A decade ago, Top Chef alumnus Sara Hauman would spend her afternoons in high-powered restaurant kitchens, butchering whole animals and poring over menus. These days, however, she spends her time tearing apart squares of fried mac and cheese.
“Ooh, that was a good one,” she says, watching a ribbon of Monterey Jack stretch between her hands. The shade of the light around her changes, blue shifting to purple shifting to red as the cheese stretches. Hauman developed the menu for Portland’s new interactive gallery space, Hopscotch, home to caves made from 86,000 upcycled bags — how many are used every five seconds globally — and a color-changing ball
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