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Chef Deborah L. Costella Chef Deborah Costella became a cannabis chef following the death of her youngest brother, Lawrence. It was during those last months of assisting him and providing care that he turned to smoking cannabis. Every night, Lawrence would roll his wheelchair to the living room window, overlooking downtown Palo Alto to smoke […]

 In Edibles

Chef Deborah L. Costella

Chef Deborah Costella became a cannabis chef following the death of her youngest brother, Lawrence. It was during those last months of assisting him and providing care that he turned to smoking cannabis. Every night, Lawrence would roll his wheelchair to the living room window, overlooking downtown Palo Alto to smoke his ganja, while Deborah sipped her wine and prepared dinner. She witnessed how cannabis helped to alleviate his nausea and somewhat numb his intense pain. It also seemed to stimulate his appetite and allowed him to sleep better. Unfortunately his doctors were not supportive of his cannabis consumption via smoking, and it became clear to Deborah that the best and most effective way she could help her brother was to use her knowledge and experience as a chef to infuse his meals with cannabis. She began infusing his food with strains that could aid him in his fight to get well again, while pleasing his taste buds. Sadly, Chef Deborah didn’t have enough time to make the impact she had hoped. And, after mourning his loss, she felt she had to try to offer relief to others who were suffering as Lawrence had. The experience with her brother is what drove Chef Deborah to create Cosmic Muffin Cafe. Today, Chef Deborah works in both Las Vegas and Northern California as a personal chef and culinary instructor. She specializes in foods offering excellent taste and interest, with a focus on improving the overall health of her clients while targeting specific health issues. For those interested in incorporating medicinally infused food into their diets, Chef Deborah recommends purchasing only lab tested, preferably organic cannabis. She also strongly recommends doing some homework on strains and terpenes which will allow you to select a product that is best suited to your desired outcome. And finally, be patient with yourself while you figure out your own personal tolerance level.

Follow Chef Deborah on Instagram @cosmicmuffincafe. For more information, visit

For Pistachio Paste
1 cup shelled, unsalted pistachios
2-3 tbsp granulated sugar
1 tsp infused olive oil

Blanch nuts in pot of simmering water for 2-3 minutes. Remove using a slotted spoon and plunge into a bowl of ice water. Remove nuts and spread onto a paper towel to dry completely. Once pistachios have dried completely, pour into a food processor along with the sugar. Running machine, slowly add the olive oil through spout, creating a nice paste. Scrape into a
bowl and set aside until ready to use.

For Gelato Base
6 egg yolks
2 cups infused whole milk
¾ cup fine sugar
1 tsp vanilla bean paste
shelled pistachios for garnish
1 cup infused heavy cream pistachio paste
In a medium bowl, whisk egg yolks until they thicken and turn a pale shade of yellow. Set to the side. In a large, heavy saucepan, over medium heat, combine milk and heavy cream with sugar. Bring to a simmer – remove from heat. Add whisked egg yolks, one ladle at a time to warm milk mixture; tempering your eggs, to prevent curdling. Do this three or four times. Finally whisk in remaining yolks. Return pot to heat and cook to 175-180 degrees, whisking continuously.

Pour mixture through a sieve or strainer into a clean bowl. Add vanilla and pistachio past then set bowl in fridge until completely cooled. Once cooled, pour gelato base into ice cream machine, following manufacturer’s directions. Garnish individual servings with shelled pistachios. Makes 1 quart.


Chef Celena Esquer
The Blaz’n Chef

Celena Esquer developed a passion for cooking at just twelve years old. Baking in her parents kitchen is where all the magic started. Little did Celena know that back then she was already shaping herself into what she has become today. Turning forty, Celena began noticing changes within her body and experienced some health issues, but being a hard-working mother of seven children, she couldn’t let these problems interfere with her life. She did however begin researching her issues and eventually, she stumbled upon cannabis as medicine. As she continued to research cannabis for her pain, her focus began to shift toward assisting others with their healing. Over the next several years, Celena developed her brand, created her recipes and expanded her knowledge of the decarboxylation process, infusion techniques and proper dosing. Soon after, she met Aaron Zollicoffer and joined forces with him to create Sweedies Novelty Candies. Up and running, Sweedies Novelty Candies formed a partnership with CBD company PharmaXracts and today, the companies are in full production and ready to launch products this year.

