Month: July 2017

Payton Curry Launching S.F. Pop-Up Restaurant as Chefs Shuffle Cannabis Projects

payton-curry

Payton Curry

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.

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Smoking Or No-Smoking? What’s the Proper Pot-and-Food Pairing?

BY ED MURRIETA

What’s the proper way to pair cannabis and food?

In the food, infusing recipes with butter or oil prepared with cannabis for diners to experience and absorb as they eat?

Or perhaps with the food, introducing cannabis to diners’ senses of taste and smell in smoked form — a joint, a pipe, a bong delivering flavors, aromas and intoxicating elements that heighten the pleasure of food?

In reporting and compiling the profiles of 11 well-respected chefs working in the cannabis-food scene for this culinary opus on the San Francisco Chronicle’s new Green State website, I discovered there’s a disagreement among high-profile chefs pushing cannabis cuisine to haute heights.

One side says, “No Smoking.”

One side says, “Smoke — Taste the Plant with Your Food.”

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