01x06 - Comfort Food to High Cuisine

[bunniefuu]

Hey, Kelis,

what's your favorite comfort food?

I don't know.

I'd have to say something warm and cheesy.

No way! That's what they say about me.

I am not surprised.

Welcome to Cooked with Cannabis.

The comfort food edition.

-How are you guys?

-Tonight we will be joined by comedians

-Jeff Dye

-It's a pleasure.

Mike E. Winfield

-Where we goin'?

-Brooks Wheelan

-Over here?

-and Jade Catta-Preta.

Hi! Thanks for having me.

What could be better

than watching a table of comedians

getting high off their food?

Hi. Nice to meet you guys.

Nice to meet you.

Nice to meet you, chef.

I can't wait to play with everything.

Can we play in the cannabis yet?

I'm Danielle Bruno from Orange County.

I actually started just cooking

after school.

When I got home, my mom would be working.

I'd cook for my brothers and sisters.

Big Italian family, we like our food.

I'm a daily smoker.

So I started just making fun edibles

for friends.

A little Martha Stewart dabbling,

you know?

Get a little stoned and you're, like,

"What if we take this banana bread

and make it into French toast?"

"This is awesome."

Trademark that.

Give you a little swirl action.

This is gonna be so much fun.

I'm about to get these judges stoned.

Cannabis, food, it's like

the happiest marriage ever.

I started making brownies 30 years ago,

when I stole my first handful of shake

from my mom.

My name is Chase. I'm a cannabis chef

from San Francisco, California.

I would consider myself an OG

in the cannabis world.

I started cultivating at a younger age

when the laws were a little less tolerant,

and I ended up going to prison for it.

So, arrested in '95,

convicted in '96, discharged in '99.

It's a bit of a road.

That's how the cookie crumbles.

My dad's a chef.

He worked in pretty high-end restaurants.

I remember, at ten years old,

he bought two cases of eggs

and sat there

until I could flip them perfectly.

In prison, though, I did pick up

some other alternative cooking skills,

like, we can make tamales out of chips

and Top Ramen,

but I won't be using any of those skills

during this event.

How long have you been

cooking with cannabis?

About six years.

Been smoking and cooking

for the majority of my life.

-So it's like a natural pairing.

-Progression.

My name is Manuel Mendoza.

I'm from the South Side of Chicago,

and I'm the executive chef

and founder of Herbal Notes,

which is a cannabis dining

and events company.

So intense.

I've taken it on

as a personal mission to

bring this medicine

to minority communities

who have been targeted

by the w*r on drugs.

So that's where the inspiration came from.

But also I like popping the Henny

and a bag of Blue Dream

and kicking back with the homies.

Welcome, chefs.

So our theme today is

high-end comfort food.

You've got three courses.

So you've got a starter,

your main and a dessert.

We want to be nourished.

We want you to tell us a story.

Cannabis is an ingredient,

not something you're just dropping on

and presto chango.

There's a lot of ways to use it.

The leaf, the seed, the stem, the flower.

I will say now, if I see something cool,

I'm gonna take it.

I'm not a monster.

I'll give you credit. I'll footnote you.

Are you guys ready? Excited?

-Yeah, ready and excited.

-Okay, let's do it.

-Let's get cooked. Yes.

-Let's get cooked.

I've only smoked

eight times in my life.

I smoked eight times this weekend.

If you fly somewhere,

how do you transport it?

Sometimes I'll put it in a cat.

If the drug-smelling dogs sniff the cat,

I'll be like,

"You need to train these dogs better.

They're still chasing cats around."

-Perfect.

-Nice.

It's not true. Don't worry.

Comfort food means to me

just like

good sauces, cheeses

So, my first course is gonna be

a really fancy grilled cheese.

I'm gonna do a croque madame,

a little one with some quail eggs,

a tomato chutney,

and it'll be super fun.

With the meals I'm making,

I'm actually going to be using

these infusions mainly in sauces.

