chizzy

I see chef g indicated that Alinea would have a food lab. I wonder if the lab will have a separate staff, one solely dedicated to the discovery and documenting of new dishes, or will the entire staff be involved in a more freeform creative environment.

Has their been any new news about the website?

Chef G, I dont know if your taking resumes yet but I would love to be a part of your new venture. I've been working on a few techniques that you might be interested in, crispy srirachi (not sugar/egg white paper), "sugar cured" melons and pit fruits, gel tempura, "smooth" citrus water (you cant evaporate it like a vinegar), flavored salts (not just chopping up nuts with sea salt). Where can I send you the recipes? bill_pls_barb@hotmail.com

how many seats do you hope to have at your new place

Good question, are you taking stages or hiring yet?

If you want to take a little drive, Michel Bras is not to far.