It's All In The Presentation

Today, Leonard spoke to chef Grant Achatz, whose restaurant, Alinea, is consistently named one of the best restaurants in America for its creative takes on traditional food. Achatz is known as one of the leaders of molecular gastronomy, which places an emphasis on the chemical properties of food. Molecular gastronomists like Achatz are often known for their elaborate, almost surreal plating techniques.

Achatz said during the interview that he discovered early on that, "There's more that you can do with food than just sustain people."

Below, we've posted images of some of our favorite Achatz meals. But we want to hear from you! What are some of the most memorable meals or food presentations you've ever seen? Let us know in the comments, post a picture to our Facebook page, or e-mail us. We might even make a slideshow of our favorite submissions!

Hearts of Palm
Hearts of Palm

Hearts of Palm, five different ways, at Grant Achatz's Alinea.

( Lara Kastner (Gotham Publishers) )
Hot Potato, Cold Potato
Hot Potato, Cold Potato

Hot Potato, Cold Potato at Grant Achatz's Alinea.

( Lara Kastner (Gotham Publishers) )
Pheasant
Pheasant

Pheasant tempura-fried with cider gel and shallot, impaled on a flaming oak leaf at Grant Achatz's Alinea.

( Lara Kastner (Gotham Publishers) )
Candy Cap Mushroom Ice Cream
Candy Cap Mushroom Ice Cream

Candy Cap Mushroom Ice Cream at Grant Achatz's Alinea.

( Lara Kastner (Gotham Publishers) )
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