A new "haute stoner cuisine" is being developed by chefs influenced by the weed with which they unwind, reports the New York Times. “Everybody smokes dope after work—people you would never imagine,” says author chef Anthony Bourdain. The inventive touch of a marijuana high has inspired cuisine in restaurants from Montreal to New York and the Left Coast. The owner of the Kogi Korean taco trucks in Los Angeles compares the phenomenon to Deadheads who get high listening to live music. "Now people get high and share delicious, inventive and accessible food," said Roy Choi.
What differentiates cuisine inspired by dope that appeals to stoner tastes? “You like to eat stuff with texture that is really deep in flavors,” said David Chang, pastry chef Christina Tosi. “You want the ultimate sensory experience.” Or take the cereal-milk-inspired soft-serve ice cream with chocolate fudge topping served at Manhattan's Momofuku bar. Said one fan: “It’s so random that it’s something you would eat if you were totally baked." (More marijuana stories.)
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