In a captivating fusion of culinary artistry and cannabis culture, the legal cannabis industry in the United States is exploring innovative ways to incorporate weed into gourmet meals. One such experiment unfolded in Chicago, where a celebrated Jewish deli teamed up with a local Illinois dispensary to offer customers a unique treat – cannabis-infused mustard on their pastrami sandwiches.
The “High on Rye” event, held in the parking lot of Ivy Hall dispensary’s Logan Square location, drew eager customers who lined up to sample the intoxicating delicacy. Aaron Steingold, the founder of Steingold’s Deli, and Jonny Boucher, the director of marketing at Ivy Hall, were excited to collaborate on this novel idea, though they were unsure if it was a one-time gimmick or the start of something bigger.
“A year ago, we did the world’s largest infused pizza with Paulie Gee’s,” Boucher revealed, explaining their ongoing quest to explore the boundaries of cannabis-infused foods. The partnership with Steingold’s Deli was another step in this journey, as the duo sought to find new ways to engage customers and stand out in a challenging market.
The cannabis industry has faced a tough year in 2025, with investor interest waning, dispensaries forced to cut prices due to oversupply, and delayed federal reforms leaving the industry in a legal limbo. In this climate, businesses are seeking innovative approaches to capture attention and differentiate themselves.
“We have a food scientist that works with us in how we could properly infuse things and then bring it to potentially market,” Boucher shared, highlighting the team’s efforts to develop safe and effective cannabis-infused products.
While some chefs prefer to downplay the cannabis flavour in their creations, James Loud, a cannabis breeder and former Bay Area chef, has a different philosophy. Loud has even incorporated cannabis-infused caviar into his “Loud Omakase” dining experiences, where guests are immersed in a sensory journey of terpene-infused mists before indulging in the delicacy.
However, Loud acknowledges the challenges of creating a sustainable cannabis-infused food business, noting the added layer of expertise and regulation required to comply with the industry’s complexities.
As the cannabis industry continues to evolve, the collaboration between Steingold’s Deli and Ivy Hall demonstrates the industry’s willingness to push boundaries and explore new frontiers in the world of cannabis-infused cuisine. Whether the cannabis-infused mustard becomes a lasting sensation or a one-time novelty, it has undoubtedly captured the imagination of food and cannabis enthusiasts alike.
