Cooking with Cannabis

Elevated Dinner Party >>> BY CHEF GARRICK UMLANDCOOKING WITH CANNABIS >>> BY CHEF GARRICK UMLAND

Hope the first month of 2021 has been good to you all. As we continue our elevated dinner party discussion we want to talk about a few key topics. We’ve established the who, what, and where of the party last month, now let’s discuss the flow, the dosing and how to balance highs, and a delicious first course.

As the chef and host of the party, you are in control of how you want the party to flow. It’s a good idea to have a plan in place prior to your party. Think of a good way to introduce your guests to the dinner party. You can do things like offer mocktails and present your guests menus and offer an explanation of the evening. It is also helpful to determine what the style will be - buffet, family style, or coursed menu. Don’t forget to think about the ambiance as part of the flow. Make sure to have a playlist that reflects your evenings’ vibe. Have something playing in the background that will ensure your guests remain nice and relaxed while the evening moves along. Don’t forget to think of the end of the party as well. How will you want the party to come to a close? I always like to include a small grab bag of CBD products and other offerings that are relevant to the evening. of an elevated dinner party is the proper dosing for guests. No two people are alike when it comes to how they may react to consuming THC. It is always best to err on the side of caution and “go low and slow” with your dosing. Offering different forms of THC infusions can help control how your guests may feel. A tincture can have a quicker effect than a coconut oil or butter. You also want to have offerings that are not infused as well. This will help some of your guests that may be hesitant in overindulging. Be sure to think about the style of your dinner party and how that decision may affect how you control the dosing. For instance, if you have chosen to do a buffet style dinner, you may want to have tags highlighting the level and form of THC in the dish. Make sure to offer explanations of what the guests can expect in your food. To help alleviate any anxiety or “over-highness” your guests may feel, be sure to include CBD throughout your dinner. Having CBD in your desert or after dinner drinks can help your guests manage their high and leave feeling the utmost joy in their experience. Please keep in mind that less will definitely be more when using cannabis in a dinner party setting. will know what to expect or how to react. If you can pair some nice infused mocktails with food that is recognizable, your guests will feel most at ease. The following recipes are super fun for everyone. In this first course I have put together two options. Both of these dishes work well together as well as give your guests a vegan option. You may also notice that in these courses I have chosen to use multiple forms of cannabis, both infused and in the plant material form. Remember to offer a full explanation of what your guests are about to enjoy and be ready for any questions that may arise.

Field Greens with Infused Sherry Vinaigrette

Yield: 4-6 portions Prep Time: 40 Minutes Total Time: 40 minutes

Ingredients

1/3 cup sherry vinegar 1 large clove garlic 2 t dried oregano 1 t salt 1/2 t freshly ground black pepper 1/2 cup extra-virgin olive oil, infused 1 bag mixed baby greens 1 red bell pepper, seeded and diced 1 cucumber, diced 1 carrot, diced, 1 tomato, diced 3 hearts of palm, sliced 10 pepperoncini, sliced 2 grams decarboxylated cannabis

Instructions

Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil. Toss the baby greens, bell pepper, cucumber, tomato, carrot, hearts of palm, and pepperoncini with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve. Using a hand zester, carefully grate the decarboxylated cannabis over each salad.

House Sauced Wings with Homemade Blue Cheese

Yield: 8 portions Prep Time: 30 Minutes Total Time: 60 minutes

Ingredients

Wing Sauce 2/3 cup hot pepper sauce (such as Frank's RedHot®) 1/2 cup cannabutter 1/4 t cayenne pepper 1/8 t garlic powder 1/8 t onion powder Blue Cheese Sauce 1/2 cup heavy cream 1/3 pound blue cheese (crumbled, divided) 1 t Worcestershire sauce

Instructions

Wing Sauce Combine the hot sauce, cayenne pepper, garlic powder, onion powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, slowly start to add the canna butter while stirring with the whisk. Once fully emulsified, set aside for use. Blue Cheese Sauce Warm cream in a 1 1/4-quart saucepan by bringing to a gentle simmer over a medium-low flame. Cook 3 to 5 minutes, stirring as the cream thickens. Stir constantly to prevent the cream from burning or curdling. Add half of the blue cheese. Using a fork, mash and stir the cheese into the cream until a few lumps are visible. Once the cheese has completely melted, add the Worcestershire sauce stirring constantly to prevent burning. Continue to simmer 3 to 5 minutes more, until the sauce is thick enough to coat the back of the spoon. Slowly stir in the remaining blue cheese to incorporate it into the sauce. Turn off the heat and remove the pan from the stove to prevent the cheese from melting completely, which would make the sauce runny.

Garrick Umland is a chef, cannabis connoisseur, and hospitality professional specializing in product and brand development. Chef Garrick has worked under the expertise of Wolfgang Puck as well as the renowned Light Group. He brings years of knowledge, research, and innovation to projects throughout the US. Amazing contraption for vapes!

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