January 1, 2018 brought an entire new industry to San Diego’s doorstep: legalized cannabis. And, considering marijuana and food have been bedfellows since the beginning of time (munchies, anyone?), it’s no surprise that San Diego’s chefs and epicureans are eager to get in the game, and have done so mainly by launching dinners that pair cannabis consumption with high-end dishes.
One dinner event, which recently celebrated its first anniversary, is the Closed Door Supper Club, run by Marie Daniels, who also owns a public relations company. “The idea of the supper club is two-fold,” Daniels said. “It allows my chef friends the space to experiment with an ingredient that requires them to create menus through a dynamic lens, outside their normal routine of the restaurant. It also creates an experience for diners who love sitting at the chef’s table, or always order chef’s choice or go out of their way to try something new. In this case, cannabis infused foods.”
Miguel Valdez and Drew Bent, Closed Door Supper Club’s January Dinner Jackie Bryant
Her pop-up dinners—which tend to attract an older, affluent audience and cost around $70-225 per-person—occur once a quarter at a location released only hours before the dinner is set to start. Once there, guests find a variety of un-infused hors d’oeuvres and drinks, both alcoholic and not. Eventually, guests are asked to be seated, and a course of five or six dinners, cooked by a local chef or two, will follow.
Each course has the option to be infused with up to three milligrams of THC or CBD oil, with each course featuring one compound or the other. Guests are given a card, not unlike a Brazilian rodízio, which can be flipped up or down to indicate whether or not someone would like their