Molecular Gastronomy Through Jelly Beans

Via Serious Eats, a blog post by Michele Humes recreating Alinea‘s tasting menu with Jelly Belly jelly beans. She makes liberal use of the Bertie Bott’s flavors.

I hope to someday be able to afford to visit Alinea (I have a little foodie crush on Grant Achatz), but until then, Jelly Bellies may be the more affordable route.

One Reply to “Molecular Gastronomy Through Jelly Beans”

  1. Alinea is wonderful, but for a more cost-conscious option, start getting excited for Achatz’s new restaurant Next! I just read in the Tribune yesterday about Next, opening “Fall 2010”, which has a pretty rad preview website. It seems like meals should cost between 50-75 – way more affordable than Alinea (although probably without all the fancy pyrotechnics)
    nextrestaurant.com

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