I think it's a really good way

to incorporate it,

so it does have

that kind of cannabis essence

if you will.

And it's gonna have weed.

And I love that.

So, first course,

I'm going to make chilaquiles,

which are fried tortilla chips

that are tossed in salsa verde.

I'm making cannabis chips

with an infused crema.

I'm half Salvadorian, half Mexican,

and comfort food to me

means

the kind of food that reminds you of home,

reminds me of my grandmother

who recently passed.

So this is kind of like for her.

Okay, so that's one, two, three, four

This is a five-cheese macaroni

that I'm gonna be infusing with THC.

I want to take

the breadcrumb crunch up a bit

with graham cr*cker panko

and Italian-seasoned breadcrumbs.

So I get the full plethora of crunch.

Try to dazzle people that way.

I'm gonna try to make it healthier

by adding some cauliflower to it.

In prison, I started working

with some of the chefs in the back,

and I got to hone in my skills there.

I mainly went for it

because it gave me a few cents an hour.

And it got me out of the cell.

I've been cooking this

for quite some time.

And I think it's that next level

from ghetto to gourmet.

I can't wait to see some of the choices

that they've made.

Do we even know what their infusions are?

We're about to find out.

Let's check out the infusions

our chefs prepared yesterday.

Chase added Blue Dream flower

to melted butter,

then strained out the bud

for a nice berry-flavored infusion

that should go perfectly

with comfort food.

Manny also used the Blue Dream strain,

but to infuse a heavy cream.

Those fruity flavors should play nicely

with the dessert.

And Danielle used CBD flower

to infuse with herb olive oil

with the sous vide jar method.

While the CBD won't get you high,

it will give the olive oil

a hint of weed flavor

and pack it full of medicinal benefits.

You really are an expert.

What the hell?

That's fantastic.

There's some weed in there.

Prop weed or real weed?

Gotta be prop, right?

It's real weed. That's real weed.

You think that's real? That's prop weed.

-Why would they have that?

-I assume that's prop weed.

That's very proppy.

-Smell it.

-It's weed.

No, it isn't.

-Real weed.

-That's

-Is it?

-Yeah.

-Thirty minutes left.

-Thirty minutes.

I've got a bechamel sauce

that I'm gonna use for the croque madame.

And then I'm going to infuse it now

with the CBD salt.

So, the first course will have just CBD.

I just kind of wanted

to ease everyone in to this meal.

So, the first is infused

with just CBD in the bechamel sauce.

I'm taking a whisk. Okay.

I'm blanching right now

the cannabis leaves.

And I'm going to incorporate this

into the masa.

I'm laying out two milligrams of THC

and ten milligrams of CBD per course.

I'm making the chips from scratch

using the cannabis plant incorporated

into the masa dough.

I want to have a balance between

the CBD and the THC

because I want it to have

a more well-rounded effect

more suited for people starting out

for the first time.

My grandma never made these.

But just growing up in Chicago

I was surrounded by a lot of older

Mexican ladies that were doing this.

So, I've infused some butter,

and I'm using that

in the macaroni and cheese,

but also doing some powdered THC.

For my first course,

I'm gonna give them

five milligrams of THC

in the macaroni and cheese,

and I'll follow it up with CBD

throughout the courses.

I want to get the judges

starting to feel the THC

right in the beginning,

so they can enjoy a little more

and be more receptive to my dessert.

The cheese smells great.

-All right!

-Chefs, you've got ten minutes.

All right. Where was I?

Okay. Let's get that.

This is so fun.

I've got my tomato chutney working,

and then I'm gonna start on my eggs.

Danielle is so chill.

She's like

She does not seem worried at all.

She might be high as all get-out.

Wow, that smells so good with weed in it.

-They're running.

-They're in it.

There's running.

What I infused here is an ajo crema

with Sour Diesel Lemon Kush.

I hit every mark.

Chefs, you've got two minutes.

