Versatile and easy to dose, cannabis-infused condiments and sauces add valuable flexibility to medicated menu planning. In a social setting like a backyard BBQ party where some people want to eat weed and others don’t, offering a clearly labeled cannabis-infused ketchup, mustard or relish empowers guests to choose their own adventure. This is an approach long favored by Chef Payton Curry, who has added CBD-infused Dijon and honey mustard and curry ketchup to the menu at Brat Haus, his German-inspired beer garden and artisanal sausage spot in Scottsdale, Arizona.
At a recent “Blazed Infused” dining event, Curry rolled out his inspired strategy for medicated menu planning. Start with CBD cocktails and microdosed THC appetizers, and gradually increase the THC throughout the night. Getting CBD into the system first allows partygoers to enjoy their cannabis cuisine without getting overwhelmed by psychoactive effects, balancing the high with comforting calmness.
This recipe for Payton’s