.alinea.

my sister, a student at the culinary institute of america in ny, recently let me in on a little culinary secret.  alinea restaurant in chicago, illinois.  this elegant restaurant has a menu focusing on molecular gastronomy, which basically uses chemistry to change the molecular composition of your food! crazy right?  ever have olive oil in powder form? or liquid caramel mixed with maltodextrin creating a powder that turns back into a chewy texture as you eat it? it's amazing what you can do to food and still create edible (and beautiful, might i add) dishes!  and with interiors as lovely as the food.. it's definitely a place i will be visiting on my next trip to the windy city.. mainly to see the dessert 'art' they create right in front of you on the table!  

there's a whole community of chefs worldwide taking on this new, innovative way of preparing food.  Owner and Chef Grant Achatz is among the greats.  he dissects food molecule by molecule in order to find the most desirable tastes and textures.  he obviously knows his science, because his restaurant was rated one of the top 50 best in the world! a true food revolutionary.  

xo