How high were you when you put that menu together?

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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 can

get people arrested. Call it haute stoner cuisine.

So, 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?