Challenged to create a dish with shiokara, River Roast chef John Hogan makes a foam with the fermented squid guts.
Challenged to make a cocktail with Cheez-Its, Matty Colston combines them with kimchi.
Challenged to make a dish with geoduck, Zoe Schor of Ada St. prepares the enormous clam two ways.
Spicy Thai Lao is in a blink-and-you-miss-it south-suburban strip mall. But you don’t want to miss it.
Acadia pastry chef Thomas Raquel deslimes horned melon.
Thai Dang of Embeya puts an Asian spin on maguey leaves, aka agave leaves.