Follow Celena on Instagram @the_blaznchef and on Facebook @Celena Esquer. For more information about Celena’s product lines, visit


Infused Mayo
2 cups infused vegetable oil
2 egg yolks
1 tsp dry mustard
4 tsp lemon juice
2 tsp white vinegar
1 tsp sugar
1 tsp salt

In a food processor add egg yolk, dry mustard and salt and mix on slow for 15 seconds. Slowly add lemon juice, vinegar and sugar. Once all is mixed, add infused vegetable oil and slowly drizzle in a little at a time until all your oil is in. Continue to mix until it’s thick and looks like a traditional mayonnaise and refrigerate for 2 hours. Keeps for 2 weeks.

Blaz’n Dip
1 ½ cups colby jack shredded cheese
1 ½ cups pepper jack shredded cheese
8 oz softened cream cheese
1 ½ cups infused mayo
I package peppered bacon
4 oz can diced jalapeno
4 oz can diced hatch green chiles
I cup chopped scallions

Preheat oven at 350 degrees and cook bacon until nice and crispy. Once the bacon has cooled, chop it to desired size and set aside. Next, open can of chilies, strain any juices and set aside as well. In a mixing bowl add all ingredients leaving out a small amount of bacon and scallions for garnish. Mix until nice and creamy. When done, put in a baking pan and bake for 30 minutes or until it’s all melted and lightly golden brown on top.

Sourdough Baguette
1 full baguette
1 cup parmesan cheese
1 cup butter

Cut baguette into thin slices, spread each piece with butter and sprinkle with parmesan cheese. Bake in the oven at 350 degrees for 15 minutes until golden brown. Serve Blaz’n Dip with baguettes and enjoy!


Chef Misty Lee

Chef Misty Lee is an award-winning edibles chef and homegrown Nevada native who creates baked goods inspired by love. Over 20 yrs ago, she became disabled so she taught herself how to bake with cannabis and she has been evolving ever since. Her masterful technique for even blending is well known throughout the valley for creating delicious, infused cuisine with a pure, clean taste and an even finish. Encouraged by her mother to cook at a young age, Misty’s cooking is known for its amazing flavor. For the past three years, Misty has run her own company providing infused-products consulting and catering local industry events. Misty’s recipes are quite unique, she makes dark chocolate ganache truffle brownies and vegan pecan pie baklava bites, and she’s been perfecting them over the last ten years. She also make products that are both vegan and gluten-free, although you would never know it. For example her award winning brownies are actually flourless so they‘re naturally gluten free. You might think it sounds similar to what’s out there already, but once you taste her recipes you’ll know the difference. Currently, Misty operates her company Mistyland Baked Goods which headquartered in Las Vegas, Nevada. Misty’s goal is to get MBG out to the masses soon and to have infused versions of her baked goods on dispensary shelves near you. For readers wanting to infuse their own food, Chef Misty recommends purchasing a ready made distillate vape pen from any dispensary and simply adding that to any fat or oil.

Follow Misty on Instagram @Mistylandbakedgoods and on Facebook @Mistylandbaked.

MistyLand Baked Goods Papaya Salad
1 large ripe papaya
1 pineapple
2 rainbow bell peppers (or red)
10 mint leaves, torn
5 thai basil leaves, chopped
1 cilantro bunch, chopped

½ cup rice wine vinegar
1 tbsp soy sauce
1-2 tbsp sugar
1 drop distillate mixed into dressing

Chop all ingredients either julienne or in chunks and mix everything together. Use measuring cup to make the dressing and pour lightly over salad mix. Enjoy and keep leftovers refrigerated. Last up to 4 days.


