Cooked With Cannabis (2020) s01e05 Episode Script

1
Holidays. It's about family and friends,
then it's about fighting with your family
and friends,
then complaining about your family
to your friends.
I feel like if we put a little bit of this
in our holiday food,
we might get rid of some of that angst.
Definitely.
Welcome to Cooked with Cannabis,
High Holidays.
-God buzz us, everyone.
-That was good. I liked that one.
Joining us for our High Holidays episode,
cover your ears, kids,
drag legend, Alaska Thunderfuck.
Thank you for having us over.
Actor and comedian, Amanda Seales
and her friend, artist James Jones
and actor Michael Rapaport.
-We appreciate you guys.
-Glad to be here.
-How you doing? I'm Patrick.
-Nice to meet you.
-Derek.
-Nice to meet you.
What brings you guys here?
I'm a cannabis researcher,
and I've been a chef for a long time.
I use food as an educational tool.
I'm Liv Vasquez.
I'm a cannabis chef from Portland, Oregon.
I specialize in cannabis infusion
and absorption.
I travel the country, building pop-up
cannabis dinners and brunches
as a way to educate people about cannabis.
People like to bring their moms
to my events
'cause they get their questions answered.
If I can get your mom to use cannabis
and feel good about it
and not look down on anyone else
who's using it, then that's a win.
Making the world better.
We'll change the world
through cannabis, definitely.
I'm Derek, from Phoenix, Arizona.
I'm a private chef.
I used to work in the music industry
as a session drummer.
Did a lot of touring.
Got to travel all over and meet
amazing people and eat amazing food.
It's really set myself up
for my cooking career.
When I decided to make that switch,
it was a perfect switch for an artist
who wanted to be creative.
I've been using cannabis
for a lot of years recreationally,
and I've been able to lose a bunch
of weight because of using CBD.
CBD has really changed my life
both mentally, physically,
spiritually, emotionally.
I think there's other people out there
seeking those same answers.
I co-own a company in Massachusetts,
Mass Cannabis Chefs.
-We do fine-dining infused dinner parties.
-That's amazing.
I'm Patrick Mulcahy
I'm from Boston, Massachusetts.
I work in a restaurant and also hold
infused dinner parties twice a month.
I've been smoking cannabis
since I was 12.
When I started, me and my friends
would meet after school on Friday
and get weed off his older brother,
smoke some joints and be silly.
I found cannabis is great for me.
It keeps me calm, centered
and where I need to be,
especially working in the kitchen.
It's a high-stress environment.
Some people can't smoke
and function at all.
Me, if I don't smoke
then I can't function.
What was the initial question again?
How are you?
-Good. How are you?
-Good.
Welcome. We are so honored to have
you guys here on Cooked with Cannabis.
This is the High Holiday episode,
but it doesn't have to be a holiday
you grew up celebrating.
Could be something you're inspired by
or a holiday
you wish your family celebrated.
-What did you choose?
-I picked Ramadan.
-Okay.
-I love the flavors.
It's also pushing me as a chef.
You took it as a challenge
rather than a personal representation.
-Absolutely. A way to be better.
-I love that. The inspiration.
What about you?
I chose a different holiday
for each course.
Nice. Very brave. What about you?
It'll be a very untraditional
Thanksgiving meal.
It's always been one of my favorites,
so it's my go-to.
All right, well, perfect.
Let's get cooked!
That's a good beat.
I've been doing the same beat
since the third grade.
So, guys, are you ready? Are you nervous?
-I'm nervous.
-Have you had a bad experience
-eating cannabis before? Okay.
-Yes.
Well, I had an edible before
and I just woke up in a bathtub.
Right.
I'm hoping to wake up in a bathtub later.
I'm hoping to have that experience.
-I want it. I'm ready.
-That's what
I like people to feel included
no matter what holiday they celebrate
or what their background is.
I think there's a bit of something
for everybody here.
Holidays are stressful, so you're having
to up your cannabinoid use.
