Pasture-raised pork schnitzel with overwintered vegetables and Og Kush butter
As pot begins its slow (but hopefully steady) move towards legality, we are faced with a wild new frontier of drug commodities. As far as I know, the plant itself has yet to be cultivated into super-costly strains—or at least… so I’ve heard, but that doesn’t mean pot extravagance isn’t springing up everywhere. There’s been an explosion of stealth bongs, vape pens and vaporizers all in the tony price range, but when a pipe can just as easily be made from an apple, “luxury weed” can be kind of a hard sell.
Enter the world of fine-dining edibles! The gorgeous foodscapes below (from photographer Justin Walker) depict the sorts of meals served at Sinsemil.la, an underground fine dining club with chapters across the US that specializes in high-end food expertly combined with pot. From the website:
The meal is a carefully calibrated experience from start to finish. Marijuana varietals are tested not just for their organic qualities, but specifically to balance the flavors of each dish and for their psychoactive properties throughout the flow of the dinner.
Sinsemil.la isn’t about getting high — it is about haute cuisine.
Uh-huh. Sure dude. I’d argue that this concept is about novelty, first and foremost—if not taking care of getting high and the munchies in one fell swoop—but who cares? Enjoy your meal, and enjoy your high (where it’s legal, of course). Be careful though! Edibles can knock you on your high-class ass if you’re not expecting it—just ask The New York Times!
Potato gnocchi with White Widow buttered wild mushrooms and fresh Diesel
Roasted local ribeye with Maui Waui baked potatoes and spring vegetables
Warm Girl Scout Cookies Chocolate Cake with Rhubarb and Grand Daddy Purple Ice Cream
Confit chicken wings and frisee salad with Mango Kush croutons and smoked Niman Ranch bacon
Slow cooked Catskill pullet egg with crispy asparagus and Lemon Mazar Hollandaze
Lemon Mazar Troy Dam black bass En Potilliote
Fried baby artichokes with RSZ Blueberry Garlic Aioli
Cold-smoked Peconic Bay scallop crudo with chorizo, O.G. Kush oil, fresh coriander and lemon
Via Feature Shoot