Everyone loves brunch. It’s become a weekend warrior ritual for people who want to eat breakfast at 4 in the afternoon after drinking the entire night before. But instead of mimosas and bellinis making brunch your favorite, will cannabis brunch now be your weekend go to meal?
Thanks to the creators of 99th Floor, an upscale edible company that prides itself on cannabis cuisine, pop up dinners and brunches are starting in major cities, like New York and Los Angeles. These dinners with special cannabis infused delicacies are somewhat speak easy type affairs, that are only open to guests that have been personally invited.
Total and utter secrecy is one of the main aspects of these meals that makes them exciting, and somewhat illegal in certain states. In New York, possession of 25 grams is a ticketed offense, and these pop up restaurants are using WAY more cannabis than that. Therefore, it’s almost impossible to get word of one of the events.
No tickets are sold. You can’t pay for the food. You just have to be one of the lucky few.
According to an LA event goer, he received two edibles just by walking though the front door and three main courses. That’s five edibles in one brunch.
The food isn’t just normal, basic edibles either.
Chef Miguel Trinidad, who is apart of 99th Floor, creates exquisite and high quality cuisine. His main goal is to show party goers that,”The point of the food is that the THC should be taken in small doses, similarly to how wine is sipped.”
During the LA pop up, THC was cooked into guava butter, shrimp and grits, and a pork belly benedict. Basically, all of the foods that you would order at a brunch, but now cooked with low doses of THC.
Chef Miguel even uses his own canna-oils and canna-butters to make sure that the food is completely his own creation.
So, whats the point? Why have a cannabis brunch anyways?
The main purpose of the cannabis brunch is not to just, “get high,” but to appreciate the master craft behind cooking upscale edibles. The experience isn’t like eating a couple pot brownies, it’s a specific feeling of low doses of THC that prove that there can be a smooth, calm high with edibles.
Chef Miguel is on the forefront of battling negative cannabis stereotypes, while creating delicious and unique food. However, until all states legalize cannabis, these brunches with have to continue to be on the low low.