WBEZ | Grant Achatz http://www.wbez.org/tags/grant-achatz Latest from WBEZ Chicago Public Radio en 1,000 ways to eat a pear with chef Ferran Adrià http://www.wbez.org/content/1000-ways-eat-pear-chef-ferran-adri%C3%A0 <img typeof="foaf:Image" src="http://llnw.wbez.org/story/photo/2011-October/2011-10-21/pear 2_flickr_Whitney Bee.jpg" alt="" /><p><p>He is widely considered the “best chef in the world,” and until recently one could find Spaniard Ferran Adrià in the kitchen of Catalonia’s El Bulli. As a pioneer of avant-garde cooking, Adrià is a master of surprising combinations of ingredients assembled with cooking techniques and equipment that seem to have been borrowed from the lab of a mad scientist.</p><p>But as precise, precious, and even fussy as his food can be, Adrià is surprisingly comfortable with simplicity. His new cookbook <em><a href="http://www.phaidon.com/store/food-cook/the-family-meal-9780714862538/">The Family Meal</a></em> focuses on the kind of simple, traditional recipes he fed his staff before each night’s dinner rush. Instead of white bean foams or liquid chicken, the book features hearty basics like Caesar salad, fried eggs with asparagus, homemade tomato sauce, and sangria.</p><p>This notion of taking things back to basics was reflected in a recent talk Adrià gave at Chicago Public Library. Speaking through an interpreter, Adrià took a single pear, and asked the audience questions that drove home the importance of curiosity, research, and context: What part of the world do pears come from? How long has humanity cooked with them? What do pear recipes look like in Brazil, or in Hungary?</p><p>Adrià sliced, skinned, and chopped as he spoke, and by the end of the talk you could see how the simplest piece of fruit could yield the most surprising and creative results in the hands of a chef like this.</p><p>Adria closed his restaurant in July. Don’t worry, though. He plans to train the next generation of mad chefs at a culinary academy he hopes to open in 2014. And Chicago’s own Grant Achatz <a href="http://www.chicagotribune.com/features/food/ct-dining-1013-ferran-adria-20111012,0,3572216.story">intends to do a full menu inspired by El Bulli’s “greatest hits</a>” at Next come January. Meanwhile, you can hear the transformation of a single pear unfold in the audio above.</p><p><em><a href="../../series/dynamic-range">Dynamic Range</a> showcases hidden gems unearthed from Chicago Amplified’s vast archive of public events and appears on weekends. </em><em>Ferran Adrià</em> <em>spoke at an event presented by </em><em><a href="http://www.chipublib.org/eventsprog/programs/oboc/11f_augie/oboc_11f_greeting.php"><em>Chicago Public Library</em></a> </em><em>in September. Click <a href="../../story/chef-ferran-adria-92987">here </a>to hear the event in its entirety.</em></p></p> Fri, 21 Oct 2011 19:07:00 -0500 http://www.wbez.org/content/1000-ways-eat-pear-chef-ferran-adri%C3%A0 Grant Achatz: The chef who couldn't taste http://www.wbez.org/story/2011-08-29/grant-achatz-chef-who-couldnt-taste-91176 <img typeof="foaf:Image" src="http://llnw.wbez.org/npr_story/photo/2011-August/2011-08-29/insert-2.6_custom.jpg" alt="" /><p><p>A typical 23-course meal at Chicago's Alinea restaurant might include olive oil lollypops, sweet potatoes skewered by smoking cinnamon sticks, strips of bacon hanging from a stainless steel bow, and pheasant tempura-fried with apple cider, impaled on a flaming oak leaf.</p><p><a href="http://www.alinea-restaurant.com/">Alinea</a>, which opened in 2005, was named the best restaurant in America by <em>Gourmet Magazine</em> in 2006. The restaurant's co-founder and head chef, Grant Achatz, is one of the leading members of the molecular gastronomy movement, which uses unexpected flavor combinations and exotic laboratory tools to create foods based on the molecular compatibility of ingredients.</p><p>"What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea," Achatz says. "When we start looking at things really critically or even very simply, we realize that there's more than one way to actually get the same results ... You're deconstructing the components of a course and putting them back together."