A New Town

Moving can be quite exciting.  Especially when it is across the country.  Chicago is an incredible city and I am very excited for all that it has to offer.  My first day at Alinea is Friday. “The world is a book and those who do not travel read only one page.” – St. Augustine

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Dinner 8-15-09

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Potato-Smoked Salmon Belly

Many people trim and discard salmon belly not realizing that it is the fattiest and tastiest part of the fish.  In fact, I had quite a bit of trouble getting my hands on some belly this week.    After spending the weekend refining the potato smoking technique, I decided to potato-smoke some salmon belly and it turned […]

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Peas and Carrots

As it begins to warm up outside I felt it was appropriate to do another dish based around ice cream (I’ve had a recent obsession with ice cream). The natural sweetness of the english peas make for a fantastic ice cream base.  The flavors are light and refreshing.  Mint Sponge Foam 100 g whipping cream 28   g […]

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Crispy Carrot

  A crisp, a crack, and a crunch, and then… carrot.  I am excited for what this crisp has to offer in an upcoming dish.  It will be a play on peas and carrots.  And the crispiness will add some great texture.  As for the flavor,  it is pure carrot.

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Texture and Memories

One of the most powerful experiences of food is when a dish brings up a memory. This dish consists of porter ice cream, smoked chocolate-whiskey pearls, and burnt chocolate at 94°.  It has very mature flavors that are presented in a way that reminds me of childhood.  Two of my favorite desserts when I was younger […]

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Lamb, Porter, Honey, Rhubarb, Mint, Smoked Chocolate.

  This is a dish I have had in my my mind for a while now.  It originated from a porter-honey braised lamb dish I made while catering my senior prom dinner for twenty close friends.  Since then, I have expanded on the dish and this is the result.  Sous-vide lamb Black butte porter-honey froth […]

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Rabbit, Bacon, Apple, Black Truffle.

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Savory Chocolate

120 g butter, room temperature 70   g dark chocolate, smoked Melt the chocolate over a bain-marie.  Take off the heat and emulsify butter into the chocolate.  Freeze the compound butter until needed.

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Avocado, Grapefruit, Serrano, Watercress.

I started working on this dish yesterday.  I still want to make some improvements on some of the techniques presented.  I am toying with the idea of grapefruit caviar instead of just the flesh. The flavors and textures worked out very well together.

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