Cooked with Cannabis on Netflix: The Ultimate Weed Food Show
Cooked with Cannabis is a cooking show competition where three cooks make marijuana-infused meals for a chance to take home $10,000. Co-hosts Leather Storrs and Kelis judge the participants with the aid of their four “best buds” who sit in as guests on the show. The chefs prepare and serve an appetizer, entree, and dessert packed with enough THC to sit Snoop Dogg on his derriere! Oh yes, it’s far from a game.
We’ve watched numerous episodes of Cooked with Cannabis, and below is our input on two episodes. Have a blast reading our thoughts and the descriptions of the meals (they’re intense!). With that said – if you love weed, and are a foodie, you are going to so thank us later for putting you onto game!
Grilled Backyard BBQ
“Grilled Backyard BBQ” is the pilot episode of Cooked with Cannabis.
The three chefs
Amanda Jackson, from Georgia, presently working in Orange County; she got started one day cooking with weed because she possessed some extra bud and decided to bake it in some pecan pies.
30-year-old Nathan Santana from California has been cooking professionally for 10 years.
Cynthia Sestito from East Hampton, NY; she’s been cooking with ganja since a young girl, though in 1999 she took on a client that engaged her in a lot of cannabis cooking. Note: The chefs built their own cannabis infusions to support their grilling menu 24 hours before taping the show.
Appetizer wise, Nathan began with a Grilled Broccolini Salad (grilled Broccolini with Queso fresco, THC Olive Oil Infused Peach & Habanero Salsa, “Mimosa” Flower Topper; THC 2 mg). For his entree, Nathan served a succulent Smash Burger (“Mimosa” Infused Charred Poblano Butter w/ Serrano Old Bay Mayo, Chuck & Brisket Patty, Smoked White Cheddar, Caramelized Whiskey & Beer Onions; THC 2 mg). And for dessert, he hit the judges with a Mango Pie w/ Infused Whipped Cream (“Mimosa” Butter Infused Vanilla Cookie & Graham Cracker Crust, Grilled Mango & Passion Fruit Filling w/ CBD Infused Mezcal, Kief Cream Infused Whipped Cream; THC 2mg/CBD 5 mg).
Amanda started with a Grilled Sweet Corn Gazpacho & Halibut Ceviche (THC Olive Oil Infused Sweet Corn Gazpacho, “Mimosa” Smoked Halibut Ceviche, Grilled Vegetables; THC 3mg). For her entree, she prepared Grilled Piri Piri Lamb Chops w/ Polenta (THC Olive Oil Infused Lamb Chops, “Dream Queen” Butter Infused Coconut Milk Polenta, Grilled Swiss Chard; THC 4mg). Last but not least, Amanda made Grilled Mango & Peach Crumble (CBD Honey Infused Mango & Peach Filling, CBD Sugar Infused Berries, THC Powder Infused Whiskey Whipped Cream; THC 1 mg/CBD 60 mg) for dessert.
Cynthia whipped up Grilled Fresh Figs w/ Watermelon Cocktail (Grilled Figs & Gorgonzola, “Sour Diesel Lemon Kush” Infused Balsamic Reduction, THC Powder Infused Elderflower & Watermelon Cocktail; THC 3 mg) as an appetizer. For an entree, she served Banana Leaf Wrapped Grilled Wild Salmon (Grilled Wild Salmon in Charred Banana Leaves, “Dream Queen” Kaffir Lime Butter Infused Green Curry Beurre Blanc, CBD Olive Oil Infused Bok Choy & Swiss Chard, Black Pearl Rice; THC 2mg). When dessert time arrived, Cynthia handed out “Wedding Cake” Infused Creme Fraiche w/ Grilled Fruit (Grilled Apples w/ “Wedding Cake” Infused Creme Fraiche, Rosewater Pie Crust, Caramelized Pistachios & Pecans; THC 2mg).
Kelis, Leather, and the 4 ‘best buds’ loved all three appetizers…though Ricki Lake (one of the ‘best buds’) applauded Cynthia after tasting her starter, and too drunk Amanda’s starter (a soup) straight out the bowl without a spoon! Yeah, Ricki’s a wild child. However, when it boiled down, Leather said Amanda did the best weed-infusion job with the starters.
Leather, Kelis, and the 4 best buds enjoyed all the entrees as well. How could they not? Like, did you read the entree list and what they served? Lawd have mercy! After indulging, Kelis and Leather said Nathan best infused the cannabis as far as the entrees go. Regarding desserts, Leather, Kelis, and the 4 best buds adored each one of them.
