Apropos our chat the other night about molecular gastronomy, you might
enjoy this blog entery from Chicago:
http://skyfullofbacon.com/blog/?p=127

Two things:

1. This quote:
"But Kahan has carved out a place at the very top of Chicago’s dining,
with Blackbird and its siblings Avec and The Publican, while rejecting
that kind of food for art’s sake. Rejecting the idea of treating an
ingredient as mere paint on some larger canvas that exists in your
mind.

Kahan’s father owned a smokehouse and a delicatessen, so quality
ingredients have never had the sort of theoretical nature for him that
would allow you to treat them with such abstraction. He grew up among
the kind of customers who gave each piece of meat or fish the gimlet
eye before begrudgingly accepting it, and he still has relationships
with some of his father’s contemporaries that are rooted not in being
a James Beard Award-winning, Food & Wine 10 Best chef, but in being
“Bobby Kahan’s kid.”"

and 2. The blog's name is "Sky full of Bacon."
--
modom

ambitious when it comes to fiddling with meat