actorartathleteauthorbizcrimecrosspostcustomerservicedirectoredufoodgaminghealthjournalistmedicalmilmodpostmunimusicnewsworthynonprofitotherphilpolretailscispecialisedspecializedtechtourismtravelunique

Crosspost[Crosspost} IAmA campaigner working to change the voting system we use to elect UK Members of Parliament, answering questions in /r/ukpolitics

Jun 25th 2017 by OwenMVM • 51 Questions • 2361 Points

Hi, we're Vanessa Lavorato, Ry Prichard and Abdullah Saeed, the hosts of BONG APPÉTIT. Each week, we invite chefs on to make an amazing cannabis-infused meal and invite people over to join us for a one-of-a-kind dinner party. Each of us has a background in working or cooking with cannabis - we want to answer YOUR questions about weed and food!

BONG APPÉTIT is on VICELAND Wednesdays at 10:30p.

Proof:

https://mobile.twitter.com/ImYourKid/status/877329286637785089

https://instagram.com/p/BVlTT4mARAA/

https://www.instagram.com/p/BVlCztTApSz/?hl=en

Q:

Is it true that Skåne is simply diluted OP?

A:

The pantry on this show is crazy, I keep trying to wrap my head around how people have come up with whatever science experiments were needed to turn the base product into so many different things.

I guess my question is, what's the maximum amount of times per episode Ry's allowed to say "terpenes" before the director throws something at him?


Q:

For non Swedes: Skåne Aquavit is the second most sold Swedish Aquavit after O.P. Anderson Aquavit. It was launched in 1931 when there was a demand for a milder less spicy aquavit. Yes, it is true. It was based on the recipe of O.P., and to make it milder they simply halved the amount of the same spices (Caraway, Aniseed, Fennel)

A:

Terpenes terpenes terpenes terpenes terpenes :) --Ry


Q:

Swedish snaps are very hard to find in the US. For some reason it seems relatively easy to find the Norwgian Linie Aquvait. There's an American acquavit from Portland, OR called Krogstad.

A:

is the weed expensed to vice or for legal reasons do you have to procure it yourselves? what kind of legal counsel does vice provide in making the shows?


Q:

O.P. Anderson Aquavit has been sold in the US from time to time in the past. Last time was in the beginning of the 00's. But I have good news! It will be back again soon! Right now we are in the phase of getting all the import permits and legal stuff in place. My guess is that it will be available again in 2018. :)

A:

I grow all the weed for bong appetit in my butt

-abdulllllah


Q:

What is the most memorable moment in your career so far?

A:

First off, I love all of you, and love all the creativity each of you bring to the table! What are your favorite infusions to do at home beyond the average cannabutter? ( I love infused honey)


Q:

O that was a hard one ;) But I would say that it was a the 5:th of May this year when we opened our new Aquavit distillery in the city of Sundsvall in the middle of Sweden. That was a really nice and rewarding moment!

A:

At home I just have some strong VG tincture and some even stronger infused coconut oil I made using the Ry jar method -abdullah


Q:

Which snapsvisa pairs best with aquavit? Why?

A:

What is your favorite cannabis strain?


Q:

The one you like most! But remenber to sip the Aquavit to the food also!

A:

hard q, but overall sour D. honorable mention for Durban poison -abdullah


Q:

Why is it that Aquavit must have some certain ingredients to be called Aquavit?

OP Andersson and Norrlands Aquavit are my favorites

Edit: bad memory

A:

What is your favorite cannabis strain?


Q:

From the beginning Aquavit was a medicinal drink, medicinal herbs and spices were steeped in spirit and then used as medicine. The name Aquavit is from Latin "Aqua Vitae" meaning "water of life". A lot of those spices were used to improve digestion and caraway was one on them. Over the years it developed to be something you drank also for the taste and intoxication. From that followed that the spicing that was best with the food became most used and Aquavit turned into a term used for Caraway spiced spirits. Nice choice of favorites! :)

A:

I am an OG guy, so Triangle Kush is generally my #1 go-to. But I really love equatorial Sativas and obsess over things like Old Timer's Haze that flower for 14-16 weeks and grow like bush weed. So uniquely flavorful and effects like nothing else in modern cannabis.

--Ry


Q:

So the alcohol was just a side effect of needing to suspend the botanicals in a solution? Was the alcohol thought to have some beneficial properties too?

