Cooked With Cannabis (2020) s01e01 Episode Script

1
There is a revolution
taking the cooking world by storm
and it's all
because of this star ingredient.
Pot.
Weed.
Chronic.
The sticky-icky.
THC, the active component,
where the party really is at.
Welcome to a cooking competition
like no other.
Fuckin' beautiful.
Each episode, three expert cannabis chefs
will compete
The rebound, baby.
to transform cooking with weed
into a culinary art form.
-Crunch time.
-Feeling dangerous.
Watch me do unsafe shit.
Oh, man. I fucked this up big time.
Armed with a pantry full of cannabis
Fuck, yes.
Shit.
they'll prepare a three-course,
cannabis-infused menu
that will put their culinary skills
and their expertise in weed
to the ultimate test
and be judged on the entire meal
for a shot at $10,000.
I'm like, "Hashtag, goals."
Singer, trained chef and cannabis queen
Kelis, that's me
You gotta give it a roll. I love that.
and renowned chef and cannabis expert
Leather Storrs
Two milligrams of THC. Oh, man.
will keep the party moving
-and judge the whole thing.
-Get us high.
Along for the wild ride in each episode
will be a group of special guests
Bring on the weed.
I think I'm getting a contact.
This is amazing.
who'll taste each dish and share
their thoughts while enjoying the buzz.
I'm hoping to wake up
in a bathtub later.
I am really pleasantly high.
Joining us are special guests,
singer Elle King
Hi. How are you?
actress Mary Lynn Rajskub,
Ricki Lake and comedian Jo Koy.
This is crazy.
-I'm ready.
-I'm scared.
I should be, but I'm not.
Who will enjoy the infused meals
and give us their thoughts on the chefs.
This is Cooked with Cannabis.
-Hi.
-Hi.
-How's it going?
-Hey.
-I'm Cynthia.
-Nate. Nice to meet you.
-Amanda.
-Nice to meet you.
Hi, Amanda. Very nice to meet you.
You have a Southern accent. I love that.
I'm from Georgia,
and I work out in Orange County.
My name is Amanda.
I grew up in Vidalia, Georgia, small town.
The initial introduction
of cooking with cannabis,
honestly, was just playing around
'cause I had some extra weed,
and I was making pecan pies,
and it seemed like a good idea.
Once it went legal in California,
that's when I wanted to really dive into
doing dinner party experiences
and being able to do this
in a more refined way.
I'm really here to have a good time,
cook with weed,
hopefully break
some stereotypes and stigmas.
That probably sounds wack.
Sorry.
How did you get into this?
I've been cooking professionally
for almost ten years,
-started when I was 20.
-Wow.
My name's Nathan Santana.
Not a lot of people make it this far.
They drop out after a few years
'cause it's too hard,
but I've been grinding it for ten years.
I turned 30 two weeks ago.
It's finally starting to pay off.
I grew up in the skateboard industry.
We're trying to build a community out here
with cannabis.
People look at weed
like it's so fucking bad, but it's not.
It's so flavorful.
It tastes good.
If it's grown the right way,
there's endless opportunities
you can do with it.
Fuck, yes.
I'm gonna represent California great.
We have to. We got money to win.
This show is so cool, right?
-To be able to do this?
-Yes.
My name is Cynthia Sestito.
When I was a very young girl,
we cooked with cannabis.
But then it was all seeds and sticks.
Then I cooked for a client
that had me do a lot of cannabis cooking
for him back in like 1999.
So that's when I started
to take it seriously
and really cooking with it
and understanding it more.
The flavors were wild.
They'd walk through the room,
I'd smell this bubblegum,
"What the fuck is that?"
Then I said, "I want to cook with that.
I want to do everything with that."
I don't eat a lot of it
'cause I don't like to be that fucked up
for long.
I'm an older gal.
I'm trying to mellow it out a little bit.
Welcome to Cooked with Cannabis.
The grilling edition.
A great opportunity to get creative,
do something interesting, great pairings.
You have three dishes. You can do
your starter, your main and your dessert,
and we'll be judging you
on your entire meal.
What do grilling and cannabis
have in common?
Smoke. Like, we don't want to hotbox
this kitchen.
