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Photo Credit: Peter DaSilva for The New York Times:
At the Ritz-Carlton in San Francisco, the chef Ron Seigel uses a bong to create cedar smoke to flavor quail eggs.
GETTIN HIGH: UR DOIN IT RONG
Posted on May 20, 2010 via The Daily Bunch with 17 notes
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kindseed reblogged this from cvxn
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cvxn reblogged this from dailybunch and added:
GETTIN HIGH: UR DOIN IT RONG
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adeandabet reblogged this from dailybunch and added:
‘Twas a hilarious article
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cabbagerose said:
awesome!
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