Chef Mike Delao is a respected Chef and a cannabis cultivator in Southern California. He has had a passion for food and the healing properties of cannabis for the past 13 years and a Chef for 15 years. With a training that started at Orange Coast College he quickly developed the skills and understanding of creative food preparation and soon he was working as a protégé’ with well-known Chef Joachim Splichal of the Patina Restaurant Group.
His joy of cooking has provided him with many kudos as his plate and taste are focused to what people enjoy in eating and great taste. With his budding talent he found himself being featured on Cannabis Planet TV In 2009. Chef Mike has also been featured in the New York Times, CNN, Wall Street Journal, ABC World News and cookbooks “The High Times Cannabis Cookbooks” and The Cannabis Kitchen Cookbook”.
With the long hours a Chef has in the kitchen, Chef Mike soon discovered that medical cannabis assisted him as a pain and stress reliever. As a Chef he started to create delicious menus that were infused and soon he was in big demand. He became the featured Chef on Cannabis Planet TV and now Chef Mike supports many non profit organizations and veterans groups with his tasty Barbeque.
At this time Mike is the head Chef at Brewhawg BBQ in Orange, CA. He has created an infused Barbeque sauce that is turning head in the infused food world. His kind spirit and knowledgeable staff are there to assist. and one of the items he has created for his infused edible company is one of the most creamy Macaroni and Cheese EVER!. Please feel free to visit hi websites at www.chefmike420.com and www.sweetjaysbbq.com
For more info contact Chef Mike at email@example.com
The Duke – Chef Mike Delao’s Favorite Recipe
Texas Toast – 2 slices
1 slice cheddar cheese
1 slice Muenster Cheese
½ oz Sweetjay’s bbq sauce
4oz Chef Mike’s Mac and Cheese*
see recipe www.chefmike420.com
4oz Pulled Pork**
Heat a griddle to medium heat and melt butter and toast the Texas Toast on one side until brown. Once you flip the bread once add the cheese and allow to melt. On the other side of your griddle, warm the pulled pork and the mac and cheese. This should only take 2 minutes. Once the meat and mac are heated, layer the meat first, then add the Sweetjaybbq sauce, then top with the Mac and cheese and final Texas Toast piece. To serve, cut on the diagonal and serve immediately.