-Maybe hotbox it a little bit.
-Yeah, a little.
But we want you to blow us away.
-We don't want the fire department.
-We don't want the fire department.
-So, let's get cooked.
-Let's get cooked.
-Awesome.
-Sounds good.
-Let's do it.
-Let's go. Go. Come on.
My last edible overdose experience,
I had to be carried out of a restaurant.
Ricky, why? Why are you saying that?
Jo, is this your first time
eating cannabis or are you an avid
-Yeah, first time.
-Okay.
It's not Elle's first.
Elle wants to know if the table's edible.
It could be arranged.
Bring on the weed.
Sprouting baby broccoli,
farmers' market item, it's seasonal.
Grilling is fun. I used to work
that station when I was a cook.
I loved working the grill and you can do
so much stuff off the grill.
This is gonna be our appetizer.
We're gonna do a grilled broccoli.
An apricot salsa to go
inside the grilled broccoli.
Very light, very clean, very California.
I'll infuse it right at the very end
with THC.
Then I'm gonna finish it
with a bit of Mimosa.
I like using raw flower
'cause there's so much flavor in it,
and we want to educate people on that.
Do you guys know
if there was a little butane torch?
That's a big one. Okay, thank you.
I love to make a Gorgonzola cheese
on top of sweet figs when it's season.
And it's season.
I'm gonna go over to the grill,
lightly touching the tops of the figs.
Gonna put Gorgonzola on top,
and then I have made a reduction
of butter and balsamic and port and
that's going to get poured all over it.
I think that's a good way
to start the meal, 'cause that's
That's where my head is right now.
I'm thinking about a ceviche
to go with a sweet corn gazpacho.
We're gonna do some halibut
with some grilled elements
and a cold smoke on the ceviche.
Depending on time allowance,
but we will definitely
be adding the extra virgin olive oil
that's infused to the gazpacho.
Being that grilling
is meat heavy usually
-Yeah.
-Right?
I'm wondering where our infusions
are gonna come from.
Remember, 24 hours ago, our chefs built
their own cannabis infusions
to support their grilling menu.
Nate made a very careful and versatile
cannabutter with the Mimosa strain.
Cynthia made a balsamic reduction
then added that to a Sour Diesel butter.
Sour Diesel has that real funky,
skunky character.
Then Amanda used Dream Queen,
has some tropical hints.
It's gonna be a tasty one.
I'm like, "Hashtag, goals."
Cynthia, I think she's gonna bring us
something fun.
Looks also like she's working on a drink.
I saw a watermelon
and now I see a blender.
I'm going to be doing a cocktail.
I noticed there's some watermelon.
I noticed the liquor cabinet.
I'm gonna take the St-Germain
elderflower liqueur
which is great as a base.
And I think I'll infuse the elderflower
with three milligrams of THC powder.
A little shot of THC to get you going.
THC powder is so cool.
It dissolves immediately into the liquid.
That's great because
that'll just start the meal.
Feel pretty good about it.
That's what I think is gonna work.
I'm gonna say
some light profiling right now.
Okay, go for it.
I was prepared for Cynthia
to underwhelm me
-Really?
-I just kind of got this, like,
mom-cutting-melons-into-shapes vibe.
I would not underestimate her at all.
I wouldn't be surprised
if she's running circles around
these younger folk.
Cynthia "BK" cooks.
"Before Kelis."
Or "BC," "before cannabis," which I love.
Grill, you little bastard, grill.
We're just infusing the peach salsa
with a little THC oil.
My dosage is gonna be even THC
throughout the whole meal.
'Cause it is micro-dosing.
Two milligrams.
Then we'll add a little more CBD.
So you're not going high and low.
Want to keep it steady
throughout the whole way.
Delicious.
That's fuckin' good.
I love to cook on the grill,
I love cooking outdoors, being outside.
Anything dealing with fire,
I'm typically into.
So, CBD does not get you high,
which is awesome.
But it's got a lot of great properties
with anxiety, pain relief,
and then THC, the active component,
where the party really is at.
That is the part that gets you high.
That's where all the fun is.
I'm gonna take
this infused extra virgin olive oil
and add it to our gazpacho.
