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image (1)Momma always said, “Eat your greens”. And though we usually avoid taking her advice, this year we complied. In honor of 4/20, the highly revered unofficial holiday praising everyone’s favorite green plant, pot, we indulged in a night of edibles and edification.Located somewhere in a secret joint in Soho, one of Manhattan’s swanky downtown neighborhoods, we met up with theChef for Higher team for a private pop up dinner. “Dinner is Dope”, as the event is known, takes its participants on a culinary journey helping Mary Jane merrymakers understand the benefits of blending cannabinoids into food. image (4)

Over the course of several hours, two tables of twenty strangers celebrated the “high holiday” by breaking bread. And to break the ice, Chef for Higher co-founder Stephanie, raised mini mason jars filled with a refreshing vodka based cocktail, the “Lil Jon Dory”, toasting to the power of pot.

Meanwhile, the hottest hip hop beats played in the background while sous-chefs Ari and Al whipped up a five course, southern themed cannabis-infused meal including black eyed peas sliders on mini Texas Toast; a shrimp-n-grits appetizer; a peaches-n-cream southern salad; gourmet gumbo and wild rice dumplings; and a red velvet and cream cheese frosting dessert layered in a jar. Let’s just say the munchies were in full effect even after this dope dinner.

And if you’re wondering how Stephanie and her husband, Hawaii Mike, came up with the idea, it’s simple –

We saw an opportunity to educate our friends on the benefits of cannabis. We see food as the second most communal consumable next to cannabis, so we started Sunday dinners which turned into a monthly gathering of like-minded thought and style leaders” said Hawaii Mike.

Chef for Higher hosts monthly dinner parties around the country, most recently debuting their kitchen skills on the West Coast at the cool kids’ carnival, Coachella.

We’re expanding by doing dinners regularly in more cities and will be launching a line of cooking essentials starting with CFH EVOO and Hawaii’s Habanero Honey on the west coast, starting with California” said Hawaii Mike.

But they’re just getting started. Chef for Higher hopes to expand their team across the country and share the exciting eating experience with enthusiasts around the nation.

To learn more about Chef for Higher or to book them for your event, visit chefforhigher.com 

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