Delta, Kelowna, BC – March 11, 2020 (Investorideas.com Newswire) www.Investorideas.com, a global news source covering leading sectors including marijuana and hemp stocks and its potcast site, www.potcasts.ca release today’s podcast edition of cannabis news and stocks to watch plus insight from thought leaders and experts.
Listen to the podcast:
https://www.investorideas.com/Audio/Podcasts/2020/031120-StocksToWatch.mp3
Investor Ideas Potcasts, Cannabis News and Stocks on the Move; Episode 382 – Interview with Chef Joe Sasto
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Today’s podcast overview/transcript:
Good afternoon and welcome to another episode of Investorideas.com “Potcast” featuring cannabis news, stocks to watch as well as insights from thought leaders and experts.
In today’s podcast Investorideas interviews Chef Joe Sasto, who is working towards combining the culinary world with the world of cannabis.
Joe Sasto was mentored by some of the Bay Area’s most acclaimed chefs and restaurateurs. Early in his career, Sasto found it difficult to get a foot in the door in the culinary industry after forgoing the traditional path of culinary school. Instead, he spent his undergraduate years at University of California at Davis, largely sustained by cooking gigs and a driving passion for food, which he learned at a young age cooking by his mother’s side. Making his own way and after earning his Bachelor’s degree, in 2010 he opened a restaurant as a line cook in Ukiah, earning a swift education in the business, its pitfalls, and a passion of the restaurant world.
Following the sold-out January release of their new Orange Crush strain, Autumn Brands hosted cannabis culinary artist Chef Joe Sasto. Taking “farm-to-table” literally, Sasto uses clean, pesticide-free marijuana from sustainable farms like Autumn Brands to whip up delectable “cannabis pairing dinners.” Here, feast on Sasto’s concept of fresh-baked cannabis cuisine in a full-course conversation that proved savory, sweet, and everything in-between.
“I prefer to smoke cannabis before a great meal,” explains Sasto of the inspiration behind his original menus. “I’m filling a niche in this industry, as a professionally-trained chef who has worked at two and three Michelin starred restaurants and also understands the healing, elevating properties of cannabis.”
Always careful to preserve taste, Sasto first vaporizes the plant into live resins containing the pure flavor of each strain and its terpenes. The cannabis connoisseur also takes care to dose each guest according to their tolerance, “so Snoop Dogg and Martha Stewart could sit next to each other and both have a great time.”
When asked how Chef Joe has approached cooking and pairing with cannabis when compared to the traditional culinary world he commented, “There’s a lot of different ways to do it. It’s very young and in its infancy when it comes to putting food with cannabis and merging those two worlds together, but, when you look at it from a bird’s eye view they’re very similar. They both evoke all the senses and emotions and it makes sense that the two have this great synergy. So rather than looking at wine pairings, I started looking towards doing cannabis pairings by teaming up with farmers or hash-makers and really pulling from those different terpene profiles and using those as a juxtaposition and a pairing to the food I was cooking.”
Chef Joe then went on to discuss which forms of cannabis he leans towards most, saying “I’ve done it a lot of different ways at this point and I really think the future of the industry is in the next generation cannabis products, using those solventless resins or rosins as they have the highest levels of terpenes and THC and you’re able to vaporize them, whether it be with a device like the Puffco or just a traditional dab rig. By doing it that way with each course, you’re not combusting the flower or getting into smoke so you’re not changing your pallet, you’re not giving yourself flavour fatigue and you’re then able to taste fresh cannabis on every single course by going that route.”
He continued, “For a long coursed out experience, the best way to go about doing it that I’ve been able to come up with, is by really pairing those rosins and resins with the different courses and vaporizing rather than ingesting, where you’re not really getting any flavour or terpenes for pairing, or smoking, where you’d get pallet fatigue.”
Along with community connection, Sasto’s mission is to help remove various stigmas associated with cannabis. By honing his craft and constantly evolving his approach – maybe one day incorporating visual elements of art, music, and lights – he hopes to help educate consumers about the realities of marijuana(cannabis) in a safe, non-judgmental space. His best advice? “Don’t overdo it. Everyone is different, so definitely experiment to find your ideal dosage. Just allow the medicine do its thing, and let yourself feel its healing benefits.”
Chef Joe went on to discuss how he plans his one of a kind cannabis culinary experiences, the difficulties in operating in different venues and cities, as well as how these two worlds might continue to evolve further in the future.
Get on the announcement list for Sasto’s next cannabis cuisine pop-up at www.LunaAfterDark.com or by following @Chef.Joe.Sasto on Instagram.
Browse a full selection of premium flower, pre-rolls, and pre-filled cartridges from one of Joe Sasto’s favorite cultivators atwww.AutumnBrands.com, featuring sun-grown, hang-dried buds, each hand-trimmed and cured to preserve maximum potency, flavor, and the full healing benefits. Follow on Instagram @AutumnBrands for the latest product releases and updates.
Investor ideas reminds all listeners to read our disclaimers and disclosures on the Investorideas.com website and this podcast is not an endorsement to buy products or services or securities. Investors are reminded all investment involves risk and possible loss of investment
Learn more about our cannabis podcasts at https://www.investorideas.com/Audio/Potcasts.asp
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