It is five milligrams of THC
and then we're gonna cut it
with regular extra virgin olive oil
because we're micro-dosing.
Pants are falling down, of course.
You've got less than ten minutes.
I need this.
-How you doing?
-Well, I'll be honest. I'm behind.
Aren't we all?
I don't know, are we? I know I am.
I'm gonna get this pie crust
in the oven really quick.
For my dessert course, we're gonna do
a Nilla Wafer
and graham cracker crust pie.
I started in the beginning
so I could set my crust.
I didn't think it'd set in time.
I didn't want to leave that impression
on the judges with a fucked-up pie.
This is the most time-restraining part
of the whole thing.
I'm gonna infuse Mimosa butter
for both pies.
That's been infused.
The rest of it will be regular butter
from here on out.
Come on.
Looks like Nate's working on his dessert.
That's a chef who knows how to make use
of his time in the kitchen.
-Yeah, I love it.
-Yeah.
out of time.
Awesome.
-Amanda's got a smoking gun.
-What!
That's always good.
We are adding a little smoke
to our ceviche and sweet corn gazpacho.
That sassy little parlor trick.
I don't know why I'm like this.
I think it's because I'm from the country,
and I believe in the land.
I like the flower. I like the herb.
I see it as a plant
just like I see the rest of my produce.
This is cherry wood and Mimosa.
This smells amazing.
That Mimosa's got a lot of nice,
really cool citrus notes to it.
What I'd like to happen
is that they get a super strong smell
like someone smoking a joint,
but the taste is absolutely different.
I really hope
that puff of smoke translates.
Chefs, you've got less than five minutes.
-Less than five minutes.
-Oh, my gosh.
Yeah, I see applause. I like it.
I gotta drizzle next.
A little drizzle there,
a little drizzle here,
little drizzle everywhere.
It went much faster than I had thought.
Somehow I thought I had more time.
So I didn't get some of the things done
that were going to help me.
I have to heat the tops of this bullshit.
You know what I mean?
This is just a little Mimosa
that we shaved on top.
Tastes really good,
once you shave it on a microplane,
it releases a lot of oils
and a lot of flavor.
The Mimosa has
a lot of citrus flavor in it,
and there's already fresh stone fruit,
so I want to get citrus notes in it.
You've got ten seconds.
-Ten seconds.
-This is it.
-Ten
-Shit.
-nine, eight
-Yeah, there we go.
seven, six, five,
four,
three,
two,
one!
Time's up. We're done.
-Thank you, hands are up.
-Yes, arms up.
Guns out.
We've got applause
from the best buds' table.
The episode was grilling today.
I saw some broccoli in there,
so we have a little charred sprouting
broccoli with some peach habanero salsa,
apricot shallot, some queso fresco.
We infused the salsa
with a little THC oil.
Finished it with some Mimosa on top.
Being that it's grilling,
doing a broccolini, it's a great choice.
It is summertime,
so it's what I want to eat outside
at a backyard barbecue
with a cold beer in my hand.
How many milligrams of THC?
It's two each.
And how are you certain of that?
I measured it out
in a separate measuring cup.
Put your milligrams in via a distillate,
that olive oil.
Via a distillate after.
Very smart take.
I love the heat of the habanero,
that's delicious, the cheese
This is straight ahead excellent.
-It's delicious.
-Thank you.
-It's good, I'm like All right.
-Are you ready?
I'm into it, guys.
-I'm into it.
-So am I.
I taste the weed.
It tastes like unicorns.
I love the taste of unicorns.
How pretty.
Tell us about this gorgeous dish.
Okay, we have some figs and Gorgonzola.
and then a port balsamic glaze
with butter.
And that's right, just do that.
I've infused it
with a Sour Diesel Lemon Kush
'cause I want you to start with a sativa.
I wanna get you that high in the beginning
and then here we have
watermelon, cherries, and I have
an infusion with the THC powder.
-Okay.
-So, it's soluble.
-A water soluble powder?
-Absolutely.
It's fantastic.
Total milligrams? All here?
I don't know, three?
Three, that's great. Perfect.
The fig with the Gorgonzola,
with the balsamic, I think was beautiful.
