The Cannabis Lifestyle: Recipe

Chef David Rosner’s culinary path started in classic fashion: directly after high school with an apprenticeship under the world-renowned Chef Daniel Boulud. “Growing up in Long Island I had a vision of the career path I wanted for myself and knew I had to be in Manhattan,” says the chef. “I clearly remember buying the Wine Spectator issue featuring the ‘Top 20 Restaurants in NYC’ as a teenager and thinking this is it, my starting point—at Boulud’s 4-star Restaurant Daniel!”

David also believed in the value of classic culinary schooling, so he enrolled in the world-famous Culinary Institute of America–Hyde Park, graduating with a degree in Culinary Arts. After graduating, he was invited back to Restaurant Daniel to work full time on the line.

There he learned about food integrity, developed an eye for detail, and learned organization both inside and out of a kitchen. “Everyone called me The Kid, but I was very fortunate to land in such a professional environment. Opportunities like this—working for an incredible chef in an amazing kitchen—can greatly contribute to a young person’s development. For me the confidence that I gained is what led me to believe I, too, could one day become a great chef.”

David later joined the crew at Balthazar in SoHo, Manhattan. He quickly moved up the ranks and was asked to become part of the management team as Sous Chef at their newly opened restaurant, Pastis. His first experience being a part of an opening team was “like winning an award and becoming sous chef at the same time.”

After 3 years at Pastis, David took a break to explore the culinary traditions of Europe, on a culinary internship to Paris and the South of France. Traveling in Europe also allowed him to work in storied kitchens, learn basic European cultural approaches to food, and witness the day-to-day traditions he has been building upon since his time as an apprentice. Once back in the States, David was ready to helm the kitchen at Balthazar, taking over as Chef de Cuisine upon his return.

David’s next journey landed him in Los Angeles at The Standard hotel as Executive Chef. “It was a new city, entirely new breed of customers and the opportunity to delve into the world of hotel restaurants while simultaneously refining my business acumen,” recalls the chef. From there he returned to NYC as part of the opening team at Gordon Ramsey’s London Hotel, which led to being hand-picked to be the Executive Chef and Director of Operations for Café Luck in Santa Barbara. He later also served as Executive Chef at Wine Cask and Monarch.

David’s passion for sustainable, organic produce allows him to employ a unique, modern approach with classic techniques to each plate. Today, his time spent in the south of France melds beautifully with the Santa Barbara palette, allowing for a style that is bright and vibrant and speaks of the ingredients provided by the land and sea around him

Roasted Chicken

Serving: 6 servings (1/4 cup each)

Preparation time: 10 mins

INGREDIENTS:

4 tablespoons cannabis infused butter

1/3 cup finely diced carrots

1/3 cup finely diced onion

1/3 cup finely diced celery

1 teaspoon thyme, savory, or mixed herbs, or 2 fresh thyme or savory sprigs

1 (3 1/2 to 4-pound) chicken

Kosher salt

Freshly ground black pepper

Fresh flat-leaf parsley stems

Celery leaves

6 lemon slices, 1/8 inch thick

1 tablespoon fresh lemon juice

1/2 cup sliced onion

1/2 cup sliced carrots

3/4 cup chicken stock or broth

1. Preheat the oven to 425°F. Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion, and celery and cook over moderate heat until softened. Stir in the herbs and set aside.

2. Salt and pepper the cavity and spoon in the cooked vegetables, a handful of parsley stems and celery leaves, and the lemon slices.

3. Massage the chicken all over with 1 tablespoon of the butter, then truss it,

4. Choose a flameproof roasting pan that is about 1 inch larger than the chicken and place a rack inside. Salt the chicken all over and set it breast-side up on the rack.

5. Roast the chicken for 15 minutes and then brush with the remaining 1/2 tablespoon butter. Scatter the sliced onion and carrot all around. Reduce the oven temperature to 350°F.

6. Roast for 45 minutes, and then brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning.

7. Roast for 1 hour and baste the chicken with pan juices. Test for doneness; drumsticks should move easily in their sockets and their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes, until an instant-read thermometer reads 165°F.

8. Spear the chicken through the shoulders and lift to drain; if juices run clear yellow, the chicken is done. Let the chicken rest on a carving board for 15 minutes.

9. For the gravy, add the stock to the pan drippings and boil until it coats the back of a spoon.