rockethoe
Well-Known Member
I'm an accomplished home chef, and I pay serious attention to the quality of my ingredients. However, I want to cook a high scale restaurant quality meal infused with cannabis for a gathering (6 people) in a few months.
My plan is to pick something soon-ish and practice it several times before the time arrives. It's only a few close friends this time around, but I am known as the chef of the group and I really want to wow them, also - If this goes well Id like to do a few more like it.
Today I made Pork belly with and applesauce drizzle, served on Red Kuri puree, with a slow roasted red onion, and raw curly green kale dressed with lemon juice and extra virgin olive oil. it was fantastic and I could easily use the Puree to carry an infused oil. I swear I'm not just bragging in this post (ok - maybe a little).
If you were cooking for such an event, what would your menu be?
My plan is to pick something soon-ish and practice it several times before the time arrives. It's only a few close friends this time around, but I am known as the chef of the group and I really want to wow them, also - If this goes well Id like to do a few more like it.
Today I made Pork belly with and applesauce drizzle, served on Red Kuri puree, with a slow roasted red onion, and raw curly green kale dressed with lemon juice and extra virgin olive oil. it was fantastic and I could easily use the Puree to carry an infused oil. I swear I'm not just bragging in this post (ok - maybe a little).
If you were cooking for such an event, what would your menu be?