My first dish is a savory baklava
that's gonna cover
Greek Orthodox Easter, Christmas.
It's gonna be
with the plant-based meat substitutes,
so it'll be nice and savory and rich.
Plant-based foods make cannabinoids
more bioavailable to your system.
So I know that whatever cannabinoids
I'm putting in here
are gonna get absorbed
the best way possible
because of the way this food digests.
I can remember my family holidays
always tense and weird at first,
till certain people sneak outside,
smoke a couple joints. You come back
and everything's all good times.
For my holiday, I chose Thanksgiving
because I'm coming
from Plymouth, Massachusetts,
it's a huge holiday out there for us.
Thanksgiving,
the pilgrims were big into corn.
It was one of the first things
they learned to grow here.
So for this first course, I'm thinking
of doing a play on a green bean casserole.
It's the cornmeal frying the green beans,
then truffle to replace regular mushroom.
Normally it's cream of mushroom soup.
I'm reducing cream
into a triple cream sauce.
My infusions will be in the cream sauce.
Then I'll have a little bit of kief
on top.
It won't actually be there for any THC
amount. It'll be there more as a flavor.
Found it.
My first course, I'm gonna do a play
on an Egyptian dish
that they celebrate during Ramadan.
It's called ful medames.
It's basically roasted fava beans
with peppers and onions
and garlic and olive oil and lemon.
Kind of like a hummus.
I'm cooking three different courses
from three different cultures
that celebrate Ramadan.
For someone who doesn't cook
Ramadan every day, I wanted to highlight
the beautiful flavors and palates
that Ramadan brings,
and cook outside the box,
bring some things
that people don't see normally.
I'm definitely gonna win today.
I'm gonna bring it.
-Boston's got nothin' on Phoenix.
-Oh, please.
Have you ever used cannabis
in a holiday meal?
I used to do my traditional baked goods
because that was my thing.
But nothing at this level
and nothing worth discussing.
Got it.
I'm wondering where our infusions
are gonna come from.
Yesterday the chefs really impressed me
by making a wide variety of cannabis
infusions to cook with.
Liv chose the Black Jack strain
to infuse coconut oil which,
due to its high concentration
of fatty acids,
binds extremely well to cannabis.
Derek took olive oil,
infused it with a THC distillate,
a highly concentrated extract
of the cannabis plant.
Of course, Thanksgiving
always needs butter and weed,
so Patrick infused his butter
also with the THC distillate
where a little goes a long way.
It's the holidays.
Yeah, let's get high.
We're not messing around.
Yeah. You've got less than 15 minutes.
-That is not enough time.
-Less than 15!
It's the holidays.
There's never enough time.
I work in the cannabis industry,
and still I'm stigmatized
within my own industry
because it's edibles.
I want to spread knowledge of
you can have different effects
with different edibles
and infusion methods
across the board.
I'm going to start with a THC base
because it's gonna be
a progression of absorption.
I'm gonna use
my Black Jack-infused coconut oil,
and I'm gonna brush oil
between the layers of the filo dough.
Black Jack is a great strain
for mood elevation,
but also can give you
a lot of relaxation.
The first course is gonna be
the heaviest dose to set the tone,
and it's gonna be three milligrams
per plate.
Each course will have
two milligrams of THC.
I have an infused olive oil
that I did yesterday.
We did some distillate in here,
gonna use as a finishing oil right on top,
just give it some love on top.
I'm a big sweaty man sometimes.
Can't run around with no towel.
CBD honey
So, for me, for this course,
the infusion went into the cream,
three milligrams per plate.
That's all THC.
I won't be using CBD until the end
because CBD will counteract the THC.
I would like them
to have the THC kick in,
let that fully settle in,
and then CBD at the end
to mellow the whole thing right out.
Are you hoping that you feel
some effects of THC?
Or are you just
I'm in the middle.
I would like to feel it,
-but not for an extended amount of time.