It was pretty awesome.
It feels like summertime.
That's what I want. I want summertime
and just a bite. I want it easy.
-It's real cute.
-You drank that down, honey.
Yeah, listen. Shy, this one is not.
Are we talking about me?
I was like, "Shit, I'm high."
'Cause I thought I did.
-Yum.
-Yum.
This is amazing, man.
Cynthia.
Bravo.
-Beautiful.
-Great job.
Oh, my God.
She looks like what she cooked.
I've got a grilled sweet corn gazpacho.
Why does it smell like I just took a hit?
I actually smoked the ceviche at the top
with Mimosa.
I grilled the veggies,
then I infused it with three milligrams
per serving in this one,
'cause the smoking is negligible.
It's not negligible because
for your guests it's like
"Who's smoking a joint?"
-Yeah.
-"What's happening here?
I'm intrigued." So I love that trick.
We like the experience, too.
And using all of the plant.
And it was smoky. It was sweet.
It was spicy.
-So smart.
-I love it.
And lovely and fun.
Thank you so much.
Amanda, I'm a soup guy.
Yeah?
That was so sexual.
-"I'm a soup guy."
-I'm a soup guy.
-Look at Ricki.
-Ricki!
Yeah!
That was a fantastic start,
right out the gate.
All right, guys, let's get cooked.
All right, let's do this shit.
And we're off.
Fuckin' A, let's do it. Jesus.
I loved those three things.
What did you think?
They were delicious.
I forgot the goddamn pignoli nuts.
Cynthia.
Swears like a trucker.
She doesn't care at all.
Cynthia gave us a classic,
and the figs with the Gorgonzola
was a perfect way
to start the grilling challenge.
But Amanda did the best job
with the weed
by putting that wisp of cannabis smoke
in her gazpacho.
That was really ingenious.
-It was like sunshine in a bowl.
-Right.
We'll see what Nate brings
in the second round.
My eyes are tearing. I'm like
If you can tell, we had to open up
our garage doors, which
You want a hairnet to protect you
from the aroma
-of the barbecue?
-It's too late.
-It's a wreck for me.
-Curses!
Exactly.
Let's see if the buds
have some new thoughts for us.
Hey, best buds, how are you feeling?
I'm not gonna lie, man.
I was a little nervous coming in,
and now I can't wait for the next entrée.
He's fired up.
Where the fuck did I put my thing?
That's where we put the thing.
Okay.
It is amazing to me.
We're not even close to understanding
the depth of what cannabis is.
We haven't even touched the surface.
It's kind of like being in the Wild West.
I think I'm making wild salmon.
I'm gonna throw it on the grill
for a split-second to get grill marks.
Then I'm gonna wrap it in banana leaves
and finish it off.
Then some bok choy that's been charred
and Swiss chard.
That rhymes. Look at that.
And some hot spices.
It's gonna be a bit of Indian,
a bit of everything, I think.
We'll see.
See how much time I have, right?
I am working on grilling some onions
for my marinade.
Wing Shack, that was my first job
when I was 15,
and Wing Shack sounds simple,
but the idea of the tickets, the rush,
we're making these sauces.
I was like, "Wow, you can actually
make money at this and it's fun."
But then I got into the business of food,
and that was a real key difference for me.
I love that part of it.
I'm starting a piri piri sauce
right now,
for the lamb I'm thinking about doing.
That's where our grill element
will come in.
This is a really cool marinade to use.
It's got African bird chilies,
but it's mostly red peppers, peppers,
garlic, herbs.
Just enough heat.
Fourteen peppers was the magic number.
For this next course,
we're gonna make burgers.
Nice juicy burgers.
It's a mix of chuck and brisket.
The brisket has a lot of fat content.
When you make your burgers,
it's gonna cook in its own fat,
and the chuck is lean, so
you basically have
the best of both worlds.
I know it sounds super easy
and simple, but
it won't be.
On the grill over there,
I've got poblanos going.
We're gonna make a charred poblano butter
with the serrano and Old Bay mayo
and caramelized whiskey and beer onions.
Burgers.
Juicy, slutty.
Thirty minutes.
I'm not good. I'm not happy.
