How two top St. Louis chefs are combining cannabis and fine dining

Fine dining typically isn’t synonymous with cannabis cravings, but a pop-up dinner series is bridging those two worlds. Celebrated St. Louis chefs Nick Bognar (iNDO, Sado) and Alex Henry (El Molino del Sureste, Sureste Mexican) talk about creating elevated edibles and why participating in Swade Cannabis’ canna-culinary series was a no-brainer.

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