Sativa with fish? Indica with steak? Or is it the other way around? Welcome to the world of pairing strains of marijuana with specific foods to enhance their flavor—the hot trend in states where marijuana is legal.
This is not like eating food cooked with cannabis, which people have been doing at least since Gertrude Stein and Alice B. Toklas served their guests in Paris hashish fudge. “It should be eaten with care,” Toklas wrote in her cookbook. “Two pieces are quite sufficient.”
That’s the problem: with edibles, it’s hard to know how much THC you’re consuming until it’s too late. I went with Jeff Steingarten, the food critic for Vogue, to a dinner in Colorado where everything we put in our mouths—cocktails, gnocchi, trout, chocolate decadence—was infused with cannabis. I wound up prone in the guest bedroom before dessert was served. But with pairing, you’re offered a different strain to smoke with each course, so you know right away how high you’re getting.