Frequent visitors to Rodrick Markus’s lair expect to encounter powerful aromas such as truffle, strawberry, or barrel-aged tea. No one expects it to smell like weed. But that was the unmistakable perfume I inhaled one recent afternoon as we sat at the table in his twilit warehouse-tasting-room/laboratory at Rare Tea Cellar in Ravenswood. Between us […]
Blackbird pastry chef Dana Cree makes ice cream with an ingredient that “looks like a tree took a poop.”
Acadia pastry chef Thomas Raquel deslimes horned melon.