Marijuana Fuels a New Kitchen Culture. (NY Times)
Ron Siegel, who runs the Michelin-starred dining room at the Ritz-Carlton in San Francisco, said he’s grown past his partying days. But even he is having a little fun with haute stoner cuisine.
To serve slow-cooked quail eggs and caviar, he places them atop plastic film that tightly covers a white porcelain serving bowl. Then he fills the vessel with smoke from grated Japanese cedar packed into the bowl of a fan-driven bong he buys in the Haight-Ashbury neighborhood. The smoke escapes when the diner lifts a small spoon covering a hole in the plastic.
He calls it the Lincecum, after Tim Lincecum, the star pitcher for the San Francisco Giants who was arrested last fall after police found marijuana and a pipe in his car.
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