18 Dank Dishes from Top Canna-Chef Dinners


Emboldened by legalization and society’s increasing fascination with all things pot, some of the country’s top chefs have begun pairing cannabis with their cuisine and offering elusive “pop-up” dining experiences featuring high-end THC-infused food. Feast your stoned red eyes on this incredible buffet, and get on the list for a cannadinner near you!

Cultivating SpiritsCULTIVATING SPIRITS_4244Working with Chef Chris Lanter of Cache Cache in Aspen, Phil Wolf at Cultivating Spirits recently threw a kick-off party for the X Games featuring five courses of infused dishes, strain and wine pairings, and infusions created by Chef Joey Galeano from Magical Butter. Cultivating Spirits has pioneered the emerging cannabis hospitality scene, hosting dinners, tours, classes, parties and more in Colorado.

The Herbal Chef
Chris Sayegh, AKA The Herbal Chef, creates high-end, cannabis-infused food from gourmet ingredients, plating beautifully arranged, inventive dishes—such as this Pomegranate sorbet—for private parties and events. Recently featured at the Cannabis Wedding Expo, Sayegh is committed to providing elegant experiences for cannabis lovers!

The Herbal Chef
Everyone loves breakfast for dinner! This inventive play on “Bacon & Eggs” was composed of a sous vide 62ºF egg yolk, caramelized hollandaise, bacon mousse, pancetta, cara cara oranges and a toasted slice of brioche.

The Herbal Chef
Another creative cannabis-infused preparation, this twist on “Peas & Carrots” was earthy and sweet. Composed of confit carrot gnocchi, pea emulsion, wild mushroom, pearl onion, pea tendrils and shiitake.

Cannaisseur Dinner Series
Hosted by Chef Coreen Carrol and Ryan Bush, the Cannaisseur Dinner Series is an underground cannabis pop-up that pairs select strains of flower with farm fresh seasonal cuisine. It’s perfect for people who love to smoke while enjoying a sensually elevated meal and wonderful company, without worrying about getting too high.

Cannaisseur Dinner Series
At the Wake ‘n Bake Brunch, servers greeted guests with a medicated amuse-bouche of cannabis-infused, chocolate-covered cherries, dosed gently with just 5 milligrams of THC.

Cannaisseur Dinner Series
Ricotta and brown butter pancakes were accompanied by a roasted persimmon maple coulis, orange crème fraîche and spicy glazed pecans. Wake ‘n Bake Brunch never tasted so amazing!

Cannaisseur Dinner Series
After the ricotta pancakes, appetites were piqued with a joint ‘intermezzo’ of Chem Dawg Special Reserve 2012 sativa, provided by FlowKana. Then the second course emerged from the kitchen—Fresh Maine Lobster on brioche with preserved lemon, daikon radish, corn and a roasted sweet potato and fennel citrus salad with cilantro.

Cannaisseur Dinner Series
Our third joint ‘intermezzo’ was an SFV OG Kush Indica described as having a “strong lemon cleaner smell intermixed with pine.” Then, dessert in the form of a Pinot Noir Poached Pear was served with vanilla bean whipped mascarpone, chocolate stout cream cake and pistachio strudel.


Mason Jar Event Group
Harvest Dinner, photo by Lindsey Bartlett (31)
Kendall Norris at Mason Jar Event Group focuses on bringing community together around farm-to-table dinners that pair cannabis strains with local, seasonal cuisine. Last fall’s Harvest Dinner brought Top Chef winner Hosea Rosenberg to Boulder’s Shupe Homestead for a fabulous event that integrated foodie culture with cannabis connoisseurs.

Mason Jar Event Group
Harvest Dinner, photo by Lindsey Bartlett (27)
Rather than infuse the food with cannabis, some events simply pair specific strains with cuisine along with wine. The Harvest Dinner featured locally grown or raised product and meat from Colorado, accompanied by the finest local cannabis flowers.

Dinner is Dope
Hawaii Mike and Chef for Higher deliver amazing medicated meals in a completely underground “speakeasy” atmosphere, serving up cannabis comfort cuisine with 15 to 35 milligrams per dish for a total of 150 to 200 mg of THC for eaters with a high tolerance. Dinner is Dope events take place almost every month in New York, with expansion to Denver and California coming soon.

Dinner is Dope
What could be better than fried chicken paired with a THC-infused habanero honey sauce? Chef for Higher and Hawaii Mike medicate classic comfort foods, delighting diners at their underground events.

Dabs Drinks Dinner
DABS_DRINKS_DINNER_3I5A1165 Hosted by Marijuana N’ Munchies, a popular cannabis caterer in Los Angeles, the “Dabs, Drinks, Dinner” series kicked off last September, with new events happening sporadically. Past menu offerings have included stuffed baby calamari with tomato chorizo ragu and duck fat potatoes, as well as steak, creamy polenta, tomato jam and farmer’s market vegetables.

Dabs Drinks Dinner
Chef Diana McDonough at Marijuana N’ Munchies creates high-end medicated multi-course meals, including dishes such as this mushroom ravioli with truffle pecorino. Follow Marijuana N’ Munchies on Instagram to find out when the next #DabsDrinksDinner event is happening!


99th Floor
Created by renowned Chef Miguel Trinidad, owner of Filipino gastropub Jeepney, 99th Floor offers curated cannabis meals with a modest amount of THC. These invite-only events require a referral from a previous guest or a vetting through social media.

99th Floor
Pork belly, Israeli couscous, poached vegetables and toasted garlic from Chef Miguel Trinidad at 99th Floor.

99th Floor
Sour Chem wax-infused coconut milk chocolate ice cream, toasted hazelnut and raspberry coulis from Chef Miguel Trinidad at 99th Floor. Look for the recipe coming soon to HIGHTIMES.com!

1 comment
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