The Week in Food [1-16-17]

The Week in Food [1-16-17]

Weed, the Old Guard, food in the era of POTUS 45, and more.

January 18, 2017
● 4 min read
The Week in Food [1-16-17]

The Week in Food [1-16-17]

Weed, the Old Guard, food in the era of POTUS 45, and more.

January 18, 2017
● 4 min read

For the week of January 16, 2017. 

Photo via Carlos Avila Gonzalez for San Francisco Chronicle

Meanwhile, in San Francisco:

Leave it to the former hippie enclave to combine yoga, brunch, and weed right when everyone needs all three. Thursday's Chronicle devoted a feature to a recent Sunday spent with a merry band of (technical) outlaws brought together by the Cannaisseur Series — a product of the groundswell around pairing cannabis with the high caliber of food the area is known for. There are multiple benefits to the series, community-building and stress relief among them, but tbh the food sounds pretty rad. 

"At the Cannaisseur Series, none of the main courses is medicated. At the brunch, with cannabis provided by a grower, Madrone, a rice crepe filled with cocoa banana creme was paired with a sativa varietal called Red Dragon. Sativa, one of the two main categories of cannabis plants, is said to stimulate mental activity and conversation. A salad of bitter greens, and then a duck breast with yam, celery root and pancetta hash, were paired with a cannabis named LA 78 Affie OG. It was low in THC (the psychoactive component in cannabis) and high in CBD (a non-psychoactive component that reduces pain and is said to bring down a high). At meal’s end, a mixed-berry streusel dessert came with joints of Ingrid, an indica, the other type of cannabis plant, intended to afford a sense of calm."

The push to reframe cannabis as less of a drug and more of a meal enhancing luxury item — filling the role wine or beer traditionally might — has strong support in scattered pockets of the country and continues to infiltrate the artisanal market: rustic ads featuring weed in little Mason jars grace the sides of buses that cruise past the warehouse hosting the brunch. Mason jars are how you know something is better than other things. 

But hang on, Matt Kumin, a civil rights and cannabis attorney interviewed for the piece also wants you to know that while you can toke up all you want in your tiny-ass apartment, teeeeechnically the brunch was illegal, so if you go to one, shut up about the location. 

“I hate to put cold water on people pushing the boundaries of consumption,” Kumin said. “They’re basically outlaws. But that’s how the law gets changed.”

It's a new world: breathe it in. 

Illustration by Jorge Colombo for The New Yorker

Drink Under The Soothing Gaze of Obama: 

When the political climate gets to be a little much, let's just agree to meet at Bed-Stuy's Tip Top Bar & Grill. This shout-out from The New Yorker comes just in time for those suddenly feeling very emotional about politics and navigating an intense and savage need for the hard stuff. 

"The walls are lovingly covered with images of the outgoing President: he’s smiling on a clock next to a watermark of Martin Luther King, Jr.; speaking at a lectern with a “Change We Can Believe In” sign above him; and, slightly less convincing, alongside Michelle, in an advertisement for a “first couple farewell sculpture,” a hand-painted porcelain number standing eleven inches tall."

Via Jens Schott Knudsen

We Weren't Gonna Talk About It Anymore Today, But:

Here's a really wonderful bird's-eye view from Civil Eats on how the restaurant industry is girding its loins for the Trump Administration. Sanctuary Restaurants, donating profits to threatened charities, general do-gooding and rallying the troops: proof that the industry is always willing to go to bat in the shittiest of circumstances. 

An Unrelated Message From A Few Legends

Via The Wrap, Alice Waters and Jacques Pepin (respect) appeared at a Television Critics Association press tour on Monday and made it clear what they think of competition-based shows like Top Chef and Chopped. Given their respective contributions to the culinary world, it should come as no surprise that neither of them caught Last Chance Kitchen last night.

“It’s a disservice very often because this is not what’s cooking is all about,” Pepin said. “That kind of confrontation that you have there is not really how you learn to cook. Or how you understand food.”

“We’re teaching the kind of fast food values of our country in those competition cooking shows, when in fact cooking really is something that can be very meditative,” Waters said. “It’s never about competition. It’s about the pleasure of dealing with real food.”

Anyone care to weigh in? Anyone secretly wonder if they'd sneak up and straight SLAY a Quickfire Challenge?

We'll End With This Wine Glass From Cougar Town That Keeps Selling Out:

It's that kind of day. We'll skip the part where you pretend like you have no idea what Cougar Town is (it's that alternative universe show where Monica from Friends leaves Chandler and goes off the rails), and get straight to Delish's quickie interview with Jennifer Sullivan and Randy Rothfus, the creators of Guzzle Buddy, that wine glass up there. Sullivan and Rothfus brought the appendix to life as a joke during the debates (haha, ha...ha) to better mainline booze to your worried veins, but then it proceeded to take over their lives as people all over the world — the WORLD — emptied their entire stock. 

"These days, the duo's focusing on expanding the brand's reach, brainstorming cocktail ideas and ways alcohol-abstainers can use the gadget. Some might deem it a gag gift, but for these two entrepreneurs, it's a way of life.'It's a hard job coming up with new concoctions to use in our Guzzle Buddy, but somebody's gotta do it,' Sullivan joked."

Holler at us when restaurants start offering this and sommeliers are trained in the art of the Plug and Chug

The weekend (and marching) awaits. 

Original image via Denis Marsili | Collage by ChefsFeed