Stoned Supper Clubs with Chef Hawaii Mike Salman
May 5, 2023 ·
34m 11s
Infused dinner clubs have grown in popularity as the perfect way to connect over cannabinoids and cuisine. In recent years, the speakeasy-style suppers have come above ground, offering more consumers...
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Infused dinner clubs have grown in popularity as the perfect way to connect over cannabinoids and cuisine. In recent years, the speakeasy-style suppers have come above ground, offering more consumers the chance to eat their greens and bond with their communities.
In this episode, host Brit Smith talks with Chef "Hawaii" Mike Salman, founder of Chef for Higher in Brooklyn, New York, about what goes into hosting dope multi-course fine dining experiences.
He discusses how legalization affected his dinners – which have been going on since before New York state legalized weed – and covers how they design their menus, which are curated for each supper club event. They also discuss infusing cannabis as another ingredient to elevate the dining experience and picking the perfect dosages of THC and CBD.
Then they dig into the importance of education and empowerment during the meals, and how Chef for Higher is melding the feelings of celebration, tradition, and community all with the help of the cannabis plant.
Read more on Chef Hawaii Mike and his team on page 54 in the latest cultural spring issue of Different Leaf the magazine, available at differentleaf.com, and on shelves across the US and Canada - go to DifferentLeaf.com and find the subscribe and shop tab to find your local in-person retailer.
Follow us on social media @DifferentLeaf and find host Brit Smith @BritTheBritish
Check out DifferentLeaf.com and xDifferentLeaf.com
show less
In this episode, host Brit Smith talks with Chef "Hawaii" Mike Salman, founder of Chef for Higher in Brooklyn, New York, about what goes into hosting dope multi-course fine dining experiences.
He discusses how legalization affected his dinners – which have been going on since before New York state legalized weed – and covers how they design their menus, which are curated for each supper club event. They also discuss infusing cannabis as another ingredient to elevate the dining experience and picking the perfect dosages of THC and CBD.
Then they dig into the importance of education and empowerment during the meals, and how Chef for Higher is melding the feelings of celebration, tradition, and community all with the help of the cannabis plant.
Read more on Chef Hawaii Mike and his team on page 54 in the latest cultural spring issue of Different Leaf the magazine, available at differentleaf.com, and on shelves across the US and Canada - go to DifferentLeaf.com and find the subscribe and shop tab to find your local in-person retailer.
Follow us on social media @DifferentLeaf and find host Brit Smith @BritTheBritish
Check out DifferentLeaf.com and xDifferentLeaf.com
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