Cooking food—and great-looking food at that—was nothing new for Anna Montgomery. A graduate of the Institute of Culinary Education in New York City, Montgomery spent several years working in restaurants, bakeries and even as an assistant food stylist for Bon Appétit in Manhattan’s Freedom Tower. However, it wasn’t until the thirty-one-year-old moved to Nantucket full time that she began cooking with an ingredient you’d be hard-pressed to find on any restaurant menu.

As head of the edible cannabis program at the ACK Natural dispensary, Montgomery spent hours whipping up sweet and savory recipes all infused with the titillating ingredient of THC (tetrahydrocannabinol), the psychoactive compound in marijuana. What started as a hobby has since sparked a fullblown (and highly popular) catering company on the island called ACK Supper Club.

“Nantucket is actually a really cannabis-positive community,” Montgomery said. “And it’s an ideal community to have something like a supper club, based on how many people either grow their own cannabis or are intrigued by it.” Today, Montgomery crafts a wide array of dishes for her clients, from THC-infused goat cheese crostini for cocktail soirees, to slices of pepperoni pizza—or “weedza” as Montgomery calls it—with cannabis-infused garlic butter crust for bachelor parties, to her ever-popular cannabis cakes, pastries and tarts for birthdays.

“I like to use locally sourced ingredients that really accent the terpene profiles of the plants,” Montgomery explained. “Sometimes that means using edible flowers to make those flavors blend. And who doesn’t like looking at beautiful, colorful, bright, stimulating food that makes you feel good?”