-Right.
Usually people's trepidation comes
from the fact that
when you eat it, you feel like
you can't control when it's over.
-Yeah.
-I want the off switch.
CBD puts your feet
back down on the ground.
-Okay.
-That's good to know.
Less than one minute left.
-Come on, now.
-Let's rock!
I know my flavors in my dish are on point,
where they want to be.
I'm not as happy
with the presentation of it.
It was kind of ramshambled on there.
Any mistake's gotta worry you.
It's a competition. Gotta do your best.
Ten seconds.
It's beginning to look
a lot like appetizers.
Let's go.
Ten,
nine,
eight,
seven,
six,
five,
four,
three, two,
one.
Let's eat.
Hands off, chef.
Time's up.
This is a savory baklava,
and it's got textured vegetable protein
in the middle,
some soyrizo and some fake meat,
and then I've brushed
the layers of the filo dough
with some of the Black Jack strain
infused oil.
And then I used a CBD honey
and some sriracha
-and made some sweetness on top.
-I'm like, top it.
Okay, what holiday are we thinking?
This can be for Greek Orthodox Easter.
It can be for Christmas.
It can be for Jewish holidays.
I think inclusion is important,
so it's a big part of what I do,
including everyone at the table.
-Gimme dosage on this.
-Three milligrams of THC,
and then you have 5.5 milligrams of CBD
in the honey.
I love that it's a meat substitute dish,
but I'm not thinking about that.
Really lovely.
-I love it.
-Thank you.
-Thank you.
-Thank you.
It's vegan.
-It's completely vegan.
-It's fakey-bakey.
I'm gonna tell you something
about vegan bullshit.
I don't tell you about my turkey sandwich.
It's just my turkey sandwich. I'm not
-I wanna know about the turkey.
-alienating or judging you.
I'm eating my fucking turkey sandwich.
I'm a vegetarian.
What did you make us?
My first course here is a dish called
ful medames. It's from Egypt.
It's a play on hummus using fava beans,
roasted bell peppers, onions.
And I finished it with a lemon olive oil
that I infused with distillate.
So you're getting
about two milligrams of THC right on top.
-Really good.
-I love the texture, the color,
that you get to do it yourself.
It's also a communal thing
that you can eat together.
I have friends that celebrate Ramadan,
so I saw this as
an opportunity to push myself,
but also keep flavors
that I'm familiar with.
For me, bringing people together over food
is a beautiful thing.
I wanna be part of that.
-I love that. I agree.
-Appreciate that.
I don't taste any marijuana.
-No?
-You don't taste that?
Mary Jane
I don't taste it.
See, I like to taste the weed.
-What do you like about it?
-I just like it. It's pretty.
-It' skunky and good.
-To taste the weed?
I like that.
I feel like some weed smells good,
but some weed smells
like peanut butter and feet.
Now I'm hungry. Yes.
This is my take on a green bean casserole.
When the pilgrims first came to Plymouth,
which is where Thanksgiving's from,
also where I'm from,
corn was one of the first things
they learned to grow here.
The cornmeal breading pays homage to that.
-It looks beautiful.
-It sure does.
You will find your THC infusion
is going to be in the cream
from a THC distillate,
so it won't be very flavor-heavy.
For the flavor aspect, it's sprinkled
with a little bit of kief right on top.
-Not activated?
-Not activated.
What I like about this is immediately
I thought, "What's green bean casserole
without cream of mushroom soup?"
The answer is, "Good."
-Thank God, yeah.
-What you've done here
is made a subtle nod with the truffles.
I like how your interpretation
came across.
It's still elevated, but it's definitely
hitting all the marks of what we want.
-Thank you. Wonderful.
-Absolutely. Thank you.
-It's got a little kief on top.
-A little Chief Keef.
Okay.
But it tastes nice.
You're holding it
like you're about to smoke it.
Why were you holding your green bean
like you're about to smoke it?
It's nice.
