From infusions to strain-specific cooking, veteran chefs are forging new identities while up-and-comers are making their mark.
On a recent evening at the James Beard House in New York City, guests decked out in fine dining attire gathered for an intimate dinner party. The James Beard Foundation had once again invited its members to enjoy cocktails, food, and wine while mingling with the makers themselves. However, what made this dinner party different was that the key talking point— terpenes (more on that later)—was something about which this group of seasoned foodies knew very little. And what made it memorable was that a leading voice in the culinary industry showcased how cooking with cannabis can elevate cuisine even in the absence of a high.
Though it takes plenty of moving parts to assemble a restaurant, cannabis has the rare opportunity to create sweeping changes across the entire hospitality industry. The incorporation of cannabis products into the dining room given its devoted fan base can have a serious economic impact on a restaurant’s bottom line, not to mention impact the dining experience. The National Restaurant Association recently released a report finding that almost 77% of chefs surveyed chose drinks and food infused