Bacon fat + Browned butter caramelised pears
Cannabis roasted beets, cara cara oranges, fried garden herbs + limonene lemonade – By Chef Sebastian
Preheat an oven to 400°. Wrap the oil drizzled, salt and pepper sprinkled beets and cannabis buds in foil packets. Seal up nicely. Place the bundles on a baking sheet. Roast in a 400° oven for about an hour. When cool, use a paper towel to rub off the beet skins. (dry + keep the purple buds for another application) Slice the beets into large thin rounds. Place in a big casserole and drizzle the slices with a couple of tbsp’s of the vinaigrette to marinade for 15-20 minutes before serving.
Pineapple express arborio rice pudding
I found this recipe in the shaker archives at the Canterbury shaker village in Concord, New Hampshire while working as the museum’s culinary director. I have never seen it in any shaker cookbooks or in print anywhere
Oven melted heirloom tomato soup – Chef Sebastian Carosi