Cooking with cannabis: ‘I have a fish guy, a meat guy and a weed guy’

May 3, 2016

In the two years since Colorado legalised cannabis, chefs in the state have been finding new ways to make a meal of it

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“This is delicious, Roz Bielski says, dabbing her mouth with a napkin. “Like eating a cloud. This is the kind of food I’d picture eating in heaven.”

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It is just after 10am on a sunny Sunday morning in Denver’s Highlands. Clusters of smart churchgoers saunter past the windows of the restaurant; an impossibly healthy-looking young couple follow, pedalling up the hill with yoga mats slung over their shoulders. Then the peace is cracked by a cackle. Roz, a wealthy 62-year-old from New York who looks at least 10 years younger, breaks down into girlish giggles as she passes a large slice of sponge tart to her twentysomething daughter, Rachel. “Look, darling, I’m your biggest flan,” she guffaws, bent double with laughter as crumbs fly from her mouth. “YOUR BIGGEST FLAN!”

From a chef’s point of view, cannabis should be placed in the same bracket as basil, sage or rosemary

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