BY ED MURRIETA
The culinary industry is a small world. It gets even smaller when you bore into the cannabis cuisine industry.
Shortly after my profiles of cannabis cuisine superstars published on the San Francisco Chronicle’s GreenState.com. I learned that one of the profiled chefs who was scheduled to cook last week at the NorCal Cannacuisine Gala had pulled out and was replaced by another chef I’d profiled.
Today I learned that another one of the chefs I profiled has replaced another one of the chefs I profiled, taking over a commercial kitchen and events space in San Francisco that was mentioned in my June 13 story.
The plot thickens like a good roux as Payton Curry’s plans for that kitchen and dining room on Folsom Street in the city’s pot-dense South of Market district include private cannabis-infused brunch and dinner events that give off a distinct waft of a pop-up test run for a full-fledged cannabis restaurant and impart notes of a community center for cannabis food businesses.
Curry’s concept is vegetable-forward, focused on low-dose THC infusions, plus use wellness-inducing but non-psychoactive cannabinoids like CBD and THCA.
Curry, who cheffed in Michelin-starred restaurants in San Francisco and St. Helena, called me today from Las Vegas, where he’s preparing to roll out Flourish, the edibles brand he launched last year in Arizona and this spring in California.
BY ED MURRIETA
What’s the proper way to pair cannabis and food?
In the food, infusing recipes with butter or oil prepared with cannabis for diners to experience and absorb as they eat?
Or perhaps with the food, introducing cannabis to diners’ senses of taste and smell in smoked form — a joint, a pipe, a bong delivering flavors, aromas and intoxicating elements that heighten the pleasure of food?
In reporting and compiling the profiles of 11 well-respected chefs working in the cannabis-food scene for this culinary opus on the San Francisco Chronicle’s new Green State website, I discovered there’s a disagreement among high-profile chefs pushing cannabis cuisine to haute heights.
One side says, “No Smoking.”
One side says, “Smoke — Taste the Plant with Your Food.”
Nano technology turns therapeutic cannabinoid into water-soluble crystals. Non-psychoactive beverage is packaged in sexy, single-serving containers. You can legally buy and drink Mary Jane Java worldwide.
BY ED MURRIETA
A new kind of cold-brewed cannabis-infused coffee is riding a wave that’s cresting beyond medical and recreational marijuana markets using hemp-derived CBD and cutting-edge technologies.
Mary Jane Java won’t get you any higher than a cup of Folgers.
But it might mellow out your caffeine jitters and an array of other ailments — legally around the world as it contains no THC and only CBD, the non-psychoactive botanical component in cannabis and hemp plants that induces mind-and-body relaxation, not trippy head highs.
You don’t need a doctor’s recommendation to drink Mary Jane Java, nor do you need to live in a recreational cannabis state to buy Mary Jane Java.
Mary Jane Java joins a host of easy-to-obtain CBD-infused food products, or edibles, sold online whose appearance and flavor resemble higher-octane THC-infused counterpart products sold in medical marijuana dispensaries and retail cannabis shops — brownies, gummy candies, chocolates, popcorn and other snacks without intoxicating ingredients any stronger than sugar and caffeine.
Other CBD products, including sprays, lotion and hemp vapor oil, are sold online by major retailers like Walmart and Overstock.com.
BY ED MURRIETA
The combination of cannabis and coffee is at once one of the oldest pleasures and one of the hottest new trends.
The old pleasure is a joint and a cup of coffee — the classic hippie highball. The new trend includes ready-to-drink cold brew coffees and single-brew K-cup pods infused with cannabis.
Looking for another dandy way to enjoy cannabis and coffee without paying $12 at a dispensary? Try candy.
Cannabis-infused caramel candy contains two great coffee enhancements — cream and sugar — plus a psychoactive jolt of THC. The best part is you can turn any coffee, from cheap old-school Folgers to expensive single-origin third-wave finca beans, into cannabis coffee with one drop — that drop being a piece of homemade cannabis-infused caramel candy.
Oakland edibles startup and San Francisco micro-roaster brew cannabis industry’s first Intel Inside moment.
BY ED MURRIETA
To aficionados who enjoy a caffeine buzz with their marijuana buzz, coffee and cannabis go together like cream and sugar and Cheech and Chong rolled into one energy-inducing, mind-altering jolt.
After decades of counterculture popularity, the classic java-and-a-joint combo, aka the Hippie Highball, has been re-booted in the modern age of legal weed.
Cannabis-infused single-brew coffee pods entered California’s medical cannabis edibles marketplace in 2015 but require K-Cup-style brewing machines and remain a novelty.
The more accessible 2017 pairing combines three red-hot trends — cold-brewed coffee, artisan cannabis concentrate and low-dose edibles — into a singularly robust concept that boasts the added kick of being the first example of a mainstream company lending its brand to a cannabis product.
EDITOR’S NOTE: National Brownie Day is Dec. 8. This article originally published in 2004.
Simplicity isn’t always simple. Take brownies: A few pantry ingredients. A bowl or two. Some mixing. And into the oven. In less than an hour, you’re staring at a pan of deliciously humble baked chocolate.
But before you bite, wait.
The Emerald Pot Pairing, held Saturday at a Humboldt County farm, showcased food, wine, beer, cider and cannabis from Humboldt, Mendocino and Trinity counties in a convivial, country-chic atmosphere accented by dabs, tincture-spiked cocktails and a bluegrass band. In short, a perfect day for about 100 locals and visitors to mix, mingle and compare notes about the food, drinks and weed that The Emerald Magazine matched up for its second annual event.
Layers of cannabis in this seasonally on-fleek pear tart let bakers adjust potency without upsetting the recipe’s ratios.
BY ED MURRIETA
Pear tart is a fall classic. Made with cannabis butter in both the chocolate crust and in the almond filling, my favorite fruit tart is the height of early autumn enhanced with a hidden layer of hashish caramel.
Here in California, Bartletts are the predominant pear. Millions are being picked in the Sacramento Delta right now, bound for grocery stores nationwide. Soft-fleshed Barts stoke the seasonal economy along with sun-grown bud in Lake County, in the hilly orchards north of Napa.
Many versions of pear tarts, from rustic to rarefied, can be found in all the glossy food-porn magazines, cable TV food circuses and Pinterest. Made with peak-season local pears and freshly harvested sun-grown cannabis, my autumn pear tart impresses and intoxicates.
You can adapt my approach to the recipe of your choice. My layering approach allows the flavors of the tart’s components — the chocolatey crust, the almondy filling, the herby caramel and, especially, the freshly harvested pears — to strut without grassy cannabis interference.