Longtime chef Scott Durrah has a strong restaurant personality — and a strong tolerance for cannabis. He showed off both at last Saturday’s Simply Cooking demonstration that combined his love of food with his love of cannabis — and his love for partner Wanda James, with whom he runs Jezebel’s Southern Bistro as well as theirdispensary, Simply Pure. The theme of the day’s cooking demonstration was love and romance — and the pop-up kitchen definitely got hot.
Durrah prepared two dishes that morning: pan-seared scallops salad with grapefruit and cannabis-infused olive oil, and a lamb chop preparation that incorporated his homemade cannabis-infused coconut oil, mint tincture as a mint sauce, bok choy and brown rice. Pro tip: Store your cannabis-infused coconut oil in a hollowed-out coconut. Not only does it improve the flavor, Durrah says, but “It just looks so cool.”