Bong Appétit: A Cannabis Cooking Show To Up Your Kitchen Game
Bong Appétit: A Cannabis Cooking Show To Up Your Kitchen Game
If you’re looking for a refined cannabis cooking show that has to offer a lot more than just the traditional pot brownie recipe and features elaborate cannabis dinner parties with renowned chefs, you’ve come to the right place.
Bong Appétit will take you on the culinary cannabis journey of your life, and will make you see cannabis as the gourmet ingredient that it actually is.
What Is Bong Appétit?
Bong Appétit is a TV show on Viceland that premiered in 2016 and its intentions are to bring cannabis use and consumption into the mainstream. With producer and host Abdullah Saeed and his team throwing elaborate cannabis dinner parties with world-famous chefs, the show became an instant hit.
It has had two seasons so far, and we are expecting the third one sometime next year.
The first two seasons featured notable chefs cooking for and preparing cannabis dinner parties with host Abdullah Saeed, using marijuana ingredients of all kinds to prepare a variety of dishes, using cannabis from their enormous pantry as one of the main ingredients.
The third and upcoming season will have a different format and a different host, but more on that a bit later. Now let’s get to know the host and the whole cast a bit more.
Bong Appétit Cast
The cast of Bong Appétit includes producer and host Abdullah Saeed, and co-hosts and culinary producers Vanessa Lavorato and Ry Prichard. Ry Prichard is a professional cannabis critic and photographer, whereas Vanessa Lavorato is the founder and owner of Marigold Sweets, a cannabis confectionary.
She’s a co-host and a culinary producer on Bong Appétit, where she combines her love of cooking and her knowledge of cannabis to create delicious cannabis-infused meals.
Bong Appétit Cookbook
People have been consuming weed for thousands of years, made tea and coffee with it, mixed it in with fruit to make jam, or used it as a spice. However, in the last few years cooking with weed has started to become and more and more different, creative, and innovative process.
In Bong Appétit’s book: Mastering the Art of Cooking with Weed you’ll be able to find a lot of amazing cannabis recipes that will change the way you look at cannabis forever.
You’ll be able to enter into a new era of marijuana cuisine, with an amazing selection of sweet, salty, spicy and all kinds of different marijuana food recipes.
The book features 65 recipes. It also offers advice on specialized tools and techniques that can be used to introduce cannabis as an ingredient in your dishes.
The recipes found in the book are made by incredible chefs that know their way around weed as well as around the kitchen.
You’ll be able to find a lot of simple, easy to make recipes, as well as a few crazy ones, like alcohol force-infused with THC, using a whipped-cream charger, and a few other challenging ones, which are perfect for those of you out there who are up for some experimenting.
The Bong Appétit Host
Now that you’ve gotten a bit more familiar with the show, its premise and its cast, its time you got to know the host a bit better as well.
Abdullah Saeed was the show’s host in the first two seasons of the show. He produced and hosted the show along with his co-hosts Vanessa Lavorato and Ry Prichard.
He is a writer, producer, and composer and he’s known for his work as a columnist and critic for High Times, as well as his work on Vice Does America, High Maintenance, Bong Appétit and his web series: Smokeables.
He was chosen to be the host of Bong Appétit as he is the perfect guide when it comes to navigating the tricky waters of cooking and consuming cannabis in the States.
Abdullah Saeed’s departure
Although many saw Abdullah Saeed as the perfect host for Bong Appétit last year he announced that he won’t be returning to the show’s third season.
In the wake of a sexual harassment scandal at the network, he said that he no longer felt like he could continue working and producing content for a company that justifies such behavior and makes employees sign non-traditional workplace agreements.
He announced on his social media account that he will no longer be working with Vice, and producing any content for them, as his only goal with the show was to produce informative, educational, groundbreaking content, and he would love to continue doing that in the future, just not with them.
After Abdullah Saeed’s departure, a new host was announced, as well as a few changes to the show. Let’s see what we can expect in the season to come.
Bong Appétit Reboot with B Real
The reboot of Bong Appétit will be hosted by Cypress Hill’s frontman B-Real, who’s a marijuana entrepreneur and has recently opened up his first Dr. Greenthumb dispensary.
B-Real will be joined by returning expert and co-host-turned-judge Vanessa Lavorato with 99th floor and executive chef Miguel Trinidad.
The concept of the show will change as well. In the 3rd season, we will follow three contestants as they compete in a number of cannabis cooking challenges until one of them is crowned winner at the end.
Best Bong Appétit Recipes to Try at Home
In Bong Appétit book, you’ll be able to find 65 different recipes that feature cannabis as their main ingredient, some of which you might have already seen on the show as well.
If you haven’t seen the show yet, but are interested in trying some of their recipes, here’s an overview of their most popular ones:
Kimchi and Kush
Abdullah and his team invite talented Korean chef Deuki Hong to make weed-infused Korean dinner that includes fried chicken wings tossed in kief and a spicy kimchi-Spam stew with all the fermented flavors that are traditional to Korea and make a wonderful and tasty Korean/American meal.
The first dish they go for is the fried chicken wings tossed in a toss made of a pinch of pineapple kief, a bit of ground up black peppercorns, shrimp powder, chili pepper powder, ground OG Kush flower and salt.
For the second dish they decide on a CBD army stew with both traditional Korean and American ingredients, made with a lot of garlic, Korean chili pepper powder, soy sauce, marinade, some bacon, dried anchovies, shrimp, sliced kimchi, a seafood broth and a bit of an American influence, including American cheese and sausage.
The first step when cooking the stew is to slice up the bacon and let it fry for a bit. The next thing you need to do is add the kimchi in with the bacon. Once it’s fried, you can add in the seafood broth and some vegetables, including sliced daikon and onions and let them simmer for a while.
The next step would be to add all the seasoning, some sausage, and then finish off with some ramen and some American cheese.
In the Smoking Sativa S’mores episode, Abdullah and his team introduce us to all kinds of cannabis-infused camping food, including sausage, pork, and weed-infused.
For the biscuits they make in the episode, they use leaf lard infused with live resin (0.2 grams for the all of the lard) to fry the crumbled up cannabis flower they need for the biscuit dough.
To prepare the dough they use flour, baking soda, salt, cubed butter, and the dried herb. Once the dough is ready and rolled up into a not too thick square shape, they use round cutters to cut out the biscuits.
The biscuits then go in the oven for 10 minutes and they are ready to be served by the campfire.
The weed-infused popcorn recipe is the simplest one of all. All you need for this recipe is a bit of oil, some popcorn and a whole lot of cannabis flower. You need to put the flower inside the pot with the popcorn, and once the popcorn is done, you can add in a bit of butter and some salt and you’ll have the perfect sleep-over snack.
Finding Your Inner Stoner Chef
Bong Appétit takes cannabis edibles to the next level.
We are living in an era of marijuana cuisine, but even those people who are lucky to live in states where weed is legal don’t have all the necessary tools to take their cannabis cuisine to the next level.
The recipes and advice featured in the show will go a long way towards helping you find your inner stoner chef and really evolving your edibles game.