There are events like Dankquet, a members-only cannabis supper event. It is held by The New Society for Wellness (NSFW), a cannabis and sex-positive private members club. It has featured chefs like Oscar Toro and Brayden Vlack at past events. Some items on its menu have included white gazpacho, fluke crudo and ricotta cheesecake.
Twenty Past Four is a series with infused dining put on by duo “The Trill Cooker” Chef Jose DeJesus and Chef Chris Cedeno. There, live performances and infused meals are brought together. Guests get to enjoy items like infused duck demi-glace, octopus carpaccio accompanied by a radish salad drizzled with THC-infused extra virgin olive oil and arancini stuffed with smoked mozzarella and prosciutto topped with an infused truffle cream sauce.
Each month, the pop-up focuses on a theme. They have included a circus dinner with live acrobats. Others include a salsa theme where a Latin-inspired, CBD-infused menu and live music awaited guests.
Others, like Chef for Higher, is run by “Hawaii” Mike Salman and his wife, Stephanie. They have branched out to cater for a diverse line of clientele, ranging from corporate client gatherings to members only pop-up supper clubs.
There is no one clear cut path to becoming an infused chef. Some are world-renowned chefs with Michelin stars while others are new on the scene and making a name for themselves working on a chef’s team, just as you would see at any restaurant.