We're gonna go discuss this
while you guys get cooking
on your second course.
-Starting now.
-Right now.
-Go.
-Let's get cooked.
I was tickled. That first course was
-It was well done.
-Stuffed my stocking.
Yeah.
I really didn't want to get
a green bean casserole,
but Patrick's take on it
was the exception.
The truffle flavor he used
instead of cream of mushroom was genius.
Liv showed me
she has a real command of the plant
by doing the infusion in the filo dough,
and teaching us
how the THC will absorb into our body.
I'm excited to see what they bring next
and if Derek can wow us
with his main course.
Right now, if I had to choose,
I would say Liv for me is my
-It was the most surprising.
-She's my one to watch.
-How'd you feel about the first dish?
-Everything was good.
Everything was delicious.
I feel pretty good about the first course.
There was definitely some moments
where I was worried,
but everything looked like
it came out okay.
For the second course,
I represented Thanksgiving,
and I'm making a butternut squash stuffing
with some fresh herbs,
and then mushrooms
that I'm treating like chicken thighs.
I'm soaking them in cashew milk
and rubbing them with herbs
and then making a fake chicken skin
out of rice paper to go around it.
-Feeling good about your second course?
-I do.
-Yeah?
-How do you feel?
-I feel great.
-Yeah.
What holiday are you doing?
I'm doing Ramadan.
-all the way through, right? I forgot
-Yeah, I see what you did there.
-I didn't
-I see you, passive-aggressive.
I see you.
Portland's major export
is passive-aggressive.
My parents were divorced when I was a kid
and my mom's been Wiccan my entire life.
So I learned
all the holistic healing type stuff.
It's interesting to be able to fulfill
people both through food and cannabis.
Hopefully I can help other people change
for better, for positive.
Not hot yet. Not hot enough, come on.
Damn, that was deep.
The second course will be
smoked lamb chops.
I'm gonna use mesquite wood chips
as well as some raw cannabis leaves.
I'm gonna put that in our smoking gun
and give that a nice smoke bath.
We're gonna sear them
at the last minute nice and gently,
nice butter base. It's gonna be beautiful.
-Patrick.
-What's up, buddy?
-Patrick.
-Ready to see some good-looking goose?
Did you say you're a good-looking goose?
-I am.
-That's what I heard.
I've never been classically trained
or gone to school for culinary.
I've always had a big passion of it.
Growing up, cooking with my grandmother
was always one of my favorite pastimes.
I work at a place under a chef,
learn as much as he has to teach me.
Very important to just be versatile
and just get after it.
I'm trying to incorporate
a large part of the aspects
of your classic Thanksgiving meal
in an unclassic way.
I'm combining your mashed potato
and stuffing aspect into a croquette
which will get fried.
And then, instead of a turkey,
I'm doing a goose, and
I'm treating my cannabis fan leaves
as if they were spinach.
I'll cream them like spinach.
Coming together nicely.
Is there a defibrillator around?
Just asking.
Have you had a bad experience eating?
I had a date with a woman.
I made her call my ex-wife.
That's how bad things got.
That's a really bad start.
I was tripping.
For this course,
I'm still doing strictly THC, no CBD.
I'll be using some THC butter
that I'll use to melt the goose gravy with
and a bit of actual activated THC
with the creamed spinach as well.
I would like to know
where Derek goes with his menu.
Hopefully lamb.
Yes, that's what you're looking for.
-Yes, I love lamb.
-I do too.
That's what I'm talking about.
That beautiful sear!
Ooh, girl.
-Derek had a little lamb.
-I know.
I got a little crush on my lamb right now.
My next step right here,
I'll pan baste the lamb chops.
I made house butter yesterday
with decarbed Watermelon Sangria.
I took the decarbed flower,
whipped it in there.
Now I'm gonna use it as a basting.
I don't want to heat it too much,
but I want to make sure
that all that good THC is in there
and give it a nice crust.
