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Published on 7/4/08
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Ingredient Methylcellulose, a powder derived from plant cellulose, like a starch. It’s used as a thickener but also has “foaming” potential. I take vanilla-infused water, smoke it with hickory, add methylcellulose, whip it to a stiff peak, pipe it out on a silicone mat in a “smoke cloud,” then dehydrate it until crisp. Then I take an edible cigarette (solid chocolate in edible paper), stick it into the smoked “meringue” then serve it over black sesame “ash” in a plastic ashtray.
Kitchen gadget We work in one of the most high-tech kitchens ever, but I’m partial to a tiny cutting board. It makes me portable, keeps me tidy and I can work next to whomever I want to. And everybody else hates using it. I always go with the underdog.
Restaurant Tanoshii (5547 N Clark St). Sushi Mike always blows me away. His seasoning skills are spot-on, and he has a sense of humor and true love of the art and craft of food that comes through.
Inspiration I’ve actually been very inspired by aliens in the last year. From the “large gray” type to their mystique to their awesome spacecrafts. We’re working on a dish that illustrates their journey to Earth and their weirdness.
Music to cook to Definitely something powerful that puts me into a trance where I don’t lose focus and can rock out some prep. The Birthday Party’s live album, Cellscape by Melt Banana or any Henry Rollins.
945 W Fulton Mkt between Sangamon and Morgan Sts (312-491-0058)
Mike Ham
Sat, May 31, at 12:04pm
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Mike Ham
Sat, May 31, at 12:02pm
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