After scraping together a mound of zucchini, broccoli, beef, pineapple and noodles on a big round Mongolian grill, Kevin Wallace measured out a shot of grapeseed oil infused with hashish and poured it over the steaming food, setting off a sizzle.
Thirteen years after Oregon became one of the first states to make medical marijuana legal, Wallace and business partner Michael Shea think they’ve found a way to fit in the big gray area between making a living from medical marijuana and going to jail.
Marijuana is indelibly associated with food, whether it is chemotherapy patients using the drug to try to develop an appetite, or, farcically, a couple of stoners with an overpowering case of the munchies in “Harold & Kumar Go To White Castle.” Secret “herb dinners” with appetizers, entrees and desserts are reported in newspaper food sections. One restaurant chain, CHeBA HUT, is based on a marijuana theme. And patrons of the World Famous Cannabis Cafe in Portland can get a burger or lasagna packing a pot punch in between choruses of karaoke.
But restaurants where marijuana is the focus have had trouble gaining traction. The customer base is, after all, limited to medical marijuana cardholders. And any enterprise associated with medical marijuana will quickly come under scrutiny.
At the Earth Dragon Edibles Restaurant & Lounge in Ashland, Wallace and Shea are trying to bring Mongolian barbecue dosed with medical marijuana to a higher level, though they are still feeling their way through the fuzzy legalities of it all.