Derek continues to sweat
but also continues to kick ass,
and I can identify a little bit more
with that MO.
Liv, how's it going?
-Feeling good, feeling confident?
-Pretty good.
Feel good.
I think so.
I definitely, as a kid, never expected
to get deep into science and math.
But I took about four years off to make
a cannabis college program for myself
to learn about infusion and absorption,
but also taking on case studies
of patients that were recommended
from doctors
who study PTSD and cancer research.
I was able to see
from milligrams to product
what worked for certain ailments,
which was great.
With this dish, I wanted to go all CBD.
I'm gonna use some fresh CBD
microplaned on top,
and some CBD oil in the chicken skin.
It's gonna be around three milligrams
of CBD per person.
And then, I was just gonna make
some fan leaf butter to go on top.
Less than ten minutes.
Oh, no.
Thanksgiving you get all day to cook,
but here, just 45 minutes.
It's a huge risk taking on goose,
you have to worry about people's palates,
if they're going to appreciate it,
then also how to serve it.
I'm gonna pull it out medium-rare.
That might not be what everybody likes.
We'll see how the judges react.
That's fuckin' beautiful.
Temperature came out perfect.
It's a perfect medium-rare.
Right now, I'm making everything
look nice and sexy.
I see plating already.
For the second course,
I feel good about it
because the flavors
all tend to work together, and I know
this oyster mushroom always tastes good.
This goose looks amazing.
Couldn't ask for better
on the cook time and temperature.
Unfortunately, one of our guests
will not enjoy it
because they're a vegetarian.
That's okay. More for everybody else.
Less than one minute left.
Not enough time.
Five, four,
three,
two, one!
Let's eat.
Happy Danksgiving.
Well, thank you.
-What have you got?
-I've made a butternut squash stuffing.
That's a vegan chicken skin
and oyster mushrooms
that I've treated like a chicken thigh,
and some stuffing.
With some oil that I used, rosemary
Rosemary has a terpene in it
called terpinolene,
that really helps mood elevation.
This dish is gonna be all CBD,
so it gives you a nice padding
and I used some fan leaves in the butter
to make a herbed butter as well.
-That's what I'm seeing here?
-Yes.
I think that's smart.
-This is phenomenal.
-It is.
My only thing that I would say
is I only had a few bites
of the butternut squash, which I love.
I'd like there to be more.
Thank you, Liv.
I eat a lot of fake chickens
throughout my life, so
-Right, 'cause you're on the vegan whole
-I do.
Very good.
Yeah. I'm not a mushroom gal.
I like mushrooms.
I like that there's
all different kinds of them too.
-They're versatile.
-Right.
Very.
Y'all can have your mushrooms, okay?
I'm gonna stick to my fake chicken skin.
There's our lamb.
-Good.
-Yeah.
What I decided to do is I smoked the lamb
with cannabis leaves and mesquite.
I decided to use the cannabis in that way,
give it that herbal taste
rather than actually
get the punch from it,
and I pan seared those and basted those
with a compound butter.
Then I used the cannabis leaves
as well as some spinach in there.
-So no THC in this course?
-There are in the butter.
The compound butter
has about two milligrams of THC.
Talk about how you deliver that to me,
but also, how did you enforce
that I'm getting two milligrams?
I made a compound butter, pan basted it
for that flavor, to seep it in there,
-finished it in the oven and plated it.
-The lamb is cooked beautifully.
You guys have been so wonderful.
-Thank you.
-Really good, thank you.
That's a nice lamb chop.
-Succulent.
-I agree.
How long have you been vegetarian?
Like, over ten years.
But I do eat turkey at Thanksgiving.
Well, maybe you have a little chop.
-Can I try, like, a bite?
-A corner.
It smells
Okay.
Oh, my God.
I might come over to the other side.
-Hello.
-Hello.
I'm trying to incorporate
a large part of the aspects
of your classic Thanksgiving meal
without doing it too obviously.
So I switched out turkey for goose.