On a side note; are there any good Swedish restaurants in London that you would recommend for a smogasbord and Aquavit evening?

A:

What's the best way to decarb?

In the episode where your guest chef decarbed in a Sous Vide it seemed like a game changer to me and seemed like the most efficient way to accomplish the task and preserve the flavor of the flower. Is this the best method or is there a superior way to do it?


Q:

Alcohol in it self was also believed to improve health and it was actually alcohol that first were named "water of life". The traces of that is the name for wine distillate "Eau-de-Vie" and "Whisky" (originally "Uisge Beatha" water of life in gaelic). When the spirit was combined with the medicinal herbs it turned into a even more potent medicine. The history behind both today's Aquavits and Gins.

A:

We use a really great process called the jar method. You put the cannabis flower, fat (coconut oil, butter, we've even done sweetened condensed milk) into a mason jar, boil for two hours and strain. Decarb and infuse all in one. - vl


Q:

What's your favorite glogg recipe?

A:

Hi there, your show encouraged me to experiment with CBD which has stopped my seizures completely! I now follow an almost exclusively Ketogenic diet and combined with THC/CBD, I'm almost completely off all my other medications. So thank you guys! :D

My question: What type of technological advancement is missing from the cannabis industry? What would make your lives in the cannabusiness easier if "that thing" existed?


Q:

"Glögg" is the name for the Swedish type of spiced wine, drunk hot in Christmas time. My favorite is the classical Swedish recipe, sweet and spicy. Made from red wine, fortified wines, sugar and spiced with cloves, ginger and cardamom. The original recipe sold under the brand name "Blossa" Yummy! :)

A:

that's amazing to hear! stories like yours are the reason we do this show!

i'd like to see technology geared towards facilitating home cultivation, the more people grow weed at home, the happier a place the world will be -abdullah


Q:

What education do you have? What knowledge is recommended for a master blender? Also: how much snaps do you consume during a year?

A:

Hi there, your show encouraged me to experiment with CBD which has stopped my seizures completely! I now follow an almost exclusively Ketogenic diet and combined with THC/CBD, I'm almost completely off all my other medications. So thank you guys! :D

My question: What type of technological advancement is missing from the cannabis industry? What would make your lives in the cannabusiness easier if "that thing" existed?


Q:

I have a Master in Biology and Chemistry. A good natural science knowledge is needed to master the processes of extracting flavors from spices and herbs. Then you need to have a great interest in tastes and flavors in general, to really enjoy food and drinks is important to be able to develop your sense for taste and to create a memory bank for flavors. I don't belive that I have been born with a "super nose", most people have the physiological ability, motivation and training is the key. How much snaps I consume? I have no idea, I for sure taste more in my work than I consume privately. But of course at the traditional festivities and othervise as soon as I think it will give me a taste experience with the food or in a cocktail :)

A:

Congrats on your progress! Diet and cannabis is really a magical combination for proper health and combatting all kinds of ailments.

It's not really a technological advancement as much as it is a legislative/human one, but we really need more consistent lab testing industry-wide and all regulated cannabis markets need to establish standards for testing, because right now it's a total crapshoot. We try our best to dose edibles correctly, etc., but the actual numbers of any given thing are totally dependent on the lab testing. Maybe it's better technology also, but that's my biggest complaint about the industry that is holding us back as far as being a reliable and effective medicine similar to what you'd see with pharmaceuticals.

--Ry


Q:

Got any recipes for mixed drinks with aquavit? What alcohols/juices/flavors work best with aquavit if I wanted to experiment?

A:

What was the tastiest thing you've made on the show and which was the most potent?


Q:

I really encourage you to experiment! Check out what these guys do for inspiration: https://www.youtube.com/watch?v=Im7KP6766yg&list=PLPr1o12ioO7OkJvfwYXTGAoXpwr2PHDLr

A:

I am personally still obsessed with the lemongrass turmeric liquid nitrogen ice cream that Marcel Vigneron made all the way back in episode 1. Such a complex and crazy flavor, especially with the bitterness of the cannabis juice. Other than that, Deuki Hong's fried chicken for sure... I ate so much of it.

As far as most potent, probably the pineapple upsidedown cake we made with Trap Kitchen. I ate a good amount of that and the Mac Attack and woke up at 3 AM high as shit.

--Ry


Q:

Do you drink during work?

