Our next course presented another tasty treat: a crispy porcini hushpuppy a fried buttermilk coating, paired with a velvety black-eyed pea hummus and a refreshing herb salad. With each bite, the mushrooms offered a satisfying chewiness that perfectly complemented the crunchy exterior, creating in a harmonious blend of textures. The black-eyed pea hummus proved to be an exceptional dip, its creamy richness enhancing the dish. The herb salad provided a welcome contrast, infusing the dish with a lightness that balanced its inherent earthiness. 

Our final savory dish presented a timeless combination: perfectly cooked filet mignon paired with prawns poached in cannabis butter, accompanied by confit shallots and roasted broccoli. Personally, I relish the robust flavor of head-on shrimp, and the filet mignon boasted a flawless texture, cooked to perfection. Though seven dishes may not sound overly indulgent, by the end of the meal, the cumulative effects were certainly noticeable. Whether it was the infusion or simply the delight of the meal, a sense of contentedness washed over me, leaving me feeling pleasantly satiated and ready to end my night. Not before dessert though!

For dessert, we indulged in another timeless delight: a baked apple crumble served with velvety vanilla bean gelato. Cradling the warm cup in my hands felt like wrapping myself in a blanket of comfort, evoking memories of childhood warmth and nostalgia. This rendition, infused with both the herb oil and the infused sugar, offered a perfect conclusion to the evening—a harmonious blend of familiar flavors heightened by subtle infusions, leaving a sense of satisfaction and contentment. Truly, a delightful way to cap off the night's culinary journey.

It was truly an evening that celebrated community, a precious commodity in today's world. Living in the Bay Area, we're fortunate to embrace authenticity and witness the community's unwavering support for genuine endeavors. I firmly believe in nurturing and empowering local talent as a catalyst for societal evolution. By redirecting our resources away from the powers at be and toward those who genuinely serve the community, we can reshape our collective journey.

Witnessing Bryce express gratitude for the media crew, longstanding collaborators as well as dear friends, and Chef Mike commend his kitchen team was profoundly touching. Tee Tee's joy at seeing her vision come to fruition, a testament to her dedication and hard work, warmed our hearts. An of course, the joyous faces of guests finding connection with one another was the evening's most wonderful gift.

I eagerly anticipate what the future holds for this remarkable team, their passion, and their commitment to authentic community-driven events.

Last year I returned to Barcelona for Spannabis 2023 and along with indulging in copious amounts of the most fire cannabis, you know I had to seek out deliciousness in the form of food as well. As I prepare for my next trip I want to share some gems that are a must see on your next trip! From fine dining to market bites, here are some of the places I ate and drank during my last trip to Barcelona.

Hiding in the center of Barcelona's El Born district you'll find Tapeo El Born, where classic Catalan flavors are celebrated to new heights. Around the corner from  La Basilica de Santa Maria del Mar, just down the block from Museu Picasso and MOCO Barcelona, and directly across the street from a Catalan staple El Xampanyet this is the perfect place to pop in for lunch after an afternoon of soaking up the neighborhoods vivid culture. Chef  Daniel Rueda, formerly of La Dama and Comerç 24 -  once considered to be one of the top 10 restaurants in Barcelona - began Retaurante Tapeo in 2001 with a location in the Gracia neighborhood as well as El Born. Along with his wife, the pair are dedicated to providing their guests with delicious food and an unforgettable experience. The dimly lit interior was illuminated by the large floor-to-ceiling window that surrounded the bar, where I chose to sit. The beer selection was limited, I went with an Alhambra as they didn't have any Estrella or Don Miguel. The menu was small, but intriguing. I was undecided between the tempura asparagus with spicy aioli or the braised beef cheek over parmesan mashed potatoes. I decided to get both, naturally. While the asparagus was tasty, it was nothing special. The tempura coating wasn't staying on very well, and it was clear that it was put on the menu to appease tourists. The beef cheek on the other hand was divine. The beef was tender and flavorful, hearty but not overpowering. The potatoes were pillowy and savory, the sharpness of the cheese helped cut the richness of the beef and bring balance to it all. While I didn't get any pictures here, I knew this would not be my last time enjoying that dish - as it is apparently a classic Catalan preparation. 

Bodega Fermin was once a traditional Catalan liquor store where patrons could bring their own bottles and buy wine straight from the barrel. Well, it still is! They've just added craft beer and vermouth to the menu. Right across the street from Plaça del Poeta Boscà in the Barceloneta neighborhood, this quickly turned into one of my favorite places to hang out. Bodega Fermin really set that standard for tapas for me. The simplicity of the kitchen, which consisted of just a few toaster ovens and jars of preserves, blew me away. The beer selection was amazing, featuring craft beer from all over Europe, which has gotten so much better since my last trip to Spain over 5 years ago. Pictured below is some of the best pan con tomate I have ever had in my life, the flaky maldon salt makes a world of difference, paired with some tinned fish and house made olives. Followed by roasted eggplant and brie with jam and pickled herring with cornichons and mustard. While there wasn't a ton a variety in texture, aside the crunchy bread, the flavors were captivating enough on their own. The menu is full of classic and delicious small bites that are perfect for sharing. Don't come here expecting to find patatas bravas,  this is a place for people who know and love food.