-This is goose? Okay.
-Yep.
The croquette is mashed potatoes
and stuffing.
This is actually the fan leaves
from the plant.
Instead of creamed spinach,
it's creamed fan leaves.
So you'll get flavors there.
The infusion is in your sauce
at the bottom,
which is a blackberry goose juice.
Really neat encapsulation
of the Thanksgiving meal.
In the sauce, there's 3.5 in this one.
In the next one, I'm gonna go low THC
and high on the CBD
to mellow everything out.
I like that technique.
-That's nice for your diners.
-Yeah.
-Thank you.
-Thank you.
I like this goose titty.
What is it?
-"Goose titty"?
-Yeah, right?
-Yeah.
-That's what it is, goose breast.
-Goose breast.
-Yeah, I like it.
I'm definitely feeling it.
You're wasted?
Really?
Let's not forget the money.
We're having fun,
but someone leaves with ten grand.
Get on it now.
Heard that. Let's go.
They all have different and specific plans
that they're executing well.
Liv continues to impress me.
I'm used to meat as a holiday main course,
but that pretend chicken skin
and the butternut squash blew me away.
Derek came back with that lamb chop.
Basting the lamb in cannabutter was
a smart way to cook with cannabis.
Let's see what Patrick brings to dessert.
It should be good.
I think everybody came to play.
Love that.
Oh, yes, they've got me fucked up.
Alaska, you got all method.
I saw you ate that lamb,
and that's not really your thing.
I ate that lamb and I don't regret it.
I love that.
-Lamb Chop's Play-Along.
-Nice.
I feel pretty good.
I wasn't sure how people were going
to take to the plant-based meals,
but it seems like everyone is enjoying it.
So I feel pretty good.
What would I do with $10,000?
It would be awesome to take some time off.
I forget what that's like,
but I hear weekends are cool.
The holiday I'm doing
for the dessert course is 4-20.
I'm gonna be making a dessert that tastes
the way that the strain
Super Lemon Haze smells.
When you smell the strain Super Lemon Haze
you get a lot of different terpenes
and smells of sweetness.
That's gonna come through in a flavor
instead of a scent with this dessert.
For the dessert course,
I'm making a deconstructed tart.
I have some mango gelled fruit
and some speculoos crumble
and then got some terpene whipped cream,
hopefully, if I'm putting this together
the right way.
My flavors were spot on,
exactly what I wanted.
My lamb temperature was textbook.
So, I'm pretty excited about it,
you know?
If I win the $10,000,
I want to help my mom out.
When I was in the music industry,
she helped me pay rent.
She bought me stage clothes.
And she's on disability, so it's time
for a son to help a mom out, you know.
I'm making a Turkish samosa
with honey whipped goat cheese.
Doing a fig jam,
a clove gastrique
and a hazelnut gremolata.
It'll be beautiful.
We're gonna pair it
with Super Lemon Haze terpenes.
Kind of playing off all the lemon.
I'm feeling pretty confident.
This is the shortest course,
so it's definitely crunch time.
I'm thinking of making a candied yam
into a waffle.
A sweet potato with some flour and stuff
for the base, heavily seasoned.
And then waffle iron that.
I'll top that with a marshmallow fluff
and some candied walnuts.
Feeling very confident.
Anybody getting a little tingle?
Yeah, I'm just like
Mellow yellow
I'm enjoying the food, feeling strong.
I'm feeling like it's round eight
of a 15-round fight.
-I love it. Okay.
-We got you.
Do you guys think there should be
a 4-20 national holiday?
It's about goddamn time.
Samosa is basically
like a Turkish dumpling,
usually in filo dough and sometimes,
around the holidays,
you'll see it in a dessert
with a lot of savory style
dried fruits, figs that type of thing.
I did the CBD honey,
so there will be about 20 milligrams
of CBD per samosa.
Fuck. It's not gonna fold right.
Fuck.
As I was making the samosas,
the dough needs to be almost frozen.
