Chicago Hosts 18 Recipes From 5 Continents
Leave it to Creative Director, Grant Achatz and Executive Chef, Jenner Tomaska of the Alinea Group to re-direct all eyes back to Chicago taking center stage as the mecca of creativity and modern gastronomy. They’ve been doing this for years.
The power of nature and science across multiple continents suddenly becomes coherent and accessible via one really badass tasting menu in Chicago. What a brilliant idea and the perfect vessel through the innovative Next Restaurant. Next is the “butterfly” of fine dining in that it’s ever changing and elusive. We can’t quite get our hands around what they are doing because as soon as we think we know their style, they switch it up and blow our minds. Next Restaurant transcends any rating agencies or coveted restaurant lists.
Rock Star Executive Chef, Jenner Tomaska was tasked with curating a “World’s 50 Best” Menu paying homage to all of the best chefs from five continents as well as the William Reed brand out of London that hosts the World’s 50 Best list and brand.
Participating chefs were more than willing to share recipes, source ingredients, send Youtube tutorials, mail seeds and even provide serving dishes to ensure the precise execution of each dish. This menu is available between Aug 23 – Dec 31, 2017! Get your tickets here or join the season tickets group here to try to swap out.
We are pleased to introduce the 18 chef-collaborators from across the globe who contributed to the menu the night that we visited. We’ve listed them by their World’s 50 Best Restaurant ranking for 2017. The menu and contributors are expected to change slightly over the duration depending upon sourcing and availability of ingredients.
No. 01 ranked Daniel Humm of Eleven Madison Park, New York City
No. 02 ranked Massimo Bottura of Osteria Francescana, Modena
No. 04 Mauro Colagreco of Restaurant Mirazur, Mirazur
No. 05 ranked Virgilio Martinez of Central Restaurant, Lima
No. 09 ranked Andoni Luis Aduriz of Mugaritz, San Sebastian
No. 11 ranked Dan Barber of Blue Hill at Stone Barns, Pocantico Hills
No. 14 ranked André Chiang of Restaurant André, Singapore
No. 19 ranked Rasmus Kofoed of Geranium, Copenhagen
No. 21 ranked Grant Achatz of Alinea, Chicago
No. 22 ranked Jorge Vallejo of Quintonil, Mexico City
No. 32 ranked Ben Shewry of Attica, Melbourne
No. 34 ranked Jonnie Boer of De Librije, Nederlands
No. 39 ranked Christian Puglisi of Relae, Copenhagen
No. 48 ranked Tim Raue of Restaurant Tim Raue, Berlin
No. 62 Quique Dacosta of Quique Dacosta, Denia
No. 66 ranked Ignacio Mattos of Estela, New York City
Rene Rene Redzepi of Noma (remodel status), Copenhagen (No. 05 W50B 2016)
Jenner Tomaska of Next, Chicago
We asked our Captain (server), Jordan how the idea for this menu was born. He responded, “While I don’t wear a white coat, I can say that flavors are like musical notes, we’ve heard them all, so now it’s about combinations.” What an eloquent response. Indeed this menu was flavor-combination heavy.
It’s imperative to order the non-alcoholic pairing as well as encourage at least one other guest in your party to order the wine pairing so you can share the two. If you’re dining alone and you have to choose, then go with the non-alcoholic pairing. The liquid flavors change the food in such a beautiful way that we got to experience each dish in three variations. (1) alone, (2) with the wine pairing and (3) with the house-made elixirs and juices. In actuality, we experienced a 54 course tasting (18 bites x 3 variations).
Prepared by: Jenner Tomaska (Next, Chicago)
953 W. Fulton Market, Chicago
We held season tickets to Next Restaurant between 2013 – 2015 and upon relocating to Nashville, chose not renew our tickets. Our current strategy is to buy reservations on a one-off basis using the TocTix system. While we are forever fans of The Alinea Group, our focus as travel-food bloggers has shifted to global dining across the USA, Europe, Australia, Africa and South America. We make it a point to go back at least once a year. We would highly encourage season tickets to get the full experience.
E & B Woodward