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Do
Good.
Feel
Good.

Feel Good Summer: Travis Petersen Cannabis Chef

Feel Good Summer: Travis Petersen Cannabis Chef

First things first… Here’s an official welcome to what’s arguably the most Feel Good season of them all—summer! There’s no time to spare, so let’s get right to the celebrating. 

We’re kicking off the Do Good. Feel Good. Summer with a special infused dining event featuring The Nomad Cook, Travis Petersen himself. Travis is pretty famous for his culinary cannabis creations, and also for touring to do it—he’s toured coast to coast, hitting every major city and satisfying hundreds upon hundreds of hungry infused-dining fans along the way. 

But even if you didn’t have a chance to join us in person, you can start channeling the spirit of the season and plenty of your own feel-good vibes with a few of Petersen’s cannabis and cooking insights. When you’re ready to dip a toe, here are four tips straight from the chef’s mouth.

Fresh Seafood California Cannabis Infused Cooking

THINK FRESH FLAVORS.

How does summer translate to food? Travis is personally all about Asian flavors, just-caught seafood, and everything local. Don’t forget about the fun novelties, though! He also mentioned he’s big on incorporating shaved ice into desserts (after being inspired by Chef Sara Hauman on 420).

MAKE SURE THE FUN IS AL FRESCO.

Let’s move this party outside! We might be spoiled with more opportunities to eat outdoors year-round here in Cali (just ask Travis, who hails from Canada). But don’t actually forget to do it! Set up a space to soak up the sunshine and company of friends on your patio, plan a beach bonfire cookout, or toss a blanket down for an old-school picnic.

Travis Petersen Nomad Chef Cannabis Infused Cooking in San Diego
Cannabis Clone Photography Holding Fan Leaf San Diego

CANNABIS IS AN HERB, USE IT LIKE ONE.

It pairs well with other plants, fruits, and veggies, so have fun with your dish brainstorming. Not sure where to start? Travis typically begins with a strain’s terpene profile and then looks for common botanical terpenes that re-create or play off those flavors. So for example, if you’re dealing with a Myrcene heavy strain, try weaving mango (where that terp is also abundant) into your meal.

MAKE YOUR OWN EXTRACTIONS.

“Buy a sous vide and use the proper equipment to make extractions,” Travis recommends. “It’s not necessary to decarb all the time, if your goal is terpene profile development.”

If you plan to host an infused dinner of your own, or are perfecting your cannaseur skills remember the golden rule of dosing. “Never give anyone a dosage they didn’t ask for or are unaware of,” says Travis. “It’s never up to you to decide how much a guest receives, they need to make that choice on their own. It’s your responsibility to help guide them to the appropriate dosage.” Remember to be super careful about your measurements so you can ensure a good time for all your guests.

Stop by your local Urbn Leaf and talk to your budtender to find the perfect cannabis products for cooking your own infused meals!

Nomad Chef Cannabis Infused fourth of july dinner in San Diego