Have you ever tried cannabis-flavored food? Unlike food with THC, food with terpenes is designed so you can enjoy the organoleptic properties of the different strains, combined with the flavors and aromas characteristic of each dish. Keep reading to find out about one of the most special dinners we’ve ever experienced, and maybe you’ll get some great ideas for your own recipes.
Don’t miss the video at the end of the article!
Infused dinner: an unforgettable sensory experience
Our main reason for visiting Ibiza was to experience first-hand the amazing work of chef Xavi Petit with his haute cuisine in combination with our cannabis aromas (i.e., our cannabis terpene profiles).
We knew that the result would definitely be incredible… but this time, reality certainly exceeded expectations…
In this post, we’ll show you the first “infused dinner” session held by the Cannabis Kitchen Club on the island of Ibiza. This was led by chef Xavi Petit, in collaboration with Cali Terpenes, Sa Herba Ibiza, Garrido Essences, and Kanuf Canapa.
Warming up the engines
Pre-dinner couldn’t have been better. It started with a session of terpene-flavored cocktails from strains like Sour Diesel, where guests were able to taste three different drinks:
- “El Martinez” (vermouth)
- “Moscow Mule”
- “Midori Sour”
Each and every one of them had incredible nuances. Our favourite was the Midori Sour… Its sweetness ending in pleasant hints of cannabis made it totally irresistible.
For dinner, the chef had prepared an assortment of dishes, each one more surprising than the last. All of the servings of the evening were infused with different varieties of our terpenes or cannabis aromas.
To whet the appetite, the dinner began with a tasty sweet named “the cigarette of laughter“, in which we could mainly appreciate touches of white chocolate and a clear cannabis aftertaste (provided by our terpenes).
Deluxe Starters
Dinner continued with more deluxe starters: A suggestive “melon infusion skewer”, an explosive “elevated spherical olive”, an “infused watermelon salad”, and finally a “ginger and green lemon foam”.
The show continued with “elevated alioli”, which led to the impressive “liquid egg with cannabis sobrassada and smoked crunchy nest“.
The main dishes didn’t fall behind but quite the opposite… They came out to continue surprising all guests. It was time for the spectacular “flambéed salmon with pepper, quinoa and peas“, as well as for the sublime “Iberian pork cheek infused with CBD in demiglacé and truffle potato“.
The best for last
As guests savoured the last bites and finished their Kanuf beers, the most spectacular moment of the evening was being prepared: the dessert.
Our dear chef had prepared a delicious “forest of chocolate and flowers” that can only be defined with one word: spectacular.
We wish we could put into words the incredible combination of chef Xavi Petit’s creations and our aromas, but it is a hard experience to describe. All we can say is that we were blown away. The dinner ended with an emotional toast with sparkling wines by Garrido Essences.
We have put together this summary video to hopefully help you imagine what this wonderful experience was like.
We hope you enjoy it and see you next time!
Cali Terpenes.
