Author Archives: Allen

Visual Effects artist living in New Zealand and finding lots of fascinating things to obsess over.

Goose, Blood Orange, Sage, Roasting Goose Aromas

The story of this dish starts the way the recipe for it in the cookbook does: with stock. Among the most time-consuming tasks in this cookbook — instanced 4-5 times throughout it — is creation of veal stock. Chef Achatz’ roots at The French Laundry are belied in the recipe for it, although rather than […]

King Crab, Vinegar, Aromatics, Seaweed

Let’s learn about King Crab. Fresh Alaskan Red King Crab is a bit of a culinary unicorn. There are two other recipes in this book that call for it, but in both cases I substituted fresh local Dungeness crab. My original google searches for it about 3 years ago turned up very few results that […]

Pork, Grapefruit, Sage, Honeycomb

It’s probably apropos that the first dish back in the saddle for this project is one tangentially-related to BBQ. While not totally deep southern, this dish manages to blend autumnal flavors with traditional BBQ pairings, with a few pretty rad touches just to keep it all the way Alinea. Pork — prepared two ways — is […]

Bourbon, Molasses, Brown Sugar, Paprika

This blog has fallen quiet over the past month or two while I’ve been working on what turned out to be a bit of a large-scale project. While it doesn’t directly have much to do with “molecular gastronomy” per se, it was still incredibly interesting for me, and brought to bear several things I’ve learned […]

Green Apple, Fennel, Anise Hyssop

I’m finally, after so many years, in a unique position for this project: I’m done with the Summer menu, and can’t really push forward on the remaining dishes because of seasonal restraints. This is pretty nice…it means I can relax a little and do some exploring without feeling the need to pressure myself on keeping […]