Recently we brought you a new recipe consisting of 86 different components from Grant Achatz at the Alinea restaurant in Chicago. Always one to surprise his diners Achatz is now seen as one of the hottest chefs in America if not the world.
As impressive as his latest 'Lamb 86' offering is, we think it's worth rememering the classic Alinea dessert, the one that made the restaurant stand out and the talking point that diners are left with every time the dish is prepared. It's a dessert of peanut, blueberry, honey and chocolate and is prepared on a special table cloth right in front of guests.
Artistic, engaging and tasty - what more can one ask for in a dessert:
NFTs have taken the digital realm by storm, with many of the crypto-assets being sold for astronomical fees. But how can restaurants and food professionals explore the possibilities of this new technology? FDL takes a look.