My grandpa is 93 years old. He drinks a glass of brandy every night. Since purchasing my rotoary evaporator, I’ve wanted to make him some brandy… here’s what happened.
A roatary evaporator (rotovap) is basically a still… as in distillation, as in moonshine. Of course, like many modern cooking apparatus, it got it’s start in laboratories. Mostly scientists use it to boil off solvents thus purifying what remains.
For much more detail on how the system works, read this. But here’s the quick nitty gritty.
30 days before my trip to Chicago I got extremely excited. I had scored a reservation for two at San Pellegrino’s best restaurant in North America (#7 in the world) Alinea. A meal at Alinea is one of the few things that were truly on my bucket list. I had followed just about everything that Chef Grant Achatz had done in the past few years. From his lectures at Harvard to you tube videos to reading his (auto)biography Life on the Line. I was more than excited to experience this ground breaking restaurant for myself.
What do you say about eating at Alinea that hasn’t already been said?
Suffice to say, I had high expectations for the food, service, and experience. In fact, I had concerns that. O matter how good everything was, that it might not live up to the hype I had built up in my own head.
SPOILER: I was blown away.
Bulgogi Short rib cooked 72hrs 57.2C, Banchan.
Last weekend I had a ridiculous food experience in Chicago. You already know I spent a couple of days in one of the best kitchens in the country, but here’s what I did when I wasn’t working…
Last week I had the pleasure of spending a couple of days working with the kitchen team at Graham Elliot in Chicago. Many of you may know Chef Graham Elliot as one of the judges on MasterChef. Chef was kind enough to invite me into his restaurant in Chicago to work and learn from his crew. It was a great experience, and a true pleasure.