Tuesday August 15thTHC/CBD - 5 Courses all dosedCannavore Dining — South American Cuisine
Chefs Domenique Garcia and Payton Curry (Quince, Ame, French Laundry) lead a five-course vegetarian cannabis dining tour the cuisines of South America. The true roots of cannabis cultivation in the New World start in the South, so Garcia and Curry begin a two-night journey following the route of historical American Spice Trade, and exploring the culinary versatility of the cannabis plant.
Amuse BoucheMelon Gazpacho ShooterBrunoise Cucumber, Mango, Jicama, Tajin, Tomato Salt
First CourseVegetarian PosoleRancho Gordo Heirloom Beans in a rich Chile Broth topped with all the fixings
EntreeSweet Corn TamalesStuffed with Charred Poblanos, Scallions, Mushrooms, and Queso, Medicated Mole Negro, Lime Crema, Radish, Cilantro, Queso Fresco
Salad CourseWatermelon and Hearts of Palm Agua Chile
Roasted Sweet Potato, Choclo, Cherry Tomato, Corn Nuts, Cucumber, Radish, Pickled Red Onions
Picada PlateChef’s Choice Local Charred Cheeses, Pickles, Grilled Bread, Guava, Olives
Family Style DessertMexican Hot Chocolate BarShaved Chocolate, Mint, Whipped Cream, Flourish Caramel, handmade MarshmallowsAssorted Cookies (different doses)Alfajores, Brigadeiros, Picarones, Flourish Graham Crackers
Batch CBD BeveragesToasted Coconut HorchataHibiscus with ChiaCucumber Lime Mint
( All diners must be current CA MMJ Patients able to present proper documentation.)
Wednesday August 16th
THC/CBD - 5 Courses all dosed
Cannavore Dining — North American Cuisine
Chefs Domenique Garcia and Payton Curry (Quince, Ame, French Laundry) conclude their exploration of cannabis cuisine, and America’s historical cannabis spice trade, with a second five-course vegetarian meal dedicated to the cuisines of North America. The night’s emphasis will focus on modern techniques, and the celebration of the cannabis plant itself as a vegetable.
Amuse
Chilled Heirloom Tomato Soup Shooter
“Green Juice” Granita, Flourish Chili Crunk Brioche Croutons, torn Basil
First Course
Chilled Corn Corn Soup
Lobster Mushroom, Barley, Cotija and Herb Salad, Citrus Chili Oil
Entree
“Pot” Roast
Herb Basted Maitake Steaks with Red Wine Reduction
Cauliflower and Potato Puree, Buttered Peas, Honey Roasted Rainbow Carrots, Gremolata
Salad Course
Beet Tartare
Ricotta Salata, Dressed Kale, Croutons, Roasted Strawberry and Balsamic Vinaigrette, Flourish License to Dill Horseradish
Cheese Course
Chef’s Pick of Local Assorted Cheeses, Pickles, Crostini, Seasonal Fruit, Olives
Family Style Desserts
Assorted Summer Fruit Graham Cracker Galette
A la Mode/ Creme Fraiche/ Chantilly
Batch CBD Cocktails
Rosemary Blueberry Smash
Cucumber Lime Cooler
Basil Lemonade
( All diners must be current CA MMJ Patients able to present proper documentation.)
Cannaclass — Edible Basics
Tues, August 15th
This limited Cannabis Cooking class is an introduction to cannabis, including THC and CBD activation, for the home cook. It is our mission to provide a detailed learning experience for 20 CA MMJ Patients that will encompass cannabis infusion to cannabis cuisine. After this course, Patients will be able to apply proper dosing and infusion techniques at home & find comfort preparing cannabis cuisine on their own. Led by Chef Payton Curry (“Top 10 Cannabis Chefs of America” — SF Chronicle) the class includes a THC infused Brunch, and a take-home gift pack to jump start your own home cannabis cooking.