</p><p>Playing with unexpected flavors and scents plays a big part in Achatz's kitchen. Some of Alinea's dishes are served alongside a pillow case with tiny holes in it, designed to release certain fragrances while diners eat.</p><p>"We've done firewood ashes, we've done leather, we've done grass," says Achatz. "There's a lot of smells that you can't necessarily consume. You're not going to go out and chew on a baseball glove. But, in a lot of ways, a lot of smells that aren't necessarily edible smell good, and they remind you of certain aspects of food. So making those associations with what smells good or smells a certain way and pairing that with actual edible ingredients is one avenue that we take creatively."</p><p>In 2007, Achatz lost his own ability to taste. He was diagnosed with stage 4 tongue cancer, which metastasized to both sides of his neck. His surgeons told him they were going to cut out his tongue and replace it with muscle from another part of his body. With the surgery, Achatz only had a 50 percent chance of surviving beyond two years. But, he says, he was even more afraid of losing his ability to taste and eat.</p><p>"I lived my whole life in the kitchen," he says. "Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life."</p><p>Achatz found a clinical trial at the University of Chicago that agreed to treat him with radiation and chemotherapy. The radiation treatments burned his tongue, shed the lining of his esophagus — and completely destroyed his taste buds.</p><p>"It was very strange to not be able to discern any flavor at all," he says. "It's funny because, clearly, you know you have to eat to live. But even knowing that, for me, there was no reason to eat. I had no interest in eating whatsoever. I would put something in my mouth — say a vanilla milkshake — and it tasted like nothing."</p><p>Achatz's cancer is now in remission. After his treatment ended, his ability to taste came back — but slowly. His perception of different flavor combinations — sweet, salty, bitter — came back one flavor at a time.</p><p>"I started from zero, and the first thing back was sweet," he says. "So my palate developed just as a newborn — but I was 32 years old. So I could understand how flavors were coming back and how they synergized together. ... It was very educational for me. I don't recommend it, but I think it made me a better chef because now I really understand how flavor works."</p><p>Achatz was named Best Chef in America in 2008 by the James Beard Foundation. He is the author of two books, the memoir <em>Life, on the Line</em> and the coffee table-style cookbook <em>Alinea</em>. His new restaurant, Next, completely changes its food and style every few months — allowing Achatz to experiment with different ethnic cuisines and periods in time.</p><p><strong>On Intimidating Dishes</strong></p><p>"Some of the courses served at Alinea are meant to intimidate because, if you think about eating, we do it two, three, four times a day since we're born, basically. And the act of eating — the mechanics of eating — become very monotonous. So literally you're either picking up a fork, a spoon, and you're eating from a plate or bowl with the same motion every time. So if we can break that monotony, then we get you to take notice of the moment, and now you're thinking about the food. It's making you feel a certain way. Then we've won."</p><p><strong>On slowing people down so they taste their food</strong></p><p>"Alinea is not the type of restaurant where you go if you're in a hurry. Really, it's about enjoying that three-hour block of time and reflecting on the food, having great conversation with your dining companion. Nobody really needs to eat like that. You need to eat to live. But you certainly don't need to sit down and have a 200-hour, 23-course meal. It's entertainment. It's about having a great time, processing it, thinking about it. We like to think that the food is, in a lot of ways, an intellectual exercise. Sitting through a three-hour meal and having all these feelings — whether they be about the actual food or whatever the occasion is or who you're eating with — [it's] kind of checking yourself out of the pace of life for three hours and enjoying yourself."