3 chefs taste cannabis menu in America: crunchy THC leaves, iced tea & more

Cannabis edibles have been a huge topic in America, the USA and Canada for over a decade – will they be in Germany at some point? Crispy THC leaves with powdered sugar, homemade peach iced tea with THC and, as a highlight in the main course, demi-glace with spicy tomato chutney and THC infusion. You have to watch this little American road trip stop in Toronto (video) if you like cannabis food!

Cannabis menu in 3 courses

3 top chefs embark on an unforgettable journey and end up in Toronto, where they taste a THC-infused menu. Between skepticism, curiosity and boisterous laughter, they experience an evening that they will remember for a long time to come.

After many days on the road trip across the USA and Canada, the three chefs finally reach Toronto. The city impresses with a mixture of historical and modern architecture.

PS: THC-infused food means that the dishes have been infused with tetrahydrocannabinol (THC), the psychoactive ingredient in cannabis. THC is usually integrated into food using special methods in order to achieve a controlled and consistent effect.

Away from the skyscrapers, they discover a vibrant food scene – and a very special invitation awaits.

  • Combination of old building charm and modern high-rises
  • Cleanliness and well-organized districts
  • Openness to new culinary trends

Also on board: Ali Güngörmüs, Frank Rosin and Alexander Kumptner.

The cannabis menu: A culinary flight of fancy

Toronto is known for its food scene – but this experience takes indulgence to a new level. At Rodrigo, an expert in THC-infused cuisine, the three chefs will create a menu that appeals not only to the taste buds, but also to the senses. Each dish is thoughtfully composed to harmoniously combine the flavors of cannabis with fine ingredients.

Appetizer: Crispy THC leaves with powdered sugar

A surprising start: fine, crispy cannabis leaves, coated with a light layer of powdered sugar. The interplay between the bitter, earthy notes of hemp and the sweet glaze makes for a unique taste experience. Perfect for arriving – and for indulging in something special.

  • Light sweetness meets tart, spicy cannabis notes
  • The crispy bite provides a great contrast
  • The first THC gently unfolds its effect

 

Check out this post on Instagram

 

A post shared by Pat “Rodrigo” Newton (@chefpatnewton)

Accompanied drink: Homemade peach iced tea with 5 mg THC

Refreshment with a kick: this homemade iced tea combines sweet, sun-ripened peaches with a fine cannabis infusion. The effect sets in slowly and intensifies the taste experience with every sip.

  • Fruity sweetness meets subtle hemp notes
  • Slightly chilled and with sparkling water for a tingling note
  • Perfectly balanced THC dosage for a gentle effect

Main course: Demi-glace with spicy tomato chutney and THC infusion

A centerpiece of the menu that shows just how refined THC cuisine can be. The deep, intense demi-glace is combined with a smoky tomato chutney, which is given a new flavor dimension by a subtle THC infusion. Now the full effect begins to unfold – the aromas become more intense, the mood more relaxed.

  • Deeply spicy aromas with a hint of cannabis
  • The subtle spiciness of the chutney creates an exciting balance
  • The THC dosage slowly increases the feeling of relaxation

Dessert: Peach ice cream with maple syrup and roasted hemp seeds

Finally, there is a sweet temptation to round off the experience. The creamy peach ice cream meets the intense maple syrup – and the slightly nutty hemp seeds provide a crunchy accent. After the last dose of THC, it is clear that this menu was not just a pleasure, but a journey for the senses.

  • Fruity-sweet finish with a natural cannabis note
  • A Canadian touch with maple syrup
  • Hemp seeds provide crunch and a rounded flavor

An evening to remember

While Alex and Frank are deeply relaxed and enjoying themselves, Ali is suddenly struck: he can’t stop laughing. “That’s crazy!” he exclaims. Rodrigo grins with satisfaction – the menu has worked. The three chefs have not only experienced culinary highlights, but also the most relaxed evening of their trip.

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