When Bong Appétit made its highly anticipated 420 comeback, the focus wasn’t just about getting high – it was about lifting cannabis cuisine to a whole new level.
Hosted by cannabis connoisseur Vanessa Lavorato and featuring rapper B-Real, the special brought together two standout culinary talents: Wendy Zeng, who made a name for herself winning Chopped 420 with her distinctive Sichuan-infused cannabis cooking, and Doug Rankin, a respected LA chef making his first foray into cannabis-infused cuisine.
Together, they created a five-course journey where cannabis took a backseat to something even more fascinating: terpenes.
Highlights from Bong Appétit’s 420 Dinner Special
- The dinner emphasized terpenes—aromatic compounds in cannabis—as primary flavor enhancers, moving beyond traditional THC and CBD infusions.
- The five-course meal included unique creations like a Sichuan-style shallot sauce infused with Cherry Cheesecake flower, a honeydew sorbet with bright citrus terpenes, and a jasmine rice pudding with lychee caramel—all highlighting terpene profiles.
- Some courses, notably the dessert, contained no THC, demonstrating how terpenes alone can provide a memorable and immersive dining experience without psychoactive effects.
Beyond the Buzz: Terpenes Step Into the Spotlight
Throughout the evening, terpenes weren’t merely mentioned in passing—they were the foundation of the entire experience. They were delicately spritzed over craft mocktails, infused into refreshing sorbets, and layered into complex sauces. Whatever the case, these aromatic compounds shaped every aspect of the meal.
The source behind these remarkable terpene profiles? Terpene Belt Farms.
The cannabis culinary scene has clearly evolved, with forward-thinking chefs moving beyond just incorporating THC and CBD. Terpenes have emerged as perhaps the most intriguing yet underappreciated component of cannabis.
While they won’t get you high, terpenes profoundly shape the sensory experience, influencing how food smells, tastes, and even how it makes you feel.
Whether it was the bright, herbaceous citrus notes in a honeydew sorbet or the subtle floral finish on a jasmine rice pudding, terpenes delivered something that THC alone never could: depth, balance, and emotional resonance.
A Peek Into the Kitchen: Terpenes as Culinary Building Blocks
In one particularly memorable moment, Chef Wendy prepared a Sichuan-style shallot sauce infused with Cherry Cheesecake flower and carefully selected terpenes. The result was an aromatic base that gave guests a gentle uplift rather than the infamous “couch-lock” effect.
Before the first course arrived, Vanessa thoughtfully introduced a lavender-forward terpene spray over a bright citrus mocktail—a sensory primer that awakened the palate and set the tone for what was to come.
The event showcased how these compounds can elevate beverages by using terpene sprays and infusions, offering complex taste profiles that engage the palate and complement the dining experience.
This presents a significant opportunity for beverage product developers. Infusing drinks with terpenes creates unique, strain-specific flavors that appeal to a broad range of consumers seeking sophisticated, non-alcoholic options.
Moreover, terpenes can be tailored to evoke specific moods or effects, such as relaxation or invigoration, providing an added layer of customization. As the market for cannabis-infused beverages grows, leveraging terpenes offers a pathway to innovate and differentiate products in a crowded and confusing marketplace.
The meal culminated in a standout dessert: jasmine rice pudding with lychee caramel, garnished with delicate dehydrated lime leaf and finished with dessert-specific terpenes. “This tastes like Trix!” one guest laughed, capturing the dish’s playful yet sophisticated nature. Most surprising was that this particular course contained no THC, yet it was arguably the most memorable part of the evening.
That’s the magic of terpenes: they create an immersive, full-body experience without pushing guests past their comfort zones. For those who want to remain sharp, social, and fully present, terpenes offer the perfect middle ground between a standard dinner and a truly transcendent event.
The Chef’s Perspective: Why Terpenes Matter
Not long ago, cooking with cannabis was a clumsy affair – think heavy-handed weed butter, unpredictable dosing, and one-dimensional flavors that overwhelmed everything else on the plate.
That paradigm is shifting rapidly. Chefs like Wendy Zeng are pioneering a more sophisticated approach to infused dining – one where dosage is intentional, flavors are complex, and terpenes are treated with the same respect as any premium culinary ingredient.
“People often assume infused dinners are just about getting blasted,” Chef Doug observed during a quieter moment in the episode. “But it’s really about creating new experiences, new connections with food.” Terpenes make that possible because they’re predictable, adaptable, and truly culinary-grade when sourced from reputable producers like Terpene Belt Farms.
Looking Forward: Cannabis Cuisine’s Aromatic Future
Bong Appétit’s comeback special demonstrated something that innovative chefs have been discovering: cannabis isn’t just something to be added to food—it’s a diverse pantry of flavors and experiences unto itself.
As the understanding of terpene science deepens, so too does the art of pairing mood with menu. It could be an energizing sativa-derived terpene profile in an appetizer or a grounding, relaxing blend in a dessert. Terpenes unlock a new layer of intention and artistry behind every dish.
As a result, brands like Terpene Belt Farms are becoming essential partners for chefs, product developers, and culinary creators looking to explore this frontier. They provide the building blocks for a new culinary language that’s only beginning to be spoken.
