In this episode of Dishing With Dejoire, Dejoire teams up once again with Chef Ava in Washington, D.C. under Initiative 71 to explore elevated cannabis cuisine.
Together they prepare a beautifully plated stuffed salmon topped with silky infused hollandaise sauce and served over cannabis-butter rice pilaf. Chef Ava walks through how to safely and effectively infuse butter with cannabis and use it to enhance both savory sauces and side dishes without overpowering flavor.
This episode blends gourmet cooking with cannabis education, showing how infused ingredients can be used in fine dining just like traditional butter or oils only with an added experience.
Perfect for food lovers, cannabis enthusiasts, and anyone curious about modern infused cuisine.