Course 15, the green apple helium balloon.

One of the coolest desserts in America, and certainly one of the most unique, is the edible helium balloon from Alinea in Chicago. Made of green apple taffy, the quirky confection is the brainchild of chef Grant Achatz.

Read about this tasty party in Just An Online Minute!

Photos by Kelly Samardak

Photo credit is required when reposting any photos.

"Course nine, Pork Belly, parsnip, black trumpet, comb (served on a sliced log)"

"Course 6, Eggplant, banana, cocoa, curry"

Read about this tasty party in Just An Online Minute!

Photos by Kelly Samardak

Photo credit is required when reposting any photos.

"Course 8, Abalone, pine, shallot, tapioca"

...Neroli scented yoghurt and rhubarb sorbet.

lots of industry "heavy hitters" (Keller, Cren, Corey Lee, Patterson, Perello, etc etc etc)

"Course 2, Salsify in branch camouflage"

...& Pommery grain mustard ice cream.

"Course five, Gurnard, white pepper, Vietnamese coriander, broccoli (served on a charred board)"

Leica DG Summilux 15mm

BLOG JPN : iLOG

"Course 12, Chocolate, frozen distillation"

"Course 11, Squab, beet, orange, dark flavors"

La Costanera, Montara - Review

Fermented Shiitake, Savory butterscotch.

"Course 8, Abalone, pine, shallot, tapioca"

Course 15, the green apple helium balloon.

One of the coolest desserts in America, and certainly one of the most unique, is the edible helium balloon from Alinea in Chicago. Made of green apple taffy, the quirky confection is the brainchild of chef Grant Achatz.

"Course nine, Pork Belly, parsnip, black trumpet, comb (served on a sliced log)"

Really interesting taste, described as "creme fraiche"

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"Course 4, Pebble, ebi, ogo, clam shells"

"Course 12, Chocolate, frozen distillation"

inspirationsandcelebrations.net

Bacon, Maple, Hot Sauce

inspirationsandcelebrations.net

"Course 1, Osetra, traditional"

www.facebook.com/haokoufu