Lead image via iStock Photo, but your eggs will look just like this, too.

Prince Edward Island Charlotte Langely — colloquially known as just Chef Charlotte — specializes in cooking what she calls Maritime Chic cuisine. Langley takes a cue from her PEI roots, fleshing out coastal vibes with a polished touch in her delicious eats. In addition, the Toronto-based chef runs operations at Scout Canning, a grocery store bordering Toronto’s trendy Queen West that also hosts regular dining events, like Bibs & Bubbles, which features oysters and champagne.

On top of her ocean-fresh fare, Chef Charlotte dabbles in canna-cooking, as well. She helped orchestrate The Sunday Potluck, a sporadic, invite-only cannabis-infused brunch for which she’s whipped up such meals as her highly-praised Eggs Benedict with “High” Hollandaise Sauce — a 401K-savvy, sensible-loafer way of getting buzzed early in the day. Chef Charlotte shared her recipe for the lifted yellow sauce with MERRY JANE, and also waxed poetic on cooking responsibly, moving from sweet to savory, and the differences between Canada and the States when it comes to cannabis culture.

High Hollandaise Sauce

Ingredients



4 eggs

½ lbs. cannabutter

½ lbs. butter

1 T lemon juice

1 tsp dijon

1 tsp salt

Instructions

In a blender, put eggs, lemon, and salt. Melt both butters together and drizzle slowly into blender on a low speed, then increase speed and finish adding all the butter. Once that’s made, check out a generic recipe for Eggs Benedict and voila! Easy.

MERRY JANE: How did growing up in Prince Edward Island influence your culinary art? I went there as a kid and mostly remember my Anne of Green Gables-obsessed sister fawning over big porches.

Charlotte Langley: The salt air and wind definitely gets into your system. I think that affected me by encouraging me to [always] evolve, move, and adapt to the environment.

How do you pay special attention to eliminating food waste in your work?

By being mindful and planning ahead. Scraps of this make stock, ends of this are dried and turned to salt mixes, fat is rendered and saved for other uses. I don't understand how we got so far away from this being the norm.

Tell me about some early experiments including cannabis in your cooking.

I started with sweets like many people but I don't really have a sweet tooth [so] moving to savory made more sense to me. The Hollandaise I made for The Sunday Potluck event was really good. I was a little intimidated, as I was not sure of the ratios... I definitely experimented. But it worked out really well, had great flavor, and was nice and bright.

How do you think cannabis culture — and edibles — differ between the US and Canada?

I feel there is a collective unconscious going on in the cannabis culture and, really, the only differences I see are how it is branded differently and promoted. I think Canada has a little bit more of a natural chill vibe.

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