Harvard SEAS lecture, 10/3/11, Grant Achatz and Craig Schoettler

Technically, tonight’s lecture was about texture and mouth feel, but really it was about the cocktails at Grant Achatz’s bar/lounge in Chicago. And since, it’s Grant Achatz we’re talking about, he doesn’t like limiting himself to the ordinary. “Why must cocktails be served in glass? Do cocktails need to be liquids?” You get the idea. And when cocktails have re-emerged as the new hip thing, how does one go about setting themselves apart? How does one go about making this about the experience overall?

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