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Stylish Dinosaur
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http://skunkpost.com/news.sp?newsId=2442
Grant Achatz is happy that food bloggers are so excited about dining at his renowned Alinea restaurant in Chicago that they want to shoot photos and even video of their experience. And he embraces the Web as the new medium for disseminating dining information.
But he does wish they'd just sit and enjoy their food while it's hot.
"It's a double-edged sword for everybody," he says. "The guest makes the choice whether or not to prioritize documentation of the food, of the experience, and perhaps subject themselves to a lesser experience, or a less complete absorption of the vision of the restaurant or the chef."
Take the diner who recently ordered a signature dish, Hot Potato-Cold Potato, in which a marble-sized sphere of piping hot Yukon Gold is dropped into a bowl of 40-degree potato soup at the pull of a pin. Eating it at the proper temperature is key to the experience.
Yet by the time the food had been moved around to get the right lighting for photos "” taken with a tripod-mounted camera "” what the blogger probably ended up with was Warm Potato-Warm Potato, says Achatz.