Go Gourmet with Secrets from a Cannabis Chef
At 25, Angelina Bastidas was the youngest chef ever to perform on Top Chef (season 13). In 2019, she revealed that she’s also an incredibly talented cannabis chef on Bong Appetit (season 3). She now specializes in producing gourmet infused dining events as the proprietor of Tournant in Chicago. In continuation of our celebration of Hispanic Heritage month, we were lucky enough to have a mouth-watering chat with Chef Angelina in which she shares how we can all make her fave cannabis-infused dessert.
Talk to us about how your Hispanic heritage influences your cooking
My Hispanic heritage is thanks to my Dominican mother and Colombian father. However, I grew up with mostly my mom’s side. I was always surrounded by food. There was always someone in my family cooking, and whoever that was, they had everyone eating over there.
My grandmother was my biggest influencer, with her constant cooking and the use of every burner on the stove—my curiosity was always, “when is it ready?!” I was always a hungry kid, and being by her side helped me understand having patience with food and understanding when it was ready. I would taste the stews or soups when she would add the water towards the beginning and thought they’d be bland. She taught me to wait for the flavors. These are the things that influence my cooking: love, teamwork, and patience.
When and why did you become a cannabis chef?
I’ve been a cannabis user for a very long time. I made baked goods when I was younger, but I started cooking with cannabis professionally a couple of years ago. I found ways to use cannabis other than smoking it—especially knowing it isn’t federally legal yet. Even though I’m a cannabis patient, I can’t smoke a J out on the sidewalk. So I had to experiment. I began to research edibles and dosing. I knew this wasn’t totally out of my league since I’m a chef. I started working on the type of food I love to cook and infusing carefully.
What’s your fave Latin dish to cook with cannabis and why?
My favorite Latin dish to cook with cannabis has to be Tres Leches—one of my favorite desserts to make—period. It’s a special treat that I like to have after (or before) dinner. This is a favorite of mine because it’s portioned to 34mg. A 3oz slice is perfect to have after (or before) dinner without feeling TOO buzzed, and light enough so you can still have a nice J or a second helping!
What’s your recommended edibles dosage for an infused dinner?
My recommended edibles dosage for an infused dinner depends on tolerance, but my average infused dinners are five courses (tasting portions), each course being about 5mg.
Your top 3 tips for cannabis edibles?
- Start low with dosage. Work your way up slowly; you should start feeling it after 45 minutes or so.
- Do not take edibles alone if it is your first time.
- Have water on hand.
What cannabis menu would you recommend for beginners to make?
- Burrata toast
Serrano ham and infused basil pesto with peach mostarda on toasted sourdough
- Braised short ribs
Pickled chili, infused butternut squash purée, harissa spiced yogurt and quinoa granola
- Tres leches cake
Chantilly cream, candied lemon, fresh strawberries, basil
Go high on the CBD and light on the THC.
Would you share your cannabis-infused Tres Leches recipe?
Yes, of course!
Cannabis-infused Tres Leches ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup RSO infused butter
- 1 cup white sugar
- 5 large eggs
- ½ teaspoon vanilla extract
- 2 cups whole milk
- 1/2 tsp lemon zest
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
Cannabis-infused Tres Leches instructions
Preheat oven to 350 degrees. In a KitchenAid mixer (or using a large bowl and whisk), cream eggs and sugar until pale yellow. Next, on medium speed, add infused butter and vanilla. Follow with sifted baking powder and flour, lastly adding zest. Once all ingredients have been incorporated, place in a buttered or oiled baking pan or quarter sheet tray with parchment. Bake cake until a toothpick is clean, about 20-25 minutes.
While the cake is baking, in a clean mixing bowl, whisk whole milk, condensed, and evaporated milk until combined.
Once the cake is fully baked, let cool until slightly warm. Add three milks; cool cake in the refrigerator for 2 hours or overnight to set. Garnish with Chantilly cream or fresh strawberries.
Keep up with Chef Angelina’s newest creations @chefangelinabastidas or @tournant_chi