</p><p><strong>On his "Frankenstein-like" anti-griddle</strong></p><p>"It allows us to freeze things that normally don't freeze. For instance, if you take a cup full of olive oil and put it in your freezer at home overnight, you're going to wake up the next morning and it's still going to be liquid because the freezing point of olive oil is very, very low. You take a tablespoon of that olive oil and you put it on top of the anti-griddle, and it will instantly freeze. We've made olive oil lollipops, and it was savory and kind of floods the palate with this smoky paprika and roasted red pepper oil."</p><p><strong>On playing with flavor</strong></p><p>"If I present to you something that I call 'root beer float,' but it's not in a glass — it's on a plate — it's not liquid — it's solid — and it's not brown — it's completely clear — and I say 'root beer float,' and you look at it and you look at me and you think I'm crazy, I think that's a good thing, because now you're engaged. We're engaging you on so many different levels. And then the payoff is when you put that perfectly clear bite-size cube in your mouth, it tastes like a root beer float."</p><p>&nbsp;</p><div class="fullattribution">Copyright 2011 National Public Radio.</div></p> Mon, 29 Aug 2011 09:24:00 -0500 http://www.wbez.org/story/2011-08-29/grant-achatz-chef-who-couldnt-taste-91176 The curious crossroads of Next Thai and Trader Vic's http://www.wbez.org/blog/louisa-chu/2011-07-07/curious-crossroads-next-thai-and-trader-vics-88841 <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2011-July/2011-07-07/TRADERVICSCHI.JPG" alt="" /><p><p style="text-align: center;"><img alt="" src="http://llnw.wbez.org/blog/insert-image/2011-July/2011-07-07/TRADERVICSCHI.JPG" style="width: 500px; height: 332px;" title=""></p><p><span id="internal-source-marker_0.745460654985042" style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">The first time I met Grant Achatz was back in 2004 when I walked into his kitchen, then Trio in Evanston. I’d emailed him from Paris where I’d just finished a stage, asking if I could do the same there. He’d said yes. Months later I opened a whitewashed creaky screen door to find him working silently, alone in a space most kindly described as airy but vintage. Backlit by early spring’s morning sun, dressed in chef’s whites, he turned slightly. I rushed forward to introduce myself, shake his hand, and thank him. He put his knife down, shook my hand deliberately, quietly told me where I could find an apron, then turned back to his work. </span><br> <br> <span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">I’ve seen Grant a few times since. His handshake's warmer, speak volumes.</span><br> <br> <span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">I never met Victor Bergeron, the Vic of <a href="http://www.tradervics.com/" target="_blank">Trader Vic’s</a>, but I imagine he was a very different man, if the Palmer House restaurant was any indication - which often it's not. I remember it as deep, dark, dimly lit by faux tiki torches, but just enough to find your Mai Tai and pupu platter. <a href="http://articles.sfgate.com/2009-10-11/entertainment/17183469_1_bay-area-leg-drinks" target="_blank">His 1984 San Francisco Chronicle obituary</a> quoted him as once saying that in the early days he “sang and even let customers stick an ice pick in my wooden leg.”</span><br> <br> <span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">I’ve been to a few Trader Vic’s around the world. Two in Chicago if you count the one in the Palmer House and the last one on State near Oak separately. I do.