highlights:
http://www.nytimes.com/2010/05/19/di...general&src=me pretty interesting pretty damn interesting
Quote:
"Everybody smokes dope after work,” said Anthony Bourdain, the author and chef who made his name chronicling drugs and debauchery in professional kitchens. “People you would never imagine.”Quote:
Much of the food of the haute stoner movement is well crafted and well executed by chefs with traditional culinary training who are trying to create something both countercultural and sophisticated, said Gail Simmons, special project director of Food & Wine magazine. “You need to have some thought and some skill to make these dishes,” she said. “It’s not just, ‘I’m twirling around at a Dead concert and I stumbled upon this cool dish.’ ”Quote:
At the Ritz-Carlton in San Francisco, the chef Ron Seigel uses a bong to create cedar smoke to flavor quail eggs. Quote:
Mr. Chang’s establishments, Mr. Bourdain said, typify the stripping away of pretense that defines the haute stoner restaurant. Tables are bare, plates and napkins might be luxe but plain. Food comes flying from the kitchen when it’s done, courses be damned.
