Leave it to California to combine high-end cuisine with the kind of ingredients that might actually get you high. It’s an increasingly lucrative niche for chefs in San Francisco and Los Angeles — cities already well known for trendy food culture.
Chefs and entrepreneurs making cannabis-infused foie gras and “stoner souffles” have been featured on not one but two series devoted to gourmet ganja: the Netflix competition program, Cooking On High, and the Viceland show Bong Appetit.
Bong Appetit is coming out with a cookbook this fall. One of its contributors, co-host Vanessa Lavorato, owns Marigold Sweets, a “cannabis confiserie” in Los Angeles specializing in handmade, organic, pot-infused truffles. She says a challenge for chefs working with legal cannabis is the newfangled alchemy of dosing.
“It’s just to add a little bit of herb,” Lavorato says. “It doesn’t even need to get you high. It shouldn’t overwhelm you.”
Laverato says the musky flavor long associated with weed was once thought to drown out other ingredients. But that’s changed, thanks to new cultivation and processing techniques by all of the cannabis companies that have sprung up in the wake of legalization. [Read more at NPR]