When people talk about the “munchies,” they’re usually referring to a post-pot smoking snack binge. Not so for the Herbal Chef.The U.S. restaurant entrepreneur is working on reversing that idea by bringing the cannabis right into the cooking, and he’s bringing his concept to Vancouver in April.LISTEN: Cannabis with your pasta?
Chris Sayegh’s Herbal Chef restaurant concept is based out of Las Vegas, but has gained international attention for its high-concept and amid the growing acceptance of cannabis.
He’s booked out until December and he says he’s getting requests into 2019. But he also takes the concept on the road where he serves up an eight-course meal, built on local ingredients and “boosted” with cannabis.
His menus borrow more from foodie trends and fine dining than they do from pot brownies: think venison tartar, wild mushroom pasta or hand-caught seafood.
“We want to set a standard for what these cannabis-infused endeavours will be like in the future,” Sayegh told CKNW’s The Lynda Steele Show.
“The regulations we’ve imposed on ourselves, as well as what we’re hopeful for the regulations to be, [are] to make sure that everyone has an amazing time, is responsible, gets everywhere safely and we just want to make sure we’re setting the standard everywhere we go.”
So is it legal? Sayegh insists the answer is yes.
On his Canadian tour dates, he’ll be serving up food that’s infused with hemp-derived CBD (Cannabidiol), the non-psychoactive compound found in cannabis that is more frequently used for medicinal purposes.
That’s in comparison to the active ingredient in marijuana, THC, that creates the euphoric “high” feeling.
Chris Sayegh the “Herbal Chef” is