How Legal Plant Medicine is Shaping Culinary Arts this Summer Festival Season

July 27, 2017 by evebushman Leave a Comment

The Herbal Chef™ Invites Guests to a ‘Symphony for the Senses’ at Emerald Exchange, August 12th & 13th, to Experience the First Cannabis-Infused Pop-Up Restaurant to Prelude Future LA-area Brick & Mortar Cannabis Restaurant, HERB

Be among the first to experience what The Herbal Chef, Christopher Sayegh, #1 Cannabis Infusion Chef in the world, has to offer with HERB at EMERALD EXCHANGE’s “SUMMER OF SUN-GROWN” a Cannabis Farmer’s Market & Wellness Festival in MALIBU, CA.

TICKETS NOW ON SALE – PUBLIC TICKETS PURCHASE HERE

LOS ANGELES / MALIBU, CA – HERB, a first-of-its-kind cannabis restaurant by The Herbal Chef™ Christopher Sayegh, will make it’s debut this August 12th and 13th in a series of dinner and brunch dining services at the fourth installment of Emerald Exchange [“EmEx”] “The Summer of Sun-Grown”, a cannabis farmer’s market and wellness festival. Michelin trained chefs leave behind the stuffy confines of the classic kitchen and re-imagine a new style of fine dining, featuring a 5-course meal comprised of fresh produce, outstanding culinary talent and a full sensory experience for the canna-curious foodie. After years of trial and error, edible after edible, The Herbal Chef team brings EmEx guests the perfect balance of cannabis and cuisine as part of a sneak preview to HERB, the first ever brick and mortar cannabis restaurant slotted to open in the LA-area late 2018.

Sayegh, who has a background in molecular science which enables him to understand the chemistry of cannabis, describes the luxury cannabis dining service as a “cerebral experience” meant to introduce more than just a high. “There are terpene (plant) extracts in my centerpieces creating tantalizing aromas, guests are surrounded by art stimulating thoughtful conversation, so now it becomes an immersive experience where you are present in the dining experience,” says Sayegh. “You’re eating with a different perception with each bite, with each course. You’re literally changing your brain chemistry and you are viewing this food differently than you did five minutes ago, and then 10 minutes ago, it’s a journey of sensory pleasures.”

In a captivating atmosphere, this multi-course duet of THC-infusions by Jetty Extracts and gourmet food with kitchen setup by Julabo, all takes place outdoors on a scenic, 17-acre ranch in Malibu, California. Cannabis flower is provided by 3C Farms along with cannabinoid (CBD) water.

Emerald Exchange guests will choose from four separate dining services as festival ticket add-ons including Saturday Dinner at 6 p.m. & 8 p.m. and Sunday Brunch at 11 a.m. & 1 p.m. With full bellies and relaxed bodies, guests will be asked to partake in a post-dinner ‘Decompression Lounge’ sponsored by Fontera and Get Higher Beauty – a concept that will be implemented with playful luxury at the future HERB restaurant – which helps ease the mind and balances everyone before sending them back out into the festival environment (or world) to experience everything else Emerald Exchange has to offer.

In a rapidly growing industry (U.S. cannabis sales expected to hit $22.8 billion annually by 2020), Christopher Sayegh continues to change the landscape for cannabis-infused cuisine worldwide. Sayegh and The Herbal Chef team played an active and vocal role as new CA recreational cannabis regulation was being put forth in efforts to pave way for the HERB restaurant reality. Not only is The Herbal Chef creating a dining experience that is completely new to the culinary world, the team is also setting an industry standard across the globe for what a cannabis restaurant should be. From the systems of operation, to the care of each and every guest, the attention to detail is unprecedented in what can only be known as a landmark in culinary revolution.

CANNABIS FARMER’S MARKET SHOWCASING NORTHERN CALIFORNIA’S TOP SUN-GROWN CANNABIS CULTIVATORS
ELEVATED CANNABIS INDUSTRY NETWORKING & EDUCATIONAL SPEAKERS SERIES
WELLNESS VILLAGE FEATURING SPA ACTIVITIES & HEALING WORKSHOPS
MUSIC FESTIVAL, INFUSED DINING & INCREDIBLE COMMUNITY EXPERIENCE

Defining the future of elevated ‘Pot Culture’, Christopher Sayegh joins fellow cannabis entrepreneurs and EmEx co-founders Justin Calvino of the Mendocino Appellations Project and Michael Katz of EVOXE Laboratories, along with partner and event producer Jessica Cure of Cure Designs.