Los Caracoles looks just like any other old stone building on an unassuming corner  of the Gothic Quarter. Unless you happen to be walking by when they are roasting whole chickens in the window - you won't miss the smell. Then you'll look up and see the large wrought iron snail and the words "Los Caracoles" above it. The establishment is nearly two centuries old and it's menu is just as timeless. Upon entering the building you walk into a bar area where the host leads you back through the kitchen, which consists of a couple large, stone, wood-fired ovens and stoves making the temperature quite hot, and into the sprawling dining area. The walls are covered with photographs and newspaper articles about the restaurants many accolades. The menu was large but we were up for challenge. Pictured below are fried padrón peppers with flaky sea salt, snails in a red sauce - a house special, braised oxtail with mashed potatoes and paella with snails and rabbit. These are just some of the dishes that we ordered, but everything was delicious. One thing I love about Catalan food is the way the ingredients have a chance to shine. I highly recommend this place if you want to feel transported in time. While there are a lot of snails on the menu there is enough variety on the menu for everyone to find something they'll enjoy.

Also tucked away in dark corner of El Raval Barrio, a name that stems from the Arabic word Rabad meaning neighborhood or district - which reflects the heavily Middle Eastern and Indian immigrant population in the area - you'll find Cera 23. I arrived upon opening, as it was my last night in town and I didn't want to be out too late. As I sat down it brought me so much joy to see a group of women running the kitchen. Being able to watch them work in the open kitchen next to the dining room was one of my favorite parts of the experience. The dining room was large and there were many tables that began to fill as the time passed. I enjoyed beef tataki with seaweed, enoki mushrooms and spicy avocado cream, oysters with ponzu and caviar, and baby scallops in a red sauce with peanuts that reminded me so much of Mexican pipian, which a sauce made from dried chiles, spices and toasted seeds. The combination of salty and sweet were perfectly balanced throughout this meal. It ended with a serving of braised beef cheek and mashed potatoes, which again were nothing short of divine. Cera 23 takes the sensibility of Mediterranean cuisine and packs it full of flavor.

Cassette Bar has been one of my favorite places since I first visited in 2017. It was my first time staying the Andante Hotel, an awesome budget friendly hotel with great walkability, when I found this place across the street and fell in love. While I don't drink liquor, the selection is great along with an excellent wine list and growing beer selection. The atmosphere is quirky and inviting. Like most places in Barcelona, the bar is not the biggest but has a decent amount of tables as well as some outside seating. I was pleasantly surprised to find Lagunitas IPA on tap and enjoyed many of their dishes like this salmon tartare with avocado and strawberries, tuna tataki with wasabi mayo and stuffed mushrooms. The menu is slightly elevated but approachable, with flavor combinations that are interesting but make sense.  Between the laid back atmosphere, friendly staff and trendy music choices, I can't see why anyone wouldn't make this a stop on their next trip to Barcelona. 

Inside the Axel Hotel there's a place where Japanese and Peruvian fusion meet the Spanish palette, at Nikkie 103. Located in Antiga Esquerra de l'Eixample, or 'Gayxample' as some know it by, is one of Barcelona's safer and wealthier neighborhoods. From the same restaurant group as Ceviche 103 and La Turuleca these guys are masters at elevating Peruvian dishes. There are two cozy and well lit dining areas with lots of bamboo and natural elements. I sat in the lower dining area where the bar was, but the sushi bar was upstairs at the ground level where those passing by could watch the sushi masters at work. I went with something adventurous and something traditional. My first bite was this tuna nigiri with foie gras and a red fruit compote, it tasted like raspberries and pomegranate which contrasted perfectectly with the richness of the tuna and foie gras. I followed that with the Tiradito Nikkei - corvina sea bass in leche de tigre, aji amarillo, and crispy corn covered in hot sesame oil. Truly some of the best ceviche I have ever had. Had to pair the meal with a classic Sapporo and a cold glass of Coke​, but the drink menu was fantastic as well.

In the heart of Barcelona's historic district and one hidden alley away from ​Palau Güell you'll find ​Bar Cañete. The name shines in gold letters on the window of the sliding wooden door. Inside your are greeted with the words "Fuck Your Diet" hanging above the long wooden bar that looks into their open kitchen. A sentiment not taken lightly here. This is one of those restaurants that is always busy, but reservations are allowed. That being said, we showed up around opening and got a seat at the bar (the last ones). Our party of 3 was perfect for the corner of the bar but there is a dining area in the back with tables suitable for larger parties. At this point in our trip we had eaten our fair share of cured and raw red meat and were in need of something light. We started with this green bean, parmesan and pine nut salad. It was the freshness we had been searching for. Then we had one of their daily specials, ostrich egg over mashed potatoes with tons of fresh black truffle. I had never had ostrich egg and I loved how rich it was. Then we had a tomato salad with tuna and anchovies, which are made with tinned fish and is common, and quite yummy! We got a few other things but what stood out to me was the razor clams or 'navajas' which means razor is Spanish. They are literally alive in front of you before they are cooked and served, perfect amount of char and brine. 

