In celebration of the very recent marijuana legalization in Colorado, MUNCHIES colomnist David Bienenstock journeyed to the state to attend a once-in-a-lifetime cannabis dinner with a select group of marijuana lovers and experts.

Colorado—which has become, in effect, the nation’s pioneer in the weed movement—is also home to the late Hunter S. Thompson‘s residence, Owl Farm, a “fortified compound” in Woody Creek, where the dinner was held.

A key personality at the dinner was Keith Stroup, the founder of NORMLthe National Organization for the Reform of Marijuana Laws, which Thompson adamantly supported. Stroup believes that marijuana’s popularity skyrocketed during the Vietnam War years, when smoking the substance became a symbol for distrust in the government. Seems reasonable. Another important figure was chef Chris Lanter—executive chef at Aspen’s Cache Cache restaurant—who designed the high-inducing dinner menu.

After a trip to the Green Dragon in search of recreational marijuana, Lanter settled on four varieties that would eventually make these mouthwatering dishes:

  • Alaskan king crab with diced cantalope and avocado purée; infused with Jah Kush, a sweet-smelling Sativa with citrusy tones
  • Asparagus in a beurre blanc sauce; infused with Red Diesel, a very musty and versatile hybrid-Sativa
  • Colorado 7X beef with local spring onions and a chimichurri sauce; infused with Flo, a hybrid-Sativa
  • Chocolate mousse; infused with Purple Passion, an Indica with sweet and fruity characteristics

To allow the extraction of as many cannabinoids (natural components found within the plant) as possible to maximize the “potential” of the substances, the plants first underwent decarboxylation. The final infusions were made by soaking the decarboxylated cannabis in different oils, including clarified butter and coconut oil.

Diners experienced euphoric highs as they simultaneously puffed on the singular varieties of weed and enjoyed the four courses.

Though notable, this dinner wasn’t the first weed party of its kind. Amy Dannemiller started the Edible Events series, experimenting first with feeding focus groups marijuana-infused chocolate and granola, then gradually evolving to host monthly dinner series. Likewise, Starry Kitchen‘s Nguyen Tran set up a nine-course cannabis-infused meal in Los Angeles two years ago for exclusive clients.

And of course, today’s marijuana edibles business is booming—just check out this list of all the possibilities, and these recipes.  

Here’s more stuff we loved from today:

The easiest, fastest way to cut a watermelon. [Neatorama]

This man is using Kickstarter to hold tomatoes hostage. [Modern Farmer

Here’s Nathan for You‘s “Dumb Starbucks” episode in all its glory. [Grub Street]

How will the kale shortage affect you!? [The Daily Meal]