Some highlights from the episode:
- Ricki Lake said she once had to be carried out of a restaurant after having a weed edible overdose; then she screams “bring on the weed!”
- Leather said he underestimated Cynthia from the start because she looked too ‘mom-like’.
- Cynthia swore like a trucker the whole time she cooked – even the judges loved it!
- Ricki Lake, before, dessert, asked one of the best buds if he enjoyed eating whipped cream off someone’s body.
Question is: “That’s nice, but who the hell won the competition?” Chill, chill, we got you. The finalists were Amanda and Nate, in which, Nate won first place.
The “Futurist Food” episode is premised on forward-looking dishes likely to appear down the road in the future (according to the chefs). Naturally, Kelis and Leather are joined by their four “best buds” — John Salley, Nate Robinson, Megan Gailey, and Clayton English.
The three chefs in this episode
Chef, and owner of Pop Cultivate, a cannabis-dining establishment; he was an organic chemist on track to medical school, detoured, and ultimately got into the food industry.
Heather Feher grew up drug-free and was against intoxicants until she was hired by a cannabis company and began revamping their edibles; she began learning about cannabis (e.g. eating, smoking, etc.), soon saw weed eliminated a decade’s worth of depression/anxiety, and is now a huge advocate for pot.
Brooke Egger, 36, from Coachella Valley, got into cannabis cooking when she was 21 after joining her friend’s cannabis-growing business; she started making edibles and it evolved from there.
The Good Stuff
Begging with appetizers, Chris made Deconstructed Salmon Ceviche (THC Distillate Infused Cilantro Oil, “Super Lemon Haze” Terpene Infused Avocado, Yuzu Foam, Sea-Flavored Clear “Pasta,” Cucumber Salad; THC 3mg). Heather started with “Beef” Tartare & Mealworm Cracker (CBD Chili Oil Infused Egg, “Blue Dream” Coconut Oil Infused Mealworm & Grasshopper Cracker, Meatless Burger Patty; THC 2mg/CBD 25mg). Finally, Brooke served Future Caprese Salad (“Jack Herer” Terpene Infused Mozzarella, “Purple Punch” Infused Balsamic Reduction, Cannabis Fan Leaf Pearls, CBD Powder infused Beef Stock, THC Infused Olive Oil; THC 1mg/CBD 10mg).
Chris prepared Hickory Smoked Rib Eye (THC Distillate Infused Truffle Oil, “Granddaddy Purp” Flower Finish, Sauteed Back Rice, Sous Vide Truffle Egg Yolk; THC 3mg) as his entree. Heather’s entree was Vegan Scallops & Konjac Noodles (“Blue Dream” Butter Infused King Oyster Mushrooms, “Tangie Terpene” Infused Broth, Konjac Noodles, Eggplant & Black Garlic Espuma Foam; THC 2mg). And, Brooke’s main meal was Vegetable Tagliatelle & Crispy Quail (“Purple Punch” Butter Infused Quail, THC Olive Oil Infused Brie Foam, CBD Honey Infused Kumquats, Compressed Grapefruit Sauce; THC 1mg/CBD 25mg).
To cap the festivities, Chris served Rum Raisin Ice Cream (“Sour Diesel” Terpene CBD Powder Infused Whipped Cream, CBD Powder Infused Grape Pearls, Pumpernickel Crumble; CBD 5mg) for dessert. Brooke’s dessert was a Deconstruction Lemon Meringue Pie (“Purple Punch” Coconut Oil Infused Mealworms, Whipped Cream, Honeycomb Candy, Anise Cotton Candy; THC 1mg/CBD 25mg). Lastly, Heather made “Life on Mars” (CBD Sugar Infused Nougat, “Martian Soil” Basil Crystals, Pop Rocks, Cherry Balsamic Gel Caramel; CBD 20mg) for dessert.
Some show highlights were:
- Nate Robinson was not a fan of eating the bugs Heather placed in her appetizer; and, on the real, can you blame him!?
- John Salley literally couldn’t swallow Brooke’s entree…it was that unpleasant to him.
- The three of the ‘best buds’ sat around and slammed Brooke’s dessert—it was a great roast session!
And the Winner is?
Who won the competition, though? The first place winner was Heather, despite unsettling Nate Robinson’s stomach with an appetizer loaded with insects!