</span><br> <br> <span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Today, literally this afternoon, the hottest news in the foodie world is that tickets go on sale for the next iteration of <a href="http://nextrestaurant.com/" target="_blank">Next Restaurant</a>, Achatz’s newest restaurant that changes its menu completely every few months. Currently it’s Paris 1906. Soon, as detailed in <a href="http://blogs.suntimes.com/food/2011/06/tour_of_thailand_what_to_expec.html" target="_blank">Janet Fuller’s post in the Sun-Times yesterday</a>, it will be a tour of Thailand.</span><br> <br> <span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><a href="http://articles.chicagotribune.com/2011-07-06/features/chi-trader-vics-closes-its-chicago-location-20110706_1_trader-vic-tiki-ta" target="_blank">Yesterday Phil Vittel at the Tribune reported</a> that Trader Vic’s Chicago has closed, but he’s not yet been able to confirm. <a href="http://chicagoist.com/2011/07/01/the_sad_story_of_trader_vics_in_chi.php" target="_blank">Rob Christopher reported the story last week on Chicagoist</a>.</span><br> <br> <span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">You’ll see in the comments on both stories complaints that Trader Vic’s was ripped out of the Palmer House. That the new location was hard to find. That the food, drink, and service were just no good. But really there’s not a lot of hue and cry over the loss.</span><br> <br> <span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">The last Trader Vic’s space was in fact the home of the legendary Arnie’s. As in Arnie Morton. As in the father of Morton’s. As in the godfather of the Playboy Club.</span><br> <br> <span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">The Playboy Clubs, where women dressed as surreal bunnies. I've heard a few stories from former regulars. They never mentioned the food or drink.</span><br> <br> <span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;">Next Thai. Trader Vic’s. Two restaurants opened by two men who couldn’t seem more different. One a tour that transports you to his Thailand. The other that transported you to his Polynesia. Both fully immersive escapist experiences to the extreme. One heralded as the future. The other forgotten to the past - but not by all.</span></p></p> Thu, 07 Jul 2011 18:01:00 -0500 http://www.wbez.org/blog/louisa-chu/2011-07-07/curious-crossroads-next-thai-and-trader-vics-88841 Duck service at Next (Paris 1906) http://www.wbez.org/blog/steve-dolinsky/2011-05-20/duck-service-next-paris-1906-86810 <p><p style="text-align: center;"><iframe src="http://player.vimeo.com/video/24005351?title=0&amp;byline=0&amp;color=c40215" width="500" frameborder="0" height="375"></iframe></p><p>My dinner last night at <a href="https://www.nextrestaurant.com/website/faq">Next</a> was a beautiful progression of Escoffier era dining: from the magical <em>hors d'oeuvres</em> served on an elegant silver tray, all the way through the 9th course - a luscious <em>bombe ceylan</em> filled with coffee and vanilla rum ice cream encased in chocolate. But one of the most dramatic (and deliciously impressive) courses was the <em>Caneton Rouennais a la Presse</em>, or pressed duck. Chef Dave Beran allowed me to come back to the kitchen to watch how he uses one of his two antique duck presses to create this magnificent dish. I didn't nab a picture of the gratin of potatoes served alongside the duck, but trust me, the comte cheese-laden, thinly-sliced tubers crowned with crunchy breadcrumbs were among the best starches I've ever had.</p><p>Incidentally, Beran says the final Paris 1906 meal will be served June 30th. He and his team will take a few days off, then the restaurant will morph into the next iteration - Thai street food - and begin service July 8th.</p><p>I'll be tweeting some of my highlights from last night throughout the day today, and check back in Monday, when I have some killer video from Aviary, Grant Achatz's mind-bending cocktail lounge/lab next door.