Four of L.A.’s top chefs converged at sunset on Saturday, June 23, in the hills overlooking the city for a cannabis-inspired culinary evening hosted by Bong Appetit’s Ry Prichard.
“It’s exciting to be hosting this cannabis event and spreading the love with these amazing chefs,” Prichard said as he tended to about 250 amiable attendees in the sprawling four-level house on a hill overlooking the Moraga Vineyard. “We’ve got Sam Udell from the food truck WholeSam, chef Chris Oh, Manny Mendoza from Herbal Notes cannabis pop-ups and chef Dean Barker from Catch L.A.”
Guests were greeted on the front porch by the intoxicating aroma of Mendoza’s sizzling Wagyu rib cap carne asada tacos, made with cannabis tortilla, escabeche and salsa borracha. For vegetarians, Mendoza created a pupusa de hongo with cannabis masa, and a crunchy pickled cabbage curtido. He put a verde twist on his vegan pozole, made with tomatillos, green chilies and chayote, and topped it with weed chips.
“Making pupusas is one of my favorite pastimes,” Mendoza told L.A. Weekly. “Mine are half Mexican and half Salvadoran, with asparagus, roasted mushrooms and broccoli topped with micro fuchsia and cilantro greens. I really want to elevate the cannabis conversation at the dinner table.”
To Read The Rest Of This Article By Michele Stueven on LA Weekly
Published: June 26, 2018