Cannabis may join the herb and spice rack in California kitchens as the most populous U.S. state prepares for the possible legalization of recreational marijuana in November.
Chef Chris Sayegh is leading the way by taking haute cuisine to a higher place with his cannabis-infused menus in private homes for as much as $500 a head, or in "pop-up" banquets around Los Angeles for $20 to $200 a person.
For now, diners must show their medical marijuana cards. Sayegh, 23, who cut his teeth in the kitchens of top restaurants in New York and California, said incorporating cannabis into his recipes creates an entirely new consciousness for diners that goes beyond the effects of a fine wine.
"To me, this is a cerebral experience," he said during a demonstration at his Hollywood apartment last week.
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Omar Younis ~ Reuters ~