No, you gotta scare 'em.

You have two minutes!

Work!

Oh, my f*cking God.

I was making a tomato chutney,

and I forgot to turn the burner on,

and so it heated halfway through.

But I recovered,

did a little immersion blender,

got my way out of it.

It's a little thinner than I would

like it to be, but

I think I put too much

Super Lemon Haze in the garlic crema.

Oh, man. Too much.

I hope they taste a little of the cannabis

without it being overwhelming or annoying.

Good Lord! I live for this.

Chefs, you've got ten seconds.

-Oh, my God.

-Nine

-Gotta hustle.

-eight

-Hustle.

-seven, six,

five, four,

three,

-two,

-and one.

Comfort us!

-Comfort us with your first course.

-Please. First courses.

Sorry about the shouting.

So, let's see what you guys made.

Danielle, would you talk me through this?

Of course.

I have for you a grilled croque madame

with tomato chutney,

CBD-infused bechamel sauce and a quail egg

on top with a little bit of chive.

-What's the dosage here?

-There's 25 milligrams of CBD.

-Only CBD in this dish?

-Only CBD.

I'll get you with the THC later.

Don't worry.

I see.

All right, Manny, talk us through

your first course.

So, I present to you cannabis chilaquiles

and Sour Diesel Lemon Kush garlic crema.

And then the salsa verde

has ten mg of CBD per serving.

Thank you.

-Thank you.

-Let's hear about this.

I've made for you a cauliflower

five-cheese macaroni

that has a THC infusion from Blue Dream

and the apple afterward

to clean it up.

Nice, okay.

Chefs, we're gonna eat your food.

Thank you so much.

-Please go keep cooking.

-And totally talk about you.

All right, so we're gonna start

with Danielle's dish.

-You guys, napkins on.

-Okay.

So

I'm a sucker for tomato soup

and grilled cheese.

It's a classic.

Danielle decided to do all CBD,

which I'm okay with,

but that's a note to make.

I happen to do things the other way,

where I like to front load with the THC

and then finish with the CBD.

Let's talk about this

from a flavor point of view.

I love the saltiness of the bresaola.

I love the sweetness of the chutney.

It's really good.

Oh, my gosh.

-This is great.

-So good.

You know what they say about

food shows is giant bites.

So, we're going to Manny's.

This is our chilaquiles.

I love the presentation

and that he used the entire plant.

I love that Manny tied this

to his heritage.

I do feel like

that crema is jarring.

I want to try a combo bite.

Together, I really like it.

It's definitely very herby.

This is a weed leaf.

Beautiful.

It's good, but it just tastes

a lot like weed.

It's weed.

We're eating weed.

Wait, you cut with your fork

and you use the knife to hold it in place?

I did not do that.

You guys use your knife to cut?

-Let's move on.

-All right.

We've got our mac and cheese

with our cauliflower.

Okay.

-It's not wet enough.

-It's not wet enough.

-The noodles are correct.

-I agree.

The cheese balance is good.

My problem is, as a cook,

-there are fundamental problems with it.

-I agree.

This is the only one I'm not gonna finish.

It's a little dry.

I've never had this pasta

this shape.

-No, this is called wheelhouse.

-Wheelhouse?

Nope.

Is that the Italian?

Wheelhouse.

This is a fantastic start

so I'm excited to see what's next.

Manny showed me his cannabis expertise

by highlighting a thoughtful balance

of THC and CBD in his dish.

And I loved his use of the fan leaves

in the masa.

Danielle's take on a croque madame was

delicious and definitely felt comforting.

The flavors were elevated on this one.

Let's see what Chase brings

to the entrée course.

-This is only the first chapter.

-This is only the first course.

Everybody's jockeying. We'll see.

-Entrées en route.

-Let's do it.

My second course is definitely gonna be

an amazing comfort food staple.

It's a very Italian comfort food.

It's stuffed cannelloni,

fresh cannelloni sheets.

