Cynthia Sin-Yi Cheng of Cravings talks with Desnuda Wine Bar & Cevicheria chef-owner Peter Gevrekis about how to make his famous tea-smoked oysters. He demonstrates the oyster smoking technique using the gravity bong -- more commonly known for a different kind of smoking. He uses East Coast Beau Soleil oysters because their brininess complements the smoky blend of Lapsang souchong tea and Sichuan peppercorns. Topped with a squeeze of lemon, they're the ideal shooter and starter.

Loading more stuff…

Hmm…it looks like things are taking a while to load. Try again?

Loading videos…