Tacos & Tokes: Cannabis-Infused Dinner Party
I recently hosted my first cannabis-infused dinner party with Herbal Notes owner, Chef Manny Mendoza. With our Tacos & Tokes collaboration dinner, our hope was to showcase his message and passion for cannabis-infused cuisine.
On Chef Manny’s website, he shares that his vision is to help people understand mental, physical and spiritual wellness through food and music. And after attending one of his signature cannabis-infused dinners at Herbal Notes in January, I immediately I knew that this was an experience that I wanted to replicate at Provecho.
Bringing a Cannabis-Infused Dinner Party to Provecho Grill
The dinner went off without a hitch, but not before overcoming some challenges along the way.
Marijuana is legal now in California. However, Menifee’s city council passed a law that expressly forbids the sale of marijuana or consumables to the public. They didn’t say anything about giving it away though, right?
I really wanted to share this evening with our friends at Provecho Grill, so we decided to drop the $100 per person fee and simply give this experience away. Not one person in attendance paid for their meal that night. And being able to host an event like this was 100% worth it to me.
The Freedom to Smoke in Public
For those who are cannabis enthusiasts or those taking cannabis for medical reasons, smoking or consuming in public can present some serious challenges. That’s why it was so important to us to create an environment of community and understanding, where our guests could enjoy an elevated culinary experience among friends.
The only time I was ever able to smoke in a public place, was in Amsterdam. That was an incredible feeling. And I knew that I wanted to orchestrate an evening like the one at Herbal Notes, where people could enjoy, take a moment to get to know each other, hang out, smoke and discuss the benefits of medicinal cannabis and CBD.
As a chef, I’m thrilled to have opportunities when I can explore and learn new culinary concepts. As a person, I’ve always been a bit rebellious and strive to challenge myself and try new things.
When I was told that our dinner had to be cancelled, there was a big part of me that became disappointed…and then another part that became all the more determined to make this evening happen.
Now that it’s all said and done, I am extremely proud of the food that Chef Manny and I created through this collaboration.
Everyone that chose to partake in the dinner has expressed what a great time they had. Some of our guests have never experienced anything like this before. It was truly a gift for all who attended Tacos & Tokes and I feel honored to have had the opportunity to share this culinary experience with each of our attendees that night.
It was the most gratifying, extraordinary experience I’d ever had. And I deeply appreciate those who supported me in bringing this amazing event to life.
Spending the evening with Chef Manny and his team in my kitchen at Provecho was something that I will never forget. His professionalism and passion for food was intoxicating. As a chef, I always look forward to moments like these, where I can collaborate with amazing chefs and absorb some of their knowledge and enthusiasm in the kitchen. It was truly an inspiring moment.
Our Cannabis-Infused Menu
And now, it’s time to share our incredible menu with you. The evening consisted of different elevated tacos from Chef Manny’s Salvadoran roots and my Peruvian roots. Every course was lovingly prepared and included a delicious mix of flavors and ingredients from the places from where we each draw our culinary inspiration.
Each taco was infused with 1-2 ml of CBD oil. We chose not to serve alcohol because we didn’t want to upset our guests stomachs or to lessen their cannabis experience due to the effects of alcohol. We wanted this dinner to be as pleasurable and memorable as what I experienced in San Diego & Amsterdam.
TACOS & TOKES
~ MENU ~
SURF & HERB
Corn-Crusted Scallop, Medicated Mole Verde, Fried Kale, Bulls Blood, Cilantro.
CHICH & CHONG
Chicharron, Yuca Purée, Curtido Rosado, Salsa Verde, Chile Aceite con CBD.
CBD & Achiote-Stewed Chicken & Potatoes, Habanero-Pickled Onions, Creamed Carrots, Epazote.
CARNITAS A LA HUANCAINA
Pork Belly, Quail Egg, Papas a La Huancaina, Micro Wasabi.
CARNE GUISADO A LA MARIJUANA
Tomatillo-Braised Beef, Fried Plantain Mash, Curtido Blanco, Herb-Infused Roasted Garlic.
GRANDDADDY CHOCO TACO
Sweet Berries, Fig Goat Cheese, Fruity Pepples OG Syrup.
The third course included a display of marijuana flower buds for our guests to smoke out of vegetables and fruits that were converted into pipes.
A special thank you to Carl Kravats, who was able to set up his studio and photograph absolutely gorgeous images of each course that came out of our kitchen that night. Thank you to Derek Hackett, who filmed the evening and put together this wonderful video capturing the moment for us.
To my partner and son Peter Marshall and our entire team at Provecho, thank you for supporting my vision and for being a part of this spectacular evening. I could not have done it without you.
Most of all, my deepest gratitude goes out to Chef Manny Mendoza and his team at Herbal Notes. Thank you for sharing this experience with us, for your guidance and collaboration. This was truly an amazing night and I feel blessed to have learned from you and hosted such a life-changing event. This experience has impacted me more than you know.
Private Cannabis Dinner Parties
After our Tacos & Tokes event, I was asked if I would ever host another public event like this in Menifee. The answer is probably not…LOL. But, if you would like to discuss the possibility of hosting a private cannabis dinner at your own location, I would be more than happy to accomodate. Please email firstname.lastname@example.org or visit this page to get in touch.