10:30a - Arrival onsite at Flourish “Pot Up” concept
10:45a - Introduction
11:00a - Overview & station assignments
12:00p - Brunch
12:30p - Q&A
Cannaclass Higher Learning — “The Culinary Institute of Cannabis”
Thursday, August 17th
This extremely limited class focuses on advanced techniques for cannabis cooking, with an emphasis on commercial edible manufacture. Led by Payton Curry, one of The Top 10 Cannabis Chefs in America (SF Chronicle), and an alumni of Quince and French Laundry, the Flourish team will walk students through up to 5 infusion techniques (for example; Hash, Flower, Juice, concentrates, da Roots). If it is your goal to start your own cannabis cuisine company, this is the grassed lane approach. You will have access to the lessons learned from over 15 yrs experience in cannabis cuisine and will leave with 500mgs of cannabis-infused oils and your personal cannabis recipes for your own private dining experience at home.
10:30a - Arrival onsite at Flourish “Pot Up” concept
10:45a - Introduction
11:00a - Overview & station assignments
12:30p - Brunch
1:00p - Q&A
show less
Chefs Domenique Garcia and Payton Curry (Quince, Ame, French Laundry) lead a five-course vegetarian cannabis dining tour the cuisines of South America. The true roots of cannabis cultivation in the New World start in the South, so Garcia and Curry begin a two-night journey following the route of historical American Spice Trade, and exploring the culinary versatility of the cannabis plant.
Amuse BoucheMelon Gazpacho ShooterBrunoise Cucumber, Mango, Jicama, Tajin, Tomato Salt
First CourseVegetarian PosoleRancho Gordo Heirloom Beans in a rich Chile Broth topped with all the fixings
EntreeSweet Corn TamalesStuffed with Charred Poblanos, Scallions, Mushrooms, and Queso, Medicated Mole Negro, Lime Crema, Radish, Cilantro, Queso Fresco
Salad CourseWatermelon and Hearts of Palm Agua Chile
Roasted Sweet Potato, Choclo, Cherry Tomato, Corn Nuts, Cucumber, Radish, Pickled Red Onions
Picada PlateChef’s Choice Local Charred Cheeses, Pickles, Grilled Bread, Guava, Olives
Family Style DessertMexican Hot Chocolate BarShaved Chocolate, Mint, Whipped Cream, Flourish Caramel, handmade MarshmallowsAssorted Cookies (different doses)Alfajores, Brigadeiros, Picarones, Flourish Graham Crackers
Batch CBD BeveragesToasted Coconut HorchataHibiscus with ChiaCucumber Lime Mint
( All diners must be current CA MMJ Patients able to present proper documentation.)
Wednesday August 16th
THC/CBD - 5 Courses all dosed
Cannavore Dining — North American Cuisine
Chefs Domenique Garcia and Payton Curry (Quince, Ame, French Laundry) conclude their exploration of cannabis cuisine, and America’s historical cannabis spice trade, with a second five-course vegetarian meal dedicated to the cuisines of North America. The night’s emphasis will focus on modern techniques, and the celebration of the cannabis plant itself as a vegetable.
Amuse
Chilled Heirloom Tomato Soup Shooter
“Green Juice” Granita, Flourish Chili Crunk Brioche Croutons, torn Basil
First Course
Chilled Corn Corn Soup
Lobster Mushroom, Barley, Cotija and Herb Salad, Citrus Chili Oil
Entree
“Pot” Roast
Herb Basted Maitake Steaks with Red Wine Reduction
Cauliflower and Potato Puree, Buttered Peas, Honey Roasted Rainbow Carrots, Gremolata
Salad Course
Beet Tartare
Ricotta Salata, Dressed Kale, Croutons, Roasted Strawberry and Balsamic Vinaigrette, Flourish License to Dill Horseradish
Cheese Course
Chef’s Pick of Local Assorted Cheeses, Pickles, Crostini, Seasonal Fruit, Olives
Family Style Desserts
Assorted Summer Fruit Graham Cracker Galette
A la Mode/ Creme Fraiche/ Chantilly
Batch CBD Cocktails
Rosemary Blueberry Smash
Cucumber Lime Cooler
Basil Lemonade
( All diners must be current CA MMJ Patients able to present proper documentation.)
