• Chef Chris Sayegh infuses marijuana in the menu of food served in fine dining cuisine
  • Sayegh is offering his menus on private homes for as much as $500 a head, or in “pop-up” banquets around Los Angeles for $20 to $200 a person
  • Sayegh assured diners that he “micro-doses” his dishes matching it up to the desired potency of individual clients

SACRAMENTO, California – As California prepares for the possible legalization of cannabis in November, a chef infuses the marijuana in the menu of food served in fine dining cuisine.

Ellen Scott identified the chef in her article for Metro published on May 6 as Chris Sayegh, who is said to be leading a different type of cuisine with his cannabis-infused menus.

The chef is offering his menus on private homes for as much as $500 (P23, 500) a head, or in “pop-up” banquets around Los Angeles for $20 to $200 (P940 to P9,400) a person.

Sayegh said the diners must show their medical marijuana cards before they are served of his menu.

Sayegh, 23 years old, said incorporating marijuana into recipes creates an entirely new “consciousness for diners that goes beyond the effects of a fine wine.”

“To me, this is a cerebral experience,” he said

“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, 10 minutes ago,” the chef added.

Although the edible marijuana is not something new, the concept of cannabis dining is something relatively new.

An article by Omar Younis for The Mirror published on May 4 said that marijuana has been legally permitted in California for medical purposes since 1996, but it is expected that legalization of marijuana as a recreational drug for adults will push through on upcoming November election.

As early as now, Sayegh said he began experimenting with various cannabis cuisine after getting tired of pot-baked brownies and other snacks.

“It really wasn’t until I started to break it down into a science that I realized that cooking with cannabis … was much, much different than baking with it,” he said.

The chef reportedly uses oil containing an extract of tetrahydrocannabinol (THC), which is the psychoactive component of cannabis, and a “vaporizer” to infuse ingredients with THC.

“You’ll never taste the cannabis in my cooking unless I specifically want you to taste it because it’s not a pleasant taste. … It throws off the whole flavor of the dish,” he explained.

Sayegh assured diners that he “micro-doses” his dishes matching it up to the desired potency of individual clients.

Sources :

The Mirror, Metro