The stuffing's a goat cheese ricotta mix

with some mint chiffonade.

I'm gonna do a braised lamb shank

and some red wine sauce.

Then I'm gonna shred this lamb shank

before I stick it on top.

Comfort food and cannabis

are basically hand-in-hand.

It's like the first thing I think of

when I consume any sort of cannabis

is what's the next snack

I'm gonna have.

That might be

where most of my culinary ideas come from.

A little more red wine to cover, okay.

This course is gonna be

a Salvadoran pupusa

with some short rib

and pickled curtido,

pineapple and chili salsa.

A pupusa is stuffed then griddled almost

like a Looks kind of like a pancake.

I want to tell the story

of where I come from.

It's imperative that people understand,

especially in the Latino community,

how important cannabis culture is

to our own community

or globally.

My main course is cereal-crusted tuna

with a croquette

that has a CBD-dusted piece of cheese

and maple chew corn on the cob.

The story behind this fish recipe

is my dad

being a fancy chef, would bring home

high quality cuts of meat.

I wouldn't eat the tuna he brought home

one day because I wanted cereal.

So to kind of spite me,

he decided to bread the tuna in cereal,

and it turned into

an instant classic and favorite.

Do you have thoughts about the effects

on your body from the first course?

I feel like my mind's moving

a little more.

-More?

-Yeah.

-So that could be an effect.

-Good.

-Mike got smilier.

-He did.

-I also feel super.

-There we go.

This is the pasta dough.

And then I'm infusing

this red wine reduction sauce

with this really yummy

garlic herb olive oil that I made

with Blue Dream.

Blue Dream's one of my favorites.

It tastes very herby to me,

so that's kind of the comfort food staple,

at least in my kitchen.

So I'm going to take this beautiful pasta,

and roll it and make some sheets

with fresh cannabis leaves

pressed into it.

But you never know.

If something goes wrong with the pasta,

it could turn at any moment.

I'm gonna infuse my pickling liquid

using CBD chili oil.

Comfort food is associated

with sitting around the dinner table,

eating food that reminds you of home,

and bringing cannabis into that

creates this whole new deeper level

of connectedness

for whoever you're sharing

that food and cannabis with.

The salsa is infused

with my infused olive oil.

Two milligrams THC

and ten milligrams of CBD.

I like that five-to-one ratio.

When CBD and THC work together,

they essentially create a symphony.

It's the steady balance

I like to advocate for.

Try to loosen the judges up

to feel better.

So I'm gonna be making a CBD-infused

honey glaze for the cereal-crusted tuna.

I never figured I'd be talking

about cannabis this openly.

It's wonderful.

I always figured

that I'd be on the fringe of legality,

and hunted by the law

for the rest of my life

because I wasn't going to give up weed.

This maple chew is CBD-infused

that I'm about to glaze the corn with.

If I win, I'd like to give back

and rally the support of cannabis users

to try to make a difference.

All right, so

f*ck.

-Don't, that's

-Jeff.

Dirt came out.

All right.

Damn.

Ten minutes.

We got ten minutes.

Gotta hustle.

Ten minutes.

I'm cutting it close.

It's difficult to execute a few

of these things, in this period of time,

and I hope that people recognize that.

I hope they like the flavors that I made.

Every recipe tonight has a personal twist

from my father or myself.

But I feel very confident

as far as execution.

Crunch time. Let's go. Two minutes.

-Two minutes!

-My God.

Two minutes, sh*t.

Feeling the pressure.

This is bigger than me.

It's about representing

what I believe and what I care about

and the people that I care about.

And this is an homage more than anything.

I was scrambling to plate.

f*ck.

And my reputation's at stake here.

I have to be the baddest chef

in Orange County.

Ten second countdown begins now.

-Ten, nine

-f*ck.

eight,

seven,

six, five,

four, three,

two, one.

Done!

Danielle's not smiling.

Not smiling.

It has no sauce.

