No longer a secret ingredient, cannabis has lately become the guest of honor at private dinners across California. Top chefs now openly talk of elevating stoner cuisine. High-minded gastronomists seek new and inventive ways to infuse the herb into all manner of dishes. There’s even a hit television series, Viceland’s Bong Appétit, celebrating the endless possibilities of cooking with the Golden State’s most beloved produce (and largest cash crop).
As the author of a best-selling cannabis cookbook, I’ve watched this scene evolve from an underground phenomenon into a hot new trend in the culinary world. And the field is starting to get crowded. A few years ago, simply having the gumption to pull off a weed dinner drew intense interest, not just from pot-friendly foodies, but from the press. But now to stand