DJ Chef Fred

DJ Chef Fred Nesbitt officially became a cannabis chef back in 2009 when he was working as a personal chef to the Schwab family. His children’s babysitter, Lolly G., was diagnosed with cancer. She asked Chef Fred to make her some RSO and begin infusing it into anything except candy or sweets, as she was diabetic and some of the edibles at the local dispensary made her blood sugar difficult to manage. Lolly is alive today, and Chef Fred credits her as the person who influenced him to begin infusing meals with cannabis. Today, Chef Fred is an International celebrity cannabis chef and consultant. He specializes in relationships, recipe formulation, manufacturing, cultivation, extraction, genetics and education. Chef Fred was the 2016 corporate chef for the Emerald Cup. Chef Fred has partnered with a licensed medical cannabis company in St. VIncent and the Grenadines. He is also a partner in licensed California cannabis companies Beacon Apothecary, Heavenly Sweet, and Santa Rosa Humanity Wellness. Additionally, Fred has a partnership for the cultivation and manufacturing of industrial hemp under the brand Uncle Buddies. This month marks the 3-year anniversary of Chef Fred’s monthly recipe contributions in Vegas Cannabis Magazine.

Follow Chef Fred on social media @acresagri and @djcheffred. For more information about Chef Fred’s partnerships, visit

1 (4-pound) whole chicken
4 tbsp distillate-infused vegetable oil
1 stick melted butter infused with
4 grams distillate
2 tbsp salt
1 tsp black pepper
4 tbsp of your favorite dry spice rub
1 can of your favorite beer

Remove neck and giblets from chicken and discard. Rub chicken lightly with infused oil then rub inside and out with salt, pepper and dry rub. Open beer and drink half the can. Place beer can on a solid surface. Grabbing a chicken leg in each hand, drop the bird cavity over the beer can. Build a little foil boat to catch the beer boiling. Transfer the bird-on-a-can to your foil boat and grill. Place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. Cook the chicken over medium-high, indirect heat with the grill cover on, for approximately 1 1/4 hours. Baste the bird with the melted infused butter coating and glaze to perfection.

1 green pepper
1 red pepper
2 large tomatoes, peeled and seeded
2 medium ripe mangoes, peeled and cut from seed
1 onion, chopped
4 cloves garlic
3 scotch bonnet or habanero chiles
7 tbsp cider vinegar
½ pound brown sugar
⅛ cup dijon mustard
⅛ cup tamarind pulp
1 tbsp cinnamon
½ tbsp cumin
½ tbsp thyme
½ tbsp marjoram
4 tbsp olive oil infused with
4 grams distillate
½ cup water
1 tsp salt and pepper to taste

Smoke peppers for 30 minutes. Combine all ingredients except infused olive oil in saucepan. Simmer 1 hour. Add infused olive oil, puree and pour through a strainer. Add salt and pepper.

10 pounds boiled potatoes peeled, diced
1 large onion diced
½ cup diced dill pickle
½ cup diced celery
¼ cup minced parsley
2 tbsp minced garlic
2 tbsp yellow mustard
2 tbsp paprika
3 cups mayo infused with 3 grams CBD distillate and 1 gram THC distillate

Combine all ingredients in a large bowl until thoroughly mixed.

Chef Michael Richardson
Exclusive Chefs

One of three, thirty-year-plus culinary veterans of Exclusive Chef’s, Chef Mike Richardson, has perfected poetry, sculpture art and culinary art. Chef Michael Richardson is currently a Chef de Cuisine working with the most talented trio on the globe. He specializes in fine dining and global cuisine as well as themed, infused interactive dinner parties. In the 90’s, Chef Michael was cooking with the late, great Chef Paul Prudhome in New Orleans. While in New Orleans, a friend invited Michael to a wedding. His money was short but he had plenty of cannabis so he gifted the couple a romantic interlude which included a 3-course dinner with a custom poem created just for them. Chef Michael believes “It’s not what you put in, it’s what you leave out. Simplicity is best. Let the star be the star.” He adds, “Just because everyone can hit a high note doesn’t mean everyone should. Balance. Harmony is the goal.”

Follow Chef Michael and the Exclusive Chefs crew on Instagram @exclusivechefs. For more information, visit

Today’s Spoken Word: A love Letter To…
The Vegetable!

I found out what love was when I first saw a popular cartoon bunny pull a carrot from his fur. The shear joy in which he attacked that carrot, devouring it like nothing on earth could be better. Here was the start of my lust for vegetables.

As a teen my torrid love affair with a red-headed beet was nearly all encompassing. Down the rabbit hole I went to witness the emergence of a full-bodied beetroot, naked to the world. Butter streaming in the tiny ripples, as a menage a trois of herbs, basil, cilantro and mint converge to cover her moist body. The first taste to my lips, as I was seduced to partake in her sweetness, was a trip to an herbaceous bliss.

