Issue link: https://www.e-digitaleditions.com/i/928625
7 6 | t h e c l e v e r r o o t CANNABIS REPORT THE CANNABIS-INFUSED EPICUREAN ADVENTURES YOU'VE BEEN DREAMING OF by Izzy Watson HIGH DINING WITH LEGAL BUD HERE TO STAY IN CALIFORNIA, we're on the precipice of a whole new world for culinary cannabis. The Clever Root attended three recent cannabis dinners in Los Angeles, each prepared by a different chef: Here's a rundown of what the major players leading the canna-culinary revolution have up their sleeves and on their plates. THE CHEF: Holden Jagger of Altered Plates THE DINNER: WeedBar LA's Elevated Shabbat THE REPORT: Cat Goldberg of WeedBar LA set out to offer Angelenos a Shabbat dinner experience celebrating both cannabis and Judaism, and the Sabbath spirit was thriving as guests noshed on infused dishes and sipped on THC-topped mulled grape juice mocktails. Chef Holden Jagger's menu featured a deconstructed #19, a nod to a sandwich from legendary L.A. deli Langer's with a fried matzo ball, pastrami, cole slaw, Thousand Island dressing, and Swiss cheese; other dishes included crispy basmati rice with Delicata squash, cranberry beans, and pomegranate gastrique, braised Kosher short rib over Israeli cous cous with mint and garlic sauce, and challah bread pudding topped with blueberries and lemon curd and paired with pre-rolls from Canndescent. FOLLOW @AlteredPlates and @ChefHoldenJagger on Instagram. THE CHEF: Chris Sayegh of The Herbal Chef THE DINNER: Canna Curious Club and Levo oil infuser culinary cannabis showcase THE REPORT: This family-style meal featured whole roasted salmon with THC-infused caper ver blanc sauce, a CBD-infused dulce de leche cake, and a roasted squash stuffed with chickpea stew and infused black garlic aioli— all featuring oils made using the versatile LEVO Oil Infuser. The coffee maker–sized machine allows users to easily and effectively imbue oils with everything from herbs to, well, herb, while taking the guesswork out of dosing with easy recipes and recommendations. FOLLOW @TheHerbalChef on Instagram. THE CHEF: Luke Reyes THE DINNER: La Hoja Winter Cannabis Dinner THE REPORT: In an artsy Downtown L.A. warehouse space, 22 guests gathered for an intimate infused meal from Chef Luke Reyes. His La Hoja ("The Herb") dinner series brings Latin and South American flavors to the culinary cannabis sphere, all while using responsibly- and locally-sourced ingredients. First up was a tai snapper with agua chile verde, guava, and smoked daikon salsa paired with a Grüner Veltliner, followed by a refreshing kohlrabi, persimmon, and radicchio salad paired with Pinot Gris and a roasted duck breast, nuts and seeds, yams, burdock root, and Sichuan jus with a Pinot Noir. Our favorite pairing of the evening came from the melted semifreddo topped with cara cara oranges, cherries, shortbread, and raw cannabis leaves—a surprisingly delicious match with Limoncello. FOLLOW @_Luke_Reyes and @LaHojaFood on Instagram. Altered Plates' Chef Holden Jagger. PHOTO: BRIAN FEINZIMER Crispy basmati rice with Delicata squash, cranberry beans, and pomegranate gastrique. Chef Luke Reyes recently hosted his La Hoja Winter Cannabis Dinner in Downtown L.A. PHOTO: MORGAN ENGLISH / THIS CANNABIS LIFE Chris Sayegh of The Herbal Chef talks with guests at his family-style, THC-infused meal. PHOTO: BRIAN FEINZIMER ■cr Culinary Cannabis Cannabis Cannabis Cannabis Cannabis Cannabis Cannabis Cannabis Cannabis Cannabis Cannabis Cannabis Cannabis Cannabis