The science of infused medical cannabis edibles has evolved since I began cooking with cannabis in 1984. I was in 8th grade, living in South San Francisco. My parents had a bootleg version of the Cheech and Chong movie of “Up in Smoke.”

 In Patient Resources, Recipes

Infused dinner parties are coming!

The science of infused medical cannabis edibles has evolved since I began cooking with cannabis in 1984. I was in 8th grade, living in South San Francisco. My parents had a bootleg version of the Cheech and Chong movie of “Up in Smoke.” I had been watching it over and over, ever since I was in 4th grade, learning and getting ideas as a young dude wanting to partake in the plant. One day, I thought it was time to make my first batch of marijuana brownies. I took the box of brownie mix from our pantry, did as the directions said, then proceeded to add raw flowers. I remember the material very well. It was a mix of Acapulco Gold, Panama Red and Stony Red Hair Thai. I deseeded the mix of buds and combined the broken up buds in the brownie mix. The brownies were strong and they got you loaded but they were the worst thing anyone had ever eaten. There were buds sticking out from the cooked brownie. It was a mess, but everyone still ate them. I guess they weren’t that BAAHHD! (Proof of evolution)

In 1996, I made my first batch of hash oil brownies and began learning about what tinctures were and how to make them. This was the beginning of my journey to become a chef while attending the Santa Barbara City College Culinary Program. I met a few botany majors who were able to educate and enlighten me about the variety of plants, herbs and cacti with healing elements that were native to our community. I embraced these fundamentals and envisioned a different path of healing that has brought me to where I am today, bringing music, art, friendship, love, fine food and wine into one place.

The first WINE SESH took place at Mother Load Art Gallery in downtown Oakland, CA on April 15th. Fancy Sugar and Mary Jane Wines partnered to bring the first ever infused wine and food tasting. The event was set up to be intimate with only 40 guests. For the guests, I prepared three courses that I felt paired well with the flavors and acidity of a Pinot Grigio, a Pinot Noir and a Mary Jane CBD Java Cold Brew.

The first course was a pairing of Pinot Grigio and Tuna Tartare. The infused habanero oil and Asian pear was super uplifting and brought the pairing with the wine together perfectly.

The second course was a pairing of Pinot Noir and Filet Mignon, Roasted Cauliflower Puree, Roasted Fingerlings, Pinot Noir Reduction Infused Butter and Demi Sauce with Micro Broccoli finish. The meat melted in your mouth with a smooth finish combining the tannins from the wine, the THC and terpenes introduced in the extract infused butter. This course was a great pairing with even spikes and a sedative finish.

The third course was something different. It was a pairing of MJ Java Cold Press CBD Coffee and my organic dessert. The coffee was strong and robust with flavor. I needed to bring subtle flavors to not make the pairing too complex. I decided on our Snookered Doodle Cookie, pourable Chocolate Ganache from the truffles and Caramel Ribbon Ice Cream. I have to say, every plate was completely cleared with no scraps left. By this time, everyone was feeling great, dancing around and having a blast just like I envisioned!

TUNA TARTARE

INGREDIENTS:
2 pounds, ¼ inch cut, fresh Ahi Tuna Grade 1
2 Asian pears, one sliced thin, one diced small & held in lemon water
1 jalapeno, micro brunoise
1 Fresno chili, micro brunoise
1 habanero chili, roasted & steeped in pure sesame oil for 1 hour
2 garlic cloves, minced
½ cup toasted pine nuts
1 bunch mint chiffonade
½ cup pure sesame oil infused with 1 gram of concentrate after steeping

DIRECTIONS:
This plate is super simple once you get the mise en place done. First, mix all the ingredients from the list except the sesame oil, Asian pear slices and mint. The Asian pear slices are the base. Spoon the Tartare on the pear slice. Then, drizzle habanero oil on the fish and the plate. Garnish with the mint.
Wine Sesh coming to Nevada soon!

Follow DJ Chef Fred on Instagram @djcheffred and also on Sound Cloud: https://soundcloud.com/fred-delicious

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