You’ve probably heard of weed brownies, cookies and maybe even cupcakes, but have you ever heard of tetrahydrocannabinol (THC)-laced tacos, deviled eggs and fried green tomatoes?
According to Boston Magazine, some Boston chefs are experimenting with using marijuana in these types of dishes (and more high-brow delicacies like quail eggs, enoki mushrooms and bone marrow). But there’s a catch.
Comparing the creative cooking movement to the work of cocktail artists during the Prohibition Era, a Boston Magazine reporter described these gourmet weed dinners as very hush hush.
So hush hush, in fact, that it took the reporter months just to get an invite to one of these exclusive dinner parties.
The chefs cooking with marijuana have obvious cause for pause, as weed has yet to be legalized in the Bay State.
That doesn’t mean it won’t happen in the near future, however. According to a recent Boston Globe/SocialSphere poll, Massachusetts voters are almost evenly split when it comes to legalizing weed. The question came after word spread that marijuana advocacy groups may target Mass. for a 2016 ballot question.
The chefs, restaurants, dinner guests and weed dealers mentioned in the story wish to remain anonymous, so if you’re curious about the culinary subculture, you’ll have to go on your own wild goose chase. For now.
Just don’t expect all the Michelin Star restaurants to start cooking with Mary Jane overnight.
Read the full Boston Magazine story here.