</p></p> Fri, 20 May 2011 16:45:00 -0500 http://www.wbez.org/blog/steve-dolinsky/2011-05-20/duck-service-next-paris-1906-86810 Poll! Daley, Oprah, ___: Who is the next Chicago icon to fade away? http://www.wbez.org/blog/justin-kaufmann/2011-05-18/poll-daley-oprah-who-next-chicago-icon-fade-away-86723 <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2011-May/2011-05-18/AP110511058882.jpg" alt="" /><p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-May/2011-05-18/AP110511058882.jpg" title="" width="512" height="284"></p><p>The big Oprah United Center farewell came and went without a hitch (except for the couple that got engaged on stage). The morning reports had Oprah brunching with family and friends, almost like the morning after a big wedding. The shows are being edited now. The dates have been finalized. In one week's time, Oprah Winfrey will end her run as the reigning queen of talk. And more importantly, she may end her run as a Chicago celebrity.<br> <br> Now Oprah will still be around and will produce content for the national audience. But she will instantly belong to the country (or cable television) and not Chicago. It's very much like Mayor Richard M. Daley. He's no longer ours, instead he's owned by history. A new generation of Chicago celebrities are lining up replace them. Out goes Daley, in comes Rahm Emanuel. Out goes Oprah, in comes Billy Dec (or several Billy Decs).</p><p>It seems that not only are we in a changing city, but we are also moving on to a new generation of Chicago celebrities. Out is Jordan, in is Rose. Out is Corgan, in is Wentz. Even our local commercials have new faces. Out is Empire Carpet, in is Walter E. Smithe.</p><p>But as we know, everything happens in threes. It's mostly with deaths, but in this case we just lost (to retirement) Mayor Daley and Oprah Winfrey. So barring death (Empire carpet guy does not count), who is next to go? Who will be the next Chicago celebrity to leave their post and make way for a new generation?</p><p>My guess: <strong>Ozzie Guillen</strong>. Ozzie Guillen is the only coach in modern Chicago history to win a world championship. He crosses over because he is old school as a player and new school as a manager. But if you really think about it, Ozzie is getting long in the tooth. He began his managerial career in 2004. He is now enjoying his seventh season with the Chicago White Sox. Ozzie has brought great joy to the South Side with his flamboyant media appeal and his tenacity in the clubhouse. He is truly one of the greatest characters in Major League Baseball. But the White Sox have a huge payroll and are currently 10 games out of first place. So far, the season has been a bust. Add that up to the last few seasons of failures (and a first round playoff exit) and Guillen is looking pretty pedestrian. After all, it has been six seasons since we won a championship. It was Ditka's seventh season after the 85 Super Bowl that he was let go. And he perenially took the team to the playoffs. But who replaces him?</p><p>Two words: Coach Thibs.</p><p>My second guess: <strong>Charlie Trotter</strong>. Trotter has been the king of all things food in Chicago for decades. He brought the culinary industry to town and introduced the world to Chicago. But that was then and this is now. Trotter is famous. And he is using that fame to cash in, with food on airlines and in grocery stores. As he goes global, young turks like Achatz (Alinea, Aviary, Next), Kahn (Publican, Big Star, Blackbird, Avec) and Stephanie Izard (The Girl &amp; The Goat) are staking their claim to the Chicago celebrity chef throne. Could this be the end for Charlie Trotter in Chicago?</p><p>So in true blog fashion, let's try to predict who will be the next Chicago celebrity/icon to move on:</p><p><script type="text/javascript" charset="utf-8" src="http://static.polldaddy.com/p/5061582.js"></script><noscript> <a href="http://polldaddy.com/poll/5061582/">Who's next to give up their Chicago celeb/icon status?</a><span style="font-size:9px;"><a href="http://polldaddy.com/features-surveys/">customer surveys</a></span> </noscript></p></p> Wed, 18 May 2011 18:50:00 -0500 http://www.wbez.org/blog/justin-kaufmann/2011-05-18/poll-daley-oprah-who-next-chicago-icon-fade-away-86723 Oprahgo: Oprah is making this town lose focus! http://www.wbez.org/blog/justin-kaufmann/2011-05-17/oprahgo-oprah-making-town-lose-focus-86657 <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2011-May/2011-05-17/White-Roof-United-Center-2.jpg" alt="" /><p><p>Whew. Now Rahm Emanuel is mayor. Awesome. It feels great to have that behind us. Now we can stop reporting on him and start reporting on his lawmaking. Ahhh, stasis. Wait, what? <a href="http://newsblogs.chicagotribune.com/clout_st/2011/05/emanuel-offers-10-ways-to-quickly-save-75-million.html">He already outlined cuts</a>? Darn, give us a day Rahm, one day to relax!