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The music playing over the opening credits of The New Pope sent me down a rabbit hole learning about Sofi Tukker, which landed me on this song that I can't stop playing today:https://www.youtube.com/watch?v=hOEMsqWx4nE …
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Oh, also, we're working on something else that we'll be releasing around the same time. Have a great weekend!pic.twitter.com/A2jAHJrtzM
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Anyway, we aim to have it ready to ship within the next few months, and are very excited to share it.pic.twitter.com/RHPwHnWqG9
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Sarah just finished up the end sheets (the two pages that secure the main book block to the cover itself). I generated the linework in Houdini – a combination of Tessendorf waves and a fluid simulation – and she hand-painted the ice cubes and the water textures)pic.twitter.com/Ik5GPyzlqp
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...and a few interesting cover treatments (we're working on a textured cover that has sort of a glassy "varnish" over the hero drink, so that the whole thing is fun to touch).pic.twitter.com/tDm14uqNgJ
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Anyway, I'm excited today because we've gotten a big box of proofs from our printer and are putting the finishing touches on things before pushing "go" on our big print run. We're debating a few different cloth-cover slipcase options...pic.twitter.com/fAnRqUcT9V
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In doing this back-and-forth, we ended up expanding the scope of things dramatically; what started as a book with about 30 recipes grew into one with over 120 or so. There's some pretty fun stuff we developed just for the book (things that were never served in the restaurants).pic.twitter.com/cwdWdRb8WH
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I ended up making most drinks several times before getting them to a point where we all agreed they were delicious.pic.twitter.com/9y4sDRtKO8
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The recipes themselves were super-fun to make, and scaling them all down myself forced me to learn how to taste and evaluate them. I brought each version of each drink in to the chefs to let them taste a couple times per week.pic.twitter.com/G13AeSS7nX
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(...and here's what it looked like after Sarah gently asked me to please clean my shit up or she was going to send the previous photo to Chef.)pic.twitter.com/cIGhAJ1Mxe
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I felt the same about ingredient sourcing; when I could, I would try to use ingredients we could find online or in our local supermarkets, rather than doing special-order stuff through The Aviary itself. Here's what that looked like a few months in.pic.twitter.com/AY5p0ILie3
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We did the entire thing the same way we'd made our prototype; I did all the scaling and testing in our small apartment kitchen. I felt working this way was important: I want these recipes to be easy to make at home, and what better way than to make all of them in a home kitchen?pic.twitter.com/UPeZ7NRo2O
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Anyway, we showed this thing to Nick, saying "Do you think this would be a good idea for a booklet?" He flipped through our prototype, tossed it on my desk, and said "no." Then he smiled, and said "You guys should make a full-on book about it." So we did.
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(I made the cover in Houdini, using a couple fluid emitters pointed at one another with a bit of color diffusion to make a nice, tasty-looking splash).pic.twitter.com/evYayeQUUW
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Further, I photographed everything in our apartment as well (on my kid's 1.5-foot-tall coloring table). After about a month of work, Sarah and I had a prototype that we brought in to present to Nick and Chef.pic.twitter.com/PuzDPKuYTR
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I worked on scaling down all the recipes to be reasonable at home, sourced all ingredients, did all the recipe testing, and make everything entirely at home.
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Anyway, Sarah and I thought a non-alcoholic booklet could be fun. So we went to work coming up with a pitch to present. We pulled about 20 recipes from our archives here; these recipes are kitchen-scale (so, they're meant to serve like 80 guests. Not super-useful at home).
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This insight blew my mind. These are some of the world's best chefs, choosing to focus part of their energy on spirit-free drinks. These aren't just soda water with lime...they're not "mocktails". They're full-on cookery, just with liquids instead of solids.
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Anyway, one day, while talking about these things, Chef Achatz sort of casually made this comment "Yeah, this is what we do all day...we try to combine flavors in interesting ways. These n/a's are the same, just with liquid."
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Also, EACH of the Alinea Group's restaurants develops their own battery of n/a's...not just The Aviary. The collection of recipes from each restaurant differs wildly from that of the others...there's a flabbergasting variety amongst them all.pic.twitter.com/8VY6hpQtFO
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