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Broad Buds recently held our Mangia Ganja event, and it was another successful night of food, friends and fire!  Guests lit up the night, taking advantage of all Broad Buds provides, including a special treat to kick off the meal!  More on that in a bit.  The Mangia Ganja event was inspired by our trip to Northern Italy last year, and we utilized some of the wonderful ingredients that Italy has to offer.  Beyond the ingredients, I was influenced by the colors and atmosphere of Italy, incorporating extra greenery, terra cotta pots and pops of ocean blue.  I’m a minimalist and created simple touches of Italian style to the already unique atmosphere of this private, intimate setting.

The night begins with the happy and high hour, which gives guests a chance to ‘moke and mingle.  The charcuterie  embodied Italian style with a simple and classic spread: prosciutto di parma and parmesan with drizzles of aged balsamic from Modena.  Of course, it wouldn’t be much of a high hour without some cannabis infused treats.  Along with the prosciutto and parmesan, an infused olive oil tasting was offered.  One cannabis oil was infused with fresh parsley, basil, garlic and parmesan and the second was infused with capers, garlic, oregano and pepper flakes.  I love serving flavored olive oils because they are simple yet flavorful, using olive oil as the base and adding in whatever ingredients and herbs you have on hand.  The oils are beautiful and fresh and were a hit with the guests.

Broad Buds events are all-inclusive and the happy and high hour also gives guests a chance to indulge in all the cannabis provided.  Having traveled the world experiencing cannabis culture, we offer quite the array of goodies.  Plenty of flower to roll, tinctures to add to drinks and concentrates at the dab bar.  Whichever your preferred smoke, Broad Buds has you covered!  So much so that we do not serve alcohol at the events.  Cannabis and alcohol are not complimentary of each other and we feel it is important that you experience the cannabis purely.  This way guests can fully gauge their high and have an unusual experience.  Drinking is too normal; you can do that any night of the week!  Here, we make mocktails that will certainly quench your thirst and you won’t miss the alcohol at all!  In fact, we have those tinctures to give the drinks a new kind of boost!

One of our favorite styles of enjoying cannabis is hash.  Unfortunately, it seems modern American cannabis culture went straight from the flower to concentrates, missing hash completely.  Hash really allows you to get the flavor of the cannabis with a smooth and powerful hit.  You can add hash to joints and blunts, which will make it slower burning, but the best way to smoke hash is straight up.  That is exactly what we did at Mangia Ganja!

Once guests were seated at the table, we added a very special 40-year port wine to their glasses.  Each wine glass had a piece of hash attached to a paper cap placed on top of the glass.  Hash burns like incense so that the smoke will billow from the hash and fill the glass, which you can then “drink”.  After the smoke is cleared, the port wine is enjoyed.  Port has a very sweet flavor, but after the hash smoke swirled around the wine glass there is a smokiness to the flavor that compliments the sweetness.  This was a very special treat all of our guests loved experiencing.  For most, it was their first encounter with hash, but won’t be their last.

To start the munching, an amuse bouche was served with the hash port.  This bite was lightly infused to get the pallet ready for the meal to come.  A toasted polenta chip was topped with a cannabis infused sundried tomato tapenade and fresh basil.

The primi course of our Mangia Ganja dinner was truly special.  Handmade pasta topped with shaved white truffle and Asiago cheese.  Nothing beats Italian pasta, and, although I made this pasta at home, it was reminiscent of the fresh pasta from Italy.  Handmade pasta is simple once you get the hang of it and really make all the different.  The truffles were from Northern Italy and have a very unique flavor that was a first for many guests.  I love the way the truffle compliments the cannabis oil in earthiness and the Asiago added a little bite that was just right.  After everyone was done with their plate, it was time for a smoke break and guests were free to indulge again and refill their mocktails.

Then it was back to the meal!  The entree exemplified the Italian attitude of cooking with care.  Beef braised low and slow for 10 hours results in seriously tender and flavorful meat.  The sauce was simmered even further, which provided a rich base for the dish.  The entree was heavily infused, each guest getting the full experience.

