Five best marijuana meals for a real Rocky Mountain high
|Filled with vitamins T, H and C.|
Fancy macaroni-and-cheese entrees have been the restaurant industry's golden ticket for longer than I care to remember, and if I had a shiny nickel for every bowl of macaroni and cheese I've eaten made with imported Camembert, filled with rare cave mushrooms and wild mountain chives, stirred with smoked salmon and puddled with truffle oil, I could well afford to open my own dispensary. So it makes perfect sense that the addition of a few drops of finishing hash oil to the usual bowl of pasta and cheese sauce will add allure, upcharge and a lovely touch of contrasting green color. Watch for the rapid development of gourmet truffle/hash oil, which will allow chefs to go overboard for the next twenty years.
2. Lobster reefer roll.
Sorry man--it's Cheetos and Goldfish from here on out.
The overwhelming amount of tarragon I've found in the lobster salad in every lobster roll I've had over the last couple of years could easily be replaced with a few rough-ground marijuana buds, and the price of boutique weed and fresh lobster would make this hand-held, bougie luncheon treat the most expensive thing on any restaurant menu. The down-ticket version of the lobster reefer roll, of course, will be the more affordable "tuna verde" sandwich on untoasted white bread, which restaurants should serve "Hickenlooper style" with a side of Cheetos, Goldfish crackers and a pint of Wynkoop's Rocky Mountain Oyster Stout.