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Meet The Chef That Cooks Secret Marijuana Dinners

Meet The Chef That Cooks Secret Marijuana Dinners

Culture

Meet The Chef That Cooks Secret Marijuana Dinners

When you arrive at the warehouse in Brooklyn, walk around the back, through the parking lot, and up the loading-dock stairs. Those were the instructions in an anonymous email sent out by celebrated chef Miguel Trinidad and host Doug Cohen. The email invited a select few to attend one of the pair’s secret marijuana dinners.

Attendees who followed the covert instructions were promptly greeted and ushered through a back door, down a hall, up a flight of stairs, down another hallway, around a corner, and finally, to a tiny dining room and makeshift kitchen.

About 20 guests attend each of Trinidad’s secret marijuana dinners, where they eat clandestine marijuana edibles on a tasting menu put together by one of New York’s most famous cooks of Filipino cuisine.

Trinidad and Cohen host the marijuana dinners to promote their new edibles company, 99th Floor, and a product line they will release in California dispensaries next month.

The marijuana dinners, though, are more than promotional tools.

To start, getting an invite is almost impossible.

No tickets are sold, no money is exchanged, and you can’t make a reservation. You have to know someone who knows someone who knows someone.

The super-secret nature of the marijuana dinners is necessary, of course, because recreational cannabis is illegal in the state of New York. Medical marijuana, some could argue, is barely legal.

Possession of less than 25 grams is a ticketed offense, and the state’s new medical-marijuana program has some of the toughest restrictions in the entire country.

In other places around the country where recreational is legal, cannabis cooking has become a major culinary movement.

Trinidad creates his own canna-oils and cannabutters to use while cooking. Like a weed sommelier, he curates the meal based on the strain he has to work with.

The food changes with each dinner, but Trinidad makes sure that the strain of bud is the meal’s focal point.

“Working with Filipino ingredients has given me an appreciation for attention to singular ingredients,” Trinidad explains.

“The strain is the star, and I want to make it shine in the dishes I create. Each dinner is different. You will find both Pinoy and Latino flavor profiles throughout most of our marijuana dinners.”

(Photo Credit: NYMag)

Adam Drury

Adam is a staff writer for Green Rush Daily who hails from Corvallis, Oregon. He’s an artist, musician, and higher educator with deep roots in the cannabis community. His degrees in literature and psychology drive his interest in the therapeutic use of cannabis for mind and body wellness.

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