Hawaii Mike Shares A 4/20 Recipe Plus 'Do's + Don't's' When Cooking With Cannabis
VH1 might have Snoop Dogg and Martha Stewart making weed references over potluck-styled dinner choices, but the real deal is at the table set by Hawaii Mike Salman. The curator and orchestrator behind the popular, cannabis-infused culinary series “Chef for Higher” and “Dinner Is Dope,” Hawaii Mike has been offering monthly meals in an original way that educates as much as it stimulates.
Food, as is marijuana, is a communal event. Stories are shared, while good eats are consumed, making the whole thing a collision course of fine flavors, unique individuals and a night just as important as the high. The experimental dinners began when Mike and his wife, Stephanie, moved from San Francisco to New York in the early 1990s. Starting off with cannabis-infused candies, gummies and caramels, the two used the “Dinner Is Dope” series to showcase new products they were creating, connect cool people with one another and test out new recipes.
No one knows what to expect until the day of the event, which gives the event an air of a speakeasy. Now, that it has been around for a few, even the menu is relegated to control the experience. Not too low where you’ll be in the Sunken Place, but not too high where you can swear that you’ve seen Wiz Khalifa — the “Dinner Is Dope” event has items that are delectable and promise not to over-medicate.
Whether it is twice-fried chicken wings to banana pudding — each item is infused with THC and TLC by Hawaii Mike and his crew using cannabis-flavored sesame oil, honey or butter. With that in mind, Hawaii Mike spoke with Sirita Wright in our 4/20-inspired interview and shared some do’s and don’t’s for those looking to cook with cannabis, plus offered up a delicious recipe for Lemon Honey Dressing that you can use on salads to salmon.
Lemon Honey Dressing Recipe
WORDS ABOUT THE DISH:
Sure, bottled dressings are quick but since it’s so easy to make them scratch why not do it to impress your friends?! In addition to being easy to make you can store it in your fridge for up to a month.
3 tablespoons lemon juice
2 teaspoons lemon zest
2 tablespoons honey
1 teaspoon finely chopped thyme
½ Cup EVOO
Optional: 1 Tablespoon apple cider vinegar
Whisk lemon juice with lemon zest, honey and thyme until mixed well. Pour the olive oil into the lemon mixture while whisking. Once fully combined season to taste with salt + pepper.
Over your favorite salad, perfect for spring and summer.
Hawaii Mike’s Do’s and Don’ts of cooking with Cannibis:
DO go slow, you can always add more later.
DO have fun, but be responsible — our timing along with the experience creates one singular flight.
DON’T try to knock people out. It’s not funny — it’s scary.
DO think of your favorite recipes and try them. Play around with sauces and dressings.
Be sure to read our full, in-depth interview with Hawaii Mike and get lifted here.