I've looked at menus and thought, the chef must have been high to have put this together. It turns out that might have been a possibility.
The New York Times suggested this week that chefs are smoking marijuana not just to relax from the stressful pace of restaurants but to find inspiration for their menus.
Today, a small but influential band of cooks says both their chin-dripping, carbohydrate-heavy food and the accessible, feel-good mood in their dining rooms are influenced by the kind of herb that canSo, as our culture has become a bit more tolerant of pot, does our food reflect that? Instead of Michelin ratings are we moving towards munchie ratings?
get people arrested. Call it haute stoner cuisine.
Slate emphatically says no. On Wednesday, Jack Shafer made a strong counterpoint, arguing that pot smoking isn't a creative passport and The Times had made a leap in logic. While chefs might enjoy recreational drugs, it doesn't mean their comfort food is at all connected to alcohol, pot or something else. In other words, the Jack In The Box ad campaign for stoners is not an indication that the product development team was toking up at corporate headquarters.
Still, it's fun to wonder what inspired some of the best late-night options in the city. Tater tots in the middle of a pizza? That's like a Bic lighter to stoners.
OK, citizens of Fat City: Which local dishes have clearly been inspired by a bit of the sticky icky?
[Image via Flickr: dana.ocker]