Hot Stuff from the Nomad Cook

Chef Travis Peterson is one of Canada’s leaders in infused dining. In July, when Ontario entered phase three, chef hosted an infused brunch and the food was divine. Hosted in conjunction with Russel Hundrix, a restaurant supply chain, Peterson is on a cross-country mission to spread love and promote his vision of a cannabis culinary certificate to aspiring cannabis cooks.
Peterson believes Canada has an opportunity with weed that we’re not pursuing. While Canada has legalized cannabis, we’re still dragging our heels on infused meals and hosting laws. It’s chef’s intention to see Canada act upon our first mover advantage. And he’s putting his muscle where his mouth is.
“Canada should be a cannabis culinary destination,” he says. “Every day that we’re not working towards this is a day that’s lost.”

On the morning of the brunch in question, chef was joined by Food Network’s Top Chef Canada winner Erica Karbelnik and her husband and fellow contestant, Josh Karbelnik.
Hosted at a private Toronto location, the atmosphere was as warm as the food. Before anything was started, chef asked guests of their desired dosage: on a scale of one to five. As everyone in the industry knows, if people consume too much cannabis, the meal will be an unpleasant experience. The most important part of cooking with cannabis is not serving too much pot.
Travis Peterson is an expert at dosing.
The meal began with an infused sparkling beverage, which is something like what’s available currently in the legal market. With drinks increasing in popularity, it makes sense that budding home chefs also try reproducing these drinks. Guests gushed over the flavour and presentation (pictures certainly speak to that) as each course hit the table. We had goat milk whipped ricotta, and green eggs and ham—with peameal bacon and infused chimichurri. Here are some words of wisdom from the Nomad Chef.

There is always something new to learn and a new source of inspiration just around the corner.
Dosing is the most important thing. At this brunch experience, my 1-5 scale was as followed:
A: 1. 5mg thc
2. 10mg thc
3. 25 mg thc
4. 50 mg thc
5. 100 mg thc
5, obviously, would only be for the most experienced cannabis consumer.
Most people being new to Cannabis don’t know their sweet spot. That’s why I encourage people to go with the lower number, letting them know it may take a couple times to find that sweet spot. Anyone new to culinary cannabis or having edibles for the first time should never have more than 5 mg of THC and my guests are encouraged to make the responsible choice.
Canada is missing its opportunity to make cannabis cooking a Canadian cuisine and I want to inspire a nations of cannabis chefs!