Featured today in Nug Magazine, under the title “Eat Your Medicine! ‘The Cannabis Gourmet Cookbook,'” is a review by local scribe Sharon Letts of a new cookbook by chef Cheri Sicard.
Letts tried a recipe herself (“Mini Pineapple Upside-Down Cakes”). She also got local chef Lauren Sarabia to perform some of the recipes and comment. Sarabia is owner of Comfort of Home Catering and co-author of the cookbook “Locally Delicious: Recipes and Resources for Eating on the North Coast.” (Disclosure: Sarabia puts on a fine wedding banquet — nug-free, in my case.)
Writes Letts:
“Using all local and organic ingredients, [Sarabia] prepared ‘Cornish Game Hens with Peach, Sausage, and Rice Stuffing,’ with a side dish of ‘Over-Stuffed Twice-Baked Potatoes.'”
Letts quotes Sarabia saying the recipes are easy to prepare and designed to hide the yucky green flavor (OK, she doesn’t say “yucky”), and that the ingredients are a cinch to obtain. Says Sarabia, according to Letts: “The flavors of the other ingredients totally hid the flavor of the Cannabis, and that night sleep came easily.”
This article appears in The Wine Maker.
This is great!
we should have a culinary cook off, see who is the best green chef.