Photo courtesy of Rose Los Angeles
I’ve been a fan of the gourmet cannabis brand, Rose Los Angeles, since I first reported on its “delights,” as it calls them—they resemble Turkish delights. Over time, I’ve seen how they’ve become part of the hospitality ecosystem, working with acclaimed chefs in pursuit of interesting flavors and ingredients: Can I offer you yogurt-covered fuyu persimmon puree imbued with THC?
Rose Los Angeles collaborates with chefs, from Virgilio Martínez of Central in Peru (on the “World’s Best” list and featured on Chef’s Table) to Anthony Ha and Sadie Mae Burns (owners of Ha’s Snack Bar and Bistrot Ha in Manhattan), on edible experiments that match each chef's personal taste or curiosity. Flavors range from a Vietnamese-inspired salted plum-lime to a cheffy interpretation of a michelada with fermented jalapeño and celery salt.
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