In high-end restaurants, expertise in food and wine pairing is handled by wine stewards or sommeliers, but now a new category of food paring may have emerged.
The future of fine dining may require sommeliers to recommend more than just a fine wine to complement a meal. Because as more and more states begin to decriminalize marijuana, diners will soon be asking what fine weed will accentuate their dining experience.
Last year, Washington and Colorado legalized recreational marijuana sales. Colorado residents 21 and older are now allowed to buy up to an ounce of marijuana per transaction.
You can buy 3.5 grams of Bubba Kush for $40 and even pot-laced chocolate truffles for $9.28.
And now that Colorado has legalized pot for recreational use in the state, a sushi mini-chain with locations in Denver and Boulder has introduced pot pairing menus to help customers determine what kind of weed goes best with sushi.
Hapa Sushi Grill & Sake Bar has launched an ad campaign designed by TDA Boulder focused on a “pairing menu” with combinations such as:
* Pakalolo Shrimp with Pakistani Kush
* Honey Miso Salmon with Sour OG
* Katsu Curry with Blue Dream
Another ad notes that the sushi restaurant has been “ergonomically designed to reduce paranoia” and the restaurant features table placards to promote conversations it hopes you’ll have under the influence at the restaurant.
One placard reads “Management reserves the right to serve customers who want to discuss “how cool their pets are.”
Creativity Online reports that Hapa Sushi Grill & Sake Bar isn’t new to pro-weed advertising. Back in 2009, the restaurant, along with agency TDA Boulder, introduced a series of ads aimed at medical marijuana patients that featured a map showing the MJ dispensaries in Denver and Colorado.
Soon, sommeliers may also begin recommending marijuana infused wines. A number of winemakers on the Central California Coast are blending weed and wine, two of California’s most prized crops.
The recipe for pot wine consists of dropping one pound of marijuana into a cask of fermenting wine, which yields about 1.5 grams of pot per bottle.
The fermentation process converts the sugar in grapes into alcohol, and alcohol extracts the THC from marijuana. To attain maximum extraction, weed wine is kept in a barrel for nine months before bottling it.
In California wine country, pot-infused wines are the open secrets that present themselves in unmarked bottles at the end of winemaker dinners and very VIP tours, but in states like Colorado, marijuana wine may now be sold and enjoyed out in the open.
Marijuana Cooking Classes
Several years ago, Colorado restaurant owners Wanda James and Scott Durrah began offering monthly gourmet marijuana cooking classes at their Caribbean restaurant “8 Rivers” in Denver.
They offer recipes in the art of Jamaican jerk where meat and fish are bathed in marinades with fourteen different spices including Scotch Bonnet Peppers, and herbs, then wrapped in plantain leaves and steamed over smoky pits with Pimento wood — adding fire is the “Jerk.”