Emerald Exchange originated from the collective vision of likeminded cannabis lovers and entrepreneurs who wanted to create experiences that not only empower small businesses and promote mindful communities fostering sun-grown organic product, but also celebrate the rich history of the Northern California cannabis movement; simultaneously penetrating mainstream, popular events with a new paradigm and perception of cannabis being fostered today.

For additional interview opportunities with the founders of Emerald Exchange and The Herbal Chef team, imagery from past events, and information on how to obtain VIP media passes to the August 12th/13th EmEx event, contact press@emeraldexchangeca.com.

About Christopher Sayegh, The Herbal Chef ™ – A walking brand full of charisma and charm, Christopher Sayegh, The Herbal Chef, has pioneered Cannabis Infused Fine-Dining to elevate the perception of Marijuana into mainstream media. Dinners include a synergistic blend of art, music, fine wine and top notch ingredients, simultaneously educating his audience and effortlessly entertaining at the same time. Currently, Christopher is producing a brand of gourmet edibles and frozen CBD and THC-infused dinners, as well as offering catered and private dinners. With the innovation of the ready-made frozen THC/CBD infused meals and the two television shows being produced about The Herbal Chef, Christopher has already been able to solidify his space as the #1 Cannabis Infusion Chef in the World. Science minded biology student turned to the chemistry of food and herbs to feed the intellectual side of creation. Chris is eager to share his brick & mortar cannabis restaurant vision with the world – HERB by The Herbal Chef ™. For more information, please visit www.theherbalchef.com, or follow The Herbal Chef on Instagram @the_herbal_chef.

About Emerald Exchange – The innovative and exquisitely curated Emerald Exchange brings together Cannabis advocates, cultivators, investors and patients on a scenic country, Malibu ranch to elevate the cannabis consumer experience and business potential. Peruse a Cannabis Farmer’s Market featuring Northern California sun-grown cannabis cultivators to enjoy a variety of products, discover new approaches to health and education at various workshops and EmEx speakers series, and partake in a Tasting Panel led by co-Founder Justin Calvino. After sunset, wind down the day of professional development, educational exploration, and amplified wellness by enveloping one’s self in the evening magic of Malibu canyon – musical beats featuring various DJs, musicians and other performance artists. Guests spend the day connecting with cannabis products, health & wellness brands, education visionaries, emerging leaders and patient communities amongst the rustic, natural beauty of Malibu at this new age-conference styled 2-day event.

EMERALD EXCHANGE “THE SUMMER OF SUN-GROWN”

Saturday, August 12th – 12 p.m. to 12 a.m. PST, Sunday, August 13th – 10 a.m. to 10 p.m. PST

Malibu, CA (Exact event location revealed to ticket holders 24hrs prior to event)

www.consciouscityguide.com/emeraldexchange | www.EmeraldExchangeCA.com

FOR MORE INFORMATION

Web: www.emeraldexchangeca.com

Facebook: https://www.facebook.com/theemeraldexchange/

Instagram: https://www.instagram.com/emeraldexchange/

From The Travel Joint and Warren Bobrow: The Mezzrole Cannabis Cocktail

June 12, 2016 by evebushman Leave a Comment

INGREDIENTS

4-6 Greenish Cocktail Cherries (see page 45)
1/2 ounce (15 ml) cannabis-infused vermouth, such as Uncouth Vermouth’s Seasonal Wildflower Blend (Decarb 1/4 oz (7 grams ) cannabis of your choice at 240 degrees in a turkey roasting bag. If you use a magical butter machine there is no need to grind. If not please grind fine. Cool after 45 minutes. Your cannabis should be dark in color and quite pungent in aroma. Infuse at 160 degrees for an hour. Let cool and bring up to the original level with fresh vermouth)
Handful of crushed ice
1 ounce (30 ml) bourbon whiskey
Aromatic bitters

Muddle the Greenish Cocktail Cherries with a wooden muddler or the handle of a wooden spoon, then top with the vermouth. Continue to muddle for 30 seconds to combine the flavors. Cover with the crushed ice. Top with the bourbon, then dot with aromatic bitters. Don’t have two: one should be more than enough.

