With an increase in information about cannabinoids, their benefits, and their different vehicles, it was only a matter of time before we saw an increase in their use outside of recreational consumption. Last Friday we welcomed Max Tuttleman of Bouquet CBD and Tyler Akin of Stock for a foray into cooking with one such hemp derived cannabinoid.

The night started with a roasted broccoli salad that featured pickled daikon radish, cilantro, sweet and sour glaze, fried garlic, and sesame oil infused with Bouquet’s proprietary cannabidiol (CBD) oil. Max suggests using the CBD oil in conjuncture with another fat to diffuse the dosage. This also makes for an easy way to finish a dish, as Tyler did with the sesame oil here.

After enjoying the first course, guests were ready for the star of the night – Stock’s signature Good Deal Soup. Stop by either of Stock’s locations to partake of the perfectly poached chicken, tender rice noodles, pickled jalapeños, and robust broth. The only difference is you will not be able to add the infused chili garlic oil Tyler used for this iteration. According to Max, using CBD oil with a hot dish does not chemically alter the compound or change the desired relaxing effect you get from ingesting the oil. However, using direct heat can produce cannabinol (CBN), which has a more sedating quality to it. You wouldn’t be relaxed, just plain sleepy.

To finish the night, Tyler whipped tofu (!), keffir, and key lime into a mousse with infused coconut oil. Tyler completed the dish with cashews and macerated berries.

Guests were treated not only to a wonderful Southeast Asian inspired meal but also to some great information by one of Philadelphia’s new cannabidiol companies.