At Trio in late 2001, when we first started what would eventually become Alinea's tour menu, I questioned why the progression of dishes had to follow the typical mountain peak: the long journey of savory dishes working their way to the tip of the mountain, then abruptly plummeting while picking up sugar as they ran down the backside.
« Making Food With a Sense of Humor | Main | Wine-Making, the Old-Fashioned Way »
09/30/2009
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