Look for more cannabis infused cocktail recipes from Warren Bobrow coming to The Travel Joint soon.

Stay Lifted – The Travel Joint

NEW MAGAZINE: “THE CLEVER ROOT” DEBUTS FROM PUBLISHERS OF THE TASTING PANEL AND THE SOMM JOURNAL

July 23, 2015 by evebushman Leave a Comment

New quarterly magazine debuting fall 2015 features everything good that grows

LOS ANGELES -The publishers of The Tasting Panel magazine and The SOMM Journal have announced the fall 2015 launch of The Clever Root, a new quarterly magazine about everything good that grows. A chef-driven, farm-to-table and ingredient-focused publication, The Clever Root lends an informed and educated voice to the world of growables, including cannabis.

Each issue will feature columns from the editorial team, including Managing Editor Karen Moneymaker and Vice President of Editorial Rachel Burkons, who will produce in-depth articles on subjects from farm to fruit, leaf to herb – and the working tastemakers who buy, forage, prepare and grow these ingredients for the dishes served at the country’s top restaurants.

“The time is now to take a deep dive into the world of growables and provide expert knowledge to a motivated audience of chefs, buyers and restaurant industry trade. We’ll explore the organic lifestyle like never before, and shed light on a thriving cannabis industry,” says Meridith May, Publisher and Editorial Director of The Clever Root.

Subscriptions are $10 per issue or $36 for an annual subscription and will be targeted to chefs, restaurateurs, directors of food and beverage, grocery food buyers, and wine and spirits stores and high-end consumers. The Clever Root can also be found at gourmet shops, dispensaries, newsstands, wine and food events, cannabis conferences, and culinary and wine schools.

“We’re proud to announce that our inaugural issue will feature a cover story on Chef Daniel Patterson, a renowned American chef, restaurateur and food writer. Notable chefs and other industry personalities will grace the cover of each quarterly issue, spotlighting the cultivators of tomorrow, behind-the-scenes look at chefs’ gardens, biodynamic cooking and winemaking, and cannabis education,” adds May.

Recurring columns include:

Napa Valley Vintners: Recurring column on sustainability and other initiatives in grape growing
The Ganjier: The Clever Root’s connection with cannabis science and growing, from clones to terroir to greenhouses
Dig This: Front-of-the-book three-page spotlight; focus on “Asparagus for All Seasons” with columnist Jeff Cox

Says Allison Edrington, Editor-in-chief of TheGanjier.com and Cannabis Editor for The Clever Root: “On behalf of The Ganjier and Emerald Triangle farmers, we’re thrilled to partner with The Clever Root team in providing insights for our colleagues and the public on the evolving cannabis industry. This is an incredible opportunity to serve as a mainstream voice about sustainable cannabis growing and legal, adult recreational enjoyment.”

Special features in the inaugural Fall issue to include:

Pairing Chablis with Oysters: The Clever Root visits chefs across the country to find some winning combinations
The Garden Farmer: An interview with biodynamic guru and horticulturist Jeff Dawson
The Who’s Who of Humboldt County: The growers and the game-changers in the Emerald Triangle, including interviews with the government officials on the side of legalization

Chef highlights:

On The Cover: California Chef Daniel Patterson of San Francisco’s Coi, Haven, Alta and Aster
Duskie Estes of ZaZu in Sebastopol
Spotlight on NY Chefs
Spotlight on Sacramento Chefs
Unique Trends Report from Washington State Chefs

For subscriptions, email info@TheCleverRoot.com. The digital version of The Clever Root plus original content will be found at TheCleverRoot.com.

For interviews, images or additional information, please contact Sienna Spencer-Markles: sienna@mccuecommunications.com | 213-985-1011

About The Clever Root:

From the veteran publishers of Tasting Panel Magazine and SOMM Journal comes The Clever Root, a new quarterly magazine serving up cutting-edge culture for the curious mind and palate. Through informative stories, enticing recipes, gorgeous photography and expert perspectives, The Clever Root offers insight and inspiration about everything good that grows, from produce to livestock to wine and beyond—including a smart, educational look at the growing cannabis industry. TheCleverRoot.com | Facebook.com/TheCleverRoot | @TheCleverRoot