The three-course family-style menu by both chefs was inspired by "stoner cuisine," says Oh, who admits to smoking a lot in his younger years. Thus the Cheeto dust on his rice balls and the fried Spanish onions on top of the thick slices of tuna tataki and compressed heirloom apples and celery by Fretz. "Name me one chef who doesn't love to smoke some marijuana," Fretz says very matter-of-factly.When I ask Fretz for the inspiration behind his contributions to the menu, which includes a dessert of brioche doughnuts with a brown butter icing, he responds: "Brown butter has a petrol-y flavour and nasal profile, just like the terpenes in the Blue Dream that was paired with it." He was told that the first joint of the night was tropical and fruity, thus the passionfruit in his shrimp skewer and yuzu in his scallop appetiser.
These chefs are anticipating the mainstreaming of food and weed as a cultural phenomenon that will surely follow if the measure passes in November.
The dinner marks the first time that winemaker Jeff Fischer had been asked to pair some of his wines with weed. As a proponent of medical marijuana, he was ecstatic about the challenge. "Honestly, dude, weed just makes wine tastes better. Just like wine, weed has a lot of characteristics that you use the same senses for when you enjoy wine," he tells me the following day.
Fischer's wine and weed pairing advice is: kush with cabernets, and any old-school strong strains like Maui Wowie with high-acid white wines.