NEW TIMES 710 GUIDE July 2nd - July 8th, 2026 phoenixnewtimes.com PHOENIX NEW TIMES 26 precision to keep guests comfortably elevated rather than overwhelmed. The series also featured a notable collaboration with Vanessa Lavorato, the former co-host of VICE’s Bong Appétit and founder of Marigold Sweets. Lavorato brought a national spotlight to the Phoenix event, and her presence, alongside her new book, How to Eat Weed and Have a Good Time, underscored a growing truth: cannabis cooking has reached the level of a legitimate craft, complete with its own accolades and literary canon. But the Elevate Her series is just one facet of Hansen’s expansive influence in the Valley. Her ability to pivot from intimate, mission-driven gatherings to high-energy industry collaborations is what sets her apart. On any given weekend, you might find her becoming a bridge between the culinary world and the industry’s most respected cultivators. She’s executed large-scale events like the Trulieve “Danksgiving,” where she collaborated with heavy hitters Alien Labs and Connected to reimagine the holiday feast. From the high-concept atmosphere of The Verde Series, where Copperstate Farms partnered with Cloth & Flame to serve five-course meals under the desert stars, to the curated botanical mocktails designed for dispensary grand openings, this important work is a constant exercise in normalization. The Science of the Infusion Expertly using cannabis in cooking requires more than just stirring oil into a pan. Chefs like Hansen approach it with the technicality of a chemist. She emphasizes the importance of decarboxylation, the process of heating cannabis to activate its cannabinoids, but she also understands the delicate terpene profiles of different strains. The goal isn’t to hide the taste of the plant. Rather, it’s to pair its earthy, piney, or citrusy notes with ingredients that complement them. A gassy OG Kush might pair beautifully with a charred ribeye, while a citrus-forward strain could be the secret ingredient in a bright lemon vinaigrette. How to Bring the High-Vibe Home You don’t need a commercial kitchen to participate in the chef-driven cannabis movement. In fact, the most modern way to consume today is by creating your own pantry staples that allow for micro- dosing at your own pace. 1. Infused Finishing Salts The Concept: Rather than infusing an entire dish, which can lead to uneven dosing and overwhelming flavors, focus on the finishing touch. The Method: Combine a high-quality sea salt (like Maldon or pink Himalayan) with a small amount of grain alcohol-based cannabis tincture. Spread the mixture on a baking sheet and allow the alcohol to evaporate completely in a cool, dry place. The Result: A potent, shelf-stable seasoning that provides a controlled 2–5mg lift when sprinkled over avocado toast, fresh heirloom tomatoes, or a seared scallop. 2. Precision Cold-Press Olive Oil The Concept: Cannabinoids require high-quality fats for proper absorption. Using a temperature-controlled method ensures you don’t burn off the medicine or the flavor. The Method: Use a sous-vide machine to submerge a vacuum-sealed jar of high-end extra virgin olive oil and decarboxylated flower. Maintain a consistent 185°F (85°C) for three hours. The Result: This low-and-slow approach prevents the oil from scorching, preserving the delicate, grassy notes of the oil and the full terpene profile of the plant. 3. Botanical Terpene Pairing The Concept: Think of cannabis strains like fresh herbs rather than just a “drug”. The aromatic compounds (terpenes) should bridge the flavors of your ingredients. The Pairing: If you’re preparing a Mediterranean dish heavy on rosemary and thyme, reach for a strain high in Pinene to mirror those forest-fresh notes. For a spicy Thai curry or a blackened steak, a strain rich in Caryophyllene, which carries natural peppery undertones, will add a complex depth that a standard edible simply cannot match. A New Cultural Table The work being done by chefs like Teresa Hansen and Vanessa Lavorato is doing more than just filling bellies. By bringing cannabis into the dining room, they are changing the way we look at the plant. These dinners act as a safe harbor for the canna-curious, those who might be intimidated by a dispensary but feel perfectly at home at a dinner table. It is here, over plates of infused Wagyu or botanical mocktails, that the view on cannabis is truly evolving. It is becoming a tool for nourishment, a catalyst for community, and a respected guest at the table of modern culinary adventures.