I was unable to get the red wine sauce

on the plate in time.

So it's missing the cannabis infusion.

It's really annoying.

f*ck.

-Yeah, she's not smiling.

-Not so

All right, Chase, it all came together.

All I missed was a little garnish.

I feel confident.

What I made for you is what my dad

used to make for me a lot as a child.

I lost him a couple years ago.

He's the biggest reason why I cook today.

What I have there

is cereal-crusted ahi tuna.

The infusion is a kumquat pepper sauce

that you see drizzled on the top of it.

That gives it a little zip.

You have a croquette

that has string cheese in the center

with a little bit of maple CBD on it.

Then corn on the cob that's been broiled

with maple chew with CBD and rum.

-Okay.

-Okay.

Manny, this is gorgeous.

This is a Salvadoran pupusa,

and the infusion comes in the pickle.

That's a pickled curtido,

a CBD chili oil.

The pupusa is stuffed with cheese

and then topped with short rib,

and then the salsa on top of it

is a charred pineapple chipotle salsa

infused with two milligrams of THC.

And the reason for doing it is

this is my comfort food.

I just wanted this to be a representation

for my people of El Salvador and Mexico.

Danielle, talk to me.

We've got some fresh cannelloni for you

stuffed with a nice mint chiffonade,

goat cheese,

and it's got, pressed in between

the pasta sheets, a fresh cannabis leaf,

-for that nice little pop of flavor.

-Nice.

And then I've done a lamb shank.

Amazing. And so you're infusion is coming

from which part?

The infusion is actually

I didn't get to put the sauce on there.

It would be in the sauce,

-but it's still gonna be amazing.

-That's why you were upset?

-Yeah.

-Why were you not able to do that?

Time constraint. It's all right.

I'll kick your little butts with the THC

in the dessert round.

One of you is gonna be leaving here

with $10,000.

-Two of you are gonna just be leaving.

-Right.

This is your last dish.

Thirty minutes.

Let's get cooked.

Sugar.

-Where we at?

-Let's get in the lamb.

-I think so too.

-Right?

The pasta, actually, it's good.

I'm with you.

Kudos for getting a lamb shank braised

in a short period of time.

But I mean

you gotta sauce it.

This is so good.

Why would we eat it

if it's not infused

which is the goal

of a cannabis cooking show?

-We're just eating

-She's eliminated. She's toast.

She's not disqualified for me.

She used the plant inside.

Fine, Jade. f*ck you.

Chase's dish, we know

that it was only CBD.

I love the fact that he was inspired

to use things that he grew up eating

and things that bring a sense of warmth,

but I think it's pretty clear though

this is not for me.

-It's like a fish stick.

-That's what it is.

It doesn't answer the question,

"Where do you go

after a mac and cheese appetizer?"

More starch.

Yeah.

The corn is good.

That's a good technique.

l never thought of that.

-That's great.

-Yeah.

-Yeah.

-And then you do it this way.

I don't like how Mike's eating his corn.

What're you doing? Just bite on the corn.

It's on the cob.

-No, you're right. It's a good idea.

-They're not supplying floss.

-Supplying

-That's true.

Manny's dish,

it's beautiful.

-Which I

-Right? It's gorgeous.

For me, just thinking about plating,

-color-wise, it's gorgeous.

-Yeah.

Technically, this is far superior.

We tasted the relish,

which I really liked.

He's very firmly in control of his plan.

Right now,

I am still not discounting anybody.

-That last one is spicy.

-It is spicy, yeah.

-No way.

-Too spicy. I'm scared of spice.

But you are

-not a spice person.

-Not a fan.

I like it, but my body doesn't.

Does that make sense?

I like how it tastes,

but my body's like, "That hurts."

I would love a Zantac if anybody has one.

We're close enough

where I think this last round

could make it

-a horse race. I really do.

-Absolutely.

I think I'll be able to redeem myself

in this round.

I've got some good stuff coming out.