As a grown-ass man, my passion for vegetables has matured like fine wine. “I now look deeper”. The eyes of a pineapple no longer leave me enthralled. The crimson red of the radish or the intoxicating aroma of roasted garlic no longer make me swoon or “give me the vapors” as the kids these days say. I see the hills and valleys of my journey along with the trends of today calling mother earth to feed me.

Today I proudly wear the badge of “Vegetable Pimp”. That’s right, they line up clamoring for a makeover from the “Vegetable Souteneur” at Exclusive Chefs. Potato varieties that most have never heard of. Heirloom tomatoes, cucumbers and beans are rushing down the runway. Have you ever seen a daikon radish have a cat fight with a rutabaga for center stage? You can’t “unsee” it.
All one can do is extend a foreleg bow at the waist, strike the throat thrice and say “Welcome Sir!”

Here is a mid world recipe from the house of El’d…Vegetable Paella!

Super Lemon Haze Saffron Canna-Oil Crock pot & mason jar method
1oz flower, (decarb on cookie sheet covered with foil 250 degrees for 50 minutes)
2 cups olive oil or oil of choice
1tbsp saffron, (turmeric also gives a nice yellow color, optional)

Combine all ingredients in a mason jar with a tight fitting lid. Fill crock-pot halfway with water. Bring water to boil, then turn to medium or low. Put mason jar in crock-pot (burp mason jar every hour) and simmer for 4-6 hours. Your oil should never be hot enough to boil (boiling oil = potency decrease.) Strain with cheesecloth, add to paella or other dishes of choice.




Chef Dee Russell
The Happy Chef

Chef Dee began her culinary journey while running restaurants in her hometown of Virginia Beach. Her passion for happy infusions began there as well and that passion pulled her west to pursue a career in the legal cannabis market. In 2014, Dee began working with B-Real of Cypress Hill and Kenji Fujishima of Dr. Greenthumb and subsequently published her first cannabis cookbook entitled The Happy Chef which she collaborated with B-Real on. Dee had been infusing food prior to legalization and once regulations and lab testing were enacted she quickly adjusted her processes and procedures and her passion for cannabis infusions was solidified as it was everyday science for her. Studying the various cannabis compounds led Dee to the broader picture of her passion for plants, herbs and overall holistic healing. Today, you can find Chef Dee working as a high level consultant in cannabis and hemp production, kitchen and production design, equipment selection and build outs, state regulations, product branding and SKU development. She is also a managing partner at Hydr8 Hemp Infused Water.

Chef Dee, The Happy Chef was a featured cannabis chef on the Emmy nominated Netflix original series “Cooking On High.” Follow Chef Dee on Instagram, Facebook, Twitter and Patreon @EdibleDee. Check out her How to Happy Chef classes, videos and tutorials on Patreon. For more information, visit

Mary’s Mango Salsa
Prep 35 min Mix 2 min Happy 37 min

1 cup mango (peeled, finely chopped)
1-2 mangoes depending on size
½ cup pineapple (finely chopped)
1 cup red onion (finely chopped)
¼ cup tomatoes (finely chopped)
¼ cup fresh cilantro (finely chopped)
2-3 tbsp fresh ginger
(peeled, finely chopped)
¼ cup rice vinegar
1 tbsp infused “happy” coconut oil
fresh ground pepper and crushed red pepper to taste

Peel and finely chop mangoes, pineapple, red onion, cilantro, and ginger. Combine peeled/chopped ingredients in medium size bowl. Add rice vinegar and infused coconut oil (method of infusing coconut oil to your dose preference can be found at under tab THE HAPPY CHEF. Pepper to your level of happiness. Mix lightly and get happy!

Chef Mindy Segal

Chef Mindy Segal is a James Beard Award Winning pastry chef. She is the owner of Hot Chocolate Restaurant in Chicago’s Bucktown neighborhood and Hot Chocolate Bakery in the Revival Food Hall in Chicago. Both restaurants offer savory meals as well as amazing desserts. As an advocate for cannabis legalization on all levels, Mindy believes in the plant’s medicinal benefits for both major ailments as well as overall quality of life. In 2014, Mindy was approached by Cresco Labs and it was then that she knew she wanted to help professionalize and normalize cannabis through her position as a mainstream chef. For consumers looking to infuse their own meals, Chef Mindy recommends starting slow explaining that “edibles affect everyone differently based on lifestyle, metabolism, and food intake.” Other than that, she considers cannabis an ingredient like any other and notes “activated cannabis oils can be added to chocolates and candies directly as long as they’re mixed in thoroughly. If people are using flower material, it needs to be steeped slow and low into butter for at least four hours to activate it and then you can strain it out. The butter can then be added to the recipe.”

