Cannabis comes to fine dining

A California chef is using cannabis as an herbal ingredient.

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.

By: Alan

Alan Colmes is the publisher of Liberaland.