A:

I know this is just a simple response, but what do you think was the least tasty as well(without insulting any of the chefs of course)?


Q:

No, but it taste and spit a lot ;)

A:

We made some brittle and the cannabis got a little overcooked and bitter. Wasn't my favorite, though some of the guests still really liked it.

--Ry


Q:

[deleted]

A:

I know this is just a simple response, but what do you think was the least tasty as well(without insulting any of the chefs of course)?


Q:

Either you can make a "instant" spicing with fresh herbs and fruits. Like I wrote in another answer. Or you can make separate concentrated extracts and use portions of them to blend your final product, that way it is easier to adjust how much taste you get from each botanical and to fine tune your recipe by making a small test blend first to check the result before blending a bigger batch. For recipes you will find a lot on the web.

A:

I always go back to Deuki Hong's keef chicken wings from season 1 -abdullah


Q:

Since you're a good blender... Can you make chocolate milkshake or are u vegan?

A:

Would you ever consider putting together a video on cooking with concentrates? I'd love some straight forward instructions on how to properly use them. The other tutorials you've done have been wonderful.

Love the show!


Q:

I stick to Aquavit :) Good to know though is that Aquavit is completely "safe" to drink for vegans.

A:

We would love to do more of this. Noted! Simple instructionals are one of the biggest requests we get, as the show doesn't usually allow for a full explanation of everything for time reasons.

--Ry


Q:

I heard from my partly russian friend that in Russia they believe hangover is caused by the methanol in the vodka. He says that in the distilling process methanol is always produced in small quantities and the better the vodka, lower the methanol concentration. That is why hangover is in Russia considered the be a "sickness" of the poor people. Is there any truth to this?

A:

Saw an episode the other day where you used UK cheese in a recipe. With cannabis being illegal over here and in the second most illegal category of drugs in the UK, how did you manage to get it over to the US? Or did you grow it over there with seeds?

Maybe I'm being stupid!


Q:

It is not really true. Hangover is mainly due to over consumption of ethanol (the "normal" alcohol) in whatever form it is consumed. It is correct that in natural fermentation of sugar to alcohol (ethanol) a lot of other substances are formed, some of those will distill over during distillation and end up in the distillate. Among those are fusel oils (different higher alcohols) and methanol. Methanol is very poisonous if consumed pure, it will kill you, that unfortunately happens when people are buying "moonshine" but are sold stolen methanol (pure methanol is used in industrial processes). The methanol in distilled products are though harmless, it is low in concentration and the ethanol in the product is actually a protection against methanol poisoning. This is due to that methanol will be a danger first after being metabolized in the liver resulting in dangerous substances. Methanol and ethanol is degraded a the same "sites" but ethanol "fits" better. The reason being that during the evolution our bodies have been adjusted to metabolize ethanol (eating by eating fermented fruits). So as long as ethanol is present the methanol will be intact and leave the body without causing any harm. The first treatment of methanol poisoning is to give the patient normal alcohol to drink. The purity of the distillate will though have an impact on hang over due to that our bodies will have more substances to take care of if the spirit is less pure. So a pot-still distilled spirit will give you more hangover (cognac, whisky,..) than a column distilled spirit (vodka, gin aquavit,..) if you over consume them but the main part of the suffering is due to the same ethanol.

A:

The clone of UK Cheese made its way to the US long ago and has been grown and used in many breeding projects. I can only assume it was smuggled here, no idea who did that but I thank them every day.

--Ry


Q:

Thanks for the reply!

A:

Hi! The first time we realized we'd be working together was pretty cool. I was originally supposed to be a food stylist and then the producer Ari Fishman threw me on camera. Met my good buds Ry and Abdullah, we smoked a bunch of weed, ate delicious food and the rest is history! - VL


Q:

How is dusting kief onto food (or ex. when you put it in pizza dough) not a waste of kief? Doesn't there need to be a fat to absorb and activate the THC?

A:

THCa has its own therapeutic value even though it's not psuychoactive, no waste! Although we do waste weed in many other ways... -abdullah


Q:

How is dusting kief onto food (or ex. when you put it in pizza dough) not a waste of kief? Doesn't there need to be a fat to absorb and activate the THC?

A:

no it was the best damn nori ever and totally worked, everything was fine! fine I tell you! we had sushi! it was good!

abdalluh


Q:

How is dusting kief onto food (or ex. when you put it in pizza dough) not a waste of kief? Doesn't there need to be a fat to absorb and activate the THC?

