Oak Park company chefs use to help them make creative food

If you feasted on the “fauna” menu at Grace, you may have had the “kampachi, pomelo, ginger, Thai basil” served in a cylinder of ginger-infused ice so delicate it shattered at the touch of a utensil. But did you wonder how chef Curtis Duffy of the three-Michelin-starred West Loop restaurant made that perfect cylinder—not just once but hundreds of times?