14 sublime courses at Alinea ... With Paul & Carrie

Cynthia -- I was lucky to dine at Alinea this past Friday, 6 June ... just days before Achatz's win at The James Beard Awards ... an amazing experience. The blurry photo is that of the 14-course tasting menu I enjoyed with two friends (Alinea gives you a copy of the menu AFTER dining, in a lovely black envelope). Here are some highlights from the evening: an oyster, sesame, yozu combo served on a stalk of lemongrass, paired with a cocktail of Henriot "Souverain" Brut with Sauternes, Farigoule liqueur and vermouth; fava beans, lavendar, banana and percorino; short rib enclosed in a gelatin of Guinness, sprinkled with peanuts and fried broccoli; liquid nitrogen frozen wagyu beef served over black truffle leather enclosed yukon; a dry shot of pineapple, rum and cilantro; a chocolate enclosed egg, with grapefruit and gelatinized smoke (not kidding...wild) ... just some highlights. And the wine pairing with each course were, of course, sublime. Achatz is a master. ~chad