Tue | Oct 15, 2019

Cannabis and Cuisine with SENSI

Published:Thursday | August 15, 2019 | 12:18 AMLatara Boodie/Gleaner Writer
left: Pan-seared salmon filet which came with a serving of forbidden rice and quinoa risotto, sautéed baby bok choy, carrots and sweet corn
Bottom left: Organic mixed green salad made from CBD oil, charred avocado, grape tomatoes, diced cucumber, smoked olives, passion fruit vinaigrette, micro greens, breadfruit, croutons and shaved Parmesan.
inset: Passion fruit panda cotta dessert made with whipped cream, fresh mint, CBD brittle and mixed berries.
above: Oji Jaja chars avacado fo the organic mixed green salad.
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Combining cannabis with cuisine is an age-old technique which is currently making a comeback in the world of gourmet cooking. Celebrity chef Oji Jaja took Food on a herbal journey earlier this week as we dined in fine style at Cannabis & Cuisine hosted by Marigold Projects Jamaica Limited and Sensi Medical Cannabis House at the Pulse Centre. The elegant affair was situated in front of the Peter Tosh museum as a tribute to the legend who was an advocate for the decriminalisation of marijuana.

The warm summer’s night was filled with excitement as guests waited for the highly anticipated cannabis-infused dishes prepared by Jaja’s catering company, Ashebre. With strings of lights illuminating the elegantly rustic decor, guests were transported to a chic wooden wonderland adorned with driftwood, succulents and pops of yellow which created a homely environment.

First time working with cannabis

Managing director of Marigold Projects Jamaica Ltd, Lloyd Tomlinson, greeted and charmed all in attendance as he diligently informed them of the upcoming plans for Sensi Medical Cannabis House. “Our short term goal for Sensi is to have five herb houses and this is the first of the five,” said Tomlinson. He then went on to explain that the Herb House located at the Pulse Centre is the flagship for the brand and can easily be seen as a cut above the rest.

“This is my first time working with cannabis and the experience was good because I got to share this opportunity with my team,”explained Jaja, as he beamed with pride at the amazing work done by the Ashebre team. Being able to use CBD to create the different dishes allowed Jaja to get creative with the flavours of the herb.

The cannabis oil has an earthy undertone which is created from the different terpenes combined to create the flavour. “The way in which we did it did not make it overpowering. CBD also allows you to experience some effects of cannabis, such as an increase in appetite, a subtle flow of energy and the feeling of being more relaxed,” he explained.

Oji Jaja was thrilled to partner with Sensi to create this authentic dining experience. The night’s menu included an organic mixed green salad made from CBD oil, charred avocado, grape tomatoes, diced cucumber, smoked olives, passion fruit vinaigrette, micro greens, breadfruit, croutons and shaved Parmesan. The entrée, which is his favourite meal was a scrumptious pan seared salmon filet which came with a serving of forbidden rice and quinoa risotto, sautéed baby bok choy, carrots and sweet corn. The passion fruit panda cotta dessert was a big hit among the guests as they devoured the sweet treat made with whipped cream, fresh mint, CBD brittle and mixed berries.

“Having cannabis dinners is something I was focused on around 10 years ago. This is a very good way for us to introduce cannabis to people,” said Jaja.

This is the first of a weeklong series of events for the opening of Sensi Medical Cannabis House at the Pulse Centre. With their new brand ambassador Chi Ching Ching, Sensi aims to cultivate, elevate and inspire.

latara.boodie@gleanerjm.com