[youtube id=”vQHu32s3Qwo” align=”center” mode=”normal” autoplay=”yes” maxwidth=”800″]
As California prepares for the possible legalization of recreational marijuana in November, Los Angeles-based chef Chris Sayegh is on a pioneering mission to take haute cuisine to a higher place with his cannabis infused menus.
Sayegh, who is 23 years-old and cut his teeth in the kitchens of top restaurants in New York and California, explains that infusing cannabis into his recipes creates a whole new experience for diners.
“To me, this is a cerebral experience. Whether you are choosing to intoxicate yourself with wine and have a different perception which is what alcohol does. And then cannabis is doing the same thing, you’re
eating with a different perception with each bite, with each course, you’re literally changing your brain chemistry and you are viewing this food differently than you did five minutes ago, ten minutes ago,” he says.
“It’s a whole experience that keeps evolving with you as the courses go on.”
Edible marijuana products are nothing new and the market for them has evolved into a multi-million dollar industry. Cannabis dining, on the other hand, is a relatively new concept and Sayegh wants to bring it to the masses, or at least for now, those with medical marijuana cards.
“I was tired of eating brownies and Rice Krispies and stuff and I was like I cook all the time, why wouldn’t I just put it in this? Why wouldn’t I put it in this? So I started experimenting and it really wasn’t until I started to break it down into a science that I realized that cooking with cannabis in a savory application was much, much different than baking with it,” explains Sayegh.
To infuse his cooking with marijuana, Sayegh uses cannabis oil containing tetrahydrocannabinol (THC), which is the psychoactive element of cannabis that has been extracted from the cannabis plant. He also uses a “vaporizer” to infuse some of his ingredients with THC.
“You’ll never taste the cannabis in my cooking unless I specifically want you to taste it and it’s because it’s not a pleasant taste. And also, tasting that oil, you really … it throws off the whole flavor of the dish,” explains Sayegh, who micro-doses his dishes to the desired potency of individual clients.
At Sayegh’s apartment in the Hollywood area of Los Angeles, he prepared an elaborate and “medicated” three-course meal for his friend Keilani.
Keilani was treated to a first course of carrot confit gnocchi with cannabis infused pea emulsion, a main course of New York strip steak with parsnip puree and a medicated red wine reduction. And for dessert, there was a sticky toffee pudding with toasted coconut and medicated chocolate.
“I love the idea. I mean cannabis is something that’s part of my everyday life so to be able to infuse it into 5-star meals is basically a dream come true. I don’t have to have, you know, chocolate and sugar and all the other things that cannabis is infused with these days. I mean this is the lifestyle I would like to live with, you know. This is the cannabis I would love,” says Keilani, who uses medical marijuana.
Sayegh stages pop up banquets around Los Angeles and further afield with a cost per head of between to 0, depending on the menu, according to his website, www.theherbalchef.com/ . He also cooks privately for clients at their homes, with such banquets costing up to 0 a head.
Marijuana has been legally permitted in California for medical purposes since 1996, and voters are widely expected to pass a measure on the upcoming November election ballot to legalize pot as a recreational drug for adults statewide.
[youtube id=”i6G3VGcv-x8″ align=”center” mode=”normal” autoplay=”yes” maxwidth=”800″]
Chris “The Herbal Chef” Sayegh must prepare a dinner for his influencer guests with one major hitch: He has no idea what ingredients he’ll have until it is time to cook! That is, except for the surprise ingredient he brought, which will either disrupt or elevate the entire experience. Oh, and he is super baked the entire time.
“The thing I love most about Pot Pie is that I get to be my goofy self and have fun,” says Sayegh about the new series. “I [normally] never get high and cook for my diners. I have so much to do that I need to be laser focused, but Pot Pie allows me to show that I can loosen up. Not to mention, I’m working with comedians and celebrities who make it so much fun to film.”
In this first episode, influencers Aristotle and Adrienne Airhart join The Herbal Chef in the kitchen.
Video Rating: / 5
This article was first published on http://www.cannabisworld.biz.