19 April 17th-April 23rd, 2025 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | — yet.” Each dinner brings together a unique mix of guests. “We’ve had lawyers and politicians in the club, I’ve hosted a lot of people over the age of 60, and they say, ‘Oh wow, the cannabis I had back in my day wasn’t like this. They want to have those new experi- ences. Or I’ve had families; I do Thanksgiving dinners for the whole month of November.” When asked about conflicts with various diners from different backgrounds and having honest discussions while being high, she said there was only one conflict among the 300 different attendees she served in St. Louis. The chef has also cooked for cannabis newbies. “A big part of this is inclusive dosing,” she explains. “It’s when we make sure every single person gets the exact amount of cannabis that they want, instead of a one-size-fits-all experience. So they tell me what they want on a scale from one to five, one being 15 milligrams and five being 150, and it’s based on four-course meals.” That means each portion can range from about 3.5 to 37.5 milligrams of THC. Most gummies sold at Phoenix dispensa- ries contain about 5 milligrams of THC — though higher doses are available at a premium, and all dosages are clearly labeled. Waldman says her diners can request an exact amount of THC, which she measures with a tCheck device. The small machine measures the THC levels in oils and butters used in her meals. Waldman squeezes five drops into a tray, and the device, with help from its companion app, analyzes potency on the spot. “Sometimes people come in and ask, ‘Can you give me 300 milligrams?’” Waldman says with a grin. “I sure can, but I’m not responsible for what you do afterward.” Waldman’s witty charm and calming presence make her new guests feel safe and welcome. Cozy vintage seating in the covered patio gives dinner attendees a space to stretch out, laugh and ride the wave. The weed-centric dinner experience lasts about three hours, half of which goes to dining and the other half to chilling or smoking. Cuisine and connection Waldman also focuses on the strains’ flavor profiles when planning her menu. For the April dinner, she’s using Papaya Bomb, an Indica hybrid born from Papaya and THC Bomb strains. It boasts sweet, fruity melon notes with hints of cherry and strawberry — perfect for pairing with dessert. This month’s final course is a stony spin on a classic tiramisu. “I’m soaking the ladyfingers in pure pomegranate juice, and instead of cocoa powder on top, I’m dusting them with dehydrated strawberry dust,” she says. After dinner, guests often linger — sparking a joint, swapping stories and basking in the glow of full bellies and new connections. “Part of the joy of doing this is being able to interact with people like that,” Waldman says. “You’ve got to welcome people into this world, and you have to let them know you’re here, you’re a friend and you’re here to hold their hand through this experience.” In her nearly seven years running the Chartreuse Dinner Club, Waldman has seen it all. “My favorite thing is being able to feed people and provide a new experience for someone. I like seeing them; they get this glow and they light up,” she says. “I had a proposal at the club, and they invited me to the wedding later.” After just one evening with Waldman, it’s clear that this isn’t just about cannabis or cuisine — it’s about connection. The Chartreuse Dinner Club is where strangers become friends and flavors spark conversations. The mid-mod dining room has room for eight dinner club attendees. (Mike Madriaga) Baked and Bougie from p 18
