Fine dining hits new high

As more US states move to legalise the use of recreational marijuana, the California chef is aiming to elevate haute cuisine to a new level.

Armed with cooking skills acquired while working at Michelin-star restaurants in New York and California, Sayegh says his mission is to redefine haute cuisine with cannabis-infused meals that are becoming increasingly popular as the stigma surrounding marijuana gradually evaporates.

“I am trying to give people a cerebral experience,” Sayegh, 24, said during a recent interview at The Herbal Chef, his Los Angeles-based company.

“But I’m also really careful in how I take them along on this journey.”

Sayegh’s foray into edible cannabis comes as more and more entrepreneurs look to capitalise on a new gold rush in California which is set to vote in November on legalising recreational marijuana for adults 21 and over.

Five other states, including Alaska, Colorado and Washington, have already adopted similar legislation and more are

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