At the sight of homemade Parmesan bowls steaming with risotto, Jeremy Cooper’s guests abandon their bong. It’s Sunday night dinner at 7 Leaf B&B, headed by Cooper, a chef-turned-cannabis connoisseur and Airbnb host; much of the menu integrates hemp, in one way or another.

Across Washington and Colorado, bed-and-breakfasts that cater to cannabis clientele are becoming the rage; think of them as “bud and breakfasts,” instead.

On Seattle’s Capitol Hill, hosts Abil Bradshaw and Melissa Flynn of Bed, Baked and Beyond, open their home to guests who like to partake. The large old Victorian building sits on a tree-lined street and also serves clientele through Airbnb.

Each morning, they serve homemade muffins and a traditional continental breakfast—without marijuana—and while the two do not allow smoking in the rooms, they’ve created a small sanctuary for imbibers by turning a potting shed in the backyard into a smoking room, replete with cushioned seats and ashtrays. Guests can also be found lingering together on the lawn, sharing a beer or a toke. Or, a fantasy. Melissa also owns a vintage clothing business that caters to many of Seattle’s burlesque performers, and the couple has been known to host small weddings under a fig tree in the yard.

Nearby, Bacon Mansion—its walls are also covered in porcine-related art—also caters to the 420 crowd. The house—a stucco covered 1900s Tudor—is situated near Capitol Hill’s Broadway District and Volunteer Park. Inside, the English manor theme carries through in roses and irises, fireplaces, and sitting rooms.

Outside, past a fountain and courtyard, rises the Carriage House. Once the garage for the mansion, the building has been renovated to serve as an updated and modern two-story guesthouse. Old-growth timbers—part of the original construction—have been revealed and loom overhead, while the original garage doors stand on their tracks.

Every morning, owner Daryl King lays a spread of oatmeal and juices, coffee and fruit in the home’s formal dining room. But it’s in a large, glassed-off patio that smokers linger. Here, protected from Seattle’s winter weather, guests may freely imbibe.

And then, there is Cooper at 7 Leaf, who wanted to marry his cooking with a bed-and-breakfast business, although he’s careful about infusions. He doesn’t deal or deliver, but he does invite guests to provide their own supply of marijuana, which he will happily incorporate into a dish, or which he will use to teach that guest to make their own haute cuisine infusion.

Which is how dinner goes down for us on a hot evening. My tablemate Jocelyn brings an ounce or two of something she’d like to share, and it makes its way into dessert.

But before that there is so much other infused dining to be had. For starters, Cooper serves us a homemade hibiscus tea, which is the very essence of summer. Then, there’s a champagne white balsamic–infused mozzarella and Cannabinol hemp heart salad.

For most of his cooking, Cooper uses CBDs and hemp in a non-psychotropic format. His goal is not to get guests stoned, but rather to infuse the foods he serves with health-giving components. Some 85 Cannabinoids—chemical compounds secreted by cannabis flowers—can be found in marijuana, though unlike the cannabinoid THC, most are not psychoactive.

Next, Cooper serves his own cannabis-infused vodka drink. A brilliant orange CBD-infused chunk of mango lolls at the bottom of a sterling glass of vodka, while above it floats a cannabis leaf–shaped ice cube.

Between the pours of vodka and wine, Brussels sprouts roasted to perfection on the grill and drizzled with olive oil and homemade garlic salt and pecorino, and a beautiful ear of roasted garlic corn, Cooper’s six guests share a bong. The smoke ebbs above the patio and the conversations flow across everything, from how the use of marijuana as a medicine saved one woman’s life to the ComiCon convention currently in town. All conversation stops though, when Cooper’s six-hour bone-in pork shoulder arrives. Rubbed in sage, cumin, onion, and green pepper chili powder, and smoked over mesquite, it appears alongside a red jalapeño coleslaw, and a corn cake pan-seared in a bacon skillet.

The pork continues. Cooper likes to feed his guests well, and they oblige with raves about the food and shared bong hits. We devour pork infused with Southern Comfort and black pepper, then pork on alternating soft and hard corn tortillas. It’s not the munchies the guests have—the food is delicious here in the backyard of the Cooper’s bed-and-breakfast.

And, it’s infused. As the coup de gras, and at the request of his guests—and with the marijuana they have provided—Cooper ditches the non-psychotropic CBD infusions and goes straight for the real thing. Eyes shining, he brings us homemade banana bread glazed with marijuana-infused bourbon banana sauce. And soon, we float into sated bliss.