If you’ve yet to enjoy Inside Alinea—Michael Cirino’s play in one, two, three acts—read up. Then check out this slide show, with a bonus video after the jump.
Photos and video by Michael Cirino.
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Inside Alinea: Part three
Prep meeting for the next day's service. (Photo: Michael Cirino)
Ladies and gentlemen, meet Michael Cirino. The frontman of traveling supper club A Razor A Shiny Knife got some serious ink this winter for his re-creation of chefs Grant Achatz and Thomas Keller’s 20-course bacchanal. Last month, in preparation for his Chicago dinner, Cirino was invited to stage at Achatz’s molecular temple, Alinea. See part one of this series here; part two you’ll find here. For the third and final installment, click on through: Read more »
Inside Alinea: Part two
Here Chef Andrew puts the finishing touches on the sea bass. Feel the whimsy. (Photo: Michael Cirino)
Ladies and gentlemen, meet Michael Cirino. The frontman of traveling supper club A Razor A Shiny Knife got some serious ink this winter for his re-creation of chefs Grant Achatz and Thomas Keller’s 20-course bacchanal. Last month, in preparation for his Chicago dinner, Cirino was invited to stage at Achatz’s molecular temple, Alinea. See part one of this three-part series here. For part two, read on: Read more »
Inside Alinea: Part one
The grill line at Alinea (Photo: Michael Cirino)
Ladies and gentlemen, meet Michael Cirino. The frontman of traveling supper club A Razor A Shiny Knife got some serious ink this winter for his ambitious undertaking—a re-creation of chefs Grant Achatz and Thomas Keller’s 20-course bacchanal (read all about it here and here). Last month, in preparation for his Chicago dinner, Cirino was invited to stage at Achatz’s molecular temple, Alinea. We figured you’d want a peek behind that swinging door. Take it away, Mike: Read more »
A Razor, A Shiny Knife: Achatz’s take
A Razor, A Shiny Knife’s much talked-about Grant Achatz and Thomas Keller tribute dinner unfolded this weekend. The 20-course experiment (a “bargain” at $300) was inspired by the superchefs’ $1,500-a-head bacchanal at Per Se last month. (Later in the post, we check in with half of the evening’s inspiration—Grant Achatz himself—to get his take on the proceedings.) Sure, aping the works of two of the country’s most lauded toques requires a certain level of cockiness confidence. But ARASK’s attempt felt more deferential than presumptuous, particularly when presented by ringleader Mike Cirino, whose jocular trips over French menu descriptions were received warmly by this young, willing crowd. Read more »
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