This weekend I taught about terpenes at a local private cannabis pop up.

I added in some terpene infusions into 4 dishes and used those as talking points for education.

The menu was a true collaboration amongst cooks and chefs.

This was a Cajun menu

FIRST COURSE

Stewed Red Beans and Rice

With a terpene bell pepper relish

The bell peppers themselves have a natural terpene called Delta-3 Carryophyllene that I paired with an extracted Cannabis derived Beta-Carryophyllene

This terpene has a rich black pepper flavor that is great for inflammation and helps to quell any cannabis induced anxiety. So this is the best way to start off a cannabis infused dinner.

SECOND COURSE

Frozen Lemon pop pallet cleanser

With additional Limonene terpene spritz to enhance the lemon flavor and add in an uplifted, bright feeling.

THIRD COURSE

Crabcakes with a smokey aioli

With this dish I made a Lemon Sour Diesel terpene vinegar to make a shallot mignionette to accompany the seafood flavors and add in all of the wonderful affects of Lemon Sour D.

FOURTH COURSE

Pineapple tart with lime enhanced coconut whip

To this dish I added a brown sugar, rum Pineapple sauce that I infused with an Alpha-Pinene terpene that helps with bronchial dilation that helps you take deeper breaths and the pine flavor is naturally found in Pineapple so it just punches up the flavor and added some extra Pineapple sweetness.

Which of these dishes would you be excited to try??