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24
Photography by Lara Kastner, Courtesy of www.alineabook.com
Food Art
Alinea is a restaurant that has
surface that achieves temperatures
received worldwide attention for its
below -50°F, allowing the Alinea chefs
hypermodern, emotional approach
to create unique textures by instantly
to dining. Grant Achatz, the Owner
freezing ingredients. PolyScience has
and Chef of the restaurant, known
also provided high speed emulsifiers,
worldwide in culinary circles as one
and is working with Chef Achatz on
of the leaders in the forward-thinking
several more culinary inventions.
movement, realized a lifelong dream
www.alinearestaurant.com
by opening Alinea in Chicago in
May 2005. The restaurant received
extraordinary attention from day one,
and was nominated by the James Beard
Foundation as the Best New Restaurant
in America that same year.
The collaboration between Chef
Achatz and Philip Preston from
PolyScience on culinary uses for precise
temperature water baths in sous vide
cooking resulted in the creation of the
AntiGriddle, a patent pending “cooking”
avantoure
|
avan trend
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