I am really fortunate to have enjoyed some really special meals in my life but none of them compare to dinner at Enigma. From the creative mind of Albert Adrià, former pastry chef of the world-renowned elBulli and younger brother of chef Ferran Adrià, this one-Michelin-star restaurant opened its doors in 2016 in the Sant Antoni neighborhood, just a few blocks away from ​Plaça Espanya. Dining here was an experience like no other. We were happy to have found some reservations with relatively short notice. We reached out prior to our dinner to let them know someone in our party had some dietary restrictions and they were more than happy to accommodate. We arrived at opening, as we had one of the first reservations of the evening. Walking into the restaurant was an experience in itself. Everything was grey and the ceiling was covered in a material that made us feel like we were walking through a rain cloud. We were the first people seated and the entire kitchen was lined up to greet us. I had the joy of attending this dinner with a few other restaurant industry folk, so we really appreciated all the little details. Dinner was around 3 hours long and we did not take our time with each dish, as they were only 2 or 3 bites each. There were roughly 25 dishes that we paired with their Spanish Tour In 7 Wines tasting which explored the countries 7 different wine-making regions. The effort and attention that went into every aspect of the meal was mind-boggling. Perfect execution from the front of house to the back. Below are just some of the dishes we tried including squid "napkins" with caviar and iberico ham fat, broad beans with soy burrata and black truffle, gelatinized chicken stock and coconut cream with fresh uni, wagyu beef tartare with foie gras and pistachio cream, and shiso leaf and beetroot with orange sorbet, just to name a few. The meal ended with a dessert trio that was actually the original mignardise from elBuli, which was served alongside a photograph of the brothers. There was a floral marshmallow, candied ginger with lime gel and a double chocolate truffle. I don't need to elaborate much more, it was truly an incredible experience. Everyone should enjoy a meal of this caliber at least once in their life. 

At the top of La Rambla Del Raval Chef Antonio Romero and the team at Suculent are making a name for themselves. After an impressive career as a station chef in some of Europe's top kitchen like Spain's elBulli and France's Maison Pic, he started Suculent in 2013. Born in Nules, Castellón in the Valencian region of Spain, Chef Toni is in his element, using his dishing to showcase all the Mediterranean has to offer. With a focus on textures, specifically broths and juices, there are two seasonal menus for guests to choose from, as well as an a la carte menu.  I opted for the Suculent menu with the wine pairing, which was about 15 dishes and 4 glasses of wine. The restaurant was small, no bigger than the bar and a couple of small tables behind me. There are not many reservations available per night, and walk-in options are very rare. I was dining alone, I had a seat at the bar next to servers station. The host was energetic and fun, the bartender was focused and knowledgeable. The first few courses were small and light. A cuttlefish and iberian pork jowl tartare with almond milk, "escabeche" oyster, roasted duck croquette and a red prawn ceviche with avocado and corn. As the menu progressed, the dishes began to feel heartier without feeling heavier. Including braised beetroot in "burre blanc" with tons of black truffle and red mullet with fennel in bouillabaisse sauce, to name a few. Just about everything came covered in sauce or sitting in some type of broth or juice, including dessert - shaved mango with tapioca and mint. Between the elegant dining experience and wonderful combinations of flavors and textures, I cannot wait to see what's new on the menu next time I am in town.

Not far from Catedral La Seu, more commonly known as Catedral De Barcelona. Inside the Hotel Neri, tucked up against Placa De Sant Felip Neri is a Restaurant. From chef Alain Guiard, co-owner of a Michelin Guide Bib Gourmand award winning restaurant La Mudana, this place embodies the term "creative cuisine." One thing about this city is how easy is it to walk down the same streets over and over and discover something you never noticed before. We came in for lunch, there were kids from the neighboring school playing in the square outside the restaurant. They would wave and laugh and run away when we waved back. When the kids aren't in school the square is used as outside seating. The menu at a Restaurant was enticing and exciting. with items that felt very Spanish, like the duck croquettes and grilled octopus, and  and items that felt more like fusion, like the lobster crudo and bbq pork sliders on brioche buns. Plus, with options like fried cod with spicy aioli and steak tartare with frites, there is something everyone can enjoy on this menu. Along with sizable selection of beverages, from wine to cocktails to craft beer. 

Pizza Circus is reminiscent of the late night slice spots I came to love during my time working in the North Beach district of San Francisco. The pizza is creative, the slices are big and price tag is cheap. There is some standing room inside but this is a great place for grabbing a slice for lunch outside or on the way back to the hotel after a night of fun. Located on Carrer Nou de la Rambla between La Rambla and Avinguda de les Drassanes, it's pretty centrally located so keep your eyes peeled for it while you're out and about. 

Where locals and tourists mix, Mercat de la Boqueria, or Mercat de Sant Josep, is right on La Rambla between the water and ​​​Plaça de Catalunya. There are tons of food options here, from quick coffee shops to tapas bars to fresh seafood, plus tons of fresh fruit and juice - there's something for everyone. Some of my favorites are Ramos Boqueria for all things cured meats, MAS for cheeses and my all time favorite quince paste and Carmen for fresh oysters and uni and more delicious seafood options like salmon and tuna tartare with avocado​.

A part of the Ølgod family, Kælderkold is another craft beer bar with a variety of drink options and small bites. The bar is long and narrow with a separate room in the back with more seating, making it much larger than meets the eye. Both locations serve flights for those looking to sample a few different beers. Just across Las Ramblas from La Boqueria I love stopping in here for a break from my sightseeing.

Garage Beer Co is one of Barcelona's staple microbreweries with brewpubs all over the city. ​While El Raval offers tons of food and drink options, I do like to stop at Garage Beer Co x Warike for some beer and bites, this time Peruvian street food. The facade is pretty unassuming, making it easy to miss, but inside the bar is fairly large with lots of wood elements and dim lighting. This place is great for kicking off a night of drinking or or grabbing a post-dinner craft beer.

One of the bars that lines Plaça George Orwell is Bar Oviso. The atmosphere is that of a neighborhood bar, with a youthful atmosphere and an all-encompassing drink menu. I was happy to find some unfamiliar IPA's on tap here, while my friends ordered a couple of Aperol spritz. The interior is large with paintings of birds and lions and other wild animals covering the walls. The tables and low and made of wood while the large bar is lined with tall cushy bar stools. It's easy to spend hours here. With seating outside, it's a great place to enjoy the sights and sounds of the  Gothic quarter without breaking the bank. We didn't try the food but the offerings seemed simple and delicious. 

