This puree was inspired by a dish we had at Alinea, during the most impressive meal we have ever been served. The dish that inspired us was lobster (butter-poached, we believe), served with lobster mousse, sunchoke puree, and sweet orange, all surrounded by the hyacinth aroma released by boiling water being poured over hyacinths in the larger bowl holding the smaller bowl of edible food. It was one of the most luxurious experiences we have... more ›