(The theme of the June dinner was “Movie Night,” which riffed on dishes seen on the big screen. In advance of our arrival, we were informed via email that our evening’s theme would be “The Origins of Edibles: An Edible Tour Around the World.” It was accompanied by a drawing of a solitary silhouetted figure riding a camel - remember that camel it’s not the last you’ll hear of it - against the backdrop of sand dunes. “And we make sure everything is done by the book.” Each of the monthly Secret Supper Club meals moving forward - starting with the one we attended in mid-May - will explore a different theme.
One of us opted for 10 milligrams of infusion, the other chose 50 milligrams - in the name of science, of course.Įight years and thousands of meals later, he’s got the whole rebellion thing on lock: “We do everything privately, we’re really lawyered up,” he says about navigating the nuances of what is and isn’t legal. Ganja gastronauts who opt for more than 50 milligrams are required to sign a waiver assuming responsibility, and hopefully they don’t operate any heavy machinery after the meal. You can go anywhere from zero milligrams - and yes, there really are guests who take that route - to infinity and beyond. Before you begin, you’re asked for your preferred dosage, which will be divided among the meal’s seven savory courses (the desserts are CBD only). Third, you get to choose your own adventure, THC-wise. That’s because the monthly meal unspools in the same Santa Monica space usually occupied by Sayegh’s Nostalgia Bar & Lounge on a night it’s not open to the public.
#Infuse restaurant password#
Second, they’re serious about the secret part, right down to the password you’ll be provided in your confirmation email (ours was MK Ultra, a nod to the CIA LSD mind-control experiments of the 1950s and ’60s).
#Infuse restaurant cracker#
It was a cracker made of smoked-onion meringue, not a cracker topped with smoked-onion meringue. JA previous version of this story incorrectly described a component of the Leek & Foie dish. For the purposes of this story, we were granted one-night-only memberships.)ġ0:10 a.m. (You can apply for membership, which costs $1,000, via the Herbal Chef website, then pay for the dinners separately. First, it’s a members-only situation because selling cannabis-infused, restaurant-prepared food isn’t legal in California but selling manufactured THC-infused food such as gummies, cookies or beverages is. That’s how we found ourselves on a late spring Tuesday night, tucking our feet under the table at Chris “the Herbal Chef” Sayegh’s members-only Secret Supper Club and embarking on a globetrotting, time-traveling, history-inspired, horizon-expanding journey neither of us will soon forget - although we can’t recall it with a whole lot of clarity either.īefore digging into the delicious details of our edible odyssey (pieced together from hastily scribbled notes and audio recordings), there are a few things you should know. What’s it like to sit down to a $295-per-person, 10-course, fine-dining, weed-infused dinner? We didn’t know either.
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