Two problems, however, stand in the way: First, it’s hard to control how high people get when they eat marijuana. And second, it really doesn’t taste that good.
Still, what if chefs could develop a culinary canon around marijuana that tamed both its taste and mood-altering effects, and diners came to appreciate dishes with marijuana the way one appreciates good bourbon? Paired with delicious recipes and the pleasures of good company, cannabis cookery might open a new dimension in dining that echoes the evolutions in the wine and cocktail cultures.
“I am sure someone is going to grow some that is actually delicious and we’ll all learn about it,” said Ruth Reichl, the former editor of Gourmet magazine and a former New York Times restaurant critic. Who could have predicted that kale would be the trendiest green on the plate, or that people would line up for pear and blue cheese ice cream, she asked.
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