Herb Seidel, Chris Sayegh and Robyn Griggs Lawrence lead a panel discussion on cannabis cooking at the National Restaurant Association Show at Chicago’s McCormick Place on May 24, 2016. (Photo credit: Emily Gray Brosious)
The country’s largest restaurant industry gathering featured a cannabis cooking panel this year.
Cannabis culinary innovators Robyn Griggs Lawrence, Chris Sayegh and Herb Seidel hosted a panel discussion all about cannabis cooking and marijuana edibles Tuesday afternoon at the National Restaurant Association Show in Chicago.
The atmosphere inside the session vibrated with interest, as a fairly diverse group of 100 or so attendees scribbled notes and buzzed with questions for the panelists.
“I think that the National Restaurant Association doing this panel on cannabis cooking is an awesome indication that cannabis cooking is definitely going mainstream,” Lawrence, the Colorado-based bestselling author of “The Cannabis