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Christopher Sayegh holds up two syringes filled with cannabis compound, primed to pump tiny amounts into a pomegranate sorbet, or a juicy cut of Wagyu Japanese beef as part of a bold new sensory experiment.Armed with cooking skills acquired while working at Michelin-star restaurants in New York and California, Sayegh says his mission is to redefine haute cuisine with cannabis-infused meals that are becoming increasingly popular as the stigma surrounding marijuana gradually evaporates. Sayegh's foray into edible cannabis comes as more and more entrepreneurs look to capitalize on a new gold rush in California which is set to vote in November on legalizing recreational marijuana for adults 21 and over.Sayegh, who is of Jordanian descent, is even experimenting with cannabis-laced stuffed grape leaves, falafel, chickpea beignets and other Middle Eastern dishes.His cannabis-infused dishes even include "medicated" oysters. Sayegh and others, however, warn that as the appeal of cannabis-laced food continues to increase and Americans grow comfortable with the concept, consumers need to be made aware that getting high on a cannabis meal is not to be taken lightly.
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