Pot & Food Pairings

Our sister paper in Denver employs a pot critic who discusses taste characteristics of various smokes much like a wine snob does with grapes. Seems to me it's getting time to consider pot and food pairings too. So I invited numerous guests to go out to sea with me on a large boat, past any legal boundaries, so we could enjoy ourselves in cahoots with the law. And we also had the pot dealer come out to sea with his samples. I should note that Mr. Dealer is an extremely humble, ego-less man. When I offered to print his name as a boon to his business, he pleaded with me -- begged, really -- to keep his name "as far from the spotlight as possible", as he put it. Then he issued a vague threat and took off in his own speedboat. But not before he left us with really good weed.

Our dinner worked this way: We'd smoke a joint of a specific pot, then I'd go downstairs into the boat's ridiculously well-stocked galley and prepare a food that I thought might match up well with the taste and high.

First Course:
Pot: Sour Diesel, which touts a pungent citrus flavor.
Food: I thought the tangy lemon notes of the weed would be well-contrasted by bacon-wrapped dates brushed lightly with a brown sugar glaze. It was a big hit -- the guests ate 'em up in seconds.

Second Course:

Pot: Jamaican mountain herb, with dense, earthy taste and grassy notes.

Food: It seemed that something from the sea would play well against the

earth element -- something like seared diver scallops wrapped in

apricot bark and glazed with Thai chili sauce. Ideal yin to the herb's

yang. But then at the last second I changed my mind and prepared banana

chunks smeared with Nutella instead. Some of the guests appeared less

than impressed, although I would characterize the general giggling in

the room as positive.

Third Course:

Pot: Train Wreck, which yields a creamy, fruity, almost menthol flavor.

Food: First I'm thinking mini-quiche studded with lump crab meat and

chives. Then I change my mind and decide that a smoked salmon roulade,

rolled in crepes with creme fraiche and chives, would pair quite

nicely. Then I figure that the heavy high would best be contrasted with

simple tastes unencumbered by complications: Vanilla Haagen-Daz. Except

it took me awhile to figure this match-up out, during which time I had

eaten pretty much the whole pint of ice cream. So I went instead with

more banana chunks smeared with Nutella, but this time also rolled in

colored sprinkles, a large canister of which I'd accidentally spilled

all over the place. Everyone was pretty much ignoring me and my banana

chunks by this point.

Fourth Cour

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >