While basement chemists and chefs continue to elaborate on edibles, the market is looking toward “drinkables” as the next frontier in catching a high.
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BOULDER, Colo. – Nervous at first, they enter cautiously through the discreet side door, men in ties and women in high heels, clutching little green gift bags.
The first time cannabis chocolatier Vanessa Lavorato tried a marijuana-infused edible, it was on 4/20, the national cannabis-culture holiday, and she was at a celebratory gathering in Santa Cruz.
Welcome to the world of bespoke culinary cannabis, where fine dining’s playbook is re-imagined for the moneyed marijuana enthusiast.
For freelance art director Monica Lo, weed isn't just a cure for creative woes, it's also her burgeoning part-time business.
Chefs are working with marijuana growers to chart the still-very-unscientific world of pairing food and weed.
If these chefs have proven anything, it’s that marijuana can be infused into any dish and paired with any flavor, technique and texture.
Cannabis experts are matching undertones of different strains of weed with tastes of different foods – but is it a gimmick or a new frontier?
In Michael Rubens’ experience of cooking up huge vats of infused butter for the Colorado Cannabis Company, the edibles chef quickly learned of one side-effect of making cannabutter: It stinks.
Simple syrups are an easy way to sweeten up or add a touch of flavor to your favorite recipes. With a quick pour of syrup, you can add a hint of natural flavors to any snack.
Cooking with cannabis can be daunting for the average home cook, but one chef is showing how anyone with access to the herb can enjoy a medicated mashed potatoes and chicken dinner from the comfort of their own home through video tutorials, and a new cookbook.
Serious chefs are tinkering with the science of getting high, taking it into more rarefied culinary territory. To the extent permissible by law, of course.