A meal just isn’t complete if the ending doesn’t involve a little something sweet.  After the post-dinner smoke session, dessert can finally be served!  The lemon olive oil cake is Italian through and through and is one of my favorite recipes, with and without cannabis oil.  Of, course, more often than not, cannabis is heavily involved, but the flavor holds up and is still delicious.  For the Mangia Ganja dinner I made a blackberry sauce and fresh whipped cream to pair with the olive oil cake.  Along with dessert we also serve coffee, which we take just as seriously as the cannabis.  Freshly ground Italian coffee tightly pressed makes for an impressive espresso or some warm, frothed milk added for a cappuccino.

Mangia Ganja was a magical night of Italian and cannabis culture colliding, producing a memorable evening of delicious food and high vibes.  Authenticity and simplicity are fundamentals of Italian lifestyle, and parallels the cannabis culture.  Appreciating authentic and natural elements in a pure, simple way is what we strive for at Broad Buds.  We love to spread that message and the best way to do that is through our events!

Check back for my recipe of my favorite olive oil cake and information on our next upcoming event!  If you are looking for more information, please reach out to me!

The 4/20 Table proved to be quite the experience! We were very excited to host a Broad Buds event, and what better theme for our infused dinner than The 4/20 Table! Broad Buds, in our usual fashion, wanted to elevate the experience of a typical dinner party so we created something truly special for our cannabis community. A night of cannabis-infused, gourmet food and plenty of greenery to share among friends was the goal, and we achieved just that. A group of eager attendees were invited to experience a full night of buds, both of the natural and social variety. Walking into the event space immediately felt like stepping into a coffeeshop in Amsterdam, entrancing music and enticing aromas. The 4/20 Table was held in a very private and unique setting so that guests were comfortable to chill and get ready for the night ahead. Multiple lounge area allows guests to move and mingle throughout the space and delight in the many goodies available. Everything is canna-centric with Broad Buds and our events do not disappoint. The space is decked out with pictures of weed culture from around the world, cannabis-focused magazines for perusal and a Budtender to provide you with a selection of buds and mocktails.

Upon arrival, guests are invited to enjoy a happy “and high” hour. Come with old friends or meet new friends, sit around the lounge to chat and nosh to help whet your appetite. Guests at The 4/20 Table enjoyed a charcuterie board with both infused and non-infused elements to help set the tone for a leisurely and relaxing meal. I always love the idea of using charcuterie at a dinner party because it emphasizes the idea of community and sharing, which parallels what cannabis is all about!

Following the happy “and high” hour, dinner was served. Guests gathered around the table to enjoy a cannabis-infused soup to start. Continuing to elevate all experiences, we used authentic and unique ingredients from around the world to infuse with and into our dishes. The first course was a delicious pea and Brazilian cashew soup with crème fraiche and roasted beet chip. Once guests finish a course, they are invited back to the lounge areas to enjoy a smoke break between courses to help digest. The space is a special one, and we create an atmosphere that is inviting and intimate, allowing people to just absorb the night or engage with others.

Next was the main entrée of leg of lamb with Brazilian honey glazed carrots over garlic mashed potatoes and apricot gravy. After another digestion break, then came the dessert! Unfortunately, by that time, my mind was elsewhere and no pictures of dessert were taken before eaten. I can tell you, though, that they were delicious and packed quite a punch to finish off the night. We served the classic cannabis cookies two ways: cannabis chocolate cookie dough ice cream and chocolate mousse with cookie crumble and fresh whipped cream. By that time some guests were already feeling the affects and decided to take their desserts home. They were able to enjoy the evening to the fullest and still have a treat for later and remember the night fondly.

The biggest success of the night was that all guests had a great time and thoroughly experienced The 4/20 Table without getting too medicated. We are attentive to our guests making sure everyone is reaching the perfect heights. A Broad Buds hosted event can be an amazing one, especially knowing that an experience such as this is unique for each person. We are engaged in the process with our guests to ensure that no one is feeling the wrong vibes, which is hard to do at a Broad Buds event. A multi-course, infused dinner served in an intimate, private setting enhanced with the Broad Buds touch is a night sure to elevate the standard of high dining.