I want more time.
Thirty minutes.
We've got the Dream Queen butter
going in the polenta.
Three milligrams of THC
and one milligram of THC
in the piri piri sauce.
A little salt for flavor.
I'm gonna infuse this
with a little Mimosa butter
for the poblano butter for our burger.
This is THC.
It's gonna be two milligrams per burger.
I'm grilling up some Swiss chard
'cause it's pretty and it tastes good.
I'm grilling that and I just grilled
some baby bok choy.
It's gonna be a little bit of Indian,
a little bit of Thai.
I don't know. A little Southern.
Fuck if I know. Something like that.
People need to know that there's
great freedom in cooking with cannabis.
Anybody can do this.
When I teach cooking, I'm not like,
"Do this and got to do this
and a little bit of that."
It has to be that you really want
to embrace this whole process,
and that means you gotta feel free.
I just made a kaffir lime-lemon sauce.
I infused that with two milligrams of THC.
Then I thought I'd do a CBD
to bring the high down a little bit.
Sort of level it off.
That's what I'm gonna do
with the olive oil in the vegetables.
Mary Lynn,
how are you feeling?
I love it.
Everybody's beautiful.
-Hilarious.
-Everybody's beautiful.
Intensive grilling, baby.
I really don't want to burn these bones.
This should really be in water.
That's what I should have done,
and I haven't done that.
But, that's life.
How you feeling?
I really can't see right now.
I'm regretting the piri piri
now that I'm on the grill.
Honey, I'm regretting all of this.
You okay? It's really bad.
Really smoky. They opened
-They've got two fans going.
-I'll suffer for my art
because I'm a professional.
-But I'm also a father, so I'm cautious.
-I'm choking.
Where are you going?
You're so dramatic.
-Safety first.
-Safety first.
-Come on. Look
-So dramatic.
I just feel more comfortable.
I don't think anything will happen.
-Right behind you.
-Sorry.
Let's go.
-Wrap it up. We can't take much more.
-Five minutes.
I'm feeling all right.
I'm not really a fan of some of my lamb.
Go to hell.
That go to hell wasn't at you.
I was talking to that fire.
-Let me know if I'm in your way.
-You're not.
I wanted a heavier sear on a couple
and didn't get it.
But it still was a good showing.
I'm not mad.
This burger I mean, it's simple, but
it packs a lot of flavor.
I mean, I think I'm gonna be okay,
but I'm nervous
as I think I played it a little safe.
We'll see what the judges say.
I should've had my banana leaves in water,
and I just didn't have time to do it.
These things
The best laid plans of
whatever the fuck they say, right?
Less than two minutes, chefs.
Less than two minutes.
Less than two minutes? Feel great.
'Cause we got burgers, baby.
I got a nice slather of poblano on there.
This is where the THC is gonna come in
this way infused
to give it a little extra flavor.
Oh, man. I fucked this up big time.
So easy. I do it a thousand times,
and today it's fucked up.
One minute, chefs.
Can't believe I'm this slow.
Lookin' real nice.
-Ten
-Wait, no
-I'm not gonna be done.
-nine, eight,
seven,
six,
five,
four,
three,
two,
one!
Oh, my God, I see a burger!
-You wanted to do that countdown so bad.
-I was so excited.
In it.
It's just right here in case you need it.
-Our resident drama queen.
-Squeeze the two parts together.
In case the burger's too fire?
In case the burger's too fire. Savage!
-You can't fork and knife these.
-Well, listen, I am going to cut it.
You got poblano butter
that was infused with THC.
The burger's the mix of chuck and brisket,
so 70-30.
The mayo on there's
serrano and Old Bay mayo
with smoked cheddar.
That's a very gutsy choice on your menu.
If you're gonna bring a burger,
it better be tits and this is right on.
Fuck, yeah. The infusion's in all that
butter that's dripping out of there.
So it's two milligrams of THC inside that.
Right. If I eat all that butter.
-Yeah.
-It would be prudent to do a wipe-em-up.
Yeah, you got to wipe all that shit up.
Yeah, this is good.
The last course is gonna be
THC and CBD to level you out.
You have dessert you level out
and want to chill.
