January 28, 2018

A BIG Thank You to All Our Guests

Thank you, grateful, cannabis dinner, closed door supper club

What an evening!

I am so lucky to have been surrounded by some truly spectacular talent and I was so glad I could share it with you.

As you know, the idea of the supper club is two-fold. It is to allow my chef friends the space to experiment with an ingredient that requires them to create menus through a dynamic lens, outside their normal routine of the restaurant. It is also to create an experience for diners who love sitting at the chef’s table, or always order omakase

I hope you enjoyed the company of new acquaintances and possibly new friends. I hope you appreciated my approach to cannabis & food. I hope you share your experience with your communities so that together we can reflect a different type of image of today’s evolving cannabis user.

Below you will find a little info about our team from last night’s dinner along with our partners. Until the next Closed Door Supper Club, you can continue to check the Facebook Page for updates or connect with me and my other food events via Cur8eur ONLINE’s Facebook Page or Instagram @cur8eur, & on Twitter @marie_daniels. If you are interested in hosting a private dinner, feel free to contact me.

Chef Miguel: He is currently working on a project with a distillery which will be opening later in the year. /I still can’t get over that pork belly.

Chef/Owner Robin Ross: As the owner of Cupcakes Squared, Robin has spent years in the community making San Diego a better place by donating her time & talent for community causes. I was thrilled to have her join us for no reason at all but to add to our unique brand of purely culinary heaven. /I mean… that almond mushroom paté, right?/

Chef Andrew Bent:Chef Andrew has taken the leap and decided after working at NOMA in Tulum, he is ready to jump back into a traditional kitchen. Lola 55 is planned to open in East Village, April 2018.

JR Organics: This Escondido farm provided the majority of produce used in our dinner and we are so grateful to always be able to partner with our local community. We are so lucky to have the food resources we do in San Diego.

Pot d’Huile: The folks at Pot d’Huile have always been so generous in providing a quality product and we were happy to be able to debut their newest lineup, CBD Oil. I have tried a few other sample oils on the market and I can tell you that this product is the best I could find for my chefs.

CBD Naturals Water: Locally owned Solar Rain, has created a wonderful way for all of us to benefit from CBD in a less taboo manner. I was so excited to hear they were going to be available to join us for the dinner. 

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