culinary-cannabis-OCTOPUS_CARPACCIO-FT-MAG0120

Micro-dosing cannabis in gastronomy

When it comes to cannabis consumption, sometimes less is more. Microdosing cannabis is all about taking things slowly and enjoying smaller amounts of cannabis. For some consumers, low doses—lower than the traditional 10 mg tetrahydrocannabinol (THC) per serving limit common to the industry—are enough to meet their needs, whether they’re exploring cannabis consumption, looking to responsibly enjoy a social occasion, or seeking other wellness benefits.

Today there are countless new businesses welcoming the new cannabis consumer thanks to the growing social acceptance and legalization of cannabis. Everyday new CBD infused products (cannabis edibles that come in pieces with five milligrams of THC per piece) are launched in the market, and some of them are doing pretty well.

But the real new use of micro-dosed cannabis will come from the culinary chefs. Usually they set the trends, and the food retail follows in their steps once consumers like what they see. But in this case specialised retail started first by introducing all kinds of THC or CBD infused products like drinks, yogurts, candy and tea. But chefs are getting curious about the possibilities of the ingredient and started some trials in their fine dining kitchens to see what they could do with the stuff.

I read about a cannabis dinner party pop-up company called 99th floor in an article by Amanda M. Faison and Karen Shimizu of Foodandwine.com.  99th Floor chef Miguel Trinidad served for them weed permeated the stock for the beef shank served in a gingery broth with spaetzle and fry bread; flower shaved over a carpaccio of charred, cannabis-infused octopus; terpenes, non-psychoactive aromatic chemical compounds from the cannabis plant, provided floral notes to the roasted fennel that accompanied lamb chops that had been cooked, sous vide, in infused fat. So it could be possible that in the future we won’t be smoking cannabis anymore but we’ll eat it in fine dining venues where chefs will surprise us with micro doses, well balanced and full of extra flavour. Sounds not bad, no? Enjoy and keep in mind, ‘start low and take it slow’.

Close

Contact

Book Kate Stockman as a strategic & innovation coach to lead and inspire your team, to provide clear & bold direction on what your business needs – short-term and long-term – and to keep track of your next generation of clients.

To contact her, simply:

Mail Kate: hello@katestockman.com
Call or app Kate: +32 476 22 24 79

Kate’s office?

Let’s not get stuck on locations: smartphones, tablets and laptops have made us all wireless and free from the shackles of an office desk. Conversations about collaborations, meetings & brainstorm sessions can happen anywhere, anytime. Just so you know, Kate Stockman’s studio is situated near Ghent, Belgium.

Close

The list

FOOD & BEVERAGES

Alpro
Alken Maes
Aoste
Bombay Sapphire
Callebaut
Campofrio Food Group
Croustico
Coca Cola
Come a casa
Domino’s Pizza
F.I.T. Food Ingredients Technology
Grey Goose
Gudrun Chocolates
Liebig
Lotus
Marcassou
Sofie Dumont
Stegeman
Terbeke
Vandemoortele Bakery
Vandemoortele Lipds
Veuve Clicquot
Wonky

FMCG & RETAIL

Colruyt
Jumbo
Ontex
Coca Cola

FASHION & BEAUTY

3 Suisses
Cime
Eskimo
Hampton Bays
Hanes
Furore
Les Deux
Lordsxlilies
L’Oreal
NDRWR
The Woody Group
Ultra Doux
Woody
Wright
Xandres

DESIGN & LIFESTYLE

Barbecook
Dark
Deceuninck
Deknudt Mirrors
Flanders DC
Food Alliance Congress
Indiandribble
Lampe Textiles
Lore van Keer
Manutti
Philippe Hoet
Tailormate
Truststudio
Venuez
Vincent Sheppard

ENTERTAINMENT

Bicycle
Boris Agency
Canvas
Cartamundi
Eén
Indiandribble agency
Ketnet
Knack Weekend
Lannoo
Middelheim Museum
MNM
Open VRT
Q Music
Roularta
Tomorrowland
Vitaya
VRT
We make you happy agency

OTHERS

Aternio
B Post
Famifed
Febelfin
Fronteer
Generation WOW
Move to live
Tifogroup
Vlam

Close

KMO Certified

Kate Stockman is a KMO_Portefeuille Certified Strategy Consultant. Registration number: DV.A240902. If you want to know more about this service, please send her an e-mail.

Close
Subscribe to the newsletter and stay updated.

 
x

This website uses cookies. (own site + third party) learn more.

x