Full course description
Cooking with Cannabis: The Basics of Infusion
Join Chef Miguel Trinidad and learn how to infuse fats or vegetable glycerin with cannabis for all your cooking. Fats are the building blocks for cannabis infusion, and can be used for in any diet, from raw to vegan, smoothies and meats. In this 2 hour Zoom workshop you'll learn the basics and take your recipes to the next level. We'll discuss cannabutter, vinaigrettes, sauces and prepare some food together. Students can ask questions via chat in this fully synchonous workshop.
- February 6th, from 10am-12pm PST.
- Saturday March 6th, from 1pm-3pm PST. Included in the workshop fee is the Panel discussion, Cooking with Cannabis: From Africa to the American South, Mexico & Beyond. The panel will be between our Spring 2021 participating chefs, Chef Miguel Trinidad, Chef Amanda Jackson and Chef Mennlay Golokeh Aggrey.
Instructor Bio: Following an externship at Lola’s in SOHO, Chef Miguel Trinidad graduated from ICE’s Culinary Arts Program in 2007 and was immediately hired as a line cook at Lola’s. From there, he quickly rose through the kitchen’s ranks, eventually becoming Executive Chef. Building on his experience at Lola’s, Trinidad paired with co-worker Nicole Ponseca and Enzo Lim to launch his first restaurant, Maharlika, a modern Filipino restaurant. Soon thereafter, Trinidad opened his second business, a “Filipino Gastropub” called Jeepney, which garnered a Time Out New York Award for “Best Seafood Dish of 2013.” Most recently, Trinidad is also the mastermind behind the food menu Golden Cadillac, a 70’s-era cocktail lounge in the East Village that received a 2014 Time Out New York “Critic’s Pick” award. He's also the founder of 99th Floor, a gourmet Cannabis infused food brand, hosting Cannabis-focused gourmet dinners featuring chef Miguel Trinidad. Chef Miguel’s recipes embody the Company’s brand: his offerings offer subtle dosages that allow diners to consume a full five-course meal and slowly accumulate a high in the process. Dining guests receive an experience that is more in line with sipping fine wine rather than taking constant rounds of shots, as the cannabis cuisine is as much about the food and atmosphere as it is about the cannabis effects. Chef Miguel has been featured in The New York Times, Food Network, Vice and a myriad of other outlets, all high lighting his amazing approach to cuisine, both Cannabis and non. Soon to come is a full edibles line to a dispensary near you!
Workshops are taught online through Zoom and Canvas. Students will need a computer or smart phone with webcam and microphone, internet and web streaming capacity, and the Zoom application installed to their device.
*If you are a public employee (government agency, school district, etc) please reach out for special discount opportunities.*