As American culture progresses, and digresses simultaneously, one issue has proven its resilience against that pesky Federal Government meddling in our affairs; and that issue is one of marijuana legalization. Despite the government’s best efforts to misinform, misguide and outright lie to the public, the slowly awakening American people have made their intentions known when discussing cannabis.
Twenty-three states and the District of Columbia currently have laws legalizing marijuana in some form, four states and the District of Columbia have legalized marijuana for recreational use, and in Alaska, adults 21 and older can now transport, buy or possess up to an ounce of marijuana and six plants. With this wonderful show of Federal defiance comes more accessibility and freedom for those who might not have had easy access to the plant in the past. With that freedom has come an explosion of culinary cannabis creations.
What was once a black market of crowd-surfing basket-holding personal-brownie-dispensing individuals at hemp festivals and other pot-friendly gatherings, has now blossomed into the next generation of culinary experimentation. Anyone who has been a cannabis lover long enough knows a few variations of sweet recipes, yet what is now happening in secret dinners and special kitchens, in select states, is the next evolution of edibles.
Cannabis itself has been known to leave quite a lasting, and sometimes, off-putting taste in one’s mouth after consuming the average pot brownie. Yet when even the classic brownie recipe is made by the even hand of a trained chef, there is a noticeable difference. So when some highly trained individuals with an inclination to take a new path (as is a daily effort with any good chef) decided to try their hand at the savory side of cooking with the cannabis plant, many were quite skeptical. Today, marijuana is quickly becoming the next culinary sensation.
The New York underground supper club, Sinsemil.la, naming themselves “the first marijuana experience dedicated to fine dining,” executes culinary excellence such as local rib eye steak topped with a dollop of Maui Waui pot butter, or a cold-smoked Peconic Bay scallop crudo seasoned with chorizo and OG Kush weed oil.
“We went public because we wanted to normalize marijuana,” explained a source associated with the supper club. “If you take something seriously, it makes a difference.”
This new surge of high-end production is showing that the average perception of the criminal blue-collar marijuana smoker is just another false propagandized image perpetually spread by those fearful of what cannabis stands to replace.
“We’re really breaking down the stereotype that the traditional stoner group is people who light a joint in a back alley,” said Jane West of Edible Events told AdWeek,“we’re trying to make it socially acceptable to do that while having a glass of wine.”
Mixologists are now beginning to muddle cannabis into signature cocktails and chefs are creating exclusive “hidden dinners” revolving around the inclusion of the their special herbs. There’s even been hosted “weed bars” at weddings. Parings of different cannabis varietals with different wines and foods are beginning to become commonplace within the culinary world. With each venture forward, each new attempt at the emulsion of the cannabis culture with the culinary world, we align the freedom of day to day consumption of this miracle plant with the will of the American people; as well as one’s taste buds.
Originally released by Ryan Cristian on Southern Cannabis.