A:

I use cannabis on the regular. Especially during my period, it gets me through a lot of pain and rage. My dreams are usually crazy when I stop smoking. -VL


Q:

The highlight of every episode is when you reveal the pantry to the guest chefs! Could you please post a picture of the pantry so we can see what's on every shelf, please?

A:

This is the best I've got: http://imgur.com/a/88NBs. I'll post another one that may be sharper if I can so you can zoom in. But it's honestly hard to capture the scope of the pantry and show the wealth of products in a single photo.

--Ry


Q:

Hi Vanessa, Abdullah, and Ry!! You 3 have truly inspired me to enjoy cooking and to try new methods, ingredients, and flavors. So thank you for that! I have 2 questions. The first is for Vanessa.

Vanessa, I live in Colorado and I am very interested in creating an edible business with a line of infused cooking products. What advice do you have for a person aspiring to enter the marijuana industry?

The next question is for all of you. Do you guys see yourselves expandong the scope of the show as other states legalize. Possibly doing featured episodes in Colorado or Washington?

A:

Hi there! My biggest advice would be to never stop. When there is an obstacle in your way, see it as an opportunity to innovate. - vl


Q:

What's your "Ratatouille" moment - the food that brings you back to your childhood when you take a bite and close your eyes??

A:

LASAGNA - VL


Q:

What's your "Ratatouille" moment - the food that brings you back to your childhood when you take a bite and close your eyes??

A:

Tomato soup with a grilled cheese dipped into it.

--Ry


Q:

Ry, can you tell me about mustached dogs... Where do they fit in here? Favorite Asian noodle shape/ size? Sloths.... two or three toed? Lastly, can you do a creme brule with "the pots"?

A:

Bearded/mustachio'd dogs are essential to proper infusion. Love ya Mary.

--Ry


Q:

I imagine that with licensing stuff, you can't really cook to any music which would drive me nuts. Can each of you give me your kitchen playlist right now?

A:

I fucks with Fela Kuti when I'm cooking and trying to get things done.

--Ry


Q:

I imagine that with licensing stuff, you can't really cook to any music which would drive me nuts. Can each of you give me your kitchen playlist right now?

A:

Some veterans get our smallish doses and are like "where's the potency?", but we have to moderate the dosing because everyone's system is different and we would rather underserve someone rather than overserve, so we tend to play it safe there. Most people have a great experience and go home and have a wonderful night's sleep -- we have gotten many messages for guests the morning after saying how much fun they had and how nice the potency levels were.

Keep in mind that we are also smoking a lot of weed during the show as well, so the edible potencies are kind of a cherry on top of a really high person.

--Ry


Q:

How high do you actually get on the show ? I can get pretty high but I don't know how comfortable I would be around all the production involved. Have you ever been too high to get any good shots ?

A:

I've been really high wielding sharp knives. More so it makes it so I'm not as chatty.. which on camera can be not so great. Everything in moderation or not ;) -vl


Q:

How high do you actually get on the show ? I can get pretty high but I don't know how comfortable I would be around all the production involved. Have you ever been too high to get any good shots ?

A:

When hitting the hookah at the end of the recent Pakistani episode, I got a super cold and massive hit that had 6 different concentrates in it and coughed my lungs out. Made it hard to keep smoking aka "doing my job". Otherwise, Abdullah and I can smoke smoke smoke all day long and not bat an eye.

--Ry


Q:

How many milligrams does a usually meal contain?

A:

We try to keep a meal between 15-25 mg total with the option to eat less or up the dose if they are experienced. - VL


Q:

Vanessa mentioned on one of the shows that she realized she loved weed for the first time once she had sex while high (Or something along those lines)

Then I fell in love, ha! 😍

A:

always!

-abd


Q:

Are all of the meals kind of thought out before hand or do you guys get into the kitchen have fun with the chefs until you figure out what you want to do?

Seriously dig the show...you guys are living the dream. Much love from Queens and if I could send in my resume too, that would be great ;)

A:

We know the chefs style of cuisine before we meet them and they usually have ideas about what they want to cook, but 99% of the food is an organic experiment we come up with during the menu meetings. Thank you for watching! - VL


Q:

Are all of the meals kind of thought out before hand or do you guys get into the kitchen have fun with the chefs until you figure out what you want to do?

