16
Tomato, watermelon ice, chili and basil
By chicagopete at 2012-09-16
Corn, huitlacoche, sour cherry and silk
By chicagopete at 2012-09-16
Otoro, thai banana, sea salt and kaffir lime
By chicagopete at 2012-09-16
Chanterelle, ramps, asparagus, and smoked dates
By chicagopete at 2012-09-16
Hot Potato Cold Potato (google a picture)
Lamb 60
By chicagopete at 2012-09-16
By chicagopete at 2012-09-16
Black Truffle explosion, romaine and parmesan
By chicagopete at 2012-09-16
Anjou Pear, onion, brie, smoking cinnamon
By chicagopete at 2012-09-16
Ginger prepared five ways
By chicagopete at 2012-09-16
Blueberry, buttermilk, sorrel, and macadamia
By chicagopete at 2012-09-16
Balloon, helium and green apple
By chicagopete at 2012-09-16
White Chocolate, strawberry, english pea, lemon
By chicagopete at 2012-09-16