3/10/2023 0 Comments Infuse cafeThanks in part to a growing number of U.S. The mainstreaming of CBD in food is newer to New York, where cannabis culture isn’t as far along as in states like Colorado and Oregon. Today on 4/20, more businesses are even capitalizing on the date to roll out specials, spiking things like chocolate fudge with the stuff. While players like pop-up vegan soft serve swirler Kokus experimented with CBD last fall, other more established spots are adding the oil more and more to edible fare as permanent menu items. Dinner: 5 p.m.-10 p.m.Cannabis culture is infiltrating the NYC restaurant world: Operators - from ice cream shops like Van Leeuwen to the bar at The Standard - have begun to weave CBD, or cannabidiol, into ice cream, lattes, cocktails, and even fast-casual salad bowls. With a foot in tradition and one in invention, one thing is interesting to note – Keegan, after 30 years of cooking, is still in the kitchen with his mother, smiling and wouldn't have it any other way.ģ314 Wrightsville Ave. A dose of mom's comfort cooking, a dash of French flair, a sprinkling of seasonings from around the Caribbean and a laid-back attitude all come out in dishes like his inventive take on Chile Rellenos or the traditional Puerto Rican Stuffed Mofungo – a dish made by stuffing mashed green plantains with steak or shrimp and frying it. Keegan's familial and foundational roots are grounded in the island of Puerto Rico, but just as with the island, there are many influences that make up them both. It's just basic – it's fresh, healthier and just tastes better,” he said. “We make everything from scratch, even our veal stock. Foreign and fresh foods like annatto seed, culantro (has a much stronger flavor than cilantro), taro root and green plantains are all stars of his delicately designed plate presentations. Keegan regularly ventures to local Latino markets, La Huerta and Los Portales, for new ingredients and ones from his youth. We're a gourmet, authentic Latin-American restaurant,” said the easy-going Keegan, surrounded by the sounds of the islands in his pastel blue and pink dining room. “I draw inspiration from the cuisines of Puerto Rico, Columbia, Venezuela, Mexico, Cuba and France. A traditional Columbian masa-based cheesecake is served with the classically French, duck confit and then topped with cashews and caramelized onions. The version of Arepas that Keegan serves is a testament to his roots and style. The cuisine and vibe at San Juan Café are mirror images of both Puerto Rican cooking and the chef in front of the stove. “I have three kids, and the first thing I taught them to make was peanut butter and jelly sandwiches,” Keegan said with a smile. His fondness for family and food doesn't just extend to the kitchen at San Juan Café. She doesn't have to come in, she just wants to – she loves it,” he continued. “She's 80 and cooks here at the restaurant. “I learned a lot of this stuff from my mother Agnes,” he said, pointing to the menu. Just as with any cuisine, recipes and a love for these foods are passed down through the family.
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