When I walked into Nevermind, I never felt more at home. There was loud music, there was graffiti, there were stickers on stickers on stickers covering almost every surface of the bar, there was cranky bartenders and even a skate spot in the back with it's own bowl, although it was filled with youngsters drinking and not skateboarders. This place is reminiscent of the Mission District's dive bars we know and love.

Navigating California's cannabis industry since the enactment of Prop 64 in 2016 has been riddled with challenges, including the influx of corporate funding, flawed legislation, organized crime, and economic hardships. Despite these substantial obstacles, numerous legacy and emerging equity operators persist, instilling hope in the industry's future, which brims with untapped potential. Over the past weekend Oakland's HomeGwn made its debut with the Garden of Trees Market, drawing a supportive community eager to back these equity and legacy brands.

HomeGwn began as a delivery service but has since evolved into something much bigger. It's founder, Quintin, wants to use the event series as a way to educate the public about organizations such as the The Equity Trade Network. Additionally, he seeks to spotlight local creatives eager to showcase their talents and connect with customers in a vibrant, party-like atmosphere. With panels hosted by Pastor Weed of the Smokin At Church podcast, local leaders had the opportunity to engage in meaningful conversation regarding the current state of our industry. 

While Alphonso "Tucky" Blunt of Blunts & Moore, who's East Oakland dispensary has been the target of numerous robberies, encourages people to vote for change, others emphasize the significance of voting with our dollars. Bryce Savoy, co-founder of Euphorium, a delivery service he runs alongside his mother, underscores the profound impact that each dollar has on supporting small businesses. "You gotta know that that dollar is going to something bigger than yourself. America is good with making us pay for shit we don't necessarily believe in. So if you believe in something, and you can have an impact with your dollar, then that's what you should be doing." 

Teaming up with Road Runner Co. as the retail partner, customers had the opportunity to seize holiday specials from some of their favorite equity brands including Oakland Extracts, Masion Bloom, and Queen Mary to name a few. Terryn of Oakland Extracts was stocked up with a variety of Puffco devices and sharing hefty dabs with those brave enough to try. The Zatix team was also in the building highlighting their award-winning Blue Guava alongside their sweeter Grape Guava and their elusive OG Diesel. 1 of A Kind, a local producer of psilocybin mushrooms and capsules, also joined the event, conveying their message about the therapeutic potential of these sacred substances. Alongside artists like Stoner Baby Nails and designers like Opulent Perspective, to name a few, the marketplace was the perfect place to discover new local talent and support some of our favorite legacy operators. 

The event took place at Bloc15 in Jack London Square. A large 10,000 square foot venue with plenty of seating and space for people to mingle and dance to the music. The crowd was full of creatives, fostering a symbiotic energy where each individual served as a source of inspiration for one another. Everyone present became both a contributor to and a beneficiary of this collective inspiration. Emphasizing the spirit of community and coming together to celebrate and uplift each other. The evening ended with live musical performances from local rappers Boss Life Spence, 10 Piece Tone and Kamaiyah, who definitely got the crowd up and moving. You know how we do it in the bay!

Quintin's goal is not only to keep throwing cannabis events, but to connect with and continue to uplift the local community. "We are just going to be really focused on being Home Grown and connecting to the areas we throw events in." He plans on taking HomeGrwn events all over the state in hopes of connecting with the local equity community and highlighting them. With his co-producers Taulib and Sean, Quintin thanks his corporate sponsors Uncle Arnie's and Nug who's allyship really helps make events like these possible. "We are definitely going to have a lot more events in the future" he continues "I just really want everyone who's like minded and wants to learn about cannabis, even if you don't smoke, and just want to come out to an event with good vibes, to joins us at the HomeGrwn events." 

Calibaba is a brand new cannabis subscription service available in the San Francisco Bay Area, securing consumers with wholesale pricing and saving on average over $100. Sign up is easy you can pause anytime. Just fill out a short survey to get a better understanding of your cannabis use and the geanies do the rest! Let's see what I got in my first box.  

With a potency of 100mg, this is like summer in a bottle. No need to be intimidated by the high amount of THC. Something like this can be enjoyed over and over. Adding bits to mocktails or your favorite juice, this bottle can keep you happy for a long time. Unless you are like me, I'll have mine all at once.

Legacy brand Yummi Karma continues to provide The Bay Area with wonderful products aimed at women looking to elevate their life. From great tasting tinctures to skincare and more, this sister led company has been making waves for almost 10 years.

Developed by classically trained chefs, these decadent fudgy brownie bites leave you feeling satisfied in more ways than one. Another amazing women owned branded aimed at creating safe, reliable and approachable edibles for all who need.

Sativa dominant 5 Alive is great for starting the day right. Full of energizing terpenes and a modest THC potency,  you can easily smoke this all get and accomplish a ton.

Indica leaning Fatso smokes smooth and is great for relaxing after a long day. Either rolled in your favorite hemp blunt wrap or stuffed into a bowl on your favorite pipe, you'll need this if you are looking for a little relaxation.

There's something to special about surrounding yourself with strong women. The air smells fresher. The vibes are just different. It feels like home, even when you are surrounded by strangers. That's what I felt at Haejin Chun's Big Bad Queens dinner, hosted at the stunning Four One Nine community studio in downtown San Francisco. I arrived early and was lucky to be able to take in the beauty of the space. Guests began to trickle in, everyone dressed to impress. It was comfortable though. I felt like a friend in a sea of unfamiliar faces. Everyone was just so happy to see each other, to celebrate each other and appreciate each other. 

