Not just for stoners, these chefs are serving up cannabis-infused food (via eaterchicago)
. It’s also subject to fewer regulations, which has allowed Piearson to open locations in the West Loop along with Los Angeles. She plans to expand to Miami and Philadelphia.
The effects of delta-8 are felt in about 45 minutes, so Piearson says customers often linger a bit longer to enjoy the relaxed feel. Cohen also advocates a balance when catering parties. She might start with a charcuterie plate with infused mustards and jams alongside a tray of other appetizers without any cannabis. The strain is also important. She suggests starting a meal with sativa, which boosts alertness and focus, and finishing with a dessert using the calming indica. Matching the dish to the terpenes, the aromatic compounds prevalent in cannabis, is another challenge.
Cannabis chefs work to educate customers who may have never used the drug or last tried it illicitly decades ago. Cohen says she often brings clients to a dispensary to talk to a budtender about their health concerns and find a strain that will work best for them.
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