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    Not just for decoration. Grant Achatz's green apple taffy helium balloons are entirely edible.

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    Edible green apple taffy helium balloons in the making. #thischangeseverything

    Tomato, Balloon of Mozzarella and Many Complimentary Flavors at Alinea in Chicago, Illinois. Chef Grant Achatz.

    Alinea edible balloon dessert in Chicago. You're friggin kidding me!

    Apple Pie With Roses

    Apple Delight #Cupcakes. #dining #desserts

    Grant Achatz – Alinea, Chicago, USA CUCUMBER gelee, black salt

    Baby Vegetables in the Garden. Fresh veggies and edible "soil" are served on a pillow platter at Wonderland.

    Yep, that's food. Great food. Lessons In Creating Surprise From Pioneering Chef Grant Achatz | Co.Create | creativity + culture + commerce

    Savor in the free-range chicken breast from Chops Grille. This ship favorite is filled with ricotta and sautéed leek.

    Go ahead and eat dessert first. Treat yourself to chocolate covered strawberries, tiny tarts and a variety of cakes at the Windjammer.

    Greek nachos skimp on calories, but not on taste, thanks to The Biggest Loser's celebrity chef Devin Alexander at Divinly Decandace restaurant on Anthem of the Seas

    Homegrown craft beer is always on tap at Michael's Genuine Pub. Settle in with a cold brew at the first American gastropub at sea.

    king mackerel carpaccio by speedM on Flickr Pinterest link does not give recipe, only photo so will have to google.... Awesome picture!

    Share Popcorn Fish and Chips with the entire table at #Qsine.

    You dip, I dip, we dip. Thick-cut potato chips are served with Chef Michael Shwartz' famous pan-fried onion dip at Michael's Genuine Pub.

    The Aviary No cocktail geek worth his house-made bitters would miss this spot. The brainchild of Craig Schoettler and Alinea's Grant Achatz, The Aviary is about interacting with the drink more than with the bartender: It's table service only, and an Old Fashioned is a huge egg of ice enclosing a mix of bitters, demerara syrup, and bourbon. It's the drinker's job to crack open the egg (with a tool provided by your server). #chicago

    Start your meal off with the crab and avocado bruchetta at Jamie's Italian. Sourdough bread is topped with Devonshire crab, avocado and yogurt, then garnished with with apple, chilli, mint and lemon.

    Crispy Spicy Tuna. Flash-fried rice cubes ares topped with tuna tartar, sushi sauce, and jalapeño for a dish that's hot and cold at the same time.

    Grab a drink in the middle of Central Park while out at sea. Situated amid the tropical greenery, the Trellis Bar onboard Allure of the Seas is a great place for people-watching.

    Coconut Bubbles, Gruyere, Candied Apricots A delicious amuse bouche to start a meal. The crispy and salty Gruyere tuille pairs perfectly with the sweet candied apricots and coconut bubbles. What a great combination and presentation! The coconut bubbles are a creation of molecular gastronomy Chef Grant Achatz of Alinea in Chicago. The bubbles are made using the fish tank air pump technique.