As credits rolled and curtains closed, the screening room was dotted with beacons of artificial light. Before coats could cloak shoulders, dozens of devices, most clutched close for 107 minutes, were aglow. No new news. No missed opportunities. High hopes remained.
Such was the scene on a Saturday night in Chicago.The film just screened was Gereon Wetzel’s El Bulli: Cooking in Progress, a year-long examination of Ferran Adrià’s world renowned kitchen. On first glance, the Windy City in winter is worlds away from that secluded spot where sea foams splash and culinary creativity reigns supreme.
Take another look. Or better yet, run a Google search. As we sat on Siskel’s second floor, something extraordinary was underway. Not across the sea. Not in Spain or New York. Test service was underway just across the Chicago River. The specific spot was Next Restaurant. The occasion? Their 29 course celebration of Adrià’s legacy. Continue Reading…




