It’s what’s for dinner

As the cannabis cuisine trend continues up, more chefs with an affinity for the herb are cooking up exquisite meals for the sophisticated cannabis consumer.

While many chefs have their own signature style, Chef Ricky of Mortar n’ Pestle  is a huge fan of infusing with Kief.

Chef Ricky – All photography in this post was shot by the talented Harley Lery at The Canna Cam.  

Kief is preferred because it doesn’t make your food taste like weed, which I can vouch for after having the pleasure of eating my way into a euphoric buzz at a private dinner event hosted by The Evergreen Market.


The Evergreen Market team brought together a very talented chef, grower and winemaker to take us through a journey of the senses featuring quintessential pacific northwest cuisine.

We kicked off the night with a gin & cannabis cocktail dubbed The Evergreen Aviator, by
passionate foodie and co-owner of The Evergreen Market, Eric Gaston. The more I sipped the wider my smile became.

I actually remember thinking to myself “stop smiling so much” but my paranoia quickly subsided as I looked around the room to see everyone with the same silly grin.

The beauty of the infused cocktail is that you begin to feel the effects within a few moments of sipping the drink so it didn’t take me long to realize that everyone was feeling as loose as I was.


Being stoned in a five-star dining room with a group of professionals is much different than my usual scenario; catching a buzz with a few close friends or relaxing by myself in the comfort of my own home.

“This is the future of getting high”, I thought as I continued to imbibe, taking another infused appetizer.

When we all took our seats for dinner, the grower, chef and winemaker addressed the party individually, explaining what was behind each pairing, infusion and inspiration.

Ryan Crane of Kerloo Cellars brought along gorgeous bottles of Rosé, Grenache and Malbec to pair while Stephen Jensen of Green Barn Farms passed along beautiful, aromatic jars of weed for us to smell and admire. Chef Ricky explained the infused element in each dish and off we went.

We introduced our way through the Winter Caprese Salad; laughed our way through the Salmon with Blackberry Buerre Blanc and quietly exchanged oh-my-god-can-you-believe-how-delicious-this-is? glances as we indulged in the Chocolate Orange Mousse.


The whole table became friends as we worked our way through the meal; everyone was in the moment.

A cannabis infused dinner is quite the departure from special brownies wrapped in tinfoil or store-bought edibles. This was a method of intake that even the most apprehensive can get behind.


Everyone’s happy buzz was contributed to the mindful dosing done by the chef and his team. Each course was carefully micro-dosed so that by the end of the meal, everyone would have consumed only 10mg THC or less.

We’ve learned careful dosing when eating infused goods is absolutely key; so if you’re looking to host or attend a dinner party, be sure your chef has experience cooking with the the herb.

One great element of digesting THC is the slow steady train of happiness you get to ride when it kicks in to elevate whatever you’re experiencing. While digesting cannabis certainly wasn’t my preferred method of intake going into the dinner party, I can definitely appreciate how different and mellow the effects are compared to smoking or vaping.

As an avid consumer and wannabe chef, I’m looking forward to experimenting more with infused meals in my own kitchen.

Bon appétit!

Interested in cooking with infusions at home? Check out Chef Ricky’s 5-minute recipe for Kief Butter.