(L-R) Chef Nigel Douglas, Michael Thompson, Cory Roberts and Chef Lynette Roberts pose for a photograph at Thompson’s welcome home meal after serving 25 years in a Michigan prison stemming from a marijuana charge. Late last year Gov. Gretchen Whitmer granted clemency and he has now returned to his hometown of Flint, where the media attention his case has generated has seen many, including Michigan Cannabis Chefs, step up to support him.
Michigan Cannabis Chefs ELEVATING CANNABIS TO AN ENTIRELY NEW LEVEL
JON BECKER FOR MICHIGAN GREEN STATE A mere half joint cost Cory Roberts nearly five years of his life. Yet that very same then-illegal substance, cannabis, today is elevating his standing as one of the co-owners of Michigan Cannabis Chefs, an up and coming collaborative food company in Muskegon. Roberts and his business partners, Chef Lynette Roberts, his wife, and Chef Nigel Douglas, a childhood friend, are on the forefront of a new, classy trend in the exploding cannabis industry: artisan cannabis-infused dishes for special occasion dinners, weddings, private parties and small gatherings at private residences. All done safely within everyone’s interpretation of COVID mandates accounted for, Roberts notes. “In 2018, when adult use of marijuana became legal, we began doing private, elevated dining events at private residences,” Roberts says of the company’s origins. “Pre-COVID we were doing events for up to 250 guests. Our chefs were serving anywhere from 5 to 10 courses. We would often have live musical performances. At some events, we would also have
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artists there painting.”
for 26 years. We love carefully introducing people to cannabis cuisine. We like to think Michigan’s Cannabis Chefs’ farm-to-table we’re building bridges using fine dining as a approach involves using locally-sourced, seasonal farm fresh ingredients whenever pos- way to bring people together.” sible. How do crab cakes, roasted garlic and Unfortunately, his affinity for bud got him red pepper coulis sound? Or seared scallops, busted back in the day and repeated probapurple pot pancake, frangelico butter sauce tion violations prompted a judge to hand him and candied bacon? Still not licking your a 26-year prison sentence even though his chops? Maybe surf (lobster risotto) & turf beef only crimes were marijuana possession. Robtenderloin will do the trick. For dessert may erts has a simple yet profound response when the talented and seasoned chefs recommend asked what got him through prison: their strawberry bananas foster gooey butter “Logan Lee Roberts. Thinking of getting back cheesecake? Try stopping at one slice. These to my son who needed me. Logan was 4 are a but a few of the carefully crafted dishes when I was sent to prison. His Mom and I were on one of their elevated dining menus. not together, and when I went to prison, she Every gram of cannabis used in Michigan moved to Maui, Hawaii.” Cannabis Chefs’ eye-popping-mouth-waterRoberts’ father died when he was seven and ing menu is cultivated at Michigan Cannabis he didn’t want his son to face life without his Farms, property the Roberts own in Fremont. Dad. The Roberts and Douglas have been using “I stared at pictures of Logan all day, every day,” marijuana for medical reasons for years. Now Roberts recounted. “Even carried one in my they can legally share what they consider a chest pocket anytime I left my cell. I needed gift from nature with others. him with me as a reminder of why not to react “The negative perception of marijuana is to what was going on around me.” disappearing,” Roberts, 42, says. “We’re seeing A few months after his release, a judge grantuniversities and respected members of the ed him sole custody of Logan. Roberts took his medical community coming on board. ‘I’ve been involved with cannabis on a daily basis young son to Hawaii to visit his mother and 4 Elevated Bruschetta
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