Fun, Food, Pets and Travel


Mark Spivak

Quench! – Alinea and The Avairy

We hear a great deal about molecular gastronomy and molecular mixology, but how many people have actually experienced these techniques at the hands of a master? Mark speaks with Eric Anderson, a consumer who visited Chicago for his tenth wedding anniversary and had a pair of extraordinary experiences. First they dined at Alinea, the Michelin three-star restaurant operated by revolutionary chef Grant Achatz. The following evening they visited The Aviary, a bar opened by Achatz and his team slightly over a year ago, generally regarded as having the most cutting-edge cocktail program in the country. Anderson described the details of a ten-cocktail tasting menu, obtained while sitting in the kitchen and watching The Aviary’s “liquid chefs” at work.
¬Alinea—Link to:

The Aviary—Link to:

Iconic Spirits: An Intoxciating History—Link to: