Living in a legalized-cannabis state has brought a lot of great things: informative dispensaries, easy accessibility and—most importantly—ultra-cool cannabis-infused dinner parties. If you never thought cannabis could be considered gourmet, you’ll want to read on to see how you can host an elegant cannabis-focused dinner that’s educational, fun and insanely delicious. Call your best buds, it’s dinner time!
The waning ritual of a home-hosted communal meal, à la the classic dinner party, is back with a major revamp thanks to the growing legalization of cannabis. One of the women at the helm of this burgeoning movement is chef Andrea Drummer, Los Angeles’s go-to personal chef for cannabis-infused haute cuisine. After pursuing a long-held passion for cooking after years of working as a drug counselor for nonprofits like Planned Parenthood—an irony not lost on Drummer—the Le Cordon Bleu–trained chef now sings the praises of incorporating the herb in the kitchen: “I want to offer a different perspective. I was a staunch advocate against cannabis and now wholeheartedly, with every fiber of my being, believe it should be legalized globally. Consuming cannabis and dining are a perfect marriage to me. It’s a new way to engage the possibilities of alternative medicine and to engage with friends, really engage. That’s the beautiful thing: At every dinner I’ve hosted there’s no one on their phone. You may have a few people take Snapchats of the food at the beginning, and then away goes the phone. Everyone is engaged with each other and learning and having the greatest time.”
Give Careful Thought to Your Guest List
“For me, food is communal, as is cannabis. So when I do a chef’s table I’m curating the experience. I’m bringing together a very select few people, but I’m also vetting them to see what their interests are, their perspectives, how open they are to different topics, whether it’s pop culture, science, entertainment, politics, whatever the matter. It’s very intentional. I start there, then I want to introduce conversation and dialogue. We’re not only coming together eating, we can come together on varied topics and just communicate, even if we have opposing views. Often we’re afraid to have these dialogues, but to move forward and grow and unify it’s necessary. That’s the intent, unity. It’s the perfect platform to do so.”
Everyone Loves a Theme
“One of the past themes was ‘Make America Great’ not ‘great again’ but making America great. The menu was in alignment with the theme. Every course was of a different ethnicity or culture. There was a representation of Mexican culture, Southern and Creole culture, my French training, and Asian culture. The cohesion was perfect, nothing was out of sync or out of balance, nothing was disruptive. All the dishes flowed together perfectly. We can all exist in harmony. If the food can do it, surely us free-thinking people can figure it out.”
Have a Few Talking Points
“Have some talking points just to engage. People will get giddy and more open, and freer, and that’s a good thing.”
Know What’s in Your Kitchen
“Whether you’re using an oil, a butter, or tinctures, understand your product—where it comes from, the levels of THC, and how to properly dose the food. It gets rather science based, but it’s a great importance. You want your friends to have a positive experience.”
Create a Menu
“Menus are provided with every dinner, of course. I start with a simple rundown of what a basic to mild dose is for the average person, which is anywhere from 10 to 25 mg, followed by the dosage of each course. It’s helpful for your guests to understand how much THC they’ll be consuming throughout the evening.”MOST POPULAR
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Moderation Is Key
“I approach cannabis similarly to any strong seasoning or spice I’d put in food. In no case would you want to have a cup of soup that has way too much garlic or way too much rosemary. You want it to complement all the other components in the dish. Why would I want you to have this overtly pungent flavor that overwhelms the dish?”
Pair Dishes With the Appropriate Strain
“It goes back to treating cannabis like an ingredient. You want to pair strains with the food that complements it. If I use Lemon Haze, I want to pair it with something vibrant that may enhance the flavor, so I do that often with my dressings. You don’t want something pungent like a Sour Diesel or another loud strain with a delicate dessert or pastry. I’d instead use it on a mole or stew, or something with a bit more body. Blue Dream is one of my favorite strains because it’s a hybrid and a sativa dominant, so it offers a more euphoric feeling. It has some blueberry notes and citrus tones, so it pairs really well with dessert but also goes great with savory.”
Set the Vibe With Good Ambiance
“It’s important, particularly for people indulging for the first time in years or in general, to create an atmosphere that feels safe and comfortable. You want to be amongst friends or just good energy, even if you’re around people you’re not greatly familiar with. I want my guests to feel that level of comfort in every aspect. Often I will have a masseuse on staff for dinner guests who feel anxious or those just looking to enhance the experience. If we’re outdoors I may string Christmas lights around. If it’s indoors, low lighting. Sometimes I do candles, depending on the theme. I may have a playlist going coordinating with the theme, and even that can be a conversation starter among guests.”
Prepare Yourself for Questions
“Millennials are very inquisitive. They want to know and understand the details: Where is it grown? What are the healing properties? What are the THC levels? Is it CBD rich? They’re young, they’re savvy, they’re foodies and artists in their own right so being able to educate and engage on that level is great. I want people to be informed enough to create their own experience in the privacy of their home. We have movements like What the Health, and we’re becoming much more conscious of what we put in our bodies, especially in California. We want to know if our products are organic or outdoor grown. We want to be more educated not just about where our chicken is coming from but also where our bud is coming from.”
This is one of those things that I really don’t partake in but if made legal in my state would totally venture out into because it’s an interesting new way to cook, more or less.