You know Cannabis Catering makes multi-course, legitimately fancy menus infused with high-grade marijuana. So we'll point you to this enthralling CHOW interview wherein the professionally trained chef talks about his Guinness-hash demiglace, the THC butter he makes in a Crock-Pot, dried bud garnishes, and more of the method behind his genius. Click through for further revelations from "the French Laundry of the weed world." [Thrillist, CHOW]
Filed under:
