Mary Jane University launched a new division, “MJU High Dining” for the foodies and those who love fine cannabis culture; for the flower and food snobs, if you will.  We compliment a growing trend in cannabis being used in upscale culinary events.  With the popularity of Viceland‘s Bong Appetite, we know we’re onto something special.  MJU High Dining is an exclusive club.  Membership includes special offers, advanced notice of events, recipes from our experienced Canna-Chefs, subscription services and premier gift bags.

We’re planning a responsibly infused (approx. 15mg) private pop-up dinner to be held on Saturday, March 11 from 6-10pm in an private loft in Long Beach, CA.  The event outline is below:

Menu:

Appetizers 

Dolmas – Tender grape and cannabis leaves rolled with aromatic herbs and spice
Served with a piquant lemon dill sauce

Fried Cauliflower Florets – Tossed with raw cannabis zaatar and tangy tahini

Hummus – Creamy chickpea puree with raw cannabis olive oil

Late Winter Salad

Fresh and finely chopped varieties tossed in a light red wine vinaigrette

Tashreeb Stew

Savory slow-roasted lamb
Served over freshly baked sangak flat bread
Drizzled with infused olive oil

Pistachio Baklava

Made with Honey Pot infused honey, orange zest, and sprinkled with keif
Paired with CBD infused blackcurrant tea

Vegetarian Entrée Option

Traditional moussaka with layered potato, eggplants, and a rich béchamel sauce
Delicately enhanced with cannabis butter