Leather Storrs makes edibles like you've never tasted before.
Storrs, 45, has been a chef in Portland for over 20 years, most famously at Noble Rot since its opening in 2002.
But since November, he's been trying something new: a menu where every dish contains some form of cannabis. He serves these dishes at members-only dining events hosted in private residences, where tickets can run as high as $225.
On April 29, Storrs will debut a six-course dinner at the Cultivation Classic, an event presented by WW. We asked Storrs to walk us through each dish.
Pineapple sage and mint mojito,
I've found that the most rapid delivery system is alcohol and bubbles. The longer your weed is in that alcohol, the stronger that tincture will be. And if you apply some heat to that, it goes in further. That's the most efficient delivery method, but it's the nastiest. We're willing to let some THC go in the interest of flavor.
Smoked trout and pimento cheese
Ahi tuna poke on a Pringle
The starters are meant to be a little silly, and we play into people's cravings a bit. We'll go for a mixture of salty and sweet, which is what a lot of people want when they're high.
— COURSE ONE —
Quince tart, pork rillettes, cannabis-cured pork loin, pork rind with Jager salt
There's a process called decarboxylation, which is a fancy way of saying toasting before you cook it with butter. To my understanding, it makes the molecular chain brittle, which allows more THC to go into the oil. So it's efficient. And it's a flavor thing. It gives it a nuttier, toasty flavor, which for me is much easier to work with than that vegetal, musky aspect
of green weed.
We'll make pork rillettes, which is pork cooked in pork fat, which will be infused.
I'm pretty sure this will be the biggest kicker.
WW: How high will people be after the first course?
Well, we won't really know until the end of the dinner. In these menus, we always front-load the meals. The worst thing is to be fine as the meal ends and then, an hour and half later, you're melting. So the majority of the psychoactives is in the first couple courses. That helps people settle in a little bit.
— COURSE TWO —
Fines herbes spaetzle
It's spring in a bowl!
The spaetzle will be kind of a pale green color. I'll get some spring vegetables that look good, and those will get a precook before a finish in a hot pan with some psychoactive oil.
— COURSE THREE —
Halibut with beets and carrots
Shake-roasted beets, coriander hemp-seed crust, harissa, and an infused delfino-calendula salad
The halibut really isn't psychoactive, but we'll be using the plant in a couple different ways. The top of the fish has a thin orange crust with carrots, coriander and hemp seed. The hemp seed has a nutty quality that pairs well with the coriander and carrot.
The thing that bothers me about the majority of cannabis recipes is that they sort of pile the weed on top of the food and don't really take into account the challenges of the ingredient itself, which is pretty funky—you have to really manipulate it to be anything other than kind of grassy and a little musty.
In addition to the fish, I'll make a big batch of salt and shake—not first flowers but trim—and then roast the beets on the bed of that shake salt.
At this point, we've used the seeds, the flowers, the stems—we're using the whole plant. The beets cooperate with an earthiness of their own.
— COURSE FOUR —
Broasted lamb shoulder, braised radish, turnip and greens
Lamb jus and cold-press cannabis oil
We're talking about a little skunk and musk from the radishes and turnips, but then we have a winey sauce and the richness and the gamey quality of the meat. We'll look for a varietal that either echoes the flavors, or goes against them in a way that makes the combination greater than the sum of its parts.
— DESSERT —
Citrus olive-oil cake, lemon curd, mango-rhubarb compote
The dessert will be completely cannabis-free, just a nice and sweet finish. I send everybody home with a little jar of the caramel that I make. It's delicious, and it's strong. If you eat that caramel, I'm warning you.