First Medicinal Cannabis Kitchen Of Its Kind in the Country Debuts In Arizona Friday, Oct. 5

Chef Carylann Principal is Executive Chef of The Mint Dispensary in Tempe, where she has helped to create a revolutionary new concept in the medicinal cannabis industry with the nation’s first full-service, on-site cannabis kitchen. (Photo: Business Wire)

Full-service Kitchen will offer chef-prepared foods to patients from a cannabis-infused menu

ARIZONA: The Mint Dispensary, operator of one of the largest medicinal cannabis dispensaries in the United States, is launching the country’s first full-service cannabis kitchen in Tempe, Ariz., on Friday, Oct. 5. Patients seeking relief through medicinal cannabis can now access freshly prepared, cannabis-infused meals created by a professional chef at the dispensary’s 12,000-square-foot Tempe location.

As part of the Tempe dispensary’s recent $2 million renovation, The Mint Dispensary’s state-of-the-art commercial kitchen will offer breakfast, lunch and dinner options, in addition to snacks. While pre-packaged, shelf-stable food items have been available at dispensaries, this is the first time that patients will have access to fresh foods that are prepared on-site with a customized dose of cannabis.

“Our industry continues to evolve at an exponential pace,” said Eivan Shahara, CEO of The Mint Dispensary. “We saw a large unmet need from patients who were regularly visiting our dispensary; they were looking to access fresh and healthy cannabis-infused foods. We know that the right kinds of healthy foods can help people to battle a variety of illnesses, from cancer and epilepsy to Parkinson’s and Alzheimer’s diseases. We’re using our knowledge about food and nutrition to help patients in their search for fresh, healthy snacks and infused meals.”

The new kitchen will offer a complete menu of artisan burgers, pastas, pizza, and other delicious cannabis-infused meals that patients can order to go. The new kitchen will also have a barista, a juice bar, gelato, and a wide assortment of pastries. Chef Carylann Principal, a classically trained chef and cancer survivor, created all of the recipes for the dispensary. She joined The Mint Dispensary’s team as executive chef to share her food and nutrition knowledge with other people who are facing similar battles.

“Our kitchen is one of a kind,” said Chef Principal. “It’s a place where art meets science. In addition to understanding the variety of flavors that different cannabis strains can add to any dish, we’re also carefully calculating customized cannabis doses. We’re not only delivering delicious and fresh foods, but we’re also meeting the often-complex nutritional needs of patients who are living with a wide range of illnesses.”

Available in customized doses ranging incrementally from 10 mg and up, the breakfast/snack menu includes Blueberry Muffins, Apple Fritters, Donut Holes, Raspberry Linzer Bars, Scones and Banana Bread, which are all available individually or in combination with coffee. For lunch and dinner, patients can choose from Artisan Burgers, Hatch Chile Macaroni & Cheese, Street Tacos, Fries and Pizza. A full menu will be available at themintdispensary.com when the kitchen officially opens.

Chef Principal and her five-member team will prepare a steady stream of foods during the dispensary’s regular operating hours – from 8 a.m. to 10 p.m., seven days a week. Catering services for large medicated events, as well as occasions such as weddings, birthdays and funerals, will be offered starting in mid-November. The Mint Dispensary will also introduce home delivery and offer specially made holiday meals for Thanksgiving, Christmas, and New Year’s Eve/Day. In all instances, medicinal cannabis cards will be needed for the number of people who will be served.

The Mint Dispensary kitchen will also hold free cooking classes on Sunday mornings, starting around the holidays. Patients with a medicinal cannabis card must register ahead of time to attend a cooking class, as space is limited to 15 people.

Read full article @ Businesswire

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