</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2011-May/2011-05-17/White-Roof-United-Center-2.jpg" style="width: 498px; height: 342px;" title=""></p><p>I want to turn my attention to Oprah Winfrey and her mega-show tonight. Do you think she realizes that because of her grandiose ending at the United Center, she has deprived the Chicago Bulls fan an extra playoff game this week? We should have had four games this week, but we will have three. She also messed with our momentum. People think it is only the players who need momentum. Nope, fans need it too. If the game was tonight, we would be focused and ready. But the game is tomorrow, so I'm starting to drift and think about other things. You know, like laundry.</p><p><strong>B story</strong>: If you care, the Miami Heat are practicing at UIC this week. Where will Lebron eat dinner? My bet? That Lalos on Maxwell street. But who cares, because Beyonce is in town:<strong> RT @luisarroyave: Beyonce is at Hubbard Street Dance Chicago rehearsing for tonight's "Oprah" show.</strong></p><p><strong>C story</strong>: <a href="http://eater.com/archives/2011/05/16/no-bull-at-aviary.php">Grant Achatz tweeted out that he refused the drink order of a Chicago Bull</a> after the Sunday night blowout of the Miami Heat. Apparently, a Bulls player came in to Aviary (so hot right now, soooo hot) and asked for the cocktails to be removed and for the server to bring out a bottle of Vodka and seltzer. Achatz and team refused and the Bulls' player left.</p><p>I don't know how to feel about this. I get it,&nbsp; Aviary doesn't serve alcohol that way. But my problem might be with the tweet itself. It is always hard to read tone in social media, but was Achatz bragging that he refused the Chicago Bull and his pedestrian order? Was it Achatz way of taking back control with a "you might be great on the basketball court, but you aren't better than me in the bar." Now, you probably think I'm making much more out of this than I should, but I want my superstar chefs to understand the pecking order of stardom in this city. Athletes, politicians, furniture salesmen, radio DJs, chefs. And for the love of all things right, this mystery Bull better not have been Taj Gibson. Maybe if it were Jannero Pargo or Brian Scalabrine, I would buy it. Maybe Korver because he's missing shots. But anyone else? Ugh.</p><p><strong>D story</strong>: WBEZ's Robin Amer put together a nice slideshow called "<a href="http://www.wbez.org/blog/city-room-blog/2011-05-16/emanuel-inauguration-faces-crowd-86615">Faces in the crowd</a>" at yesterday's inauguration. She interviewed folks and took their profile picture. This is a nice piece that not only showcases the inauguration, but gives us something to look back on for this moment in Chicago history.</p><p><strong>Weather</strong>: So nice today. This is great April weather.</p><p><strong>Sports</strong>: If you are a fantasy baseball player, the move right now would be to pick up any pitcher going against the White Sox at U.S. Cellular Field. The Sox are 5-12 at home and aren't hitting anything. They were shut out last night by Cy Young candidate Colby Lewis (For those who aren't baseball fans, I'm being super sarcastic). It's really embarrassing right now. I'm the first one to show my undying gratitude and love for White Sox skipper Ozzie Guillen, but something might have to change. Ozzie is a slow starter and has picked it up before (see last year), but let's remember that the only championship season featured a red hot beginning to the 2005 season. When the Sox start slow, they don't usually make it. Right now,<a href="http://mlb.mlb.com/mlb/standings/index.jsp"> the White Sox are 10 games back on May 17th</a>. No, the season isn't over. But it sure sucks to be a fan watching such high paid superstars whiff constantly.