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.

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

St. Louis on the Air creates a unique space where guests and listeners can share ideas and opinions with respect and honesty. Whether exploring issues and challenges confronting our region, discussing the latest innovations in science and technology, taking a closer look at our history or talking with authors, artists and musicians, St. Louis on the Air brings you the stories of St. Louis and the people who live, work and create in our region.

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

Sign up to save your podcasts

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

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

More shows like St. Louis on the Air

Fresh Air

The New Yorker Radio Hour

The NPR Politics Podcast

99% Invisible

On the Media

Political Gabfest

On Point with Meghna Chakrabarti

Politically Speaking

The Daily

Up First from NPR

The Gateway

Where It Hurts

The Ezra Klein Show

The Interview

Doin' It Our Way

The Opinions

Lights, Audio, Action!

Sources & Methods