07 December 2008

passionfruit sponge between spirals of dehydrated prosciutto

thank you, grant achatz.
(i stalk)


Justin said...

I must say, for your given age and culinary experiences, your insight is both intelligent, witty, and elegantly constructed. Bravo. By the way, I noticed that you have a particular affinity for artisan chocolates, so I shall throw the gauntlet down thusly: Vosges is the apex of mediocrity. Instead, a chocolatier similarly based out of my hometown, Chicago, blows the doors off it. Coco Rouge, is the name, Jeremy Brutzkus, the genius behind it all. Vosges wishes it's bacon bar (which it unabashedly stole from Jeremy, by the way) was even one tenth as good.

I look forward to reading more from you in the future. Until then, you should make it in to Alinea sometime for dinner; we always love to see impossibly young gastronomes who really, I mean REALLY, understand the experience.

-Justin Leone
Sommelier, Alinea Restaurant - Chicago

Passionfruit Butter said...

Wow, I'm not sure if this will even get back to you, but I couldn't not thank you. To hear from the sommelier at a restaurant I idolize was the highlight of my week, to say the very least. Thank you so much!
P.S. I wouldn't be too terribly upset if you passed my blog along to Mr. Achatz himself... Just thought I should clarify.