Follow Chef Mindy Segal on Instagram @mindysedibles. For more information, visit

Oatmeal Butterscotch
Canna Cookies
Servings approximately 42 cookies

STEP 1: Calculate your potency. Got to and enter the amount of flower and its potency for number of servings in the recipe. Adjust the amount of flower until your desired potency per serving appears in the green box. Use that amount of shake to make the cannabutter.

STEP 2: Activate your shake by making cannabutter. If you are not using shake, grind the flower in a spice grinder until fine. Combine shake and 1 stick unsalted butter (8 oz) over a double boiler. Steep over low heat for at least 4 hours; keeping an eye on the water level. Replenish as needed. Remove from boiler, strain through a fine mesh strainer or cheesecloth and set aside strained butter to cool completely.

STEP 3: Make your cookies. Preheat oven to 350F. Line a cookie sheet with parchment paper. Toast 1 cup plus 2 Tbsp Old-Fashioned Oats in a single layer for approximately 5 minutes. Let cool. Make sure cannabutter is cooled completely and solidified at room temperature. In the bowl of a stand mixer, add butter, ½ cup granulated sugar and ½ cup brown sugar. Beat on medium speed until pale in color, approximately 5 minutes. Add 1 egg and 1 tsp vanilla extract. Beat until homogeneous, about 1 minute. Scraping sides of the bowl to bring together. In a separate bowl, whisk together toasted oats, 1 cup all-purpose flour, 1-1/2 tsp baking soda, and 2 tsp salt. Add 1 cup butterscotch chips and stir to coat. Add the dry ingredients to the butter mixture. Mix on low speed until the batter comes together completely, about 1 minute. Portion the cookies into mounds about 1-1/2 tbsps each. Place 8 mounds on a cookie sheet (cookies will spread significantly as they bake) Bake at 350F for 15 minutes, rotating pan halfway through. Let cookies cool completely on the pan. Repeat with remaining dough.

Cookies can be stored in an airtight container for up to 3 days.

Shabrayia “Chef Bray” Woodall

Chef Bray, a California native who has settled in Las Vegas, Nevada for the last 15 years has hopes of becoming a well-known, established chef here locally. This self-proclaimed “street chef” went mainstream following a major car accident on the Las Vegas Strip two years ago when she readjusted her focus and made the decision to step away from corporate America. Specializing in creole/soul food, Chef Bray considers herself a professionally trained chef with diversity.

Follow Chef Bray on Instagram @chefbray, on Facebook @Shabrayia Woodall and on YouTube @Chef Bray.


Chef Bray’s Infused Roasted Garlic Olive Oil
10 cloves garlic
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 bunch of rosemary
¼ tsp salt
16 oz extra virgin olive oil – half infused with THC, half uninfused
1-2 drops of your favorite True Terpene (diluted) – available online at                                                      1 small pan
1 decorative olive oil bottle with spout
Magical Butter Machine (for infusing olive oil)

Begin by washing vegetables thoroughly. This will defeat fungi from growing and give your final product longevity. Cut all vegetables but reserve half of them for decoration in the decorative bottle. Take the first half of the peppers, garlic, rosemary, and salt and place in a small pan with all of the olive oil. Cook at 200 degrees until herbs extract into the air. Do not let vegetables or oil burn. Take out of oven once herb aroma is in the air and let cool. Place the reserved vegetable decoration (2nd half) into the decorative bottle. After oil mixture cools, strain the oil into the decorative bottle over the decorative vegetables. Add 1-2 drops of your favorite True Terpene profile (diluted.) Cap the bottle and let the mixture rest for at least 2 hours. Pour and Enjoy! Or, save on your countertop or dining room table for decoration. Shelf life is comparable to regular non-infused oil (long shelf life.)


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