BY ED MURRIETA
The culinary industry is a small world. It gets even smaller when you bore into the cannabis cuisine industry.
Shortly after my profiles of cannabis cuisine superstars published on the San Francisco Chronicle’s GreenState.com. I learned that one of the profiled chefs who was scheduled to cook last week at the NorCal Cannacuisine Gala had pulled out and was replaced by another chef I’d profiled.
Today I learned that another one of the chefs I profiled has replaced another one of the chefs I profiled, taking over a commercial kitchen and events space in San Francisco that was mentioned in my June 13 story.
The plot thickens like a good roux as Payton Curry’s plans for that kitchen and dining room on Folsom Street in the city’s pot-dense South of Market district include private cannabis-infused brunch and dinner events that give off a distinct waft of a pop-up test run for a full-fledged cannabis restaurant and impart notes of a community center for cannabis food businesses.
Curry’s concept is vegetable-forward, focused on low-dose THC infusions, plus use wellness-inducing but non-psychoactive cannabinoids like CBD and THCA.
Curry, who cheffed in Michelin-starred restaurants in San Francisco and St. Helena, called me today from Las Vegas, where he’s preparing to roll out Flourish, the edibles brand he launched last year in Arizona and this spring in California.