SAN FRANCISCO (KPIX) – Inspired by the way San Francisco Korean hot spot Namu Gaji brings innovative flavors and fresh ingredients to the table, Chef Dennis Lee says he’s doing so with cannabis cooking.
He’s cooking up foods like deep fried marijuana leaves and grilled asparagus drizzled with THC-infused extra virgin olive oil in his kitchen after hours.
“This is a very lose dose so you can kind of use it liberally and not get super stoned,” he says as he dresses it with a dash of cannabis salt.
Lee, 37, began mixing his culinary knowledge with cannabis at home and work two years ago as a way to unwind.
“The restaurant is such a high-stress environment, especially in the kitchen – there’s a lot of partying and substance abuse that goes on, and it’s not sustainable.”
For him, marijuana, edibles in particular, is a healthier alternative to alcohol.