Chicago's Steingold's Deli Teamed Up With Local Dispensary for High on Rye Event
In a bid to stand out in the cannabis industry, which has faced declining investor interest and oversupply, a Jewish deli in Chicago joined forces with a local dispensary to give customers free pastrami sandwiches infused with cannabis. The event, held on National Hot Pastrami Day, featured steaming hot sandwiches served with an intoxicating brown mustard that had been specially infused with cannabis.
The collaboration was the brainchild of Ivy Hall dispensary's director of marketing Jonny Boucher and Steingold's founder Aaron Steingold. They wanted to test the waters and see how customers would react to a cannabis-infused twist on a classic deli sandwich. The mustard, which Boucher described as "perfect for the meat," added a subtle yet distinctive flavor to the pastrami.
Boucher sees this collaboration as an experiment in innovative ways of incorporating cannabis into food. He revealed that he had been working with a food scientist to develop infused foods that could be safely sold on the market. This event marked an early stage in their research, which aims to find new and exciting ways for customers to experience the benefits of cannabis.
However, not everyone is convinced about infusing food with cannabis. James Loud, a cannabis breeder and former chef at Chez Panisse, prefers to emphasize the flavor of cannabis itself rather than hiding its taste. He has used caviar in his cannabis-infused Omakase experiences and wants guests to enjoy the full sensory experience.
For Loud, it's about creating an atmosphere where diners can appreciate the unique effects of each strain of cannabis they pair with their food. This contrasts with infusing foods with cannabis, which he believes loses the complexity and depth of the full spectrum experience.
The collaboration between Steingold's Deli and Ivy Hall dispensary is just one example of how businesses are looking for new ways to stand out in a rapidly changing industry. Whether infused foods will become a staple or remain a niche market remains to be seen, but experts warn that it would require significant expertise and regulatory compliance.
As Boucher dreams of customers buying packets of cannabis-infused mustard, Loud cautions that the line between experimentation and sustainability is thin. With restaurants facing stringent profit margins, incorporating cannabis into food raises questions about scalability and profitability.
In a bid to stand out in the cannabis industry, which has faced declining investor interest and oversupply, a Jewish deli in Chicago joined forces with a local dispensary to give customers free pastrami sandwiches infused with cannabis. The event, held on National Hot Pastrami Day, featured steaming hot sandwiches served with an intoxicating brown mustard that had been specially infused with cannabis.
The collaboration was the brainchild of Ivy Hall dispensary's director of marketing Jonny Boucher and Steingold's founder Aaron Steingold. They wanted to test the waters and see how customers would react to a cannabis-infused twist on a classic deli sandwich. The mustard, which Boucher described as "perfect for the meat," added a subtle yet distinctive flavor to the pastrami.
Boucher sees this collaboration as an experiment in innovative ways of incorporating cannabis into food. He revealed that he had been working with a food scientist to develop infused foods that could be safely sold on the market. This event marked an early stage in their research, which aims to find new and exciting ways for customers to experience the benefits of cannabis.
However, not everyone is convinced about infusing food with cannabis. James Loud, a cannabis breeder and former chef at Chez Panisse, prefers to emphasize the flavor of cannabis itself rather than hiding its taste. He has used caviar in his cannabis-infused Omakase experiences and wants guests to enjoy the full sensory experience.
For Loud, it's about creating an atmosphere where diners can appreciate the unique effects of each strain of cannabis they pair with their food. This contrasts with infusing foods with cannabis, which he believes loses the complexity and depth of the full spectrum experience.
The collaboration between Steingold's Deli and Ivy Hall dispensary is just one example of how businesses are looking for new ways to stand out in a rapidly changing industry. Whether infused foods will become a staple or remain a niche market remains to be seen, but experts warn that it would require significant expertise and regulatory compliance.
As Boucher dreams of customers buying packets of cannabis-infused mustard, Loud cautions that the line between experimentation and sustainability is thin. With restaurants facing stringent profit margins, incorporating cannabis into food raises questions about scalability and profitability.
. On one hand, I get it - with the cannabis industry being all over the place right now (pun intended), businesses need to find new ways to stand out. And who doesn't love a good pastrami sandwich? 
. But we need to be careful not to lose sight of what makes cannabis great in the first place - its unique effects and potential benefits.
. One thing's for sure, though: it's definitely making me think about my own cannabis habits (in a good way... mostly) 
anyway back to this thing with the deli and dispensary... i think it's kinda cool that they're trying new things, but also kinda worried about the regulatory stuff 
did they check with the food safety ppl beforehand tho?
. It's all about customer service and catering to what people want, right? But, at the same time, there are some valid concerns about scalability and profitability.
Interesting that a deli and dispensary are teaming up to get creative with cannabis-infused food... like pastrami sandwiches 
. And on National Hot Pastrami Day no less! 
The food scientist aspect is also pretty cool 
. But maybe some people just want to feel the effects of cannabis without having to taste it? 
- it sounds like a pretty cool way to try out new things & experience the benefits of cannabis in a different way... Steingold's Deli & Ivy Hall dispensary are just trying 2 stand out in the industry, & if it works, hey who cares? 
. I mean, can't you just give people the real deal and let them decide for themselves? But on the other hand, if it works out, who cares if it's a little weird? At least they're trying something new 
. The food scientist dude seems legit, but James Loud has some valid points 
. It's all about the experience, you know? Maybe Steingold's Deli will figure it out and become the cannabis capital of Chicago 
.
... like who wouldn't want to try a cannabis-infused pastrami sandwich? 
but at the same time, i can see both sides of the argument... it's one thing to experiment with infused foods, but another to risk losing the full sensory experience of cannabis. 
james loud's approach sounds super appealing - who needs to mask the flavor when you can enhance it? 
I mean, who wouldn't want to try a sandwich that's basically a taste sensation? It's like the ultimate culinary experiment, you know? But at the same time, I can see why some people might be skeptical about infusing food with cannabis. Like, isn't it all about finding the right vibe and atmosphere when you're eating something that's supposed to give you a buzz? 
. Who thought it was a good idea to infuse pastrami sandwiches with cannabis? It's just a bunch of hype, if you ask me 
. I mean, can't they just serve the sandwiches like normal and let people decide if they want a buzz or not? This whole thing feels like a marketing gimmick to get people talking, but at the end of the day, it's just a weird experiment 
. And the fact that they're serving it on National Hot Pastrami Day is just rubbing it in our faces 
.
, right? I mean, who thought it was a good idea to put cannabis-infused mustard on a pastrami sandwich? It's just gonna be a bunch of hype for the sake of being "high on rye" 
