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Gimmick-Free Fine Dining and Cannabis Pop-Ups Give Us High Hopes

Sushi and Doobie Rolling Workshop – Michele Stueven

There is a new air of class in the world of cannabis in recent years, which has seen part of the event space go from dabs to delectable, with some of the hottest chefs in SoCal pairing seasonal lineups with a wide array of California craft cannabis.

Los Angeles soon will be the marijuana lounge capital of the world. As residents wait for the 16 lounges of West Hollywood to open, the event scene continues to fill the void for those who want a night on the town that involves good friends and weed. While many will range from sketchy to classy farmers markets, some of the newest options feature elite SoCal chefs paired with equally great cannabis and no gimmicks.

But through all that haze, fine dining paired with marijuana is coming into its own. The Secret Chefs, one might say, are now coming into the light. The cannabis culinary experience is an evolving creature that was heavily affected by edible laws going with a really low limit for THC in food.

On Dec. 31, 2017, you could walk into a shop and buy an edible containing 1,000 milligrams of weed. By the next morning you could only get one with 100. The new microdose mentality moved into some of the kitchens with the wave of upscale pot event pop-ups. To this day you’ll find some out there doing stupid-expensive-per-head seatings with only a few milligrams of THC consumed by diners, less than $1 worth of pot in cases where you eat 10mg the entire event.

But don’t despair! As with many other parts of the cannabis industry, there are plenty of people trying to do it right, and seemingly with general best intentions when it comes to pot and food. You’ll find Michelin-starred chefs pairing the season’s freshest ingredients with various great cannabis strains, or you can learn to roll your own joints and sushi at the same time. We’ll dive into both.

Chef Joe Sasto, left, and Marc Leibel

Chef Joe Sasto, left, and Marc Leibel @bmrsfoodjobs

The Original Supper Club

Marc Leibel was one of the first to start pondering combining California’s, and the world’s, fastest-growing industry with his fine-dining experience. Leibel was a chef with a decade’s experience in stints at the Montage in Laguna Beach and the Pacific Club in Newport Beach, among others.

“The Cannabis Supper Club kind of came into fruition in my brain about five or six years ago,” Leibel tells L.A. Weekly in a phone interview.

Leibel’s introduction to the private cannabis event space came via the Secret Sesh. “It was a great time. It was a small community and you were able to check out the products and get to know people, brands and the growers personally.”

To Read The Rest Of This Article By Jimi Devine on LA Weekly

Published: March 28, 2019

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