A Culinary Revolution: Canada's Budding Cannabis-Infused Cuisine Scene

Karen Lloyd
Cannabis-Infused Cuisine

Canada’s culinary scene is taking on a new flavour as cannabis-infused cuisine is quickly becoming the latest food trend.

In the land of maple syrup, poutine, and now cannabis, entrepreneurs in the culinary industry are redefining the dining experience. Since the legalization of cannabis in 2018, the industry has seen a surge of interest in incorporating cannabis into food and beverages, creating an exciting avenue for innovation and experimentation. 

 

 

Gone are the days of cannabis edibles being limited to special brownies and strawberry-flavoured gummies.

Today, cannabis-infused cuisine is an upscale epicurean affair. Lucie Letourneau, founder of Canolio Gourmet, a Montreal-based web platform connecting cannabis-curious diners with skilled chefs, describes the trend as “more gourmet.” Canolio Gourmet offers a world of delectable cannabis-infused meals, from cannabis-infused spaghetti alla carbonara to crispy fish tacos, all prepared safely in clients’ homes where cannabis is legal. The dishes feature varying strains and dosages, creating a unique and mouth-watering experience. But the culinary adventure doesn’t stop at the food. Letourneau suggests that cannabis-infused dinner parties are a novel and exciting way for people to connect with friends and share experiences, while offering an alternative to the traditional alcohol-centric social gatherings. With Canada's recent lowering of drinking guidelines, more individuals are seeking ways to enjoy socializing without excessive alcohol consumption, and consuming cannabis may be one of them.

 

There still are some offerings for craft or upscale edibles within the Ontario market. Our favourite currently is the new Orange Hazelnut Truffle from Rosin Heads, this single-strain hash rosin-based edible doesn't lack of quality, flavour, or potency. This isn't your average infused chocolate, this truffle proves their team's craftsmanship & love for quality chocolate. 

The role of cannachefs, or culinary professionals who specialize in cooking with cannabis, is invaluable in ensuring the safety and enjoyment of these events.

Cooking with cannabis requires precision, infusing active compounds like THC and CBD into oil or butter without overheating to preserve their potency. Ensuring even distribution of cannabis in the oil or butter is also crucial. Letourneau adds the chefs’ expertise in dosing and timing the effects of infused dishes allows them to tailor the experience for their guests, creating a balanced and pleasurable atmosphere.

This means carefully selecting strains, controlling the level of psychoactive compounds, and pairing dishes with complementary flavors and textures to create a harmonious culinary journey. “It’s a nice way to encounter cannabis with friends,” Letourneau explains, adding that it’s a safer alternative to alcohol.

“You don’t throw up, you don’t insult your mother-in-law. What I think will happen next is that people will think alcohol is very bad for you.” Despite its promising trajectory, the cannabis-infused cuisine industry does face challenges, including the regulation of THC levels and insufficient research on the effects of consuming cannabis-infused food.

However, as interest continues to grow, the future is looking green for the cannabis culinary revolution. For foodies seeking unique dining experiences or cannabis enthusiasts exploring new consumption methods, the world of cannabis-infused cuisine awaits. 

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