-Right.
-Right.
Very good. I love it. It's delicious.
Excellent.
Thank you. Appreciate that.
-Oh, my God.
-Is it good?
Are you fucking kidding me?
It's so good, right?
I just drooled.
Okay, so this is banana leaves,
and inside of it is the wild salmon.
Just rip it open with your forks.
And then you also have the grilled greens
and that's bok choy and Swiss chard.
Dosage?
Micro-dose, baby.
-She's gonna teach him.
-It's only two.
Only two THCs, baby.
You're not gonna get fucked up.
-Only two THC?
-Yeah.
-What are we doin' here?
-I'm just telling you.
You got a lot of other food you're eating.
Yes, I appreciate that.
I love this,
and the first thing I said was,
"I think she's actually grilling
in a leaf," so, for me,
getting that smoky flavor
in the leaf lends to a butteriness,
-which I love.
-Delicious.
-You're very kind. Thank you.
-Really delicious.
-This salmon is so good.
-I wanna give some to my dog, but I can't.
That's not really a compliment
to the chef.
That's spicy.
Hey, Ricki.
My inflammation's down.
Mazel tov.
What are we looking at?
We are doing piri piri grilled lamb.
-I love that.
-It is chili peppers,
red peppers, loads of spice.
It's over a coconut-scented polenta,
and that has our Dream Queen butter.
How many milligrams in the polenta?
We've got one milligram of THC
in the piri piri sauce
that the lamb chops were marinated in,
and three milligrams of THC in the polenta
from the Dream Queen butter.
-It looks beautiful.
-Thank you so much.
-This is delicious.
-Thank you so much.
Thank you. I'm gonna stop eating it,
but I don't want to.
First of all, the fact that
you picked your bowl up. You're like,
-"I'm going all the way in."
-It's just messy.
I'm mostly trying to cover my grill
which I'm sure is full of everything.
-No, you're doing great.
-Thank you.
I love lamb.
I'm gonna I might be in a
Not, I mean
Where I don't think I'm high,
but probably I am.
-I know I feel I'm high.
-I'm getting a little self-conscious.
You're amazing. Can I just tell you?
You're amazing.
You're amazing and you're amazing
and I hope you know that I really
genuinely feel closer
-to all of you.
-Wait. Hold on.
You said, "You're amazing, you're
amazing," looked at me and went
"You're amazing, you're amazing,
and we're having a good time."
This is it, guys, for $10,000.
-Let's get cooked.
-Yeah, let's do it.
This one's gonna be difficult.
I knew it from round one
because I felt like these were all
really solid starts.
How do you feel about the burger?
Okay.
I'm lightly conflicted, A,
because you have some and I don't
and I'm jelly,
but ballsy move with the burger.
His dosing was the smartest
and most precise with the poblano butter.
I knew exactly what I was getting
cannabis-wise in that dish.
He definitely stepped up.
Amanda's dish was nice,
but Cynthia's grilled banana leaf salmon
had that grilled taste.
It was flavorful and it looked gorgeous.
-I'm gonna snuggle her.
-I know, but she would bite you.
But that would be all right.
That one's not good.
Man, let me tell you what I would do
with $10,000, guys.
I'm gonna give back to business
and invest that money
and hopefully be able to start getting
more chefs of color
into private chef work.
Because, honestly, I don't think
the talent pool's all the way there,
and there's room for a lot more of us.
So, I was thinking a peach crumble,
probably some mango.
We also have some CBD honey
that I would like to use.
-What do you got goin' down right now?
-You know.
A little some of this,
a little bit of that.
Missing some things, improvising.
I did have an issue with the second
course for me,
only because I couldn't get
the banana leaves to work properly.
I am thinking of making a
Good question. I think I'm
We don't have a lot of time.
I'm gonna grill some apples
and going to make, like, sort of
a lemon rosemary cannabis thing.
After this, I am gonna go have a cocktail
and a smoke. How's that?
So, when I saw Kelis take that burger
back to her chair,
I knew we're doing something right.
If I won the 10,000 bucks,
it would really help grow my business.
It'd be life changing.
I would be stoked as fuck.