Along with a badass women chef behind the counter, the event also highlighted other women owned brands making waves in their own way. The Garden Society provided pre-rolls for guests to enjoy while we mingled and dined. Elevated Jane added style and elegance to the tables with their smoking accessories. Libations came in the form of a traditional Korean rice-based beer by Makku. The taste was unlike anything I have ever experienced. Creamy and sweet but light and refreshing. The dinner was infused with Wellfounded Botanicals THC tincture, which is flavored with pomegranate syrup and absolutely delicious on its own.

The first course was served outside as we prepared to settle in for the evening. Puffed rice topped with kimichi bacon compote, cured egg yolk and microgreens. Titled Did You Eat? Haejin reminds us that this is one of ultimate expressions of love. As a first generation kid myself, this sentiment resonates deeply. My family came to this country in the early 60's, they settled in the Napa Valley to work in the wine industry. Some of my aunts and uncles had to leave their parents behind. Coming from a tiny little ranch in Northern Mexico, my family was already very close. Cousins were more like siblings, and my grandmother acted as mother to them here in the states. On any given day there would be upwards of 10 people gathered around her dining room table at lunch. She would make fideos, refried beans, chile verde and her famous 'sopa loca' which was something like a soupy mac and cheese made with monterey jack, penne pasta and chicken stock. A true visionary she was, adapting to the ingredients that were available to her here. At the end of the day, that's how she knew she could make a difference here. She didn't speak English, she had little advice to give in a world that was new to her, but she could always make sure you had something to eat. 

Once it came time for dinner we eagerly made our way to the dining room. I found my place at the table and started looking at the menu, growing more hungry with each second. The meal began with an epic sound bath by AstraLogik, a Bay Area based Queer Pinay dou, followed by some eloquent words by Haejin. She explained that each dish would be paired with a piece of spoken word where she would tell us a piece of her story and how it connected to that particular dish. I have always felt that cooking is one of the most honest forms of expression. She literally put herself on a plate, it was truly an honor to be there. 

This dish was an homage to her grandmother, a woman who loved potatoes. A humble root vegetable, a staple in any working class home. Something that satisfied not only the tummy, but the soul as well. Topped with 24k because even a potato, and those who survive off them, deserve their flowers. The potatoes were hearty yet light, whipped to perfection and contrasted perfectly with the briny beurre blanc sauce. I was reminded of a dish I had at La Marea Alta in Barcelona years ago, a plate of parmesan whipped mashed potatoes topped with uni. Seafood, cheese and potatoes, it sounds like an odd pairing but trust me - it works. 

Third Course
Bridging The Gap & Growing Up Too Fast
black sesame bini with cured salmon, shiso-yuzu creme fraiche

There is a responsibility on the shoulders of first generation kids to bridge the gap between their parents and the  world around them. We are told a story of a little girl who carried that weight and who couldn't understand why there were things that seemed to be just out her reach. Like pancakes. The perfectly cured salmon, crispy red onion and tangy creme fraiche made for the perfect bite. I ate as slow as I could, savoring each bite. Imagining the joy that little girl felt when she was finally able to make pancakes with her grandparents. 

Fourth Course
Coming Home
steamed egg custard with dungeness crab

We all have that dish that reminds us of home. Something warm and comforting that you can toss together without a second thought. For Haejin, this is it. I had never had egg custard but add dungeness crab to anything and I am in. It was one of the dishes where you felt compelled to pick the bowl up and hold it up to your chest. Like for some reason the food and your mouth need to be as close they can be. It was light yet rich, something you could eat your weight in. The definition of comfort food. 

Fifth Course
The Caretaker
jook - porridge with spot prawns

One of my favorite dishes of the night was inspired by a time when Haejin's mother was sick. Seeing her mother hurting sparked the caretaker in her and this was a dish she would often make her. I love prawns, especially served head on like these were. The soft porridge and perfectly cooked prawns came together to make a hearty and savory bite. Finished with the slurp of the head, nothing better. 

Sixth Course
The Life You Are Born With vs. The Life You Chose
ddukboki - rice cakes with umami stewed pork, mozzarella

a textre Conceptually, this dish was one of the most fun. This dish represented the breaking of generation traumas, living unapologetically, being non-traditional and giving two fucks what anyone else thinks. This dish was full of salty, savory, porky goodness. Paired with gooey melted cheese and chewy dumplings made with rice flour, similar to mochi. Another pure form of expression, the dish screams originality. 

Seventh Course
I Love You, But Fuck The Patriarchy
samgyetang - chicken roulade with sticky rice, kabocha, jujubee, black truffle pine nut purée 

This dish was an homage to her grandfather, a man who laughed in the face of feminism. Although the patriarchy permeates all aspects of society, I think immigrant families can struggle with it a little bit more. Being raised in the United States means that will undoubtedly see things differently than those who raised you, and that can cause conflict. Especially when you are the type of person who will not compromise their values for anyone. Still, the dish was beautiful. Savory in rustic and earthy way, delicately balanced with a punch of tangy jujubee. 

Eighth Course
Becoming: Choosing Yourself Over and Over Again
miso strawberry cheesecake, pecan crumble

The sentiment behind this sweet, umami packed dessert was accepting that, regardless of what anyone says, Haejin is a chef. She has created a name for herself in a way that truly sets her apart from the rest. This dinner was unlike any meal I have ever experienced. The way everything was so well executed and so carefully thought out. The way the music and the spoken word gave context to the meal in such an elegant way. Truly a work of art. 

