![]() The more information we have, the better off we’ll be. “Why was it illegal in the first place? Misinformation. Fear of legalization persists, even when two US states, Washington and Colorado, have lifted their prohibition of the drug. ![]() On top of that, he fancies himself an ambassador for the burgeoning pot economy. Not only is he a chef and marketer of frozen meals to medical users, he’s also a growmaster, overseeing the production of marijuana plants. Sayegh sees vast economic and social opportunities in legal marijuana consumption and has set up his business so that it can function in the currently complicated medicinal environment, but also so that it might flourish if California’s ballot measure passes. In his apartment, he has syringes filled with the stuff – a syrupy, rust-colored liquid – labelled so that he won’t confuse whatever magical substances are contained within them. He accomplishes this by cooking with a water-soluble THC solution that dissolves into the food during preparation. The ingredient doesn’t overpower the dishes, but accompanies them through careful curation and with an eye toward balance. His food, he says, doesn’t taste like weed the way standard edibles do. It’s a whole sensory experience which I want to bring. In the middle of the table, I’ll have these boiling cauldrons, so this smell, I’ll pair with, like, the cheese in my bacon-and-eggs dish. “There’s two active components of cannabis, THC and CBD, then terpenes, which is the aromatic profile. ![]() “I love the smell of cannabis, but what you smell are terpenes,” he tells me when we meet in his Los Angeles apartment for a demo meal. Depending on the number of courses, the cost is between $200 and $500. That flavor profile is one that Sayegh is doing his best to elevate with his moveable feast of private dinners, which he puts on for celebrities and normal folk alike. It often tastes less like the food it was intended to be and more like an overwhelming marijuana delivery system. When one thinks about pot food, the usual image is that of the pungent brownie or THC candy. I want to grow, and this is how that’s done. “What else are we gonna do with food?” he asks rhetorically. His work as the Herbal Chef allows him to combine his passion for cooking with his hope that the discussion around weed can be normalized in our lifetime. ![]() Sayegh, a square-jawed 23-year-old who cut his teeth in a variety of high-end restaurants, has made it his personal mission to reframe the conversation around edibles. I grew up in a small town in the San Joaquin Valley called Merced, two hours south of San Francisco, and never touched the stuff for fear I might get arrested on the spot or grow a second head.Ĭhristopher Sayegh, owner and operator of the Herbal Chef, a company that hosts pop-up dinners and sells all manner of cannabis-infused food products, hopes to do away with the kind of marijuana misinformation I grew up with and usher in an era of enlightened pot usage in California and eventually, all across the country. ![]() The idea of smoking a joint legally is anathema to a lot of folks in places like Orange County, Riverside, Fresno, and believe it or not, San Diego. Well, I hate to be the salty old coot who breaks your illusion, but the Golden State is actually far more diverse than it appears from the outside. Those only familiar with my home state from reruns of The OC and TMZ might think weed has been legal for years. On Wednesday morning, 9 November 2016, the consumption of marijuana might be legal in the state of California. ![]()
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