Month: September 2016

New West Summit Cannabis Lounge (and Dining) Guide

Touting the city before it hosted the 1915 Panama-Pacific International Exposition, President William Howard Taft declared San Francisco to be “the city that knows how.” One hundred and one years later, on the ongoing eve of cannabis legalization in California, these medical cannabis dispensary lounges show off San Francisco’s know-how when it comes to the social use of cannabis — a hot-button issue even in states where recreational cannabis is legal. San Francisco’s smoking/vaping lounges range from cannabis chic to hippie humble. Six are located downtown and there’s one more due to open this fall — all in easy proximity to hotels, restaurants, shopping and museums. You must be a California resident with ID and the requisite medical cannabis paperwork to enjoy these lounges.

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Emerald Pot Pairing Tasting Notes

The Emerald Pot Pairing, held Saturday at a Humboldt County farm, showcased food, wine, beer, cider and cannabis from Humboldt, Mendocino and Trinity counties in a convivial, country-chic atmosphere accented by dabs, tincture-spiked cocktails and a bluegrass band. In short, a perfect day for about 100 locals and visitors to mix, mingle and compare notes about the food, drinks and weed that The Emerald Magazine matched up for its second annual event.

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Fall-Harvest Pear-fection

Layers of cannabis in this seasonally on-fleek pear tart let bakers adjust potency without upsetting the recipe’s ratios.

BY ED MURRIETA

Pear tart is a fall classic. Made with cannabis butter in both the chocolate crust and in the almond filling, my favorite fruit tart is the height of early autumn enhanced with a hidden layer of hashish caramel.

Here in California, Bartletts are the predominant pear. Millions are being picked in the Sacramento Delta right now, bound for grocery stores nationwide. Soft-fleshed Barts stoke the seasonal economy along with sun-grown bud in Lake County, in the hilly orchards north of Napa.

Many versions of pear tarts, from rustic to rarefied, can be found in all the glossy food-porn magazines, cable TV food circuses and Pinterest. Made with peak-season local pears and freshly harvested sun-grown cannabis, my autumn pear tart impresses and intoxicates.

You can adapt my approach to the recipe of your choice. My layering approach allows the flavors of the tart’s components — the chocolatey crust, the almondy filling, the herby caramel and, especially, the freshly harvested pears — to strut without  grassy cannabis interference.

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