I have been working in kitchen since my early 20's and to this day, I still don't know what it means to be a chef. All I know is that feeding people makes me the most happy. For so many of the reasons shared in Haejin's story. When you have to focus on survival and assimilation, there are certain familial aspects that can become compromised. As immigrants and kids of immigrants, sometimes the only thing we can all agree on is what to have for dinner. Sometimes that's all you need to see past your differences. As we grow, we find ways embrace our culture and express it in our own way. I certainly know that I have struggled with my identity as a Mexican-American. As the type of person who like to get tattoos and piercings that my parents can't stand. As a cannabis user who was demonized by my family and called a 'bad influence.' Look at us now. I am beyond grateful to be able to live in a time and a place where we can gather and share these stories. So we can feel a little less alone and little more free to be ourselves. I am blessed to know such talented individuals that not only inspire me, but leave me in awe. Never stop being a Big Bad Queen.

In case you couldn't tell, food and cannabis rule my world. For the last 10 years I have been refining my palette in hopes of becoming not only a better cook, but a better consumer as well. As a child I was glued to the Food Network, rushing to write down everything I saw in hopes of someday creating dishes that were just as exciting. I was in 1st grade when I bought my first cookbook, Cooking With Pooh. I still have it and I still use the sugar cookie recipe found in it. Cannabis didn't enter my life until much later, but as a young adult you know I always had a jar of homemade cannabutter handy in case I needed it. 
As we settled in at the table there was a common sentiment floating around, 'can you believe this shit?' Sitting 12 stories high over downtown Los Angeles, we quickly realized that this was going to be a very special event. I couldn't help but relish in moment and truly appreciate how far we have come. Being born and raised in Northern California, there was never a shortage of fine cannabis products to choose from. When it came to edibles though, that was a different story.  What was once just brownies and cereal bars has evolved to the level of a world class meal. 

On April 20th, 2021 Discovery+ premiered a new cooking show, Chopped 420. If you are familiar with Food Network's Chopped you will have an idea of what to expect, just add cannabis. Haejin Chun, also known as Big Bad Wolf, was brought on to the show as an expert. Assisting competing chefs with infusion techniques and proper dosage. Haejin is known for her own cannabis infused dinner parties and catering services, as well as her association with title sponsor Permanent Holiday. Honestly, there were so many good reasons to attend this dinner but I have always heard that Haejin knows how to throw a party and let me tell you, I was not disappointed. 
Upon arrival Kansas City based Curtis Hayes hit us with our first drink, the 'Affamata'. Made with non-alcoholic 'gin' and sweet 'vermouth', Giffard's Aperitivo, raspberry nectarine peach syrup, and adjusted with CBD. It was bright, fresh and just the right amount of bitter to start the evening. I talked to Curtis briefly about his use of non alcoholic spirits and getting creative with zero ABV cocktails. Alcoholic spirits have such a unique flavor and removing them from the equation leaves a lot of room for innovation. Creating an exciting drink that still feel like a cocktail is a true art and Chris is a master at it. I stopped drinking liquor a long time ago so it was a real treat to be able to enjoy such well crafted drinks without any apprehension. At the end of the night I even said to my friend "wait, I have to finish my alcohol" before I remembered that there wasn't any. 

The dinner consisted of 9 courses paired with 5 cocktails. Each dish either used cannabis as an ingredient, was infused with THC or paired with a Permanent Holiday pre-roll, while the drinks were infused with CBD, CBG or CBN to keep everything nice and balanced. As a long time cannabis user with a pretty high tolerance, sometimes I forget that we don't need to push the envelope so much when it comes to dosage. The dishes and drinks that were infused were only about 5mg each but when you go slow and take the time to enjoy it, you can really feel it. 

The meal started off light with our first offering from Michelin Star Chef Chris Binotto, a smoked Kumamoto Oyster with caviar and bacon, paired with a Kushmintz pre-roll. I was surprised at the richness the smoking processes provided. Plus the addition of bacon definitely turned it up a notch while the caviar reinforced that briney ocean element we love in oysters. Now, I will be honest, the notion of pairing cannabis with food was a concept I was never really sold on. Mostly because I don't like smoking while I eat, but this meal changed all of that for me. The smokiness of the dish was complemented perfectly by the dank, earthy Kushmintz pre-roll.
Chef Chris is no stranger to pairing his food with cannabis, as he runs a Cannabis Supper Club where he does just that. He also has runs Embers & Ash, which he calls a 'rustic fine dining experience.' As a Los Angeles native Chris let's his love for the outdoors, ancient cooking methods, and the abundance California has to offer inspire him in the kitchen. In this first course chef Chris sets the tone of the evening with a decedent appetizer along with his playful, yet sophisticated, plating.

Our second starter of the night was crafted by Chef Wendy Zeng. A Mala Tuna tartare covered with a layer of sliced celtuce, made with her own Sichuan Oil infused with Grape Pie. Easily one of my favorite dishes of the night, it was spicy, rich and perfectly balanced by the brightness of the celtuce. As a cook myself noticed the caliber of knife skills and appreciate the attention to detail in that regard. Inspired by her home in the Sichuan province of China and her time as an adolescence in Memphis, Tennessee. She realized that, across cultures, food was about family, history and the dishes that bring us together. 
Chef Wendy is also owner of Drizzle Catering. With a focus on and quality, local ingredients and the flavors she has picked up along the way, Chef Wendy aims to bring the values of her childhood to every table. Fostering community among cannabis and food lovers alike, she utilizes elevated techniques and classic flavor combinations to create for us a dish that was beautiful, luxurious and comforting. Paired with Curtis' CBD adjusted 'Seaworthy' made with yuzu, honey, blanc verjus syrup, nori stock, lemongrass foam and non-alcoholic 'tequila' the briney, ocean flavor carried throughout. 

