Chef Rosie O’Connor of Provecho Grill has hosted the first cannabis-infused culinary event in Menifee. Tacos and Tokes was a private event concerning the legalities of the herb.
Since becoming recreationally legal this past January, marijuana has become quite popular in the kitchen. We have seen a rise in recreational use for good reason. The herb offers many health benefits that serve as an alternative to painkillers and other opioids many depend on.
Tacos and Tokes, a great name combining the two featured items, food and cannabis, consisted of six different dishes with desert included. The dishes were heavily influenced by O’Connor’s culture and upbringing. Her background includes Japanese, Salvadoran, Mexican and Peruvian, and the dishes reflected each of those. Four different strains of cannabis were used. O’Connor told us that there were 35 guests in attendance and the response from each was nothing but gratitude.
O’Connor was inspired to put on such an event from High Times Harvest Cup finalist chef Manny Mendoza. Mendoza has since then started Herbal Notes, a California-based supper club that serves cannabis-infused meals.
She explains that the new laws were a contributing factor of inspiration, but it wasn’t until she attended a dinner put on by Mendoza that she felt the time was right to organize her own event. “I thought to myself, this is the most incredible experience I have ever had,” said O’Connor.
Many people are now consuming marijuana raw. Ingesting raw cannabis, meaning putting it into a smoothie or even eating it in a salad, does not actually cause the psychoactive side effects typically associated with the herb, and like any other leafy green plant, there are many nutrients packed into cannabis, like fiber, iron, calcium, vitamin C and some antioxidants. All of these are known to protect the body from certain maladies.
To Read The Rest Of This Article By Gabriella Venturo on Coyote Chronicle
Published: May 23, 2018
Founder & Interim Editor of L.A. Cannabis News