Cannabis could be the future of fine dining. As New York state continues to work out recreational marijuana regulations, chefs are getting ready to work with a new ingredient. “Rosin can be made out of nugs or flour – your typical cannabis flour – keef, or hash,” said chef Nathan Koscielski, an assistant professor at Niagara Falls Culinary Institute. He started Culinary Cannabis two years ago at Niagara Falls Culinary Institute. “A lot of chefs…
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