Next up was our first offering from Seattle based Chef Derek Simcik. Heavily influenced by the bounty the Pacific Northwest has to offer, Chef Derek treated us to delicate Geoduck sashimi over grilled endive. Dressed in a ginger ponzu sauce infused with Citrus Heights and topped with caviar for that extra layer of luxury. Chef Derek is a regular contributor to Kitchen Toke Magazine and pioneered the Washington State infused dinner scene. The Pacific Northwest is known for resinous, terpene heavy cannabis that can easily be paired with food, similar to a fine wine. Chef Derek continues to use his refined cooking skills to enlighten those looking to combine their love for food and curiosity for cannabis.  

For the intermezzo Chef Wendy created a non-infused celtuce, honeydew and yuzu sorbet meant to cleanse our pallets for the next set of dishes. The texture was so smooth and luscious. Not one single flavor overpowered the other and the everything complemented each other perfectly. Chef Wendy has always used cannabis as a way to boost her creativity, expand her consciousness and simply have a good time. As an Asian American in the cannabis space, Wendy hopes her cannabis infused recipes will help break the stigma our elders may still have in association to cannabis.

As you can see this dinner brought together chefs from all over the country. Aspen, Colorado based Chef Emily Oyer was next to showcase her cannabis infused dish, our first sizeable dish of the night. A Platinum OG infused tagliatelle with a spring pea ragu, tons of parmesan cheese, meyer lemon zest and crispy prosciutto. The pasta had the perfect bite to it while the freshness of the ragu flawlessly complemented the sharpness of the cheese and the lemon zest added the right amount of brightness to tie it all together.
Chef Emily works as a private chef where she combines her love for cannabis with her passion for food. As a gay, female chef who advocates for mental health and the medicinal properties of cannabis, Chef Emily hopes that her elevated yet approachable dishes will help shape a healthier conversation around cannabis and the ways we consume it.

​Curtis' next cocktail was the CBG adjusted 'Farmyard Appeasement' made with snow and snap pea syrup, prosciutto stock, lemon juice, soda water, balsamic drizzle, non-alcoholic 'gin' and a ton of fresh mint, which was my favorite drink of the night. As the drink came to temperature the richness and saltiness of the prosciutto came forward while the balsamic drizzle added a much needed sweetness. If you positioned the glass just right you were hit with a big whiff of mint to tie it all together. A truly brilliant drink.

One of the more visually appealing dishes of the night was Chef Maverick Kelly's herbed polenta with oyster mushrooms, infused with Ice Cream Cake. Garnished with a delicious tempura cannabis leaf, I loved the way Chef Maverick used cannabis as an ingredient as well as the infusion. Supple oyster mushrooms paired with soft polenta over a bight yet rich tomato sauce. The unique combination of flavors and textures set this dish aside from the rest. Accompanied by our next beverage crafted by Curtis Hayes, the light and bright 'Daylight' which consisted of aciculated blanc verjus, orange blossom water, soda water and Red Belly Honey. Infused by bees, Red Belly Honey is the world's only full spectrum, whole plant hemp honey. 
​Born and raised in Los Angeles, Chef Maverick has led a life that has taken her up and down a variety a career paths between here and Atlanta which ultimately landed her back in Los Angeles where she flourished as an entrepreneur creating products like Mavsauce and Mav Snacks. After being diagnosed with MS and Crohn's Disease in 2006, creating her own line of cannabis products was crucial in her managing her symptoms. After over 10 years of soul searching Chef Maverick has found a home within the culinary arts and sharing her cannabis infused vegan, gluten-free, soy-free and GMO free products is her passion.

The second offering from Chef Chris Binotto was another smoked dish. Instead of rare Japanese coal as his smoking element, this A4 Wagyu Ribeye was smoked with Kushmintz and served over tempura fried fingerling potatoes with a pickled corn salsa. The beef was delicious and tender with the perfect amount of fattiness. The corn salsa provided some relief from the heaviness of the dish and overall, I would have called this one perfect. I was almost certain I was going to hate the potatoes but I think this is going to be my favorite way to make them going forward. 

The second offering from Chef Maverick was an incredible African Spiced Lamb with roasted carrots and a pomegranate reduction, infused and rubbed in Kushmintz. The sweetness of the pomegranate and carrot cut the gaminess of the lamb. Tasting the cannabis on the lamb itself was also a real treat. There's something so primal and honest about bone in cuts which I really respected. It's no surprise her line of infused condiments are a hit. 

Named one of People Magazines 2017 Sexiest Male Chefs in America, Chef Derek Simcik crafted one of the most creative and downright sexiets desserts I have ever seen. Shattered foie with peanuts and sliced grapes, paired with a Grape Pie pre-roll. Inspired by a childhood classic, Dip'N'Dots, Chef Derek created whimsical and elevated version of a frozen peanut butter and jelly. Funky and sweet and all over the place texture wise it was hard to pin this dish as a dessert, but it was still an amazing way to end such a spectacular meal. Paired with our final drink of the night, 'A Very Extra Fizz' adjusted with CBN and made with cinnamon nutmeg white chocolate syrup, rice milk, egg whites, soda water and non-alcoholic 'bourbon.' As I sipped what felt like an adult milkshake I truly could not think of a better way to end the night. 

