Call it haute stoner cuisine.
The chefs of the haute stoner cuisine movement are just as obsessive about their marijuana as they are about olive oil, wine or coffee.
“It’s like getting the best cheese,” Mr. Falcinelli said. “I have like four or five different types of marijuana in my refrigerator right now.”
The sensibility extends to the latest wave of coffee culture. Coffee geeks are as infatuated with their Pacas varietal beans from Central America as pot users are with their sticky sinsemilla from Humboldt County in California.