Cannabis chef takes fine dining to new high

Michael Monteleone finishes vegetable tarts, made with medicated ricotta cheese. [Photo/Agencies]

Sayegh, who is of Jordanian descent, is even experimenting with cannabis-laced stuffed grape leaves, falafel, chickpea beignets and other Middle Eastern dishes.

His cannabis-infused dishes even include "medicated" oysters.

He says his family was appalled when he entered into his new venture, but they have since come around, even sampling, and enjoying, his creations.

Sayegh and others, however, warn that as the appeal of cannabis-laced food continues to increase and Americans grow comfortable with the concept, consumers need to be made aware that getting high on a cannabis meal is not to be taken lightly.

"This is an inexact science in so many ways because so many factors come into play when you cook with cannabis," said Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook.

"It's not like ordering a Jack Daniels and coke.

"There is a whole discovery going on right now as this is kind of reaching out from the Wild Wild West."

Sayegh said he realizes that his meals can pack a wallop and treads carefully when he gets behind the stove to concoct his recipes.

"Cannabis is not like any other ingredient," he said. "You have to be extremely careful because not only does heat play a very important role when cooking with cannabis, but you're also taking people on a trip, literally, and you have a responsibility to make sure it's done right.

"This is not about throwing butter in a pan to get everyone super high."