![]() ***** The Association of Food Journalists announced winners in its Awards Competition 2012 at its annual conference in Washington, DC last week. But it really shows the level of commitment Next brings to get their staff into the themes and cultures they are cooking from. Hanging with the kitchen crew during a training day for future menus I also learned that Bourdain and Zimmern Travel Channel shows have been used in past for staff training. I spent a lot of time there last month and have known the Alinea/Next team for years, and I was still shocked and thrilled to learn that the Sichuan peppercorns and some other goodies I have sent Dave and Grant have made their way onto menus and into their beverage program. ![]() If Next isn’t on your list of “musts” it should be. I am very excited about the menu, and I can’t wait to check it out in a few weeks. Chef Dave Beran told me that rare Japanese maple leaves from the oldest (of that varietal) in the world are being served as an edible component to the dessert course. That vibe is in full effect at my new favorite place in America to eat, drink, and hang out: Next Restaurant. Think fall in Japan meets fall in Chicago.
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