John des Rosiers of Inovasi. (Photo: Inovasi)
What were Chicago's top chefs up to this weekend?! 312DD checks out their Twitter accounts:
Grant Achatz (Alinea): "Can texture effect flavor perception? Dessert-y texture? (creamy?) Savory texture? Crunchy? I am not sure, but I think it makes sense."
John des Rosiers (Inovasi): "New experiment of wet/dry/salt block aging of Tallgrass NY (strip) came out perfect. Best of both techniques! Juicy, moist and rich!"
Phillip Foss (Lockwood): "Blown away last night by Schwa. Does any chef march to the beat of his own drum like Michael Carlson? It's like you're eating in his home."
Troy Graves (Eve): "Got a goat in late last night from George, and Andy Mize just arrived with a cow. That's a whole ton of butchering!"
Mike Sheerin (Blackbird): "Hand-rolled corn dogs with cornichon emulsion tonights amuse...booyah."
Giuseppe Tentori (Boka): "Making home made bigoli pasta with lobster and spinach basil pesto."
