CleverRoot

7 4 | t h e c l e v e r r o o t In order to explain various terpenes using ingre- dients already in the food and beverage space, The Clever Root's Rachel Burkons created these "terpene tasting mats" designed to express various aromas present in cannabis. While hops in general have myrcene terpenes, we used specific varietals of hops to mimic the signature "skunky" flavor of cannabis (and hoppy IPAs!). Pinene: Pine needles and Chinook hops. Also in rosemary, basil, parsley and dill. Limonene: Lemon peel and Centennial hops. Also in fruit rind, juniper and peppermint. Myrcene: Mango and Crystal hops. Also in lem- ongrass, thyme and hops. Caryophyllene: Black peppercorns and Czech Saaz hops. Also in cloves. Linalool: Lavender. cooking with cannabis," said Jagger. "I like to use it as a micro-dose, adding just a bit of controlled THC to a dish or drink by finishing it with some KIVA shavings." Christie Strong agreed, explaining that she and the brand are passionate about micro- dosing. "At two to five milligrams of THC, micro-dosing is a great way to gently incorpo- rate cannabis into your daily routine." KIVA's chocolates are marked so you can adjust your dosage, and the brand also offers a line of Petra mints, which are 2.5 milligrams of THC. Jagger offered another quick tip for cooks hoping to try out infused meals: cannabinoids are not water soluble and must be infused in a fat, such as butter, coconut oil or olive oil. Furthermore, if you're seeking psychoactive effects, the THC must be activated at around 250 degrees Fahrenheit—any hotter than that, and cannabinoids will start to denature and the plant loses its potency. For cannabis chefs and mixologists, pairings offer another way to incorporate an elevated experience into your food and drink. While a ganjier like Jagger may pair flower with specific drinks or dishes based on their flavor, the Huxton line of products offers pairings based on experience and feeling. "It's not about indica or sativa, or specific strains for us," explained Johnson. "It's about creating a blend that gives you a feeling. The Huxton Rise series, for example, is bright and lively, perfect for a morning hike or yoga. Hi-Fi is energizing and uplifting, great for when you're going to a concert or party, and Zen is for when you're at home, and just want to chill out." This concept, too, resonates with bever- age professionals who are already using this type of thinking in pairing drinks with certain occasions, like rosé for a warm summer day barbeque or a whiskey drink on a cold, cozy evening in. So while we're not quite at the stage when you can walk into a bar or restaurant and order infused food or drinks, there are ways curious and clever chefs and mixologists can incorpo- rate cannabis into their dishes, drinks and din- ing experiences. From ordering a sativa vodka cocktail to tinkering with tinctures, there's plenty more to explore about this plant's use beyond the smoke, and on the table. The Beyond the Smoke panel: Rachel Burkons, VP and Associate Publisher, The Clever Root; Chef Holden Jagger, Altered Plates; Abe Stevens, Master Distiller, Humboldt Distillery; Dustin Johnson, owner, Huxton; Christie Strong, Marketing Manager, KIVA Confections. ■cr

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