For years Rodrick Markus has experimented with truffles. A purveyor of the world's best and rarest ingredients to the country's top restaurants, Markus deals exotics from The Rare Tea Cellar, his shop/warehouse in Chicago. He offers exotics like peels of lemons that grow only outside the pyramids of Egypt, sea grapes from Okinawa and a $8,000-a-kilo variety of tea brewed from the finest strands of a leaf delicately plucked only beneath the light of a full moon. But it is his almost daily sh...
For years Rodrick Markus has experimented with truffles. A purveyor of the world's best and rarest ingredients to the country's top restaurants, Markus deals exotics from The Rare Tea Cellar, his shop/warehouse in Chicago. He offers exotics like peels of lemons that grow only outside the pyramids of Egypt, sea grapes from Okinawa and a $8,000-a-kilo variety of tea brewed from the finest strands of a leaf delicately plucked only beneath the light of a full moon. But it is his almost daily sh...
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