Welcome back to Restaurant Confessionals, where we talk to the unheard voices of the restaurant industry from both the front-of-house (FOH) and back-of-house (BOH) about what really goes on behind the scenes at your favorite establishments. In this edition, we hear from a restaurateur who makes ends meet through less than legal means.
Some people just want to watch the world burn.
Several congregants, aged 12 to 70, ended up in the local emergency room on that fateful day, complaining of “adverse effects” from the cookies—which they reported as tasting unusually salty.
We sat down with the rap legend over a few gin and juice cocktails, where he revealed everything from his secret stoner snacks to the one person who can smoke him under the table.
To procure pot at this particular Burger King, all a buyer had to do was drive up and ask for “Nasty Boy.”
If you can walk into a dispensary and spend $15 to legally smoke a drug that mellows you out—without the potentially aggressive, creepy behavior or hangovers associated with alcohol—then why buy beer?
What a long, strange year it’s been.
Now if only some kind soul would show us how to turn an advent calendar into a vape, things would really be looking up.
“They used to get super stoned from baking the weed gingerbread. Nowadays, they leave all the windows open while they’re making this stuff.”
With the herb legalized in certain US states, this year has shown that weed can and should be more than an addition to brownie batter.
Abdullah learns how to make weed wine and invites chef Marcel Vigneron—Top Chef alum and owner of Los Angeles restaurants Wolf and Beefsteak—to prepare cannabutter-basted beef cheek, weed-smoked tuna, and potleaf juice ‘Dippin’ Dots.’
A recent report found a correlation between marijuana legalization and a decline in beer sales. But the truth is a lot more complicated.
“We only started selling on the Darknet markets to help supplement our pensions.”
Each single-use K-cup not only has enough weed to make “Black Beatles” make sense, but each pod is also 100% compostable.
Denmark’s version of The Great British Bake Off is conformist and innocuous TV. And I love it! I decided to bake four of the challenges from the TV show, adding an extra ingredient: weed.
The CEO of a major alcohol distribution group predicts that the industry will want to cash in on beers and spirits that get you high.
“There were about 20 people…They all thought they overdosed and were dying or having a heart attack. It just looked like a zombie apocalypse.”
Eggplant is the bomb. It’s lovely on its own, but is also the perfect vehicle for tomato sauce and cheese. And marijuana. Our good old friend marijuana.
“Why not pair cannabis with your food if it builds appetite and increases flavor? It’s time to make weed pairings as normal as wine pairings and bridge these two awesome worlds together.”
Pushers of America’s favorite psychoactive drug have won a decisive battle against the creators of a bong used to smoke America’s other favorite psychoactive drug.
The Pacific Northwest’s king of concentrates, Ganja Jon, plays host to Abdullah during his visit to Portland on this dab-tastic episode of Bong Appetit.
On the latest episode of ‘MUNCHIES: The Podcast’ we head to the anarchist freetown of Christiania to chat with world-renowned chef Matt Orlando about why Copenhagen continues to lure the best culinary talent.
In an epic Facebook rant, an Ohio mother accused Wendy’s of giving her daughter french fries sprinkled with weed and the remains of a partially eaten blunt.
We asked Brian Wallace—an ethnobotanist and founder of Endorfin Chocolat—to show us how to make a third-eye-opening cup of weed hot chocolate, guaranteed to start your day off right.