Jump to content

nick.kokonas

participating member
  • Content Count

    138
  • Joined

  • Last visited

Recent Profile Visitors

1,362 profile views
  1. Thanks for the votes of confidence everyone. The book stores were supposed to hold them until October 15th. Given the size of the books it doesn't surprise me that they put them out early. I posted a few pictures in the Mosaic forums of the signing sessions and the sleeved edition. The book is the same book, but we had Grant, Martin, Lara and me sign each and every one of the first 3,500 off the line. Each was then shrink wrapped again and placed in a sleeve. They will ship out on the 8th or so and everyone should have theirs by the 15th. The Mosaic will get new content at that point as we
  2. 1) Mosaic access will be open to all starting October 1. Two tiers of membership will exist -- book owner and visitor. Until then, you are seeing the beta version. 2) New content will be up at that time. In addition, sometime around there we will open the Postmodern Pantry... a hyperlinked version of our ingredient index where you can purchase hard to find items.
  3. Does this mean that chef Trotter now has to eat chef Tramonto's liver? or was it the other way around....
  4. TerraGusto is my favorite Italian restaurant in Chicago at any price. Period. It is super casual, BYOW, and reasonably priced.
  5. Regarding reservations: We begin taking a calender month of reservations two months previous. So on March 1 we begin taking May reservations for the entire month, and so on. 1) The cost of the wine pairings begins about 2/3rds the cost of the given menu you are having. I approximate because it does vary from day to day slightly based on what bottles our Sommelier team is opening that evening. We also have reserve pairings available, and occasionally open some rare or older vintages that we pour by the glass supplement. 2) For the 12-course tasting it is usually around 8-9 different win
  6. actually, I find print to be way less reliable, personally. But the good news is that Chef Carlson does indeed intend to reopen Schwa. Let's hope that it's soon... I am getting hungry.
  7. We simply have not worked out the cost of shipping on such orders. We have had an amazing number of inquiries from around the world already and are working on a cost-effective solution to shipping overseas. The book will be heavy (literally!)... and I don't think anyone wants to pay more for shipping than for the book itself. As soon as we have that worked out we will respond to all of those inquiries and hopefully have a live shipping quote system on the ordering form itself.
  8. To answer some of the questions posted: The book will comprise 4 Seasonal Tour menus of 25 courses each. Every dish will have the exact recipe used in the Alinea kitchen, along with at least one photo (more often, more than one including process shots). Between these sections will be informative essays by some great writers (TBA later...). About a year ago we started planning the book. The idea was to have Lara Kastner at the restaurant full time to photograph all of the new dishes as they were being made and evolving. Ordinarily, when producing a cookbook, the production team decides on t
  9. Well, since you mentioned it... The Alinea Book is available for pre-order here. Early purchase gets you a limited edition copy signed by chef G and the book team, as well as early access to the Alinea Mosaic, the companion web site, that will have dozens of extras. The book itself will be distributed by 10 Speed Press (!) and will ship Fall, 08.
  10. nick.kokonas

    alinea's tricks

    that is incorrect. No air compressor is used. Mozz. curd is used and shaped. Eventually an ISI cannister is filled with tomato water and the mozz is tightly wrapped around the dispenser. The balloon is inflated carefully and the end is squeezed off. The "ghetto method" is often not far from the truth -- except that once you have to do 100 per night, more refined methods need to be found.
  11. I have long been an advocate for a place like TFL or Per Se, where demand FAR outstrips supply, for them to simply increase the pricing accordingly. Instead of 1.5 seatings, they could simply increase the price by 1.5 times or perhaps even more. If the Rolling Stones and Madonna (let alone Streisand) can sell $500 tickets, why can't Thomas Keller. Of course, then, they would be vilified in the press for "taking advantage" of their position etc. All I know is that when I have eaten at 2 and 3 star restaurants in Paris or London, it is often the case that the bill is double what I have paid a
  12. I was at City Hall for a council meeting where the mayor and city council commended the 2007 James Beard winners from Chicago, including Rick Tramanto and Rich Melman, Rick Bayless and his wife as owners of Frontera Grill, Art Smith, and Grant. In a press conference, the Mayor was asked his thoughts on the foie ban and his statement was that it was the "silliest" law ever passed by the council, and he contrasted it with some very sobering thoughts on the killings in Chicago schools this year. Chef Bayless also had some interesting thoughts, saying basically that so long as the bill is repealed
  13. and to think that the Alinea staff just thought you were a lightweight !
  14. here's a funny little story... a couple comes into Alinea at about 7:45 for a 9 PM reservation to see if they can get a table early. We are full up and they can tell we really are so they go next door to Boka for a few drinks -- which is what we usually recommend as we love Boka. They come back at 9:00 ready for dinner -- and I mean they really need food at this point! Halfway through the meal and the wines the lady-half of the couple is falling asleep or just plain falling. They cut their meal a tad short and get a cab out of there. The servers note on the reservation that they arrived dr
  15. The talk should last about an hour and be followed by audience comments and questions for both Mr. Ruhlman and Chef Achatz. It should be an interesting and open discussion.
×
×
  • Create New...