Non-alcoholic cannabis cocktails are making their way into the culinary mainstream

Can a mocktail give you a buzz? Chef Matthew Stockard knows it can — with a little THC and some thoughtful preparation.

Executive chef with the catering startup Ganja Eats, Stockard advocates for an alternative way of consuming cannabis that appeals to medical users and high-end consumers alike: infusing it into food and drink.

Since developing a marijuana-infused barbecue sauce about 10 years ago, he’s refined his cannabis cooking techniques and recipes into butters, sauces, preserves, oils, dressings and vinaigrettes designed to complement the flavors of food rather than overpower the senses, as might be the case with smoking pot or nibbling on mystery brownies.

Read More at Argonautnews.com