fbpx

This Cannabis-Infused Cuisine and Culture Pop-Up Provided a Taste of High Society


Lychee strawberry-ade with added THC dropsLychee strawberry-ade with added THC dropsBok choy salad with rice wine vinaigretteChef Chris YangChicken ’n’ wafflesChicken ’n’ wafflesChicken ’n’ wafflesTuna tartareTuna tartareMango-basil sago puddingMango-basil sago puddingMango-basil sago puddingPho soup dumplingsMango-basil sago puddingMango-basil sago puddingTuna tartareTuna tartareTuna tartareTuna tartareTuna tartareTuna tartareTuna tartareTuna tartareBok choy salad with rice wine vinaigrette with added THC dropsBok choy salad with rice wine vinaigrette with added THC dropsBok choy salad with rice wine vinaigrette with added THC dropsShanghai ox noodlesChef Chris Yang prepares the Pork blood pancakesChicken ’n’ wafflesPork blood pancakesPork blood pancakesPork blood pancakesPork blood pancakesPork blood pancakesPork blood pancakesPork blood pancakesPork blood pancakesPork blood pancakesPork blood pancakesPopCultivate's Patrick BresciaPopCultivate's Patrick BresciaPopCultivate's Patrick BresciaPopCultivate's Patrick BresciaPopCultivate's Chef Chris Yang and Patrick Brescia

This Saturday evening in the repurposed warehouse space of the Container Yard, dinner guests gathered for a very unique evening or fine dining, entertainment, and lots cannabis. The experience mongers of PopCultivate curated a 420 friendly environment to celebrate the Chinese New Year with a visionary menu to match. Whether it was tuna tartare, chicken 'n' waffles, or shanghai ox noodles, every dish had a special ingredient: THC, the chemical in marijuana known for getting you high. Guests didn't just leave with a full belly, and satisfied palate but an elevated state of mind as well. Photography by Shane Lopes.