Cannabis-infused meals gaining steam
Chef Christopher Sayegh is developing this haute cuisine.
Sayegh holds up two syringes filled with cannabis compound, primed to pump tiny amounts into a pomegranate sorbet, or a juicy cut of Wagyu Japanese beef as part of a bold new sensory experiment.
As more US states move to legalize the use of recreational marijuana, the California chef is aiming to elevate haute cuisine to a new level.
Armed with cooking skills acquired while working at Michelin-star restaurants in New York and California, Sayegh says his mission is to redefine haute cuisine with cannabis-infused meals that are becoming increasingly popular as the stigma surrounding marijuana gradually evaporates.
“I am trying to give people a cerebral experience,” Sayegh, 24, told AFP during a recent interview at The Herbal Chef, his Los Angeles-based company.
“But I’m also really careful in how I take them along on this journey.”
Sayegh’s foray into edible cannabis comes as more and more entrepreneurs look to capitalize on a new gold rush in California which is set to vote in November on legalizing recreational marijuana for adults 21 and over.
Copyright 2016 Liberaland
6 responses to Cannabis-infused meals gaining steam
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Gary Parillo August 1st, 2016 at 00:27
Just dont take the left overs home for the pets.
whatthe46 August 1st, 2016 at 03:08
what left overs?
Gary Parillo August 1st, 2016 at 04:32
Ha ha! What was i thinking? Oh wait,i cant remember what i forgot.we must protect the pets though from the dangers of cannabis.Have you ever tried playing catch the frisbee with a stoned dog?They just lay there looking at it with an expression like,”wow i just saw a flying saucer” then make you retrieve it with your mouth,and they start laughing at you for at least 90 minutes.embarrassing!
fahvel August 1st, 2016 at 02:40
hell, just serve em a line of coke and double the price on their empty plates – saves a lot of kitchen clean up.
whatthe46 August 1st, 2016 at 03:08
that was so bad fahvel. so bad.
robert August 2nd, 2016 at 07:39
Why not spare the spiked beef and offer pot brownies? They should have the recipe down to a science by now