Cooking with cannabis latest trend in high cuisine
Cannabis was once a novelty ingredient in cooking, but it seems to be gaining momentum with more and more top-tier chefs introducing it into their culinary repertoire.
The world of cannabis cooking is about to enter the gourmet kitchen. Professional chefs are now further exploring the flavour and potential of the powerful herb in cooking while keeping an eye open on its other notorious psychoactive qualities.
According to The Guardian, esteemed Los Angeles food critic Jonathan Gold attended a dinner party last year where fesh marijuana featured in each course, and reportedly left “unbuzzed but smiling”.
Also GD writer Jesse Pearson had a taste of cannabis in a a specially designed at Blanca dining room in Brooklyn, enjoying the creativity and move away from obsolete culinary uses of marijuana like those ”sad trifles” typically found at legal weed dispensary, stuck, according to Pearson, at the time “when Janis Joplin was still alive”.
Creatively enough, the pot menu at the Blanca dining room included highlights such sour diesel kief-seasoned bluefish with weed yoghurt and pumpernickel-marijuana croutons, and weed-oil parsley cake with hemp crumble for dessert. It sounds deliciously dangerous, as the fresh marijuana used by the brave chef was positively psychoactive, as any guest at that special evening may happily confirm.
This was not the case, however, at Dragsholm Castle, one of the finest restaurants in Denmark where head chef Claus Henriksen prepared a number of beautiful dishes exclusively using a type of cannabis with very low THC content.
The special menu here included a hemp-smoked soft cheese, stuffed with hemp leaves and served with a puree made from roasted and blended hemp seeds, and a mousse shaped into cylinders and dipped into ash made from burnt hemp and hay – ultimately resembling green joints.At Dragsholm Castle even the sausages were stuffed with hemp leaves this Christmas. Indeed, Herniksen decalred to The Guardian: I haven't found a dish yet where hemp didn't work," and added: "You often talk about a multipurpose vegetable or herb. Take something like sage, thyme or rosemary, which people think you can almost use with everything – I actually believe hemp has the ability to accentuate a lot of food. You can saute it like spinach, fry it, or cook it like creamed kale. I was really impressed that you can use the plant to such a wide extent."