We all know now that the use of cannabis has become mainstream, even for events, but it’s also transforming F&B.
It has become so popular that major hotel chefs across the nation are experimenting with cannabis-infused cuisine and cocktails, even at popular meetings hotels. So far, the experimenting has mainly stayed on the East and West coasts, and it is done using cannabidiol (CBD), a non-intoxicating chemical found in the cannabis plant. But before long, cannabis could very well be on your next banquet menu. Here are five hotel restaurants already serving up the therapeutic chemical.
In New York, this property offers an in-room dining menu solely dedicated to CBD. Attendees can order spicy meatballs, butter lettuce salad, olive tapenade, tater tots, an ice cream sundae and even bottled water—all of which are infused with CBD and are made to have a calming effect.
The Breslin Bar and Dining Room at this property, also in New York, invites attendees to be relaxed, with the recent launch of two CBD oil-infused offerings at its Lobby Bar. The Rosebud cocktail uses CBD and coconut oils to make this delicious grapefruit juice drink, while its brownie also includes CBD and coconut oils with Valrhona chocolate.
Also in New York, The Harvey at The Williamsburg Hotel launched a seasonal cocktail menu this summer that caters to the cannabis enthusiasts. Using new water-soluble CBD oil, the F&B team crafts cocktails such as the If You Like Pina Colada as well as some of the property’s High Tea Cocktails.
This historic hotel in Hollywood, Calif., is now making a name for itself in the CBD world, with a menu that serves a CBD-infused mojito in addition to three CBD desserts: a lemon bar with frozen yogurt and a raspberry crumble, a green apple Bavarian cream and a yogurt panna cotta with berries, reported “The New York Times.”
Because marijuana is legal in Washington, this hotel has been known to host dinners that are paired with marijuana (so it includes THC), also according to “The New York Times.” A couple of these events have taken place over the past year and are free, but they are limited to invited guests such as hotel regulars. The property’s executive chef, Derek Simcik, claims to source the marijuana from the local Lux Pot Shop to be paired alongside dishes such as beets with herring, scallops and veal cheeks.