34-year-old former “MasterChef Canada” contestant Travis Petersen asks guests how they would gauge their cannabis tolerance. That’s because later on, a flavorful dose of cannabis-infused oil will spice up their multi-course dinner.

Petersen is one of a few gourmet experts and organizations serving cannabis-mixed dinners at closed social occasions in mystery areas to test the waters in fine dining. The cooks behind these ‘secret’ occasions are outfitting to grow their activities once the Canadian government legalizes the sale of recreational edibles.

Fresh or dried bud, oil, plants, and seeds will be made legal in Canada on Oct. 17, and that includes edible ingredients. However, Health Canada says that the Cannabis Act does not apply using those ingredients in restaurants.

“I am perfectly comfortable with the way that our business operates,” Dirt founder Sarah Best said, clarifying the occasions are private and dosing is done in a capable, safe way.

“It would be naive for me to say that we’re not all a little bit pushing the boundaries, I guess, at this like current moment,” she said.

Many other fine dining chefs are following suit, but with the forthcoming Canadian Cannabis Act, these blitheful dinners will remain undisclosed.

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