A winery might not be the most obvious location for a cannabis dinner pairing \u2014 at first. But it becomes immediately apparent how appropriate it is once you\u2019re aiming to treat cannabis like an upscale meal enhancer, as you would a good glass of wine.<\/p>\n
So on the Friday evening before the\u00a0Emerald Cup<\/a>\u00a0in Santa Rosa, California, it seemed only natural that cannabis industry folks gathered at\u00a0Bowman Cellars<\/a>\u00a0for an eight-course meal, accompanied by\u00a0NASHA<\/a>\u00a0concentrates presented in elegant, sturdy vaporizers by\u00a0Topstone<\/a>.<\/p>\n With creative, intricate takes on dishes like sweet potato, octopus, carrot, cuttlefish and angel cake, along with fine wine, the dinner paired food with weed to bring out the\u00a0flavors<\/a>\u00a0of each. There were different buzzes for different courses of the meal and it was clear the experience was curated for a consumer with high taste, so to speak, in munchies.<\/p>\n The dishes were at once interesting enough to captivate guests\u2019 attention, while also feeling like a sophisticated version of everything you\u2019d pull from your fridge, stoned and looking to chow down. Here, the seemingly odd flavor combinations like chocolate and carrot felt curated and intentional rather than random and depraved.<\/p>\n The accompanying countertop vapes with wooden charging bases \u201chave a place and environment on the table,\u201d says Topstone founder William Bosch, making them perfect for mealtime use. \u201cIt\u2019s not like taking bong rips, or a joint being passed around and you feel obliged to smoke it. It\u2019s a simple, casual way to smoke hash.\u201d<\/p>\n \u201cInitially we picked a whole plant, fresh frozen, live\u00a0rosin<\/a>\u00a0pressed at a really low temperature,\u201d explains Barron Lutz, CEO of NASHA. \u201cAnd what this did was create a flavor with a lot of THC and banana, which gives me an energetic feeling and gets everyone talking and social. Then we moved onto Sunset Sherbert and the Zkittlez, [which] makes people chill out a little bit after they\u2019re eating.\u201d<\/p>\n The flavors in the banana rosin were meant to complement a milk-based dish, he explains, while the Sunset Sherbert was meant to be akin to a Cabernet, with a full-body, fruity flavor that pairs well with meat. Other strains like Gelato were presented mid-meal to help everyone relax as they filled up on food. And with a product like Topstone that\u2019s meant to bring out the flavors of the bud at moderate temperatures in manageable microdoses, the details and quality of the cannabis really stood out.<\/p>\n \u201cIn the end, it\u2019s all about how beautiful these farmers are and the quality of the resin only comes from the farmers,\u201d says Lutz. \u201cThey\u2019re all in\u00a0Humboldt County<\/a>\u00a0and have been doing that for ages. To be able to get product like that from just ice and water and pressure, that\u2019s the purest you can get. And the cannabis is\u00a0outdoor grown<\/a>\u00a0\u2014 you don\u2019t see people putting their Cab grapes inside warehouses in the desert.\u201d<\/p>\n Much like the flavors of the food and the cannabis, the music that accompanied the dining experience was mesmerizing: steady, yet trippy, ambient beats punctuated by deep trills and smooth electronic melodies. \u201cEast coast, west coast, the cuisine is always presented very well and there\u2019s always music with the food,\u201d says New York-based DJ\u00a0The Josh Craig<\/a>. \u201cIt makes the environment that much more welcoming for people who are dining with strangers.\u201d<\/p>\n Indeed, while most of the guests were meeting for the first time, the invite-only crowd was also curated specifically to highlight certain folks in the cannabis space. About a third of those in attendance were farmers from Humboldt County according to host Chris Coulombe, CEO of\u00a0Pacific Expeditors<\/a>, a cannabis distributor and a sponsor of the Emerald Cup. \u201cWe put the farmers out front,\u201d he says. \u201cWe want to stand beside the farmers, not in front of them.\u201d<\/p>\n Per Coulombe, the motivation behind the dinner was to continue to destigmatize cannabis by elevating its positioning in fine dining. \u201cWe\u2019re trying to bring it into the same light that people look at Burgundy or Bordeaux,\u201d he says.<\/p>\n Looking into the future, he says he sees defining cannabis within a legal framework as a challenge he aims to tackle.<\/p>\n \u201cI hope to keep doing events like this, and I see there are a lot of restrictions in regulations as far as our ability to advertise \u2014 that\u2019s our biggest inhibitor, the ability to articulate what cannabis is and how it fits inside the greater community,\u201d he says. \u201cThat\u2019s what this is trying to move towards. I hope it becomes a normal conversation so we we look at flower and we\u2019re like, \u2018yeah, it\u2019s flower.’\u201d<\/p>\n TELL US<\/b>, do you tend to pair certain strains and foods together in your daily consumption?<\/p>\n The post This High-Class Hash Dinner Could Be the Future of Fine Dining<\/a> appeared first on Cannabis Now<\/a>.<\/p>\n
A winery might not be the most obvious location for a cannabis dinner pairing \u2014 at first. But it becomes immediately apparent how appropriate it is once you\u2019re aiming to treat cannabis like an upscale meal enhancer, as you would a good glass of wine. So on the Friday eveningContinue Reading<\/a><\/span><\/p>\n","protected":false},"author":15,"featured_media":0,"comment_status":"false","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6888,50,478,6889,6890,780,69,6891,6892,556,6893],"tags":[],"_links":{"self":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/31686"}],"collection":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/comments?post=31686"}],"version-history":[{"count":1,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/31686\/revisions"}],"predecessor-version":[{"id":31687,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/31686\/revisions\/31687"}],"wp:attachment":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/media?parent=31686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/categories?post=31686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/tags?post=31686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Munchies, But Make It Classy<\/h4>\n
Putting Quality Cannabis First<\/h4>\n
Atmospheric Buzz<\/h4>\n
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\nRead More: This High-Class Hash Dinner Could Be the Future of Fine Dining<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"