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Drive up the Pacific Coast Highway from Los Angeles to Carpinteria, near Santa Barbara, on a beautiful evening, to enjoy a cannabis dinner at a five-and-a-half acre cannabis farm? Sign me up. That\u2019s exactly what I did on Friday, April 14, as Autumn Brands hosted its first-ever Cannabis Cuisine Dinner event, offering us fortunate guests a delicious, cannabis-infused meal at their family farm.<\/p>\n
The unforgettable food by world-class Chef Ayo Cherry<\/a> <\/a>effortlessly stole the show, but the experience of being able to enjoy a delicious meal with other like-minded individuals who also share a passion for cannabis was certainly not overlooked\u2014not to mention the breathtaking ocean views in the background.<\/p>\n Autumn Brands is a family-owned and women-led spray-free cannabis company located right on the coast. It came to fruition when two Dutch families transformed their flower farm (yes, real flowers), into a cannabis greenhouse. Located in this unique nook where the microclimate is just right, the all-natural ecosystem has allowed the families to grow, tend and care for their cannabis plants. Since 2018, Autumn Brands has dedicated itself to being 100% spray-free, using zero pesticides and only utilizing a no-spray 100% biocontrol program that sets them apart from other cannabis companies.<\/p>\n \u201cWe host a lot of tours and, every single time, people walk away feeling energized and educated and we feel energized that we made a difference,\u201d Chief Financial Officer Autumn Shelton says. \u201cWe\u2019re very passionate about the plant, what it can do and how much it can help people. And that we can tell our story and who we are: We\u2019re two families that own and operate this cannabis business. We\u2019re in it every day. A lot of companies aren\u2019t present. But we\u2019re walking with these greenhouses every day. We\u2019re a part of it and we\u2019re amongst it. When we get to share that message with others, they get to learn about us and how we\u2019re spray-free\u2014it\u2019s amazing.\u201d<\/p>\n The festivities kicked off at 3pm when guests were welcomed with an intimate and informative tour of the farm, led by CEO Hans Brand. As we were guided through every step of the growing process, the tiny ladybug larvae stuck out. With their natural ecosystem in place, native California ladybugs can thrive here, finding their way into the greenhouses and helping mitigate the negative insect, allowing the plant to grow more naturally. While their farm tours usually attract 10 people, some 30 aficionados participated in Autumn Brands\u2019 spectacular cannabis dinner.<\/p>\n After the tour, we enjoyed an ambient happy hour, filled with good conversation and delicious wine from local winery Cape D\u2019Or Wines<\/a>. Located in Santa Barbara, the company prides itself in bringing \u201cterroir-driven wines from the Cape of South Africa to the US.\u201d<\/p>\n When 6pm rolled around, it was time for dinner. Chef Ayo and her team, Chef Bre and Chef Ashley, had been working tirelessly in the kitchen to prepare a mouth-watering, three-course meal for the books. Shelton shared how Chef Ayo was recommended by a friend of a friend. \u201cWe found out about her and how incredible she is\u2014not just as a chef, but how she\u2019s able to bring cannabis into food which is so important and which I really think is the future,\u201d she said. \u201cBeing able to have this cannabis dinner is about opening people\u2019s minds and learning more about the plant; how it can help us and<\/em> still have a lot of fun with it.\u201d<\/p>\n I chose Dosi Dough\u2014Has el ranout roasted seasonal veggies with toast from a local bakery\u2014as my first course. The beauty of the meal was that guests could choose their level of dosage, infused or non-infused. The first course was infused with Autumn Brands\u2019 own \u2018Thrive\u2019 elixir, which is a 1:2 CBD to THC ratio. While this may be viewed as more of a microdose, Shelton says it\u2019s been a personal game-changer for her autoimmune symptoms, where she suffers from nausea and vomiting.<\/p>\n \u201cIf I take two drops of \u2018Thrive\u2019 every three hours, my nausea is gone,\u201d Shelton says. \u201cI\u2019m not high and it doesn\u2019t affect my ability to do things. It\u2019s a powerful elixir. The reason we call them elixirs is because there\u2019s no additives. It\u2019s a tincture, but tinctures are normally made with alcohol or flavors, or other things that get added in. Our products are 100% full-spectrum, whole plant, pesticide-free products with coconut oil. That\u2019s it. And the flavor is nice\u2014not overpowering. It shows you can take something that\u2019s really going to help your body, and that\u2019s what an elixir does.