This morning David Hammond interviewed our own Julia Thiel on 848, along with Alinea co-owner-GM Nick Kokonas’ kids, and Emily Withrow from Decider Chicago, about making the ambitious Alinea recipe pheasant, shallot, cider, burning oak leaves at home. You can listen to the archived piece here.

They discovered that it’s a lot easier, and maybe even cheaper, to go to Alinea than try to cook the food yourself. Incidentally, though, if you were thinking of splurging on dinner there to celebrate the holidays, think again: the restaurant will be closed from December 22 to January 3.