$10,000 would help catapult me

into the next level where I want to be.

Where I'm ready to be.

I'm just making a really fun take

on an apple pie.

It's gonna be this pretty little rose

that I'm gonna mix in

some cool stuff with.

It's gonna have

a salted caramel sauce

that has the infusion in it

that's gonna go over the top.

Apple pie is just such a classic dessert.

I don't know anyone that doesn't have

apple pie during the holidays.

Nostalgia, you know?

Working on a custard sauce,

cognac and egg yolks and sugar.

For my third course,

I'm gonna make a peach flambé

poured over a honey buttermilk biscuit

with an aerated Blue Dream

and Hennessy zabaglione.

I got some tricks up my sleeve.

I'm nervous as can be because I think my

second course could have gone better.

But I was kind of faced

with the decision

of either completing my meal

almost correct

or not completing at all.

I chose to just power through and

get everything ex*cuted the best I could.

For my third course,

I'm making a strawberry shortcake

with a buttermilk biscuit

and chocolate whipped cream

and a CBD-infused strawberry drizzle.

This is literally the last meal I made

for my dad before he passed away.

It's kind of simple, but it's

To me it's the strongest one

because it has my heart in it.

Have you come up with the name

for the pantry yet?

The Canna-dome!

Getting there.

I brought a caramel syrup

that I'm gonna use for the apple pie.

and then I'm going to infuse it now

with the cannabutter.

This will be infused with both THC

and CBD, a pretty good amount.

I definitely loaded them up with some THC

in that one, for sure.

Made up for some lost THC from last round.

It looks so good.

I wanted to really focus on more of the

stuff that you have in your house.

A lot of these fancier foods

are out of the reach of the average person

to be able to make themselves.

That's why I really wanted to focus

on food that I make. You can make this.

Anybody can make this

with just a little bit of effort.

Infusion.

I can't tell if I'm high now.

Yes, no, I'm definitely not.

-I was really high for a minute.

-Yeah.

Like, almost too much for public.

This is it.

One minute left.

That sh*t creeps up hella fast.

f*cking hot.

f*ck.

Are you fired up? Yeah, say it!

Are you excited?

-Nine, eight

-I'm great.

Feeling the pressure.

six,

five,

four,

three,

two,

one.

That's it.

Talk to us, Danielle.

What have we got going on here?

-We finally have some THC for you guys.

-I like it. Thank you.

What I've done is

a Purple Terp and cinnamon whipped cream

with an apple rose that's been coated

with a THC and CBD-infused

salted caramel sauce.

And then the crust is actually infused

with blueberry powder.

Beautiful. Really pretty plating.

-Thank you.

-Manny, what have you got?

This is a honey buttermilk biscuit

with caramelized peaches

that were flambéed.

The cream right next to it is an aerated

Blue Dream and Hennessy zabaglione.

-Nice.

-The syrup?

That is infused with one milligram

of Orange Creamsicle

and the zabaglione has one milligram

of Blue Dream.

Okay. Chase?

All right. What I have there

is a strawberry shortcake version.

It's a buttermilk biscuit.

The strawberry reduction has

twelve milligrams of CBD

and then you have

a chocolate whipped cream

with strawberries on top.

Right on.

Thank you guys so much.

We're gonna get into this right now,

and when we bring you back,

one of you is leaving here today

with a $10,000 prize.

-You'll be that much richer.

-But now

-Get out of here.

-beat it.

-Where do we begin?

-Danielle's done a nice job.

It's really pretty.

There's those milligrams.

Yeah, you I was just gonna say.

I'm like, "There it is."

-I taste the weed in it, for sure.

-Right.

But it's actually delicious.

The texture of the pastry underneath

-is fantastic.

-Excellent.

That's great.

I am glad that she was able to use

a good allotment of her THC in this.

-You know?

-Right.

Because, the first two,

she didn't use any.

The decision to put it all here

seems flawed.

