A convivial spirit guides the meals hosted by Infuso, the project of married Asheville-based chefs Griffin and Katherine Riffe. Their tasting menu dinners feature live music and playful elements, such as a comedy show or interactive projection art. They don’t include wine pairings, but their guests are nevertheless happy and chatty—and high.
A first course of potato-leek bisque comes infused with 2 milligrams of THC, the main component of cannabis that gives users a high, specially mixed to take effect almost as quickly as a cocktail. Further small doses of THC are blended into the salt sprinkled atop Caprese salad and the aioli for pommes frites, each dose paced to put the diner in an open but manageable headspace. The night might close with a chocolate pot de creme containing 10 milligrams of CBD, another cannabis chemical regarded as calming and grounding.
