Cannabis is no longer associated with a subculture as the cannabis industry grows. Chefs are now staging dining experiences that use cannabis to create a new culinary frontier.

The herbal chef, real name Christopher Sayegh, has been offering cannabis-infused dining experiences at high-end restaurants for just over a month. Sayegh, a former Michelin-starred Chef, has created multi-course dining experiences that include braised oxtails, sous-vided salmons, and ice cream made from locally foraged fruit–all of which are infused with marijuana. Tickets range from $200 to $500 and include cannabis aromatics, wine pairings, and cannabis aromatics.

In February, Sayegh, a cannabis news site, told Leafly that “it is a sensory event.” You start to relax and pay more attention to flavors. If you sit down and taste a pecan, it’s a completely different experience. It’s like adding a glass of red wine to a meal.

The Mason Jar Event Group is a niche player in Colorado, where recreational cannabis use is legal. The company organizes stylish dinners, live music, and yoga events several times a year. The company hosted a farm-to-table dinner by Top Chef Winner Hosea Rosenberg last spring, with cannabis and cocktail pairings.

Other signs suggest that the high-end cannabis industry is on its way. The Trichome Institute in Colorado trains students to be cannabis sommeliers. Graduates are placed at cannabis catering and event companies across the country.

Although the drug is still illegal in New York, residents are still able to take a gourmet cooking class at Brooklyn Kitchen using oregano as a practice ingredient. Or they can attend a cannabis dinner hosted by Underground Supper Club 99 on the floor.

The public’s opinion of marijuana has shifted dramatically over the past few decades. According to a Gallup survey from 2015, more than half of Americans believe that marijuana should be legalized, including 71% among millennials. Legal marijuana will be on the ballots in five states this November. This could open up several important markets, such as California.

Innovative chefs have shown that if legalization spreads in other states, the drug can open up new avenues for high-end cooking and events.