Chef David “DAT” Temple has always walked the edge between bold culinary vision and underground cool. Now, he’s marking a major milestone—11 years of cannabis-infused dining in Dallas and 15 years of his signature Underground Dinners—with a celebratory event that brings history, innovation, and a whole lot of flavor to the table.
It all began in February 2014, when DAT made waves across the city (and beyond) by landing on the front page of the Dallas Morning News Super Bowl Sunday edition. The feature spotlighted what was then a pioneering move in the South: DAT’s decision to experiment with infusing his dishes with THC, inspired by the then-recent recreational legalization in states like Colorado, Washington, and California. Fast forward a few years, and five days before he relocated to Belize in 2017, Chef DAT hosted what is believed to be the South’s first public marijuana-infused dinner—an audacious event later celebrated by Dallas Observer.
For full disclosure, our editor Steven Doyle played server cum sommelier at many of DAT’s early non-THC dinners in Deep Ellum and has written plenty of the subject that is DAT. We feel a bit slighted that he never mentions us, but what are you going to do.
Now, he’s back to recreate that memorable six-course menu, dialing in bold flavors, seasonal ingredients, and, of course, a little something extra for those looking to elevate the dining experience. The event will take place on Saturday, April 19, 2025, at a private East Dallas location (revealed upon RSVP), with a 7:00 p.m. arrival.
The Menu — A Culinary and Cannabinoid Tour de Force:
Uno – Grilled Peach Salad
Salmon mousse, sour diesel picada, coriander buds
Dos – Wild Venison Tartare
Togarashi shoyu, kali mist fumo, shiso pesto
Tres – Watermelon Gazpacho
Pork belly, chemdawg crema, pickled ramp
Cuatro – Maine Lobster Sushi
Forbidden rice, pineapple express keef, yuzu granita
Cinco – Grilled Filet Mignon
Sorghum textures, gorilla glue gremolata, spring garden bounty
Seis – Pecan Pain Perdu
Orgeat ice cream, grandaddy purple, foie gras snow
All dietary restrictions and food allergies will be accommodated—just let Chef DAT know in advance. Whether you’re THC curious or a seasoned canna-connoisseur, there’s even a non-infused option for those who want the flavors without the buzz.
A Celebration Made Possible by Local Love
This year’s dinner wouldn’t be what it is without the support of a few key Dallas partners. Thanks to sponsors Shan at Dallas Hemp Company, Rob at 4DWN Skatepark Food Rescue, and Matt at Ruibal’s Plant Store, the event is now being offered at half price. That means you can join the festivities for $105 per person (+ gratuity)—a rare deal for a curated six-course experience with some of Dallas’ finest seasonal and specialty ingredients.
For those ready to go all in, the full THC-infused dinner is still available at $225 per person or $420 per couple. A 50% deposit is required to secure your spot, payable via Venmo (@chefdat) or Zelle (dat@chefdat.com).
How to RSVP
Seats are limited, and Chef DAT’s dinners are known to sell out fast. To reserve, text 504-383-5435 or reply via email. You’ll receive the exact address upon confirmation and payment of your deposit.
Shoutout to the Purveyors
As always, Chef DAT gives credit to the local suppliers that make these events possible. This dinner is made possible by contributions from Roots and Water Wine, Penzey’s Spices, The Best Stop, Jimmy’s Food Store, Rare Foods, Infused Oils & Vinegars, Dude Sweet Chocolate, Ruibal’s Plants, Melinda’s Hot Sauce, Good Records, Dallas Hemp Company, and 4DWN Skatepark Food Rescue.
This dinner is more than a meal—it’s a movement. A reflection of 11 years of culinary risk-taking, cultural progress, and a community that’s always been willing to try something new. Whether you’ve been along for the ride since the first underground dinner or are just now pulling up a seat at the table, April 19 promises to be an unforgettable night of high-minded dining and celebration.
Scratch DAT, baby. The underground is still alive—and better than ever.
