menu ideas for an upscale-ish private event?

rockethoe

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?
 
CatHedral

CatHedral

Well-Known Member
rockethoe said:
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?
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I like the classics. I’d make a Béarnaise “with” and the rest of the food “without”, and serve it with prime rib or steak. Or a Hollandaise with poached fish. By making a single and discretionary meal component “the carrier” the diner can exert some control over dose.

The key to a good outcome is to present the edible with considerable fat. The fat aids absorption of the drug. And fatty meals are usually the tastiest.
 
Herb & Suds

Herb & Suds

Well-Known Member
Sushi appetizer ...tuna
Softshell crab served with a morel sauce
Filet rare with a twice baked potatoe

Simple man here
 
CatHedral

CatHedral

Well-Known Member
Herb & Suds said:
Sushi appetizer ...tuna
Softshell crab served with a morel sauce
Filet rare with a twice baked potatoe

Simple man here
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Never seen morels in the local shops.

And ooh, sashimi appetizer, what if the goods were in the wasabi? It would hammer the “bros” of any gender.
 
CatHedral

CatHedral

Well-Known Member
Herb & Suds said:
Weird cause in my little town all groceries carry dried and my freezer usually has a decent stock of fresh frozen
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You caught me editing!

Never had morels. Have you ever had chanterelles? Glorious. And a slow stewing in butter would make them excellent drug carriers.
 
Herb & Suds

Herb & Suds

Well-Known Member
CatHedral said:
You caught me editing!

Never had morels. Have you ever had chanterelles? Glorious. And a slow stewing in butter would make them excellent drug carriers.
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I'm a lover of all shrooms
Caught a couple hen of the woods and oysters this fall
Chantrelles i have to purchase but at least they sell those fresh
 
rockethoe

rockethoe

Well-Known Member
lokie said:
What is the method of THC delivery? Tincture, coconut or regular butter?
Perhaps as an herb rub?
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I can infuse it whatever way suits best - I always have a good supply of butter in the freezer, but I have plenty of time to make other infusions.
 
rockethoe

rockethoe

Well-Known Member
Herb & Suds said:
I'm a lover of all shrooms
Caught a couple hen of the woods and oysters this fall
Chantrelles i have to purchase but at least they sell those fresh
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I love mushrooms of all shapes and sizes too. we get saffron milk cap and common puffball here mostly - ok, but not the tastiest. we also get velvet shank though which are delicious.
 
shredder4

shredder4

Well-Known Member
rockethoe said:
I can infuse it whatever way suits best - I always have a good supply of butter in the freezer, but I have plenty of time to make other infusions.
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For taste I would use infused mct oil, and make it strong so you don't need a lot. And use it on spicy foods or chocolate so it doesn't stand out taste wise.

Maybe not as fun, but loaded brownies, cookies, or chocolates could be strong enough for a dose, and then eat whatever without any weed taste.

Whatever you do it does sound fun. Bon Appétit!
 
CatHedral

CatHedral

Well-Known Member
rockethoe said:
I love mushrooms of all shapes and sizes too. we get saffron milk cap and common puffball here mostly - ok, but not the tastiest. we also get velvet shank though which are delicious.
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I would like to see your evolving menu choices.
 
HGCC

HGCC

Well-Known Member
rockethoe said:
I can infuse it whatever way suits best - I always have a good supply of butter in the freezer, but I have plenty of time to make other infusions.
Click to expand...
Normally people try and hide the weed flavor, maybe try to work with it and make it a forward component in a dish, season with dry herb...as you would dry herbs. I would assume something with strong lemon terms would be the easiest to work with, but there's plenty of strong orange and berry smelling varieties. I've tossed just regular weed into things in place of oregano/dried herbs, it was just ok, but it wasn't good tasting weed.

It would be kind of tacky, but you could do something like mount a bud of a strongly scented variety (something citrus) on a little stand at each person's spot and serve just a nice piece of fish...then be a super dork and tell them to sniff the weed and take a bite. It's very pretentious. bongsmilie

Work a few leaves into a salad.

Could use leaves in a chimichuri sauce or pesto, infused oils in both to make them actually strong.
 
Offmymeds

Offmymeds

Well-Known Member
rockethoe said:
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?
Click to expand...
You are a good friend. Please let us know how the event goes & please post your best recipes.
 
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