Cannabis is introducing a whole new aspect of the restaurant industry. With the emergence of some of the most renowned chefs beginning the process of developing menu items related to CBD and Cannabis, to CBD taking the lead currently in the approval process via the recently approved $867 billion Farm Bill which allows for use of CDB in food-related items. What we are seeing is a massive early adoption to integrated food and menu concepts by restaurants and experts around the US. I get a chance to explore the idea of tasting and pairing Cannabis related items with food and wine with Jamie Evans, the Herb Somm as we discover new aspects to the integration and new age of unique ingredients.
I continue to be surprised in the advancements of ingredients, flavors and culinary techniques that chefs are integrating every year, but 2019 seems to be the year of Cannabis and will surely be a major campaign topic in the upcoming 2020 presidential election. A small or possibly huge setback is the recent banning of CBD products by restaurants in NYC. However, this action is not without a fight when you consider Andrea Drummer. Drummer, a former drug counselor turned definitive expert on edibles and cannabis is pushing back on the bizarre circumstances that have led to CBD being banned as a food additive, even as its legality has been firmly established. It appears that this new form of creativity in food will face a bit more in the way of challenges this year.
Stay tuned as I continue to explore this critical time in the evolution of culinary creativity to understand where we are really going with the future of Cannabis. Will this be a new era in similarity to when alcohol products began showing up in menu items at restaurants around the world or is it a fight that will be forthcoming for years to come?