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Buds and Breakfast
On this episode of Bong Appetit, Abdullah is in Seattle to enjoy some good ol’ fashioned Pacific Northwest cannabis hospitality. His first stop is the production facility for Craft Elixirs, where founder Jamie Hoffman concocts cannabis-infused elixirs for all kinds of applications from French toast to tiki cocktails. Abdullah dives head first into the world of infused syrups and whips up a batch of their blueberry-orange Ballard Beat syrup to take along for the next part of his adventure.Abdullah and Jamie check in to the Emerald City’s finest cannabis-friendly “bud and breakfast,” The Winston House, for some well-deserved R+R. After indulging in a breakfast feast topped with Jamie’s infused elixirs and sampling everything else this cannabis-inspired retreat has to offer, Abdullah ends the day with some bodywork that brings new meaning to the concept of “body high.”
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Stoned Shabbat Dinner
Host Abdullah Saeed, our somewhat perma-saturated host is back in the land of legal weed and at one of his favorite places in the world, Denver, Colorado. In this episode, Abdullah meets up with Rosenberg’s Bagels’ Owner, Josh Pollack to show him how to make traditional Jewish food made with cannabis as part of a multi-course stony and schmaltz-laden Shabbat Dinner. Josh shows us that you can pretty much infuse anything with cannabis, that is, if you’ve got the right buds. First up, Scandinavian Sambuca cured canna ‘lax (infused Gravlax) on top of some of Rosenberg’s finest bagels. Next, a mellow meal featuring, medicated Matzo ball soup, beef brisket, noodle kugel and roasted vegetables smothered with cannabis schmaltz gravy. May the schmaltz be with you!
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Puff Puff Pizza
What’s better than weed and pizza? Weed on pizza. In this 420 episode of Bong Appetit, Abdullah heads to Portland, Oregon to attend the second Puff Puff Pizza Party hosted by the good people of P.R.E.A.M. Pizza. He bonds over his love for pizza pie goodness with P.R.E.A.M. Pizza owner Nick Ford as they whip up some infused pizzas using some of Portland’s finest from Farma Cannabis Dispensary. And because every decent party needs goodie bags, Abdullah pops over to visit Orlando Vega of Sour Bhotz and create his own army of infused sour gummy robots — at over 80mg of THC per Bhot, these little guys pack a punch. Back at the party, the guests chow down on a variety of infused pizzas and Abdullah hops on drums to impress the crowd with his mad stick skills. Pizza for all, and for all, a good night!
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THCheese
Abdullah heads to San Francisco to meet the folks behind THCheese, a gourmet medicated food purveyor, and explore the high end of the high life. He whips up a deliciously creamy medicated foie gras pâté mousse with executive chef Trevor Milbery and gets funky with cannabis-infused Camembert under the watchful eye of head cheesemaker Juliana Clark. To cap it off, the THCheese crew treats us to a curated paring where Abdullah learns how to pair wine, weed, and fancy edibles like a true aristocrat. Pinkies up!
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Colorado Ganja Tour
Host Abdullah Saeed sets the bar high (think 9,000 feet above sea level) in this installment of Bong Appetit: Colorado Ganja Tours. Abdullah travels to Colorado to see what marijuana tourism is like in a small mountain town, taking tokes while exploring in a tricked-out stretch Escalade with Philip Wolf of Cultivating Spirits. The trip gets off to a blazing start as they visit a craft garden and dispensary (High Country Healing) where tour-goers get up close and personal with the star strain of the day, Casey Jones. Ending the evening on a high note, they savor the fruity, citrusy pot-pairings infused into their gourmet dinners prepared by cannabis chef Jessica Catalano (author of ‘Ganja Kitchen Revolution’). After a hazy reprieve, Abdullah’s all fired up and joins Chef Jessica at her home for a cannabis cooking lesson featuring her homegrown, organic, dubstep-influenced weed and groundbreaking recipes (think Super Lemon Haze Olive Oil and Baked Eggplant Parmesan) for another night filled with fine herb-laden cuisine. This marks the fanciest edible experience Abdullah’s ever had. It’s OK if you feel the need to cry from weed joy now.
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Making Mahjoun with Ice-Water Hash
In this episode of Bong Appetit, host Abdullah Saeed heads to California’s central coast to learn how to make ice-water hash and whips up a batch of cannabis-infused savory-sweet Moroccan mahjoun from a 1,000-year-old Berber recipe. Starting out at the farm of Emerald Alchemy’s Billie Thibodeau, Abdullah goes elbow-deep in icy water to process 12 heady pounds of Granddaddy Purple trim into pure hash. Then, we’re off to the commercial kitchen of Deborah Schatan (Edible Complex) to make the mahjoun, which is loaded with a menagerie of nuts, fruits, spices—and, of course, hash.