Seriously dig the show...you guys are living the dream. Much love from Queens and if I could send in my resume too, that would be great ;)

A:

there will be more prob and i hope they are awesoem cause i wana watch them!

-a


Q:

Are you guys already Planning for another season?! What was better the Artisan Cigar or the hand rolled Cubans?

Any plans to bring on more Viceland people as guests on the show? Maybe people like Desus &Mero, Eddie Huang or Action Bronson maybe?

A:

Fingers crossed for another season! Thank you for watching! My favorite was the sushi blunt we smoked on tonight's episode. We'd love to have our Viceland family on as guests! - VL


Q:

Of the variety of items you all carry in the pantry, which items can be made at home, without the use of a lab? Ry: How did you introduced to all the variations in the pantry and become and expert? Are you experienced in making most of the items or do you have many vendors?

Vanessa: How did you begin your business? What classes did you take or resources did you use to understand dosing and proper use? Were you already a chef?

Abdullah: How did you come up with the idea for the show? I love it! I wish there were more episodes. Also more tutorials or instruction on making the items used to infuse and understanding dosage. How did you all learn?

A:

Kief is a really easy concentrate to make at home. We even show you how to make a DIY kief shaker on one of the upcoming episodes.

I began my business by coming up with a concept and not looking back. I taught myself how to make chocolates and confections, researched packaging, and put every penny I earned into my company. Dosing was trial and error, I definitely overdosed myself a few times before realizing to use a lot less cold-water hash. Marigold was started right after I graduated from Berkeley, I wasn't a chef but heavily involved in the Slow Food movement, throwing pop ups around the Bay Area. Then I went to Rome and did a stage at the Rome Sustainable Food Project which brought up my cooking chops. - VL


Q:

What were those California rolled sushi blunts like?

A:

Crazy potent but smoked like a dream. Ry really loaded on the concentrates - VL


Q:

Does Spike Jonze chill and smoke weed with you guys?

A:

I work with Natural Remedies and Concentrate Remedies, so that would literally be my shop. Otherwise, A Cut Above, Sacred Seed... really great flowers and concentrates at both those places and they are great people as well.

--Ry


Q:

has any recipe/infusion gone horribly wrong? are there dishes that just fail that don't make it into the episode?

A:

We honestly haven't had too many failures. We tried making nori from cannabis leaves blended with seaweed and just probably didn't have the right equipment. It still made it to the table though, just not as we planned. I am very much surprised by how few times we not been stoked on a dish by the time dinner is served.

--Ry


Q:

Love your guys show! I want to know if there is a good way to decarb buds with the intention of trying to retain the flavor profile of the strain? Same question as far as the actual infusion process - I usually infuse the decarbed buds into coconut oil in a jar with a double boiler for a few hours, is there a technique to the infusion step for retaining better terpene flavors and less "green" flavor?

Thanks a lot you guys are my favorite!

A:

Decarbing at lower temps for longer rather than higher temps for shorter is the basic answer. But you always lose some flavor when decarbing. Sometimes we use more weed and do a partial decarb (or use half decarbed and half fresh) so that we get more of the flavor in the final infusions.

--Ry


Q:

Love the show, guys!

Ry: Did you really smoke an ounce of weed overnight when smoking those ribs during the Texas BBQ Episode??

Abdullah: Is the show filmed in your house? It seems like it is, which is f***ing epic!

Vanessa: During the Kimchi+Kush episode, you really seemed to be flirting with Deuki during the shopping scene. Any other guest chefs as cool as he?

A:

I'm flirtatious with every chef, or everyone for that matter. I like to have fun in the kitchen. Tonight's episode with Chef Yoya was a blast! He brought SAKE - VL


Q:

Love the show, guys!

Ry: Did you really smoke an ounce of weed overnight when smoking those ribs during the Texas BBQ Episode??

Abdullah: Is the show filmed in your house? It seems like it is, which is f***ing epic!

Vanessa: During the Kimchi+Kush episode, you really seemed to be flirting with Deuki during the shopping scene. Any other guest chefs as cool as he?

A:

Each episode is filmed in one of my 57 mansions in hollywood. The three of us burn each one down when we're done, piss on the ashes, and then move on to the next house.

