The clanking of dishes. The terpene-drenched aroma of herbs and savory cuisine. The sweet, dank waft of smoke billowing throughout the air. The laughter. Cultivating Spirits, a three-course cannabis dinner pairing, is about the overall combined experience.
Celebrating its 10th year in operation, Cultivating Spirits provides three-course dinners complete with carefully matched cannabis pairings—the first of its kind to offer such services to the general public in the U.S. The journey began many years ago, and founder Philip Wolf now wears multiple hats as an active mover and shaker in the cannabis industry. He also co-founded the Cannabis Wedding Expo, and launched the recent venture CashoM, a cannabis masterclass program designed for consumers.
Cultivating Spirits events bring together three different strains with three different courses of gourmet dishes that are specifically selected to work in harmony together. Since the process involves smoking rather than infusing the food, guests can choose whether or not they want to participate in the cannabis portion. The team helps diners navigate through the flavorful notes of both the flower and the food, and more importantly, how they will enhance each other. Past dinners include items like chef Joseph L. Paire III’s spot prawn bisque with green garlic chili oil, paired with Cherry AK, and a crème brulée dessert by chef Tye Idleman, paired with Bazookies.
Since launching Cultivating Spirits, Wolf and his team have curated experiential dining events and provided educated guidance for over 4,000 people. The concept was born from recognizing a glaring need for a better experience that incorporates both fine cuisine and cannabis. Ten years ago, and still to this day, there is no blueprint for running a cannabis pairing event.
“Essentially, I started wanting to create wine-style experiences,” says Wolf. “This was in December of 2013 and it was …
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Author: Benjamin M. Adams / High Times
