Da muss ich auch mal dabei sein. Jesse Pearson war für GQ bei einem Marihuana-Dinner und dort gabe es Pizza mit einer gewissen Mischung. Checkt mal Weed and Stoner Food, Together at Last.
The five men who run [the Robertas] have grown it into something completely unique in American dining. The original space, which looks like a 1970s punk ski chalet, now meanders off into a second dining room, an Internet radio station, an outdoor tiki bar, and an expansive atrium that’s crowned with a rooftop garden where herbs and vegetables are grown. […] The Roberta’s crew is whip-smart and wild-eyed—almost as if the cast of Robert Altman’s M*A*S*H ran a pizza joint after the war—and are such hard partiers that a night out with them is equal to three nights out with average men. […]
You see, when I joined a small group of diners that secretly convened at Roberta’s to experience their one-off weed menu, I witnessed history. I saw expert chefs treating marijuana as a viable ingredient in terms of both taste and psychoactive effects. I saw weed claimed in the name of great food. I saw, hopefully, the beginning of the end for the pot brownie.
It was in Roberta’s new space, which is named Blanca (for the restaurant’s co-owner and head chef Carlo Mirarchi’s mother, just as Roberta’s proper was named for co-owner Chris Parachini’s mom), where we held our pot-eating odyssey. I arrived hours before the dinner’s start to observe the prep work. Upon stepping inside, I was hit by a soft wall of weed scent. Pizza chef Anthony Falco offered me a taste of his marijuana pesto sauce off the tip of a rubber spatula. It was intense. The pine-nutty oil of the pesto was deeply complemented by the undercurrent of marijuana, which is not a shy flavor. Within ten minutes, I felt a polite little buzz from that one lick.