It all starts with the cannabis Sommelier breaking down the cannabis strain and then share the tasting notes with the Chef who is able to design a menu that harmonize well with the tasting description that you give them. The cannabis Sommelier contact the farm and will identify strains that will be harvested about three weeks prior. That’s about how much time it needs to go through a proper curing process and be at a good moisture level to serve. And then from there we will go through the journey that we want to instill into people with the effects of the strains that they will give you. So typically you want to start off being energizing and then working into some groundings more sedative strains as you get through dessert but you can take that journey wherever you want to go.
Recently we’ve had some we had a confit duck leg with some plantain gnocchis, English blue cream and daikon sprouts and that was with Lemon Wheel strain. That was the pairing that really stood out to me by chef Edwin Sandoval out of Denver Colorado. Recently we also had this braised short rib with polenta and a chili negro sauce and with Ghost Plane Haze. A very spicy dish but a very spicy strain. The mouthfeel on the end would just leave the mouth kind of buzzing and kind of allow you to be a little thirsty. It’s kind of mouth quenching. That was a really good pairing that they did although typically I’m not a huge braised short rib guy. It all depends on really appreciating the art of pairing the cannabis because you can think of it in so many different ways because you do have the mouthfeel aspects of it. There is such a variety of flavors that people can play with. And it really gives you layers. There are layers of terpenes as we were discussing. There’s different levels of them. And so it really gives people the ability to layer food.
Cultivating Spirits