We're gonna do a little grilled mango,
macerated with a little CBD in mescal.
Then we have our pies setting
in our fridge right now.
So our crust has been infused
with Mimosa butter.
Then I'll finish it off
with a little bit of whipped cream
and just a little lemon and lime zest.
Super fresh, super flavorful.
I think you're gonna be turned
into a stoner today, maybe.
-Me?
-This is like, break-through.
-You're converting me today.
-Right?
Okay, where's my knife? Where's my shit?
Shit.
I'm going to infuse with butter
because it is a dessert,
even though I could do an olive oil but
I'm gonna infuse it with butter.
I'm going to use an Indica strain.
Two milligrams because I want
to bring everybody down.
If I were doing a private meal,
that's what I'd be doing.
I'm gonna make a classic dessert
that goes back from years ago
with some of my clients.
So it has a lot of memories for me.
It has a lot of good feeling
about cannabis.
It's where I really started to learn
how to cook with cannabis.
I'm cooking on the fly.
Okay, I'm going to infuse some heavy cream
with the Mondo THC powder.
I'm gonna put 30 milligrams in there.
Then we're gonna add the CBD honey
to our mango and peach and ginger mix.
It's the end of the meal.
Let's come down a bit.
Less than five minutes.
Less than five minutes.
We are ready for dessert.
Forgot what I was looking for.
What the fuck was I looking for?
If my pie's not set,
then it's gonna be a little bit runny,
but I put it in a blast chiller,
so hopefully
praying it sets.
This is our grilled element.
This is a bit of mescal
that we're gonna macerate our mango with.
I'm gonna add a little sugar to this
and this is straight CBD.
We have THC in our crust already,
a little kief we'll add
to the whipped cream.
Look, they're making whipped cream.
It's whipped cream.
Do you like whipped cream?
-Do you like whipped cream?
-I love whipped cream.
-Do you like eating it off someone's body?
-What?
What'd you say?
Do you like eating it
off of someone's body?
Two minutes.
Two minutes, Cynthia.
Two minutes. I heard you, honey.
All right. So let me get the teaspoon.
Lost my teaspoon.
It would be lovely, of course, if I won,
but do I think I can win?
I can't answer that question.
What do I fuckin' know?
It set.
Barely, but
Less than one minute.
Last one.
Spray the tops of those,
get a little sheen.
Pluck that out.
Didn't make enough whip,
but we'll spread it out.
I'm doing all right.
I mean, something will be done.
Fuck you, little fucker.
I have
I mean, the fuckin' crust
looks fuckin' good.
That's all I care about.
Fuck it.
I'm going with I'm doing my
The old way.
You've got ten seconds. Let's go.
Ten,
nine, eight,
seven,
six,
five,
four,
three, two,
one!
-Yay!
-Put it down!
That's my favorite part.
I love counting.
Come on out, guys.
They did an amazing job.
-Seriously.
-So good.
All right, so talk to us.
So, it's a Nilla wafer
and graham cracker crust pie
that was infused with Mimosa butter.
The custard is mango and condensed milk,
and then I grilled the mango
and macerated it in mescal and CBD.
The whipped cream is infused with kief,
and we finish it with a little lemon zest.
Yum. I taste the THC.
The crust is about two milligrams THC,
five milligrams of CBD in the mango.
We hit you small in the beginning
and then hit you hard in the end
to relax you and mellow you out.
Smart. It's pretty.
Leather, Elle just ate the whole pie.
This is Cynthia.
You're eating a crepe
and it's with grilled apples,
a very simple dish and with pistachios
and pecans that have been caramelized.
Pretty simple straight-on dish
with a little rose
I'm sorry.
How many milligrams do we have here?
It's two milligrams total.
-Just THC.
-Yeah.
-No CBD?
-No CBD.
Because everything else had so much,
at this point, I had to lower it.
Where's the THC?
In the sauce you're eating, that you like.
Okay, so I think we can move on
to Amanda's.
So, we've got a grilled peach,
mango and ginger skillet crumble.
I love crumbles 'cause I'm from the South,
and peaches.
We added CBD honey to that,
so it has got
60 milligrams of CBD in there.
For dinner parties, I like
to bring you down when it's time to go.
