Issue link: https://digital.copcomm.com/i/599676
3 8 | t h e c l e v e r r o o t and making it complementary with other herbs." "I looked into how THC affects the body—how it actually interacts with the body and how other cannabinoids do the same. What is the physiological process that takes place when you smoke a joint? What happens in the brain and why do people get the munchies? It affects olfactory sensors and makes you hungry, and we want to explore that, and how to create a complementary experience and a ritual for it," Cirino says, before he sets down his espresso, half-finished, and begins sharpening a knife. POTENCY AND DOSAGE Defining how people are affected by foods with cannabis ingredi- ents is one of the most important issues facing the cannabis industry today. Working out the proper dosage of cannabis for a recipe is one of ARASK's most time-consuming tasks in the test kitchen. Whether cannabis is used for medical purposes or as an ingredient in cooking, the chemical compounds secreted by cannabis flowers are absorbed by the body through receptors in the brain and throughout the body. These chemicals are referred to as "cannabinoids," and two of the most common cannabinoids discussed are: THC (tetrahydrocannabinol, a psychoac- tive compound in marijuana, which binds to receptors in the brain) and CBD, (cannabidiol, an analgesic, anti-inflammatory and anti-anxiety compound without the psychoac- tive effects, which binds to receptors throughout the body). So, the ques- tion of potency becomes a question of which cannabinoid strain is being used. Aside from the question of po- tency is the question of flavor. Scents and flavors in cannabis are derived from terpenes, which are oils that are secreted by the same glands that produce THC and CBD. Scientists have identified over 100 different flavor and aroma ter- penes, ranging from fruit and floral to herb, spices, and dairy aromas. For the velouté, Cirino began dicing up a sativa strain of cannabis called Lemon Kush, grown not for potency but for its pungent citrus flavor. He explains that when working with different strains that can produce psychoactive effects, ironing out the proper dosage, so that the potency level is equivalent to "a glass of beer or wine," is the biggest hurdle. "We're interested in creating products with lower dosages designed for a more casual recreational experience and not for medical applications," he explains, before launching into a fairly subdued diatribe on the cultural acceptance of marijuana, which he believes will allow the industry to then focus on other truly critical topics like "child-safe packaging." "No one is afraid of a beer, but some people choose not to drink," he says, handing me a bottle of Miller High Life from his fridge. "Sometimes you want to sip a beer, sometimes you need three-fingers of Scotch. As a society, we relate to alcohol in very prescribed ways because it has been a part of our life and culture for so long. We need to learn how to interact with cannabis in the same way, but on its own terms: new rituals, new experiences, and a new acceptance. We need to open dialogue to address skeptics and naysayers, and we need to behave like responsible adults to gain the respect we deserve." DEFINING A PREMIUM CANNABIS EXPERIENCE Because ARASK hopes to define its role as a thought-leader in the cannabis industry, it is taking steps to define a very distinct category of the industry. Where wine, spirits, and food brands have effectively carved out slices of the food and drink pie by focusing on a cat- egory—value, premium, luxury—so too will the cannabis industry, Cirino believes. "The food and drink is the foundation, but the rituals and service, the interaction with the product and with other guests— these are the things that really make an exceptional experience stand out," he says. "There still aren't restaurants where you can go and have a cannabis dinner at the level of Michelin-rated cuisine. So we're certainly talking about baby steps here, but we can take everything that we've learned in experience design and luxury hospitality and make a cannabis dinner, or event, or pop-up, from the perspective of a luxury experience. For us, just hosting a 'weed dinner' is too simplistic." Cirino doesn't think he's quixotic, but believes that fitting cannabis into the luxury framework that already exists is the key. "We want to elevate the cannabis experience so that it is on par with other readily-identifiable hallmarks of luxury and responsible vice and intoxication," he says, citing categories like fine wine, coffee, cigars, Cognac, and Scotch. Defining these experiences through rituals is how Cirino believes cannabis will begin to shed its stereotypes. He hopes it won't be long before cannabis is discussed openly, as part of "normal society and everyday life." He points to the presence of alcohol on store shelves and in bars, which, during Prohibition might have seemed rather alarming. "There is 'ritual' associated with making a cocktail," he says, "and definitely a routine. What are the hallmarks that at- tach to the responsible use of cannabis? The goal of ARASK is to be a part of the community that helps to define what the rituals of the new culture of cannabis are." Around 3:00 a.m., we began cleaning up. Cirino was finally satis- fied with the aromatic soup. He handed me a chocolate-covered marshmallow. "What's in it?" I asked. "F**king deliciousness," he said,"that's what's in it." tive compound in marijuana, which binds to receptors in the brain) and CBD, (cannabidiol, an analgesic, anti-inflammatory and anti-anxiety compound without the psychoac tive effects, which binds to receptors throughout the body). So, the ques tion of potency becomes a question of which cannabinoid strain is being used. Aside from the question of po tency is the question of flavor. Scents and flavors in cannabis are derived from terpenes, which are oils that are secreted by the same glands that produce THC and CBD. Scientists have identified over 100 different flavor and aroma ter penes, ranging from fruit and floral to herb, spices, and dairy aromas. a sativa strain of cannabis Kush, grown not for potency but for its pungent citrus flavor. when working with different strains that can produce psychoactive effects, ironing out Dark chocolate– enrobed marshmal- low on graham cake, served in a cloud of cannabis and hickory smoke—another of ARASK's interpreta- tion of haute cuisine that might be served at a premium can- nabis experience. of ARASK's most time-consuming tasks in the test kitchen. purposes or as an ingredient in cooking, the chemical compounds secreted by cannabis flowers are absorbed by the body through receptors in the brain and throughout the body. These chemicals are referred to as "cannabinoids," and two of the most common cannabinoids discussed are: THC (tetrahydrocannabinol, a psychoac This is a palate cleanser with earthy, green flavors com- ing from beets and tea, accented by toasted cannabis, fresh anise, and hyssop. ■cr