It’s a category that used to begin and end with the bone-dry pot brownie, served in a college dorm room. Laurie Wolf is a leader in its gourmet revolution.
Last fall, the food writer Laurie Wolf invited me to a dinner party at her home. It promised to be a master class in rustic entertaining. Wolf lives in a floating house on the Willamette River, just south of Portland, Oregon. When she has people over, she told me, she has a few rules for herself. First, “have as much done in advance as possible.” She goes so far as to set the table the night before and put out serving platters with sticky notes assigning their contents. Next, be sure to check your guests’ dietary requirements. These days, everybody has a health concern or a food allergy, and she says, “I always try to accommodate in a big way.” Some of Wolf’s recommendations are more esoteric. For example: “Start with a sativa and end with an indica.” This applies only to Wolf’s area of expertise: marijuana edibles.
Wolf is sometimes called the Martha Stewart of edibles. The designation owes something to superficial similarities. At sixty-two, Wolf resembles a crunchier version of the domestic icon: she has an ample figure, graying hair, and glasses, and she wears loose linen outfits, generally paired with Crocs. But the designation also refers to her role as an educator, schooling people on how best to cook with marijuana. She is the author or co-author of several cookbooks, including “Herb,” which seeks to “elevate the art and science of cooking with cannabis” and “The Medical Marijuana Dispensary,” which features soothing dishes, like stuffed sweet potato, that will get you stoned. Her recipes appear in all the major cannabis publications: High Times, Dope, and Culture, as well as the Cannabist, a Denver Post Web site devoted to the booming legal-marijuana industry. There you can watch her instructional videos on making infused delicacies like the creamy chicken-based Mama Leone’s soup. (“This soup is worth its weight in weed.”)
– Read the entire article at New Yorker.