The start of a new year brings opportunities to do something you’ve never done before. It gives us a chance to start fresh and find motivation to change. And with all these new things that can be done and newly found motivation to do them, I decided to spend the first day of my new year watching Netflix. I spent a good portion of the day watching Chef’s Table: France, which focuses on four Michelin Star restaurants in France, each of them their own unique personalities. Each of them completely driven to challenge themselves each day to create something new, something different. It reminded me of my dining experience at Alinea and the creativity I had the opportunity to experience there.
In order to get tickets to Alinea’s dining experience, I joined Twitter to receive updates on when to purchase tickets. They regularly post on Facebook and Twitter regarding availability for seats during the week, but if you follow them closely enough, they open up ticket sales at the beginning of every month. All bills and gratuity are paid up front, once the meal is finished, you simply get up and walk away. As if you’ve just walked out of a concert or performance.
The restaurant has gone through a remodel since I’ve gone, but I hope their new entrance is as dramatic as it was.
Here’s a look at some of the courses we had:
My favorite entrée was the Balloon – helium, green apple (not shown in the slideshow above). It is a helium filled balloon that tasted just like a caramel apple lollipop and makes you sound like a little squirrel after you eat it.
We made reservations to Alinea for a good friend’s birthday… so they gave him his own special dessert.
Shortly after, our dessert was served, performed by two of their pastry chefs. Watching them paint an edible picture on the table top while they explained the science behind what they were doing was pretty fantastic. See my Instagram account @ihaveitbookmarked for fun process videos.
The experience was amazing. They walk you through every course by explaining what you are about to eat. (Some courses required special instructions) The service was impeccable. Each dish was timed perfectly. We were relaxed and had some really great conversations. Although we weren’t able to meet Chef Grant Achatz, he signed a book for our birthday boy with a special message.
I have high hopes that this year will be a year where I push myself as hard as these Michelin Star chefs do. To carefully craft and create new and great experiences for those around them. I want to be able to break out of my box and do something I’ve never done before. And in turn, I hope this post inspires you to do that too. Here’s to new experiences in 2017. Cheers!