-Are they sleepovers?
-No. Bring that high down a little
so now we can go back to drinking
and talking and move on with the evening.
We only have one milligram of THC,
and that's in our Fireball whipped cream,
-so a boozy whipped cream.
-Is that what that is?
Yes.
I loved all the desserts.
This is gonna be hard to judge.
I liked certain dishes the most
from each of them.
Let's make them leave,
and then really go to town.
-That's cool.
-Don't you think?
That's fine with us.
You did a fantastic job.
Thank you so much.
-Remarkable.
-We'll see you shortly. Thank you.
So good.
Between Nate, Cynthia and Amanda,
who gave you the most consistent,
best overall experience?
-My favorite dish of the night, lamb chop.
-The lamb chops?
Yes, then the pie from Nate.
Cynthia, I thought, overall every dish
was so cohesive
and so delicate and beautiful.
-Amanda's gazpacho blew my mind.
-Yes.
The cannabis was perfect, the amount of it
felt so good, tasted good.
It was the bomb, that blew me away.
I'm straddling Amanda and Nate.
-And
-Aren't you lucky?
Yeah.
Thank you.
Pick one.
That pie. That freakin' pie.
It was delicious.
Are you stoned?
-Yeah.
-Yes, 100%.
I've been stoned since course one.
This one, I got to give her a gold star.
Doesn't have any experience with edibles.
Thank you for being brave for us.
Would you do it again?
-Would you do it again?
-Yeah.
Well, she's like, yeah
-I'm gonna hook her up.
-That means throw the roses.
Overall, how do you feel
the grilling theme was incorporated?
Everybody was grilling
to their little hearts' content.
We got the smoke to prove it.
Let's start with Cynthia.
She puts a lot of personality
into her food, which I appreciate.
But I didn't think the grilling
contributed to that dessert.
-The salmon was so pretty.
-It was very pretty.
It was cooked really well.
I didn't feel like the dosing
was thought-out.
Nate. He started off
with a charred broccoli.
It was certainly a very nice, rustic
and current dish.
-Right.
-He dosed each one individually.
So that was a nice control of dosing.
-Can we talk about the burger?
-He made an awesome burger.
He should be proud.
-Then he gives us this absolutely
-Then he drops it.
wonderful pie. It was fantastic.
So, Amanda
Come on.
That gazpacho was absolutely sunshine.
I loved it. It was beautiful.
-I love that when you open it up
-A little poof, yeah.
Her second course was the lamb
If you marinate something and grill it,
a lot of it's gonna drip off.
So there was a little bit of inexactness
there in terms of dosing
-Right.
-but she made me feel good,
and she made me feel like she had
a personal relationship with cannabis.
-Right.
-If we really need to get to brass tacks,
it's between Nate and Amanda.
We should bring 'em in.
Yay.
I think across-the-board
you guys did a fantastic job.
It was hard because all of you have such
wonderful personalities on your plates.
Ultimately though,
we had to pick one winner.
I think I played it too simple.
But hopefully the flavor lacks up
for the simplicity of the dishes.
I feel pretty good about it.
I definitely feel good
about the cannabis part of it.
I gave my best,
and I don't ever have regrets about that.
The winner
of our grilled competition
who not only mastered
the element of smoke in a culinary sense,
but also with cannabis
is
Nate.
Yeah. All right, Nate,
you're taking us to Greece.
Cocktails, baby.
-You're paying. Fine.
-Good job.
Congratulations.
-Thank you.
-How do you feel?
Good. Ten years of hard work put into it.
I just won 10,000 fucking dollars.
I'm a very humble man. Very blessed.
I feel great.
Honestly. I've worked my fucking ass off
to get here
the last ten years
and it's finally starting to pay off
and it's nice.
It's very It's a blessing, honestly.
When I got here,
it was just about having fun.
It was never about the money.
It was about making the connections
and meeting great people.
Did you have fun?
Abso-fucking-lutely.
-Did you make connections?
-Absolutely.
-And meet great people?
-Absolutely.
And win $10,000?
Yeah. We gonna be all right.
It's a good night, right? I love that.
We gonna be all right.
Good.
Subtitle translation by