From infused pasta to organic live rosin, four chefs are cooking weed into something Michelin should hand 420 stars for.
There was a time, long ago, when the culinary horizon of the average stoner ended with a dry (so dry!) pot brownie, as brittle as dust. Back then, anything went: adding flower to any ultra-processed food and sending a prayer above that the trip wouldn’t end in a marathon of panic attacks. But, as the German hard rockers Scorpions once announced, whistling in unison, the “Wind of Change” finally blew in our favor.
What do those who once stuffed themselves with cheese puffs, snacks, and chocolate cookies to cope with the munchies eat now? Does cannabis cuisine start and end with crude blends, and little else? Is there life beyond the aforementioned pot brownie? Munchies and madness in times of gray legality, boutique pairings, and joint sommeliers.
Today, in fact, cannabis gastronomy is in its golden age, a kind of Chef’s Table — but with more terpenes and fewer pretensions, where the idea that the entire munchie universe boils down to nothing more than Oreos and potato chips is as buried as an old Cheech & Chong VHS tape in your mom’s basement. Anyway, just to be clear, we love Cheech & Chong with all our hearts, don’t fret. And, mind you, we also love potato chips and Oreos. It’s just that there’s something beyond them now.
Cooking With Cannabis as a Ritual
So, to understand this evolutionary leap in 420 cuisine, you don’t need to be a NASA scientist, just listen to those who are making it happen. In his view, Jerry Chu, one of the most captivating chefs on the digital scene, frames it almost as a philosophy of life: cooking with cannabis is …
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Author: Hernán Panessi / High Times
