The Ube Doobie is a chewy, vivid purple pastry showered with toasted coconut flakes. Rob Menor, the chef who created it, describes it as a “big purple blunt,” partly because his recipe calls for a double dose of cannabis butter and coconut oil.
Collaboration and connection are critical to his particular mission. “A lot of different Filipino chefs decided like, ‘Let’s move forward with a different philosophy than those before us.’ They want to take ownership of our food and represent it without fear. Whereas in the past it was like we had to strip so much away from it to make it available.”
He got lucky and landed a job at a downtown cloud kitchen right before COVID-19 kneecapped brick-and-mortar restaurants, and he also thinks those are a big part of the future of the industry.
He’s enrolled in Oakton Community College’s cannabis certification classes, with the aim of applying for a state infuser’s license. He’s planning a return to pop-ups too. A ten-seat, three-course infused menu is in the works for October. Special requests for Ube Doobies in September will include a socially distanced spot.
