Psychedelicatessen: Filipino THC Ceviche


This Article was published on High Times

“Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.”

Born and raised in New York City, chef Miguel Trinidad loves cannabis, and he’s not shy about letting people know it. Owner of two successful restaurants, Filipino gastropub Jeepney and Maharlika, Trinidad has garnered critical acclaim for his worldly cuisine, bolstering his media-friendly persona with an appearance on Good Morning America and even a televised battle with Food Network’s Bobby Flay. For GMA, Miguel created a Twinkie Corndog accompanied by Calamansi Honey Mustard, a combo he must have thought up while baked out of his mind.

Trinidad credits cannabis with inspiring creativity in the kitchen, telling me by phone that “I come up with new and inventive dishes based on the munchies, mostly… once you smoke, you start reading cookbooks and playing around with ingredients.”

While high, challenging himself to create innovative dishes based on what’s in the cupboard, or going to the farmer’s market and grabbing random ingredients became a fun way to experiment with new cuisine.

Together with Top Chef winner Hosea Rosenberg and James Beard award-winning pastry chef Mindy Segal, Trinidad represents the first wave of mainstream culinary professionals looking to be a part of the burgeoning cannabis scene. With his invite-only 99th Floor underground medicated dinners, Trinidad seeks to expand the horizons of cannabis cuisine, challenging stereotypes about who uses the plant and why.

Earning favorable reviews from Grub Street and Elite Daily, Trinidad’s medicated meals carry a low dose of THC but bring bold flavors and delicate techniques.

“We like to keep it pretty mellow so you can feel and enjoy the food throughout the night,” Trinidad said, and most five course dinners carry a dosage of around 15 milligrams of THC, enough for people to feel the good vibes without becoming too overwhelmingly stoned.

“There’s a bad stigma when it comes to edibles,” he continued, “and that can be changed by proper dosage and educating the public on how to use it and how to apply it to food.”
Elegant dishes feature luxurious ingredients such as Pork Belly, Israeli couscous, poached vegetables and toasted garlic.

When considering cooking with cannabis, Trinidad lets the “strain we’re using dictate what the meal is going to be,”…

Previous ArticleNext Article

Leave a Reply

Your email address will not be published. Required fields are marked *