Pairing Top-Shelf Culinary Cannabis with Fine Dining the Hottest Trend

San Francisco's Chronic Culture produced an elaborate 5-course Culinary Cannabis Italian dinner for about 40 guests, served with hash-hole joints worth over $100.00 per dish

According to Neil Dellacava of Chronic Cannabis Culture, the Cannaisseur Series by Chef Coreen Carroll is an example of an event that has been going on for a while.

Dellacava sees an increase in culinary cannabis-related events in places like California, a state lacking in legal places to consume weed.
According to Dellacava, Chronic Culture started doing food events this year, including Champelli's recent dinner and another dinner event with the brand CAM.

Dellacava plans to host these culinary cannabis events monthly. He says it brings together his interests.

According to Dellacava, cannabis brands need a way to stand out from the crowded dispensary shelves.

I am a big fan of culinary cannabis. The office space in San Francisco has a commercial kitchen. According to Dellacava, cannabis brands need a way to stand out from the crowded dispensary shelves.

Dellacava said that as stores move towards a grab-and-go model there needs to be a way to have a more exclusive personal brand experience. Smoke Good Eat Good was started at the start of the 21st century by Emma Guzman of the cannabis brand Fidel's, which provides a high-end meal for a group of invited guests.

Thanks to Visit Hollyweed, Shant Damirdjian and Emma Guzman of Cuba.

The brand is known for inventing the hash hole joint. The Smoke Good Eat Good events help her to market her passion for weed and food. She wants to include other cannabis brands as well.

The business brings together two things that are important to her.

I started this company because of my love for food and plants. I thought I could make it into an experience where you can smoke well while you eat quality food, and I thought I could do that.

A gift box with a half ounce of flower and two hash holes is included in the meal for each event.

The most recent Smoke Good Eat Good event was held in Miami. She will hold a culinary cannabis event in Los Angeles next year.

While they are waiting, I will give joints in between the courses.

The most recent Smoke Good Eat Good event was held in Miami. She will hold an event in Los Angeles next year.

A Texas-based company called Natural High Company has been running a dinner series called "Plates and Plants" which they say is a multi-layer cannabis and food experience. The company is focused on social equity and minority-owned businesses.

Education, normalization, and social equity were the focus of the market in 2019. The introduction of the dinners in 2020 was a way for us to build more community and elevate cannabis.

High-end dining experiences allow weed marketers to reach a more elite clientele.

The majority of the more sophisticated consumers of cannabis actually want to experience the plant, breaking the 'hippie stoner' stigma. The plant can be seen in an elite light.

Food, music and sports bring people together according to me. The addition of cannabis has resulted in a way to bring people from all walks of life together.

The company is courtesy of Visit Hollyweed.

The Plates and Plants dinner was held in Los Angeles on Juneteenth to honor Black changemakers in Cannabis. Brand leaders and community activists were invited to smoke joints and eat a chef-curated meal by brands like Clade9 and Maven. They will be adding new markets to the dinner series and will be supporting other industry brand experiences through their consulting agency.

Two times in the past year, Los Angeles-based Bartz Barbeque and Redline Reserve collaborated to offer "all-you-can-eat BBQ" by about a dozen local gourmet BBQ vendors. The attendees were served a large joint containing Redline Reserve's Super Chief strain and had access to a bar. Music and entertainment were included in the dinners.

The Ten Co. promotes their Japanese cuisine-inspired strain packaging with actual Japanese cuisine experiences in places like L.A.

Keywords: Good Eat Good, Chronic Culture produced, Smoke Good Eat, culinary cannabis


culinary cannabis​​

Wild in Montrose: Inside Houston's First CBD Restaurant

Houston has a lot of fun dining options for people who like to eat. There hasn't been a single full-service restaurant in the city where you could get a snack. Houstonians now have the chance to eat cannabis-infused food from inside the former digs of UB Preserv, thanks to the September opening of Wild Montrose.

Adyson and Andrew Alvis are cousins who own and operate a coffee shop and a dispensary in West University.

The inspiration of Alvis is more than one. The design of the restaurant is influenced by the duo's travels to key coastal hot spots around the world. In keeping with its beachy inspiration, the restaurant definitely sports some strong Tulum vibes through furniture, decor, and an assortment of both faux and living tropical vegetation that will make you feel trapped inside a travel influencer's TikTok.

The on-site cannabis dispensary at Wild Montrose is inspired by Amersterdam's famous coffee shops. The space feels as clean, fresh, and well-curated as the most pristine of museum gift shops to appeal to people who might feel out of place in a cannabis headshop.

Culinary Cannabis is the trend

The idea was to make people feel comfortable in the space and legitimize Cannabidiol. To make it feel like you aren't going there to do something wrong was our goal.

German Mosquera, an executive chef who spent four years in the Heights crafting vegan fare at now-shuttered Verdine, is partnering with the Alvises. Mosquera has continued his characteristically out-of-the-box thinking through the creation of a food menu that is destined to generate more than a small amount of buzz. In a state where marijuana products are not widely legal, it comes with some unique challenges.

It's a lot of different things. Mosquera spoke. Different ingredients are given to highlight different dishes. The dishes are pre-dosed according to the agent we use. There is a lot of math and science involved in making sure it is safe.

Mosquera, a chef who has studied with master chefs in both America and Europe, has used his 18 years of experience in the kitchen to create a menu that will appeal to Houston diners.

Large plate options such as the Japanese BBQ, a leviathan offering of coconut tare-glazed octopus with kohlrabi, shiso, and garlic chive fried rice, as well as choice small plates, promise to become quick favorites. If you opt for the brunch menu made with Iberico pork, you will get a dish that promises to take your experience to new heights.

Mosquera's menu can stand on its own, but all of the food items on the menu come with the option of being served either virgin or infused with culinary cannabis cannabinoids. The croissant bread pudding is a tempting dessert.

The Culinary Cannabis restaurant has similar programs to those at its Heights location. 

The Pandan Colada is a funky mixture of Pot Sill Rum, pineapple, and lime. The Wild Dragon is a delicious mix of rum, Cointreau, falernum, dragon's blood, lime, and pineapple that comes to your table with a sugar cube.

There are plenty of beer and wine options available for those who don't want to get too wild. If you want to experience the full Wild Montrose experience, leave your inhibitions at the door and go all in.

The goal is to transform the feelings of people when they walk into the space. To feel like they are not in Houston, we want guests to leave everything outside. Everything is completely immersed for them. The coastal vibe is about relaxing and getting away.