High-End Dining: Are Marijuana Meals The Next Big Foodie Trend?
"Just as we treat a glass of wine with dinner, this is how I'm treating cannabis—as an accent to the meal."
That's Chris Sayegh describing his approach to cooking. The Los Angeles chef prepares elaborate multicourse dinner menus, with foie gras custard, citrus-cured salmon, and pomegranate sorbet—all infused with cannabis extracts.
Sayegh calls himself "The Herbal Chef," which is, obviously, THC for short. "Everything is subtle," he says, describing his use of weed as if it were thyme. "That way, you can enjoy the entirety of the meal without getting overwhelmed."
For Sayegh and other chefs delving into the growing sector of high cuisine, cannabis is an equal member of the dining experience. No different from a bottle of Pinot Noir.
The main course at a summer Mason Jar dinner.
Legal marijuana is a rapidly growing industry. Sales in the U.S. are expected to hit $22.8...
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