Cannaclass — Edible Basics
Tues, August 15th
This limited Cannabis Cooking class is an introduction to cannabis, including THC and CBD activation, for the home cook. It is our mission to provide a detailed learning experience for 20 CA MMJ Patients that will encompass cannabis infusion to cannabis cuisine. After this course, Patients will be able to apply proper dosing and infusion techniques at home & find comfort preparing cannabis cuisine on their own. Led by Chef Payton Curry (“Top 10 Cannabis Chefs of America” — SF Chronicle) the class includes a THC infused Brunch, and a take-home gift pack to jump start your own home cannabis cooking.
10:30a - Arrival onsite at Flourish “Pot Up” concept
10:45a - Introduction
11:00a - Overview & station assignments
12:00p - Brunch
12:30p - Q&A
Cannaclass Higher Learning — “The Culinary Institute of Cannabis”
Thursday, August 17th
This extremely limited class focuses on advanced techniques for cannabis cooking, with an emphasis on commercial edible manufacture. Led by Payton Curry, one of The Top 10 Cannabis Chefs in America (SF Chronicle), and an alumni of Quince and French Laundry, the Flourish team will walk students through up to 5 infusion techniques (for example; Hash, Flower, Juice, concentrates, da Roots). If it is your goal to start your own cannabis cuisine company, this is the grassed lane approach. You will have access to the lessons learned from over 15 yrs experience in cannabis cuisine and will leave with 500mgs of cannabis-infused oils and your personal cannabis recipes for your own private dining experience at home.
10:30a - Arrival onsite at Flourish “Pot Up” concept
10:45a - Introduction
11:00a - Overview & station assignments
12:30p - Brunch
1:00p - Q&A
Tuesday August 15thTHC/CBD - 5 Courses all dosedCannavore Dining — South American Cuisine
Chefs Domenique Garcia and Payton Curry (Quince, Ame, French Laundry) lead a five-course vegetarian cannabis dining tour the cuisines of South America. The true roots of cannabis cultivation in the New World start in the South, so Garcia and Curry begin a two-night journey following the route of historical American Spice Trade, and exploring the culinary versatility of the cannabis plant.
Amuse BoucheMelon Gazpacho ShooterBrunoise Cucumber, Mango, Jicama, Tajin, Tomato Salt
First CourseVegetarian PosoleRancho Gordo Heirloom Beans in a rich Chile Broth topped with all the fixings
EntreeSweet Corn TamalesStuffed with Charred Poblanos, Scallions, Mushrooms, and Queso, Medicated Mole Negro, Lime Crema, Radish, Cilantro, Queso Fresco
Salad CourseWatermelon and Hearts of Palm Agua Chile
Roasted Sweet Potato, Choclo, Cherry Tomato, Corn Nuts, Cucumber, Radish, Pickled Red Onions
Picada PlateChef’s Choice Local Charred Cheeses, Pickles, Grilled Bread, Guava, Olives
Family Style DessertMexican Hot Chocolate BarShaved Chocolate, Mint, Whipped Cream, Flourish Caramel, handmade MarshmallowsAssorted Cookies (different doses)Alfajores, Brigadeiros, Picarones, Flourish Graham Crackers
Batch CBD BeveragesToasted Coconut HorchataHibiscus with ChiaCucumber Lime Mint
( All diners must be current CA MMJ Patients able to present proper documentation.)
Wednesday August 16th
THC/CBD - 5 Courses all dosed
Cannavore Dining — North American Cuisine
Chefs Domenique Garcia and Payton Curry (Quince, Ame, French Laundry) conclude their exploration of cannabis cuisine, and America’s historical cannabis spice trade, with a second five-course vegetarian meal dedicated to the cuisines of North America. The night’s emphasis will focus on modern techniques, and the celebration of the cannabis plant itself as a vegetable.