</p><p>So what is the problem? If not Ozzie, something has to change. Ideas, peanut gallery?</p><p><strong>Kicker</strong>: In cased you missed it (Karen at the reception desk didn't), <a href="http://www.wciu.com/youandme.php?section=home&amp;assets=videos&amp;assetID=10005635">Alderman Ed Bus weighed in on the end of Mayor Richard M. Daley last Friday on WCIU's 'You &amp; Me in the Morning.'</a> Did I ever tell you how much Alderman Bus loves Jeanne Sparrow? At the end of this clip, the honorable Alderman Bus climbs over the couch and falls. That was for my son. He loves pratfalls.</p><p style="text-align: center;"><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" id="limelight_player_102401o" width="460" height="385"><param name="movie" value="http://assets.delvenetworks.com/player/loader.swf"><param name="wmode" value="window"><param name="allowScriptAccess" value="always"><param name="allowFullScreen" value="true"><param name="flashvars" value="mediaId=e548190455a84902bb5ebdd21eef49c0&amp;share=link%2Cemail%2Cembed&amp;autoplay=true&amp;shareCurrent=media%2Cchannel&amp;playerForm=970b04aff67e429cb368c5d19cfb9a39&amp;adConfigurationChannelId=6b751b7ab5c144a4a1f5a0ec239383a4&amp;autoSkipNextClip=false"><embed allowfullscreen="true" allowscriptaccess="always" flashvars="mediaId=e548190455a84902bb5ebdd21eef49c0&amp;share=link%2Cemail%2Cembed&amp;autoplay=true&amp;shareCurrent=media%2Cchannel&amp;playerForm=970b04aff67e429cb368c5d19cfb9a39&amp;adConfigurationChannelId=6b751b7ab5c144a4a1f5a0ec239383a4&amp;autoSkipNextClip=false" name="limelight_player_102401e" pluginspage="http://www.adobe.com/go/getflashplayer" src="http://assets.delvenetworks.com/player/loader.swf" type="application/x-shockwave-flash" wmode="window" width="460" height="385"></object></p><p>&nbsp;</p></p> Tue, 17 May 2011 16:35:00 -0500 http://www.wbez.org/blog/justin-kaufmann/2011-05-17/oprahgo-oprah-making-town-lose-focus-86657 Video: Grant Achatz talks about Alinea being named #6 restaurant in the world http://www.wbez.org/blog/steve-dolinsky/2011-04-18/video-grant-achatz-talks-about-alinea-being-named-6-restaurant-world- <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2011-April/2011-04-18/achatz.jpg" alt="" /><p><p><iframe src="http://player.vimeo.com/video/22577688" width="500" frameborder="0" height="281"></iframe></p><p>The World's 50 Best Restaurants today named Alinea number six- making it the highest ranked restaurant in North America. Steve Dolinsky was in London for the announcement and spoke with Alinea chef Grant Achatz about what it takes to produce at this level, how it feels to surpass his mentor Thomas Keller and what the secret is to getting into his new restaurant Next.</p></p> Mon, 18 Apr 2011 22:10:00 -0500 http://www.wbez.org/blog/steve-dolinsky/2011-04-18/video-grant-achatz-talks-about-alinea-being-named-6-restaurant-world- The day Grant Achatz got cancer http://www.wbez.org/story/alinea/day-grant-achatz-got-cancer-84216 <img typeof="foaf:Image" src="http://llnw.wbez.org/story/photo/2011-March/2011-03-24/achatz photo 1.jpg" alt="" /><p><p>Before 2007 you might have said Chef Grant Achatz led a charmed life. He trained with renowned chef Thomas Keller at French Laundry, became executive chef at four-star-rated Trio in Evanston, found a friend and business partner in Nick Kokonas, and ultimately co-founded <a href="http://www.alinea-restaurant.com/">Alinea</a>, named by <em>Gourmet Magazine</em> as the country&rsquo;s best restaurant in 2006.</p><p>But in 2007 Achatz was struck by events so horrifying and ironic they almost seem unreal: He was diagnosed with stage 4 tongue cancer which threatened to rob him of his sense of taste, and his life.</p><p>Miraculously, he found a medical team at the University of Chicago willing to treat him with radiation and chemotherapy instead of amputating his tongue. He beat the cancer, but only after a harrowing struggle. For months he was in so much pain that his assistant would run across the street to get Orajel every night just so he could make it through dinner service.