Sleep was impeccable that night and for the next few days, it was hard to shake the experience. I felt an overwhelming sense of hope afterwards. Not only for the future of cannabis and its place alongside fine dining, but what that means for people like me. People who have thrown themselves headfirst into the heat of the kitchen and came out with a few scars to show for it. People who want their passion to flourish in an environment full of the love and compassion that cannabis provides. I hope we are able to continue to meet at this table where our struggles don't weigh on our shoulders quite so heavily. Where we are met with more understanding and less judgment. Where there is more love than anything else. 

Goodbye 2020, hello 2021! Welcome to a new year! January 1st always brings about promises of change. While some don't buy into new years resolutions, I love them. As we enter the Age of Aquarius we can feel the pressure to make new moves as the earth begins to shift from one axis to another over the next 100 years. We are entering a period of change and it's been a long time coming. Be aware of these things within yourself and act accordingly. Don't be afraid to try something new!

It's time to give your lungs a break! I have been smoking weed for the last 15 years with little to no tolerance break. Now, I am not saying that you won't catch me rolling up or ripping the bong this year but I do plan on incorporating more tinctures and edibles into my routine. You should too! If you like to cook, check out The Edible Club by Vanessa Dora Lavorato or The Edibles Cookbook by Stephanie Hua & Coreen Carroll. If you like to drink, check out the mocktails Coral & I made with Absolute Extracts Hi-Fi Hops or the Limonada de Tuna I made with Chemistry's high dose tincture. 

I know we have been talking about terpenes for a long time now, but I still feel there is a lack of visibility around them. Cannabis test results are public information, ask your budtender or preferred brand reps to help you find the terpene profiles of your favorite strains. Use this knowledge to foster a more therapeutic relationship with cannabis.  

There are few things more satisfying than growing something, especially cannabis. Now, I know what you are thinking - "I don't know how!" or "I don't have the space" or "It's illegal!" Well I am telling you do it anyway! Well, maybe not if it's illegal, but don't let space or lack of knowledge stop you. Even if you never get to smoke what you grow, the process of caring for and growing cannabis will bring you closer to not only the plant itself but all those who love and care for her. Ed Rosenthal's Marijuana Garden Saver could be helpful for you beginners. For those of you who feel more comfortable in the garden GoldLeaf's Grow Planner &  Grow Jotter could help take your grow to the next level.

It was practically impossible to find isopropyl alcohol in 2020, my poor bong was so sad. Not only are dirty bongs just gross, they effect the flavor of your cannabis and overall smoking experience. Plus, smoking out of a dirty bong for too long can cause lung infections or worse. If you are looking for a sustainable way to keep your glass clean look no further than Resolution's reusable cleaning gel.

Like the old saying goes: If you don't know where you've come from, you don't know where you're going. Cannabis has long and complicated history that goes back thousands of years. Educate yourself on it's origins, the people who have used it throughout time and how we got to where we are today. For some suggestions check out Cannabis Cutie's Higher Learning Book Club. 

In all aspects of life it is important to be conscious with the way we spend our money, but especially when we are buying cannabis. The war on drugs has disproportionately affected black & brown communities, who make up a very small percentage of legal license holders. Buy supporting these brands, you are supporting those who have been targeted by an unfair system. InclusiveBase by CannaClusive is a catalog of minority owned cannabis businesses across the country, making it easy to find those in your area. You can also keep your eyes peeled for the Equity Trade Certification logo. 

When it comes to buying gifts or spoiling yourself this year, think about supporting more independent artists and brands who celebrate the plant we love. Some of my California favorites are Gift of Doja Drip, Put Color Back In Cannabis & Creme Society.

It's been a while since I have done a formal review, so when Oakland based extractors Chemistry reached out about reviewing their Full Spectrum Diamonds there was no way I could say no. Chemistry's full spectrum extracts are as close to the plant as possible, preserving the cannabinoid and terpene ratios found in nature. Using proprietary methods, Chemistry honors the chemical fingerprint of each strain and showcases them easy to consume products. After thoroughly enjoying their tinctures and cartridges, I knew I could count on them to bring the heat.
When I think of the term full spectrum I don't only think extraction, but I also think cultivation. Sun grown flower often have more robust cannabinoid profiles, which create an extract unlike most others on the market. While the nose and flavor are much more subtle, they are deeper and richer with earthier notes like peppermint and moss. The effects are strong and long lasting, great for winding down at the end of the day or before bed. 
While the diamonds might not slap you in the face the way other concentrates do, they gently wrap you in a sense of comfort and hold you there for a long time. Perfect for those in need of relief who still want to be able to live their lives. 

Cultivated by: Croft Farms in Mendocino County
Linage: Animal Cookies 09 x OGKB x Wet Dream
Total THC: 82.3% THC 823mg
Total CBD: 0.16% CBD 1.6mg
Total Cannabinoids: 95.8% 958mg
Nose: Deep & Spicy & Slightly Floral, like peppermint patties for breakfast.
Flavor: Sweet & Smooth with a piney exhale.
Effect: Instantly relaxing, weightless body, long lasting high. Great for spacing out on the couch.

Cultivated by: Moon Made Farms in Humboldt County
Linage: Critical Skunk x Mandarin Skunk
Total THC: 84.9 THC 849mg
Total CBD: 0.23% CBD 2.3mg
Total Cannabinoids: 99.4% 994mg
Nose: Sweet & Piney & Slightly Funky, like a morning walk through a wet forest.
Flavor: Light & Spicy with a medicinal exhale. 
Effect: Body feels buzzy and heavy, physically relaxed but mentally stimulated. Great for video games or relaxing to a movie.