-abdullah


Q:

I absolutely love the show!!! I follow y'all on Instagram and love the BTS glimpses. Your show has inspired me to start experimenting with edibles and making my own meals! I would love the opportunity to work for/with you guys if at all possible! Do you offer internships?

Thank you for opening my cannabis world up!

A:

I like live resin dabs. Specifically live budder dabs taken at low temperatures. Even more specifically, OG live budders... haha.

--Ry


Q:

I don't recall you all using tinctures on the show, I'm not sure I even saw them in the pantry, but there is EVERYTHING in there so I'm sure it was. Will you all every incorporate them into a recipe? What is the best way to determine proper dosage when cooking with them?

A:

We do use tinctures (and make them using alcohol) in a couple episodes this season. Proper dosage is completely dependent on the decarb process and the input material. If you have 3 grams of 20% THCA flower, your maximum potential THC is roughly 420 mg of THC after decarb (at 100% decarb rate, 70% loss on conversion of THCA to THC). So that would be your max. If you don't decarb fully then it would be less than that. Without lab results on the input material you're essentially guessing, but most good flower is between 15% and 20% THCA, some as high as 25-28%, some as low as 8-12%.

--Ry


Q:

I often find myself learning about new cultures and cuisine from the show in addition to all the cannabis infusion. Do the menus from each episode exisit online someplace? And is there a Bong Appetit cook book in the works??

A:

There is a Bong Appetit cook book in the works, it may take some time. Munchies has a lot of the recipes up on their site, check it out https://munchies.vice.com/en_us/topic/bong-appetit?topic_id=57a204be8cb727dec7952948 - VL


Q:

I often find myself learning about new cultures and cuisine from the show in addition to all the cannabis infusion. Do the menus from each episode exisit online someplace? And is there a Bong Appetit cook book in the works??

A:

I love the Death & Co. cocktail book. I also love The French Laundry/Bouchon books. And anything that Kenji from The Food Lab or Michael Ruhlman puts out.

--Ry


Q:

What are your favorite restaurants in LA?

A:

EP & LP, Kismet, SQIRL, Sotto, Hatchet Hall, Gjusta, I can keep going. I write for Resy and do a monthly hit list on their blog - VL


Q:

Gonna check it out!

A:

Badmaash, EP & LP, Animal, Republique, Gwen, Wolf... all really amazing. I am from Denver and we were shooting such long days, I barely had time to dig into the food scene out there. The best bites of food I had during either season while I was in LA were at Baroo though... I think the fermentation master that I was so wowed with left there recently though, so I can't vouch for it as much now.

--Ry


Q:

When was the first time you smoked weed? Did you love it at first hit because I can say I did not. I absolutely love it now.

And Vanessa Lavorato, you are a fucking goddess.

A:

The first time I smoked weed was in high school, romulan.. a super heavy indica. Freaked out, told my mom, and she said to put on a funny movie. It wasn't until I went to Berkeley that I fell deep in love with cannabis. ... I'm a mere mortal - VL


Q:

Damn, your mom must be cool AF. Thanks for answering.

A:

in the words of sting, "i hate to say it... i hate to say it... its probably me... (dum dum dummmm)"

but it's true ever since Ry became a Vice host, i can't call that title!


Q:

How high do you get?

A:

As high as I can - VL


Q:

Hi, love your show! It's been super instrumental in getting me and my friends closer than we already were by having something great to watch when we've had one too many puffs. Anyways, I saw that you answered what your favorite strains were but I was wondering what your favorite therapeutic strains were that help you relax more so than others or personally work best for body aches?

A:

When I'm in pain (one week out of the month) I smoke a traditional kush. CBD dominant varieties are great too - VL


Q:

What is on your nightstand right now? What is the story of the shirt you're wearing? Do you believe in aliens?

A:

On my nightstand is an empty bottle of Makers Mark, the shirt I'm wearing I bought on the fly for the vegan episode of Bong Appetit, I do believe in aliens - VL


Q:

What are each of your favorite desserts that you've had on the show?

A:

Dessert is always my favorite. Definitely the Guava Trifle from the Cuban episode. Not to toot my own horn but the pineapple upside down cake was fantastic, and anything chocolate. - VL


Q:

If you could have any chef on the show, who'd it be?

A:

Ferran Adria, Francis Mallmann (outside, of course!), and my good friend Theo Adley, who is maybe the most insane person I've ever met food-wise.

--Ry