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The New Normal: Cannabis-Infused Dinners Have Arrived in San Diego

At Closed Door Supper Club's dinner parties, marijuana is always on the menu


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Move over wine-pairing dinners, there’s a new culinary trend taking flight: Cannabis dinners, which combine the sensory-stimulating effects of medical marijuana with the San Diego dining scene to create an elevated experience for adventurous eaters.

“The secrecy behind cannabis use among a certain demographic is slowly creeping into the ‘almost socially acceptable’ arena,” says Marie Daniels, founder of Closed Door Supper Club, a curated offering of food events for medical marijuana users. “Cannabis dinners have been happening for years. I simply wanted to peel away the Cheech & Chong stigma and combine the element of fine dining into the cannabis experience in an approachable way.”

That’s exactly what happened at Closed Door Supper Club’s most recent dinner, The Fall Harvest, held October 7 in a “secret” location, disclosed to guests just hours ahead of time. An intimate group of seven card-carrying diners were treated to a “medicated” five-course fall feast prepared by Chef Gus Camacho of Supernatural Sandwiches and Chef Kristianna Zabala of Nomad Donuts. Special guest Brandon Allen, Top Cannabis Chef winner of the High Times Cannabis Cup, was on hand to provide in-depth insight into the body’s endocannabinoid system. 

Roasted beet and goat cheese tart, drizzled with cannabis-infused lemon sauce.

Showcasing products by two sponsors, Pot d’Huile cannabis-infused olive oil and B-Edibles infused sugar, the meal incorporated cannabis into various aspects of the menu. From an amuse-bouche of seared foie gras dressed with cannabis-infused oil and a roasted beet and goat cheese tart drizzled with cannabis-infused lemon sauce, to a decadent brisket tamale with a heavenly cannabis-infused mole and a rich, delicious crab pasta dish with Chef Camacho’s homemade cannabis-infused butter, the potency of each dish increased as the courses progressed.

When asked what special considerations he made to incorporate cannabis into his dishes, Chef Camacho explained that he wasn’t simply adding in the weed for weed’s sake. Rather, “I wanted to come up with ways the cannabis would truly enhance the dish,” he said.

And enhance them, it did. As the courses progressed, so did the euphoric feeling that comes from edible marijuana. In edible form, the psychoactive effects of cannabis aren’t immediate, and the time and intensity varies by individual. By the end of the meal, we had all consumed roughly 30 milligrams of THC—beginners are recommended to start with 5 mg—just enough to feel pleasantly full and sufficiently elevated.

For information or an invitation to an upcoming Closed Door Supper Club experience, visit welcometothesupperclub.com. Medical marijuana cards are required for all diners.

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