The first four courses contained a blend of Green Queen, Dream Queen, Lemon OG and Sour Diesel.
With marijuana infused into every ingredient of every dish, the preparation process is unique for each course.
The dessert was a different process. According to Chef Miguel, "We made it with a Sour Chem wax, and when it combined together, the Sour Chem went from this bright, sour flavor profile to tasting like cinnamon."
He continued, "Food is a living art. Every day we are discovering new ingredients, cannabis strains and cooking techniques."
"The cannabis industry is doing so much to advance its extraction methods, its growing methods and to understand the various cannabinoids..."
"...taking that and bringing it to food will just allow so much more to be done."
"There are over 85 different cannabinoids in cannabis and more being discovered all the time. We're still learning how they all work and how they work in connection with each other."
"In 20 years, we might be able to really take our food experiences to new levels by focusing on strains with different ratios of different cannabinoids, for pain relief or for recreational use."
"It's really limitless, and we're just scratching the surface."