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By popular demand, Limewood at Claremont Club & Spa is continuing the Enlightened Dinner Series. A curated meal and desired cannabis high is on the menu Sunday, June 25, 2023, in the al fresco Limewood Bungalow.
Cannabis for the dinner will be provided by Sonoma Hills Farm* - a premium craft cannabis farm and organic culinary garden nestled on 60-acres in Sonoma Valley’s Petaluma Gap appellation, one of the nation’s premier wine terroirs. Sonoma Hills Farm’s cannabis flower is produced in harmony with nature using regenerative farming techniques and is harvested at its full-term peak potential. In addition to Sun+Earth certification, the farm’s cannabis was one of first to be recognized as “organic comparable,” as designated by CCOF’s OCal program, which certifies consistency with the uniform standards of the National Organic Program.
Epicurean food is more delicious paired with the right wine: Imagine the mind-blowing deliciousness of a skilled match-up of expertly prepped food and top-shelf cannabis. Pairings are perfected through smoking- harmonizing the flavors to enhance the meal.
Guests will be seated at community-inspired long tables, where they will enjoy cannabis strains that epitomize the terroir of Northern California.
"We find the closest parallel to cannabis in wine culture and prides ourselves on these pairings, shares Executive Chef, Joseph Paire. “This dinner series is another step forward into the exploratory world of culinary cannabis experiences."
Limewood’s food-and-weed pairings guarantee to take your dining experience to new heights. Each dinner in the series features world-class cuisine, local craft cannabis and a four-course seasonally-inspired meal prepared by Chef Joseph Paire. Availability is limited for this exclusive, private event.
*PLEASE NOTE: Participants must be at least 21 years old. This is a private event. A separate email will be sent to you a week before the event with details on purchasing the cannabis pairings.
Enlightened Dinner Menu
Sunday, June 25, 2023, 6:00pm
Amuse Bouche
Gougeres - Green Garlic, Fromage Blanc, Mangalitsa Powder
Second Course
Summer Salad - Citrus Vinaigrette
Third Course
Doppio Ravioli - Minted Spring Pea Purée, Basil Fromage Blanc, Fava Beans, Pickled Beech Mushrooms
Fourth Course
Cochinita Pibil - Fire-Roasted Mangalitsa, Pickled Onion, Cilantro, Oaxaca Green Tortilla
Dessert
Field of Dreams - Red Belly Honey Cake, Green Strawberry Sorbet, Strawberry Mousse, Pistachio Tuile
In accordance with California state law alcohol will not be offered or allowed
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