The first time Holly Hukill tried to make cannabis-infused desserts it was, in her own words, “a complete disaster.”
Cannabis is becoming a cooking ingredient in its own right – like a grown-up pot brownie – and chefs are creating elaborate cannabis tasting menus at private dinners.
John Michael MacNeil is a master of molecular gastronomy — and also a medical marijuana permit holder.
While recreational marijuana will be legalized in Canada starting in July of this year, prepared edible cannabis products will not be greenlighted for at least another year but that’s not stopping one Calgary chef from getting a head start on bringing cannabis into the kitchen.
For most people the idea of mixing marijuana and food still centers on either edibles or being high and getting the munchies.
The marijuana industry is one of the quickest growing sectors of the American economy right now.
Michelin-star “special” cuisine gives new meaning to “high class” dining.
Try this contemporary twist on an old favorite.
After one of the best pop-up dinners I’ve ever experienced, I can answer the question a reader messaged me three months ago:
Chris Sayegh is a 24-year-old chef who has found a niche in the world of cannabis. He established a business that combines food and the controversial drug.