Amuse
Chilled Heirloom Tomato Soup Shooter
“Green Juice” Granita, Flourish Chili Crunk Brioche Croutons, torn Basil
First Course
Chilled Corn Corn Soup
Lobster Mushroom, Barley, Cotija and Herb Salad, Citrus Chili Oil
Entree
“Pot” Roast
Herb Basted Maitake Steaks with Red Wine Reduction
Cauliflower and Potato Puree, Buttered Peas, Honey Roasted Rainbow Carrots, Gremolata
Salad Course
Beet Tartare
Ricotta Salata, Dressed Kale, Croutons, Roasted Strawberry and Balsamic Vinaigrette, Flourish License to Dill Horseradish
Cheese Course
Chef’s Pick of Local Assorted Cheeses, Pickles, Crostini, Seasonal Fruit, Olives
Family Style Desserts
Assorted Summer Fruit Graham Cracker Galette
A la Mode/ Creme Fraiche/ Chantilly
Batch CBD Cocktails
Rosemary Blueberry Smash
Cucumber Lime Cooler
Basil Lemonade
( All diners must be current CA MMJ Patients able to present proper documentation.)
Cannaclass — Edible Basics
Tues, August 15th
This limited Cannabis Cooking class is an introduction to cannabis, including THC and CBD activation, for the home cook. It is our mission to provide a detailed learning experience for 20 CA MMJ Patients that will encompass cannabis infusion to cannabis cuisine. After this course, Patients will be able to apply proper dosing and infusion techniques at home & find comfort preparing cannabis cuisine on their own. Led by Chef Payton Curry (“Top 10 Cannabis Chefs of America” — SF Chronicle) the class includes a THC infused Brunch, and a take-home gift pack to jump start your own home cannabis cooking.
10:30a - Arrival onsite at Flourish “Pot Up” concept
10:45a - Introduction
11:00a - Overview & station assignments
12:00p - Brunch
12:30p - Q&A
Cannaclass Higher Learning — “The Culinary Institute of Cannabis”
Thursday, August 17th
This extremely limited class focuses on advanced techniques for cannabis cooking, with an emphasis on commercial edible manufacture. Led by Payton Curry, one of The Top 10 Cannabis Chefs in America (SF Chronicle), and an alumni of Quince and French Laundry, the Flourish team will walk students through up to 5 infusion techniques (for example; Hash, Flower, Juice, concentrates, da Roots). If it is your goal to start your own cannabis cuisine company, this is the grassed lane approach. You will have access to the lessons learned from over 15 yrs experience in cannabis cuisine and will leave with 500mgs of cannabis-infused oils and your personal cannabis recipes for your own private dining experience at home.
10:30a - Arrival onsite at Flourish “Pot Up” concept
10:45a - Introduction
11:00a - Overview & station assignments
12:30p - Brunch
1:00p - Q&A
read more
Chefs Domenique Garcia and Payton Curry (Quince, Ame, French Laundry) lead a five-course vegetarian cannabis dining tour the cuisines of South America. The true roots of cannabis cultivation in the New World start in the South, so Garcia and Curry begin a two-night journey following the route of historical American Spice Trade, and exploring the culinary versatility of the cannabis plant.
Amuse BoucheMelon Gazpacho ShooterBrunoise Cucumber, Mango, Jicama, Tajin, Tomato Salt
First CourseVegetarian PosoleRancho Gordo Heirloom Beans in a rich Chile Broth topped with all the fixings
EntreeSweet Corn TamalesStuffed with Charred Poblanos, Scallions, Mushrooms, and Queso, Medicated Mole Negro, Lime Crema, Radish, Cilantro, Queso Fresco
Salad CourseWatermelon and Hearts of Palm Agua Chile
Roasted Sweet Potato, Choclo, Cherry Tomato, Corn Nuts, Cucumber, Radish, Pickled Red Onions
Picada PlateChef’s Choice Local Charred Cheeses, Pickles, Grilled Bread, Guava, Olives
Family Style DessertMexican Hot Chocolate BarShaved Chocolate, Mint, Whipped Cream, Flourish Caramel, handmade MarshmallowsAssorted Cookies (different doses)Alfajores, Brigadeiros, Picarones, Flourish Graham Crackers
Batch CBD BeveragesToasted Coconut HorchataHibiscus with ChiaCucumber Lime Mint
( All diners must be current CA MMJ Patients able to present proper documentation.)
