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It is in these temporary spaces that chefsare not only infusing but also accentuating and pairing food with weed even down to the strain of the plant. These chefs are using tinctures, oils, butters and terpenes (aromatic cannabis agents extracted via vaporization). Diners are provided a certain dosage, typically 50 mg, designed to give people adesired high and allow them to besated over a two- to three-hour meal. The pop-up dinners take place on private property, with waiver signage, pre-event ticketing and on-site marijuana card verification. Here are some upcoming, multi-course cannabis dinners, plus a cooking class: PopCultivate dinners by chef Chris Yang Scientist-turned-chef Chris Yang has utilized the fruits of his former occupation to operate his ongoing cannabis dinner parties.Yang typically holds the parties the last Saturday of the month in the Arts District. Thefive to six courses will run you $100, plus a small ticketing charge per person. If you choose to smoke to further enhance your dinner, you can do that as well in the nearby outdoor lounge area. Every other course is infused with cannabis,with a seasonal theme woven through the meal. The target dosage of cannabis for the entire meal is 50 mg. Bring your own booze and show your marijuanacard on arrival.