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.”