By Veronica Hendrix

Cannabis curious?

Many people are, particularly here in the states. To meet this challenge, culinarians and mixologists are indulging that curiosity with a plethora of edible creations that know no bounds or limits.

In America, 19 states have full legalization of pot and 23 states have mixed legalization, meaning use is restricted to medicinal use and/or small amounts for recreational use.

Gone are the clandestine days of secretly handing off a marijuana laced brownie stowed away in a zipper locked baggy. The loosing of marijuana usage and possession laws and the decriminalization that has followed has given birth to a new culinary trend – cannabis cuisine.

Like a thoroughbred out of the gate, the cannabis infused edible craze is off and running. While the venerable brownie remains the founding father and will forever be the “OG” of cannabis edibles, my how things have changed, evolved and elevated.

Food and beverage establishments have leaped into the trend. They have met this curiosity head on with cannabis infused creations from custom blended coffee and cocktails to sumptuous tasting menus.

There is little doubt that food and beverage infused products are a way to make cannabis much more mainstream. You can’t get much more mainstream than Chef Miguel Trinidad whose private five-course cannabis infused dinners which are held in Denver, San Francisco and Los Angeles, were recently featured on CBS Sunday Morning Show.

Or how about Chicago based, James Beard award-winning pastry chef Mindy Segal whose line of artisanal edibles are widely available in various locations throughout the United States. 

Worth an honorable mention is the Studio Cannabis Lounge in West Hollywood, California, part of a new trend of cannabis consumption lounges which offers a selection of premium or craft “canna-cocktails.”

These creations are of considerable interest to patrons who are not only cannabis curious but to those who may not want to smoke it, yet desire to experience its gradual, delayed effect. But make no mistake, there is an art or mastery when it comes to developing cannabis infused formulas for rq drinks and menu items. And this new trend has given rise to a new breed of food and beverage practitioners known as “cannabis infusion specialists.”

They work with chefs, restaurant owners and beverage creators on how much and what form of cannabis to use to enhance an item or even change its flavor profile.   They are skilled in the various cannabis forms, dosages, concentrations and extracts (including distillates, a non-odor extract) and how to infuse them into drinks and food items so the effect is progressive. It’s the perfect blend of science, education and creativity. That’s why cannabis infused cappuccino, Moscow mule, steak tartare and even fried chicken have paddled their way into the mainstream – and they have found their following.

Cannabis curious? Yup there’s a lot of it out there and with the array of new cannabis infusions in the restaurant and beverage sector,  many are curious no more.