TEMPE, Ariz. – The Mint Dispensary is bringing a culinary touch to cannabis by opening a full-service kitchen where Executive Chef Carylann Principal and her five-member team will prepare cannabis-infused meals for individuals taking medical marijuana.
The commercial kitchen is part of Tempe, Arizona-based Mint Dispensary’s 12,000-sq.-ft. facility that recently underwent a $2 million renovation. Breakfast, lunch and dinner options will be offered along with snack options. Burgers, pastas, street tacos, pizza and other meals can be ordered for takeout. A barista, juice bar, gelato and pastries also will be on site. The meals are available in customized doses ranging incrementally from 10 mg and up.
Driving the cannabis-infused offerings is Principal, who is a classically trained chef and cancer survivor. “Our kitchen is one of a kind,” she said. “It’s a place where art meets science. In addition to understanding the variety of flavors that different cannabis strains can add to any dish, we’re also carefully calculating customized cannabis doses. We’re not only delivering delicious and fresh foods, but we’re also meeting the often-complex nutritional needs of patients who are living with a wide range of illnesses.”
The Mint Dispensary is a leading medicinal marijuana dispensary in the United States with two facilities in Arizona, one in Tempe and the other in Mesa. In addition to offering products and personalized services, the dispensary will host free cooking classes on Sunday mornings. Patients with a medicinal cannabis card must register ahead of time to attend a cooking class, as space is limited to 15 people.
“Our industry continues to evolve at an exponential pace,” said Eivan Shahara, CEO of The Mint Dispensary. “We saw a large unmet need from patients who were regularly visiting our dispensary; they were looking to access fresh and healthy cannabis-infused foods. We know that the right kinds of healthy foods can help people to battle a variety of illnesses, from cancer and epilepsy to Parkinson’s and Alzheimer’s diseases. We’re using our knowledge about food and nutrition to help patients in their search for fresh, healthy snacks and infused meals.”