As I was doing it, it was ripping up,
so I just decided to go
more of a baklava-style samosa
rather than a nice, tightly-wrapped
dumpling style.
It's just one of those things
that you have to adapt
and overcome in the moment.
I went a bit of a different direction,
but it will be the same profile.
Patrick, what are you making, buddy?
I'm about to get this maple syrup
high as shit, bro.
-About to smoke this stuff out.
-I like your style.
Oh, God.
I am using Purple Punch
because earlier,
when I smelled all of them,
and I smelled the terpenes
coming off of that one,
I knew it was gonna be the one
that goes fantastic with maple syrup.
Smoking the maple syrup.
It's important you taste your food.
Very important.
This will be smoked maple syrup
for on top of the waffles.
I think that's good.
That's one way to get
in the holiday spirit.
Because for the rest of my courses
I've been going high on THC,
I would like to now balance them out
with CBD.
It really smells like weed in here.
You've got less than five minutes.
Five minutes.
All right, five minutes.
For this dish, I'm gonna use the CBD sugar
and my THC infusion.
I'm going for five milligrams CBD
with two milligrams THC.
I'm using some of this CBD distillate.
This has more CBD than moisture
or any other cannabinoids.
It's all CBD.
I knew my cream hadn't set up
the way I wanted it to.
So it was a little bit different,
but I felt the flavors were all there.
I was a little nervous about the textures.
You got one minute.
-One minute left.
-Not enough time.
One minute, almost ready.
My main worry going into today
was time management
and getting it all accomplished.
I hit my mark on that.
Ten seconds, chefs. Let's go.
Let's get this holiday finished strong.
Come on.
Five, four,
three,
two, one!
Time's up.
You're gonna bring your desserts
over to our best buds' table.
We're gonna get this party started.
I love dinosaurs and Christmas,
so, obviously.
-That's so cute.
-Thank you.
-Try it again.
-Miss Fuck.
-I love it.
-Miss Thunderfuck.
I'll just wear mine and celebrate Kwanzaa.
Now that you've gotten that
out of your system,
let's bring our chefs over.
Guys, come on over.
-We want to look in your faces.
-Yay, chefs.
Great job, chefs.
-Liv, we're starting with you.
-Great.
What have you got?
This is a deconstructed tart.
There's a mango gel over the berries,
and I have a speculoos crumble underneath.
Then there's some coconut whip
with some lemon haze terpenes in it,
and you can pour that over
as much as you like or just dish it on.
The THC is in the crumble.
And it's 1.5 milligrams of THC
in the crumble.
And then five milligrams of CBD distillate
sprinkled on top.
-Nice.
-Oh, my goodness.
-Very good.
-Thank you.
-This is crazy good.
-This is an adventurous ride.
-It is.
-Oh, my God.
The texture's amazing, right?
-You ate it, right?
-It's really good.
Let's talk about Derek's dish.
Filo dough, Turkish Samosa
with a honey whipped goat cheese.
In the goat cheese you have
20 milligrams of CBD honey,
and then we have the fig jam.
You have a clove gastrique
with Super Lemon Haze terpenes.
So you have three milligrams of THC,
20 milligrams of CBD.
Then you have Super Lemon Haze terpenes
playing off all the lemon.
I missed where you're delivering
the THC on this.
-It's the fig jam.
-Okay.
I'm very impressed
with the different textures
I know that's a very foodie word.
I don't use it in my real life.
in this dessert
Nice plating.
-Yes, you are correct.
-Rapaport doing research.
I love that you pushed yourself as a chef.
I'd eat this and your whole menu.
Thank you very much.
What do we have here, Patrick?
For dessert,
I took the idea of candied yams,
and turned it into a waffle.
It's a heavily spiced sweet potato waffle.
The maple syrup has actually been smoked
with the Purple Punch flower
that we have over there.
So that will be no THC in the syrup,
but heavily with the smoky flavor
in the maple syrup.
