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Grant Achatz Describes His Stage at El Bulli

Very clever of Adria and Soler to close El Bulli, never allowing it to become anything less than what it had been.  The New York Times ran a great piece by Grant Achatz and his stage experience at El Bulli.

Grant Achatz Blogs

How does this guy have the time to do anything, much less blog? I'm not complaining of course -- I am such an Achatz fan that it's almost silly (though, I promise, not in anyway stalkerish...just a big fan).   Well worth the read as Grant is not only thoughtful and creative, but very articulate.

Alinea Mosaic: Initial Impressions

I have been having the best time using the the Alinea Mosaic website. If you aren't familiar, access to the website is granted along with the purchase of the upcoming Alinea cookbook. Of course, one immediately thinks:

"Sheesh! What must that cost? I know really high-end cookbooks set you back for a bit of change. Heston Blumenthal's The Big Fat Duck Cookbook lists for $250 (though right now about $100 off at Amazon). And the four El Bulli books, that would set you back for more than a grand."

How about $50 for access to both the website now and a copy of the cookbook upon release later this year?
My first impressions have not disappointed me.

The website has two parts: first, a section of highlighted techniques and recipes, including demonstration videos and second, a discussion forum where Grant Achatz and other members of the Alinea team interact directly with you. This morning I was reading Grant Achatz's post describing their emerging "aromatic handle" technique, a concept that I am currently a bit obsessed with. Aromatic handles are as they sound: items such as lemon grass and tonka beans used to deliver food, along with an aromatic scent. Too cool.

Also, I am very excited about trying the Cheese in Cracker recipe that is currently featured (it actually goes back to Achatz's days at Trio). I think I will be using a variation of it for an upcoming event I am cooking at.

More as I discover it.

Alinea Mosaic Access!

Just received my Alinea Mosaic access credentials today! Going to dig into to it and try and post some preliminary thoughts/reactions later on tonight.

New Alinea Cookbook On The Way

In the fashion of El Bulli, Grant Achatz and team have written a new cookbook revealing the techniques and ingredient combinations of four seasonal menus from Alinea. An pre-order of the book will set you back fifty dollars, but will also get you an autographed book and access to a special extended content website, Alinea Mosaic. The website access precedes the late fall 2008 book shipment. Will I be ordering? Color me ordered.
What other industry has folks that will sell you their research and development this cheaply? Amazing.

http://www.alinea-book.com/

Grant Achatz Diagnosed With Cancer

Sad news posted yesterday by Grant Achatz on eGullet and reported in today's New York Times Diner's Journal:

Grant Achatz, the chef of Alinea in Chicago, released this statement through his publicist: “I wanted to personally report that I have been very recently diagnosed with an advanced stage of squamous cell carcinoma of the mouth. I have consulted several prominent physicians and will likely begin aggressive treatment within the next few weeks. I remain, and will remain, actively and optimistically engaged in operations at Alinea to the largest extent possible. Alinea will continue to perform at the level people have come to expect from us — I insist on that. I have received amazing support from friends, family, and everyone who has thus far been told of the disease, and I look forward to a full, cancer-free, recovery.”

What a random and cruel universe we live in. Cancer on the tongue. What can you possibly say to that except "Fight it hard". And if anyone would have the drive and initiative to do so, I imagine it would be Chef Achatz.