We left Chicago exhausted but with a profound sense of accomplishment. We had lost Mayur to rug replacement and some kind of warranty battle with an ice cream maker and we made our way to the smaller of the city’s two airports. Excited by heading home and being able to get some Potbelly’s sandwiches and more »
Two weeks ago, I was standing in the kitchen at Alinea. It was the coldest day of the past 15 years and the beginning of my short stage, my brief glimpse into one of the best kitchens in the world. One week ago, I was standing in a kitchen of apartment off Lake Shore. It more »
Driving through the brittle cold, we wove our way from our small sandwich haven to the bowels of Chicago to a brilliant little high end market that was our key dispensary for mousse de foie gras and a couple of other little baubles that we might be needing for our evenings adventure. Parking was not more »
So with a total sense of irony and ridiculous timing I would like to share with you today some photos from our most recent pig roast. It was a bit of a Korean/Asian influenced affair with hint of the Carolina’s and Texas as usual. Most of what is included below would fall under the heading more »
Saturday morning started for me in a mid-priced hotel about a mile from the location of our dinner. It has been said that the best coffee shop in Chicago was right around the corner from us – this I cannot confirm or deny. Having entered bed well after 3:00am I was slow to rise when more »
I departed Chicago a changed man, alive with new ideas, concepts and a much better grasp of what would be necessary to accomplish our next series of dinners in a fashion that would befitting the original hosts. Our recreation dinners in Chicago would be our first attempts at performing such a high level of more »
Upon arriving in Chicago, on Thursday 21 January, 2009, we were a flurry of action, transforming our lovely host’s beautiful condo into a functioning kitchen and dining room. We were again blessed with a painful cold snap, which we used to our benefit by turning what was supposed to be a washer and dryer room more »
So with an offhanded comment in a local New York publication inviting me to come and stage (intern in French pronounced with an AHGEE like mirage) at his restaurant, I found myself just a few days later speaking with Grant Achatz confirming the details for the few shorts days I would be spending in the more »
Sincerely,
Michael J Cirino
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