Hash Demi-Glace and THC Mashed Potatoes: Meet the Chef of Cannabis Catering
Categories: Doggy Bag
Our favorite morsel from the blogs.
Peter DaSilva/New York Times At the Ritz-Carlton, chef Ron Siegel uses a mini bong to infuse quail eggs with cedar smoke. But THC in demi-glace?
Chow.com's Joyce Slaton recently chilled with "420 Chef," the Bay Area dude behind Cannabis Catering (420 calls it "the French Laundry of the weed world"). The self-tagged Thomas Keller of THC infuses pot ― sorry, medicine ― into $100-a-person degustations.
First off, no, you can't just call up your smoke buddies and kick back while 420 Chef blows your mind on dishes tweaked with hash demi-glace and THC butter (for mashed potatoes) ― unless your buddies have medical cards. Here's Slaton, quoting 420:
Everyone I cook for has to have a photo ID and a doctor's recommendation ... or an actual medical marijuana card. ... What I do is get medicine to people who need it, in a really pleasurable way. I'm trying to make awesome food that's healing.Ah, 420's serving up the healing, in a series of courses calibrated, he says, to get you as ripped (healed?) as if you'd eaten three clunky dorm brownies, but no more.
Slaton, quoting 420 again:
I'm careful about how much THC I put into the foods; I've learned a lot about that with the parties I've done so far. The first one I did, people got so loaded that they literally had to be helped out to their cabs. I want you to be knocked down but I don't want you to not be able to talk or be hallucinating or in a coma with lipstick on your forehead because you can't find your face.Maybe there is such a thing as too much healing?
Follow us on Twitter: @sfoodie. Contact me at John.Birdsall@SFWeekly.com
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