Beyond Infused: Embracing the Culinary Potential of Cannabis

Beyond Infused — how the source affects the sauce

We have come a long way from spacecakes and brownies… We are experiencing a new culinary movement based on the art & science of the cannabis plant. We are seeing 7 course meals with precise ratios of CBD:THC in each plate, crafted to deliver specific effects; flavors are enhanced & complemented by terpenes; fresh leaves are being pressed into juice for the nutritional value. But any chef will tell you it all starts and ends with high quality ingredients, and let’s face it, not all cannabis is created equal.

Join us at The Digs 11/21 for a conversation on culinary cannabis and how it relates to food & wine’s current landscape, focusing on sourcing, sustainability & the value of a phytocannabinoid-rich diet.

Panelists include:

– Santana Burriss, Executive Chef of Be Exceptional Meals

– William Zitser, Founder & President of Flor de Maria

– Eamon Rockey, Founder of Rockey’s Milk Punch and former General Manager & author of the beverage program at Michelin-starred Betony in NYC

– our very own Brittany Carbone, Founder & CEO of TONIC

Sponsored by GEM&BOLT and The London Essence Co.