</p><p>Achatz and Kokonas recently spoke at the Chicago Public Library to mark the release of their new co-authored memoir, <em>Life, On the Line</em>. They told the story of coping with cancer while trying to run a world-class restaurant, and you can listen to their account in the audio excerpt posted above. Achatz starts by describing the mysterious tongue pain he had for years before he ever received a diagnosis.</p><p>This event was moderated by Eric Ferguson from 101.9 The Mix&rsquo;s <em>Eric &amp; Kathy in the Morning</em>.</p> <div><em>Dynamic Range</em> showcases hidden gems unearthed from <em>Chicago Amplified&rsquo;s</em> vast archive of public events and appears on weekends. Grant Achatz and Nick Kokonas spoke to an audience at the <a href="http://www.chipublib.org/">Chicago Public Library</a> in March. Click <a href="../../../../../../story/culture/food/grant-achatz-and-nick-kokonas-conversation-eric-ferguson-83957">here</a> to hear the event in its entirety, and click <a href="http://itunes.apple.com/us/artist/wbez/id364380278" target="_blank">here</a> to subscribe to the <em>Dynamic Range</em> podcast.</div></p> Fri, 25 Mar 2011 21:01:00 -0500 http://www.wbez.org/story/alinea/day-grant-achatz-got-cancer-84216 Video: What to expect from the Chicago food scene in 2011 http://www.wbez.org/blog/steve-dolinsky/video-what-expect-chicago-food-scene-2011 <img typeof="foaf:Image" src="http://llnw.wbez.org/Grocery Store Shelves Getty Oli Scarff.JPG" alt="" /><p><p><iframe height="364" frameborder="0" width="485" src="http://player.vimeo.com/video/18279286?title=0&amp;byline=0&amp;portrait=0&amp;color=ab050d"></iframe></p><p>What should we expect from the Chicago food scene in 2011? Food trucks, butcher shops and seafood, for starters.&nbsp; Justin Kaufmann sat down with me to get a sneak preview of the stories, trends and predictions to watch in the year ahead.</p></p> Thu, 30 Dec 2010 17:04:00 -0600 http://www.wbez.org/blog/steve-dolinsky/video-what-expect-chicago-food-scene-2011 Talkin' blogs: Steve Dolinsky has new headshots http://www.wbez.org/blog/justin-kaufmann/talkin-blogs-steve-dolinsky-has-new-headshots <img typeof="foaf:Image" src="http://llnw.wbez.org/Steve_Headshot.jpg" alt="" /><p><p style="text-align: center;"><img title="Dolinsky/Kaufmann at James Beards in 2001" alt="Dolinsky/Kaufmann at James Beards in 2001" src="http://llnw.wbez.org/blog/insert-image/2010-November/2010-11-19/dolinskykaufmann.jpg" style="width: 448px; height: 336px;" /></p><p style="text-align: left;">I'm starting a new segment on this blog called &quot;Talkin' Blogs.&quot; The Vocalo bloggers are experts in their fields and can answer all the pressing questions...that I have. For instance, I&nbsp;would ask Lee Bey: &quot;What's that building over by there?&quot;&nbsp;I would ask Jim DeRogatis: &quot;What's that one song?&quot;&nbsp;And of course, I&nbsp;would ask Robert Feder: &quot;Tell me again why that dude is on the air?&quot;</p><p>So today - I&nbsp;begin with my fellow James Beard award-winner, Steve Dolinsky. No big deal.&nbsp;You like how we rolled in 2001? Flash forward to 2010 and Dolinsky has new friends, who make t-shirts:</p><p style="text-align: center;"><img src="http://llnw.wbez.org/blog/insert-image/2010-November/2010-11-19/grahamelliot-dolinskyshirt.jpg" alt="" title="" style="width: 410px; height: 546px;" /></p><p><a href="http://twitter.com/grahamelliot/statuses/5377751569670144">Graham Elliot tweeted</a> this picture yesterday. Nice. So Steve is the perfect guy to talk to first.</p><p>I&nbsp;asked Steve why we give a hoot about the Michelin Guide, why Alinea is so damn expensive and why he puts headshots up at all the restaurants. Also, we talked the discipline of working in the food business (I&nbsp;would eat/drink everything).</p><p>Listen above.</p><p>&nbsp;</p></p> Fri, 19 Nov 2010 16:49:00 -0600 http://www.wbez.org/blog/justin-kaufmann/talkin-blogs-steve-dolinsky-has-new-headshots