Today’s New York Times carries an in-depth story (“Pot Pie, Redefined? Chefs Start to Experiment With Cannabis“) on a growing trend: cooking with marijuana.
As the herb becomes legal — recreationally in 4 states, for medical use in 23 (including Connecticut) — “cooking with cannabis is emerging as a legitimate and very lucrative culinary pursuit,” the Times says.
Noted food writer Kim Severson reported on a discussion in a 5-star Boulder hotel earlier this year. Chefs in town for a conference examined “a collection of marijuana-infused sweets.”
Michel Nischan — identified as “a chef from Connecticut,” but best known in Westport as the former owner of The Dressing Room — described a snickerdoodle, which Severson said was “baked with just enough cannabis-infused butter to give a novice a tender high.”
“The weed is pretty faint, but it’s not an un-delicious weed type flavor,” Nischan pronounced. “It’s almost like when you do a savory cookie and you might find sage or rosemary or verbena in it.”
Michel Nischan, with a more ordinary crop.
