After City Shuts Down Chef’s Weed-Infused Dinners, Unika Noiel Finds a Danksgiving Workaround

Chef Unika Noiel, canna-cooking connoisseur

Seattle’s Unika Noiel, head chef of the Pioneer Square Italian restaurant Che Sara Sara, is also one of the city’s foremost experts on cooking cannabis-infused food. Whereas most retail edibles are sweet, like cookies and gummy worms, Noiel’s infusions are more of the soul food variety, ranging from fried chicken to catfish to watermelon salad.

Using a combination of traditionally made weed butter and an infused flour, which she invented, Noiel has hosted what she calls “Luvn Kitchn Fellowship” dinners for much of 2017, inviting guests to her restaurant and cooking private, invite-only, multi-course cannabis-infused meals. However, after Seattle Weekly

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