If we're talking about flavor,

the cannabis in this dish

dwarfs everything else.

-I agree.

-And that's all there is to it.

Oh, wow.

Yeah, you can taste it in that.

That tastes so much like weed.

Manny in the middle.

Delicious.

It is a real buttermilk biscuit.

-It's like what you expect to get.

-Yeah, it's super dense. And it's correct.

He's good with acid.

-He doesn't over-sugar it.

-Right.

It does hit that, like, stony place

of being not too sweet, but salty,

a little bit of booze.

-It's just an excellent dish.

-It is. He's been consistent.

-Technically consistent.

-To me

This biscuit

This is my favorite thing we've had.

Just bar none.

Okay, here we go, Chase.

-It's pretty good.

-It is pretty good.

You know what?

This is his freaking star.

First of all, chocolate and strawberry

to me, that's a match made in the heavens.

And I would never complain about it.

-The texture of the biscuit, I love.

-Pretty good.

It's got a crunch at the bottom

-which is fantastic.

-I agree.

-This is his best dish.

-This is redemption.

-Yeah, I 100% absolutely agree.

-I agree, okay.

Wait, I'm sorry.

This strawberry dish is good.

But the first biscuit was

I enjoyed more.

Why don't we go and see

what our best buds' table,

our comedians, have to say?

Yeah, I agree.

How'd you guys feel?

Thinking of the three chefs

and the three courses that they each did.

In your head,

who do you feel like is your star?

I got one. It's easy for me.

I liked his whole game,

Manny in the middle.

You could taste it in that first dish.

It was fun. It was very infused.

Weed cut-outs, that was exciting.

The second dish was delicious.

I'm kind of high and forgot what it was.

Then this one was my favorite dish

we had overall.

My overall came from Danielle.

I liked, out the gate

She closed really well.

It was a strong closer.

-Okay.

-Okay.

That's how you put on a show.

You have a great opener,

the middle act can be, you know,

just pull their weight

and then the headliner

has to stop the show.

And that stopped the show for me.

Overall, how are you feeling?

I'm just starting to feel it actually,

just starting to feel

-A slow roll, but it's comfortable.

-But you're all right.

-A little heavy and hot.

-I'm gonna go watch basketball.

We're watching this one over here.

I feel good.

Thank you, guys. We appreciate it.

We're gonna go back and figure out

who our actual winner is.

-Thank you, guys.

-Thank you.

Thanks for having us.

We are giddy up here because

you're telling the story we want to tell.

Thank you for that.

But as we all know, only one person

is gonna win $10,000.

I'm a little bit nervous.

Just because I hope that

I don't get docked

for not getting my THC on that plate.

I feel super nervous.

I'm kind of freaking out

because it can go either way.

And I don't necessarily know

that I got it in the bag.

I would say I'm very pleased

with how my cooking went.

Every recipe that I ex*cuted tonight

has a personal twist

from my father or myself.

I feel like I did very good.

The winner

of $10,000

not only wowed us with their thoughtful

and precise use of cannabis,

they also raised comfort food

to another level.

And the winner is

My hands are sweating.

Manny.

-Good job.

-Good job, man.

-I'm so proud of you.

-Thank you so much.

I'm just excited about

what this is going to help do for me.

And that way I can

help do more for my community.

So I'm more grateful and relieved

that I was able to make the people

that I care about proud.

Manny, technically exceptional.

-But, darn it all, it was delicious.

-Thank you.

-Soup to nuts.

-Absolutely.

Back home, everyone's gonna be stoked.

My entire familia

and all my friends in my community.

And the people that work with me

and grind with me.

They're gonna be stoked.

They're gonna be really stoked.

You're pretty chill.

I mean, are you

-Do you understand that you won $10,000?

-I do.

-You did.

-I'm ready to go to work now.

-f*ck' A. All right.

-I love it. Good.

-Thank you.

-Thank you so much.

Thank you, guys.