Trib Article about top Chicago chef

I bet he has the best boiled potatoes in town. [/obligatory Irish culinary joke]

 

This belongs on awkwardfamilyphotos.com.

 

Why can't they just put it all on one plate?

 

For $250 a meal, I'd want a big, fabulous steak and a lot more.

Food as art? On the plate? Bah. Looks almost like pencil shavings.

 

A top chef like Duffy or Achatz is every bit an artist. Look at these plates. They are beautiful:







As for the price, these are meals which typically last three hours or more.

If you've ever done dinner and a show -- with the show being a Broadway play, an Opera, or some other similarly expensive production -- the price and length of time is similar. And, you're often scarfing don dinner to make the curtain time, or eating after 10:00PM.

A dinner like this is dinner and a show. You're seeing true artistry presented over the course of the meal.

And, the food in unlike any other kind of meal you will eat.

 

Great. Thanks. Pass the pork chops, please.

 

YF is correct about the artistry and the price equivalence. One more thing he skirted, but didn't make explicit: When the course is a few small bites, human nature is to eat more slowly. The chef uses the presentation to encourage savoring, not gobbling.

 

Why did a baby poop on my salad?

 

None of your tales have hinted at a familiarity with baby poop.

 

I used to make my own.

 

Here's a forum post detailing each course with pictures:

http://www.lthforum.com/bb/viewtopic.php?f=14&t=36430#p437823

 

Shouldn't that guy be wearing a hairnet on his face?