You will find your CBD and THC
in the powdered sugar.
-Yes.
-Nice.
This dish is only 1.5 milligrams of THC.
I went heavy on the CBD for this course
so there's four or five milligrams
of CBD in there.
So, if you want to get the full dose,
there's gonna be some licking going on.
Yeah, you gotta drag it around.
And this feels like Thanksgiving,
I mean, in a really nice, new way.
All three courses paid off.
Awesome. Thank you so much.
We want to thank you guys, absolutely,
-for your High Holiday.
-Good job.
Joining us, cooking for us.
Thank you. Everything was fucking dope.
-We're gonna discuss.
-A great holiday.
-Thank you.
-And I'm high.
Nice. What do you guys think?
There was stuff I liked individually,
but in terms of cohesively,
I liked his dishes.
-So, Derek's your guy.
-It was the most consistent too.
At first I was biased
'cause I like women more than men
-Sure, you and me both.
-"Vote for the woman."
-Fair enough.
-But I liked Liv's meals the best.
Vegan, that goes straight to my heart.
The thing that I've learned today
about tasting the cannabis
was that you're not tasting it like,
"I'm chewing leaves."
Right, we're trying to show that we can
move it out of the college dorms,
-and elevate it. Exactly.
-This is high end food.
Thank you so much.
Leather and I are gonna sit down
and really figure out
who we think is going home
-with this $10,000 prize.
-It's a tough one.
-Thanks. This was terrific.
-We're gonna go talk about it.
Our three chefs,
I feel like they were all
really strong.
Liv, the baklava,
even when she decided to use
not actually a meat, the soyrizo,
it was really good.
I could totally eat that
and not miss anything
-and feel like this was intentional.
-Yes.
Her food was delicious, period.
She had a command
of the cannabinoid system
but she's only giving us
three milligrams of THC.
That's a good point.
Now, Derek,
everything he made was excellent.
And everybody, hands-down, was like,
"That's one of the best lamb chops."
And it was great.
He also brought us the limonene
as a really nice shiny flavor
for the dessert.
So, he's no dummy.
He knows his way around the plant.
Patrick gave us Thanksgiving.
-Goose was a ballsy choice.
-Which I love. He absolutely did.
-I love that there was that blueberry
-Blackberry goose juice
Yeah, it's great.
Patrick did a nice job
of delivering the milligrams too.
-It was a steady flow.
-A controlled and steady flow.
That's the other thing,
very much so, like Liv,
I feel like he has a really good
handle on all of the ensemble
of this plant.
-I am stressed out.
-I think the bottom line is,
weed or not, you're gonna
get some stress during the holidays.
Especially if they're presented to you
like this.
-Absolutely.
-Let's bring them out.
Okay. Let's bring them out.
Chefs.
Leather and I have been sitting here,
really genuinely
trying to figure out who deserves
to walk away with $10,000.
I feel like the flavors were all there,
and the judges seemed really happy
with all of them. I feel good.
Feeling anxious, nervous, excited,
all these things at one time.
First course was my weakest.
Other than that, I made some corrections,
picked it up strong
and carried through to the end strong.
I was super happy with what I put out.
My flavors, textures and techniques
were on point.
I put out exactly what I wanted to.
This was a really hard
conversation to have.
-But we had to come up with a winner.
-Yeah, we did.
So, the winner
of our High Holiday challenge
for $10,000
was the chef that,
not only gave us a holiday meal
the whole family would love,
but also raised our holiday spirits.
And the winner is
Liv.
-Congratulations.
-Oh, my God.
Really well done.
I am thrilled.
I'm so happy
because this is just incredible.
And to showcase what I'm doing this way
and to win is awesome.
I can't believe that on a holiday episode
I went with plant-based.
I can't believe it either.
Hey, congratulations.
What you both did was amazing.
Everything I saw from technique
was incredible.
It was hard but I'm so appreciative,
and I'm, like, stunned.
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