\u201d<\/p>\n For my second course, I chose the beet gnocchi duo and sage roasted mushrooms\u2014it was truly remarkable! This was infused with the \u2018Warrior\u2019 elixir, which contains 1000mg of THC. \u2018Warrior\u2019 is named after cancer patients who are fighting pain relief, as the blend of THC and THCA<\/a> empowers them to feel nice and high\u2014and become a warrior.<\/p>\n Chef Ayo told me that the cannabis dinner \u201cwas an opportunity to take edible art and add another level to it. Food should look, feel, smell and taste good,\u201d Chef Ayo said. \u201cBut with cannabis, you get to add euphoria that makes it a full-body experience. I want the food and cannabis to be together like food and wine. Perhaps we can get to the point where certain strands make specific dishes better. The possibilities really are endless.\u201d<\/p>\n The event cost $225 per ticket, and attendees flocked from all over the US and the globe. In fact, I sat next to two beautiful women from Delaware, who found out about the event via Instagram.<\/p>\n So how exactly does a sungrown family farm find success in California\u2019s challenging weed environment?<\/p>\n \u201cFortunately for us, we started in the Prop 215 medical marijuana days, then transitioned into the regulated market in 2018\u2014so we\u2019ve been on this roller coaster ride for a number of years now,\u201d Shelton said. \u201cIn 2020, everyone used their stimulus checks to buy cannabis, so it boomed. It was a unicorn year; everyone made a lot of money. We\u2019re frugal [laughs<\/em>], so we saved that money. We spent it on some stuff, but we saved a lot of it and that allowed us to still be here today, even after the market crashed a year later.\u201d<\/p>\n Shelton reveals they\u2019ve spent a hefty amount of money to get their permits in the last two years, but she\u2019s beyond grateful to have three incredible partners.<\/p>\n \u201cWe all bring unique things to the company and that\u2019s really allowed us to grow together,\u201d she says. \u201cWe stay focused. We\u2019re not trying to build a shiny object; we\u2019re not trying to get too big. We\u2019re just trying to run a business, something that our families could have for the long run. That\u2019s what\u2019s really allowed us to be able to stay in this industry during this tough time and climate.\u201d<\/p>\n Dessert\u2019s Tropicana Cookies consisted of poached Asian pears, a colorful cookie crumb with lace tulle and pistachio. The next day, I woke up dreaming about the flavors and the truly unforgettable evening.<\/p>\n While this was Autumn Brands\u2019 first event combining a tour and an amazing cannabis dinner, it certainly won\u2019t be their last.<\/p>\n The post Good Vibes, Great Food on Menu at Autumn Brands Cannabis Dinner<\/a> appeared first on Cannabis Now<\/a>.<\/p>\n
Drive up the Pacific Coast Highway from Los Angeles to Carpinteria, near Santa Barbara, on a beautiful evening, to enjoy a cannabis dinner at a five-and-a-half acre cannabis farm? Sign me up. That\u2019s exactly what I did on Friday, April 14, as Autumn Brands hosted its first-ever Cannabis Cuisine DinnerContinue Reading<\/a><\/span><\/p>\n","protected":false},"author":553,"featured_media":64477,"comment_status":"false","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13242,148,50,136,17112,69,11623,3230,420,1165],"tags":[],"_links":{"self":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/64476"}],"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\/553"}],"replies":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/comments?post=64476"}],"version-history":[{"count":1,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/64476\/revisions"}],"predecessor-version":[{"id":64478,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/64476\/revisions\/64478"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/media\/64477"}],"wp:attachment":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/media?parent=64476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/categories?post=64476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/tags?post=64476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/cannabiscultivatornews.com\/home\/wp-content\/uploads\/2023\/05\/Autumn-Brands-Product.jpg\")
<\/a>Autumn Brands Springs Forward<\/strong><\/h4>\n
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<\/a>Winner Winner Cannabis Dinner<\/strong><\/h4>\n
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<\/a>A Head for Business<\/strong><\/h4>\n
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\nRead More: Good Vibes, Great Food on Menu at Autumn Brands Cannabis Dinner<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"