Part 2 of the Grant Achatz 8-Piece Column for Atlantic

By: T.R. Slyder, TRSlyder@yahoo.com, AndyDisco on Twitter


I liked the first installment better, but I figured I'd post the second one anyway.

Here it is.






That's how I roll.

I liked this Article

By: T.R. Slyder, TRSlyder@yahoo.com, AndyDisco on Twitter

I got saw this when from my ChicagoReader Twitter feed.

It's by Chicago chef/restauranteur Grant Achatz. And no offense, but there is a very good chance he is a better chef than you are. His Chicago restaurant, Alinea, was voted the best restaurant in America last year by the James Beard Foundation. In this article, the first of an eight part series, he talks abou the importance of wine and food pairings.

His first installment is about when he first discovered the two can be paired symbiotically, and he realized it wasn't just BS. I thought the article was cool because he was once skeptical of the concept of pairings being so important, even though he is as accomplished as chef can be.

Anyway, here is the article.








That's how I roll.