Podcast Episode 93: Chef Grant Achatz


An interview with Grant Achatz


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Chef Grant Achatz

Chef Grant Achatz

In this episode of the Find Dining podcast,  we talk to Grant Achatz, acclaimed chef/owner of Alinea, Aviary, and Next in Chicago.  We discuss building his first car, molecular gastronomy, and surviving tongue cancer.
 

 

RELATED: Where to eat in Chicago.

 
 

Food for Thought

 

Edible Balloons

Edible Balloons

  • Q: What is the difference between shoyu and tamari soy sauces?
  • A:  Shoyu is made from soy and wheat; tamari is only soy

 
 

Out of the Frying Pan

 

  • If I want to do molecular gastronomy at home, where do I start: Le Santuaire, and 100% Chef
  • Favorite cheap eats in Chicago: Pot Belly
  • Weirdest thing you’ve ever made: a one-bite lozenge of frozen mango, bonito, and sesame oil
  • Scallop

    Scallop

  • Chefs to watch:  Blaine Wetzel and Alex Stupak
  • Plans for new restaurant: still working it out, but due to open in early 2015
  • Favorite Cocktails to order at Aviary: In the Rocks or Green Thumb

 

 

RELATED: Meet Chef Jimmy Banos of The Purple Pig in Chicago

 
 
 

Balloon, Helium, Green Apple

 

 
 

 



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  1. Really excellent show notes page!

    -john

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