Wednesday August 16th
THC/CBD - 5 Courses all dosed
Cannavore Dining — North American Cuisine
Chefs Domenique Garcia and Payton Curry (Quince, Ame, French Laundry) conclude their exploration of cannabis cuisine, and America’s historical cannabis spice trade, with a second five-course vegetarian meal dedicated to the cuisines of North America. The night’s emphasis will focus on modern techniques, and the celebration of the cannabis plant itself as a vegetable.
Amuse
Chilled Heirloom Tomato Soup Shooter
“Green Juice” Granita, Flourish Chili Crunk Brioche Croutons, torn Basil
First Course
Chilled Corn Corn Soup
Lobster Mushroom, Barley, Cotija and Herb Salad, Citrus Chili Oil
Entree
“Pot” Roast
Herb Basted Maitake Steaks with Red Wine Reduction
Cauliflower and Potato Puree, Buttered Peas, Honey Roasted Rainbow Carrots, Gremolata
Salad Course
Beet Tartare
Ricotta Salata, Dressed Kale, Croutons, Roasted Strawberry and Balsamic Vinaigrette, Flourish License to Dill Horseradish
Cheese Course
Chef’s Pick of Local Assorted Cheeses, Pickles, Crostini, Seasonal Fruit, Olives
Family Style Desserts
Assorted Summer Fruit Graham Cracker Galette
A la Mode/ Creme Fraiche/ Chantilly
Batch CBD Cocktails
Rosemary Blueberry Smash
Cucumber Lime Cooler
Basil Lemonade
( All diners must be current CA MMJ Patients able to present proper documentation.)
Cannaclass — Edible Basics
Tues, August 15th
This limited Cannabis Cooking class is an introduction to cannabis, including THC and CBD activation, for the home cook. It is our mission to provide a detailed learning experience for 20 CA MMJ Patients that will encompass cannabis infusion to cannabis cuisine. After this course, Patients will be able to apply proper dosing and infusion techniques at home & find comfort preparing cannabis cuisine on their own. Led by Chef Payton Curry (“Top 10 Cannabis Chefs of America” — SF Chronicle) the class includes a THC infused Brunch, and a take-home gift pack to jump start your own home cannabis cooking.
10:30a - Arrival onsite at Flourish “Pot Up” concept
10:45a - Introduction
11:00a - Overview & station assignments
12:00p - Brunch
12:30p - Q&A
Cannaclass Higher Learning — “The Culinary Institute of Cannabis”
Thursday, August 17th
This extremely limited class focuses on advanced techniques for cannabis cooking, with an emphasis on commercial edible manufacture. Led by Payton Curry, one of The Top 10 Cannabis Chefs in America (SF Chronicle), and an alumni of Quince and French Laundry, the Flourish team will walk students through up to 5 infusion techniques (for example; Hash, Flower, Juice, concentrates, da Roots). If it is your goal to start your own cannabis cuisine company, this is the grassed lane approach. You will have access to the lessons learned from over 15 yrs experience in cannabis cuisine and will leave with 500mgs of cannabis-infused oils and your personal cannabis recipes for your own private dining experience at home.
10:30a - Arrival onsite at Flourish “Pot Up” concept
10:45a - Introduction
11:00a - Overview & station assignments
12:30p - Brunch
1:00p - Q&A
show less
Category:
Date/Times:
Folsom at 10th Street, San Francisco, CA
The Best Events
Every Week in Your Inbox
From Our Sponsors
UPCOMING EVENTS
Great suggestion! We'll be in touch.
Event reviewed successfully.