 

I don’t think there is a foodie in the world that doesn’t have Italy on their list of must-go places. The country has an expansive and rich food culture which transforms from region to region, showcasing the best of what each has to offer. Spending months in Italy wouldn’t feel like enough time to explore, so our measly week in Italy passed far too quickly. We traveled throughout Northern Italy, being sure to focus on Modena because it is the food capital of the food capital! Starting with a stop in Milano, we traveled to Modena, Parma, Torino and Como. Although I felt the quantity of time was lacking, there is no doubt that any time spent in Italy will be top quality. The already wonderful things in life seem amplified in Italy: coffee, pasta, cheese, balsamic, and, of course, pizza. Beyond food, another one my favorite things can be found in Italy: a cannabis culture, which perfectly mirrors the Italian style of life. Leisurely-paced and relaxed, yet focused on natural details and deliberate in extracting the best out of life. I was more than thrilled to take it all in and enjoy some real Italian herbs.

Italy delivers munchies that deserve true appreciation. Let’s start with the obvious and a true classic: pizza. As planned, we ate pizza in just about every city we visited: Milan, Turino and Como. While the style of the pizza changes from place to place, the quality of the ingredients remain the same. After a smoke session and a stroll around town, nothing satisfies the munchies better than a crispy blistered, chewy dough, scratch-made and always fresh pizza. To pick a favorite would be impossible because each pie was delicious, and each became my new favorite as we ate our way through Northern Italy. My first Italian pizza was served at Obica Duomo, a rooftop restaurant adjacent to the beautiful Cathedral located in the bustling Milano square. It was exactly as I imagined a classic Italian pizza would look and tasted even better. Plus the setting really made the experience something special and it was a great way to start off our Italian tour. Ironically I think the best pizza of the trip was in Como, our last stop, and we ended up eating the same pie twice at Riva Caffe! The restaurant is located just across the street from the edge of Lake Como and serves an unexpected and unique style of pizza. The oblong-shaped pizzas there are served on long, wooden boards and give a new meaning to the concept of “thin crust”.

I was expecting amazing pasta in Italy, but what we ate shamed any attempts at a description I’ve read or heard. So, obviously, I can’t properly express to you how good each dish was, which means you will just have to travel there to try real pasta for yourself. It will be the most expensive pasta dish of your life, but well worth it. Like the pizza, each region specializes in a style of pasta, be it a distinct shape of the pasta itself or a specialty sauce to toss with. Northern Italy is known for many delicious things, among them truffles, limoncello, balsamic and parmesan, but the regional pasta dishes were especially savored. In fact, we savored them so quickly, I didn’t even get pictures of most of the pasta dishes! Not that pictures would do any justice, I did post the few I was patient enough to take. Modena is specifically known for tortellini (and it’s big brother, the tortelloni) and best served two classic ways: tortelloni in balsamic sauce or tortellini in broth (brodo). I ate the tortelloni with balsamic at Ristorante da Danilo as well as the gnocchi parmesan. These are not dishes to pass up, but another dish to try is passatelli in brodo, which is a unique experience to the Lombardi Region of the north. I have seen tortellini before, but had never come across passatelli. Imagine taking pasta dough and pressing it through a potato ricer. This process would create passatelli, which was so deliciously interesting we purchased a package of fresh passatelli to bring home. We recently used the passatelli to create an infused pasta dish using cannabis oil, and while it was not in the classic style, I have to say it was still a tasty reminder of our time in Italy. Stay tuned for the recipe for my sauteed passatelli with truffle and crispy proscuitto.

I could go on for days detailing the many ways to satisfy your munchies, but just know that you really cannot go wrong eating your way through Northern Italy. With such a fulfilling supply of food available, there must be a very grateful stoner culture in Italy. We all know that despite the recreational legal status of marijuana, people all around the world smoke weed! Italy’s cannabis status is currently functioning in grey area and the country will be developing it’s cannabis policy and industry over many years. In Italy, marijuana is legal for medical purposes and can be purchased at “dispensary” boutique shops throughout the country. During our visits to Milano, Modena and Como we came across cannabis-related businesses: two boutiques and one cafe. The product available for purchase at these shops is “cannabis light”, which is hemp flower containing less than 0.2% THC. In Italy, marijuana is legal, but it doesn’t contain much of that special cannabinoid THC. We like our bud with more of a kick, so we did not make any purchases. However, even seeing the shops open and displays in the windows on busy streets means progress is happening. In 2016, the Italian government passed a law concerning the production of hemp meant to help revive the agricultural industry and increase production of the once widely cultivated crop. Although the vast majority of the hemp presently produced goes to commercial uses, such as clothing, fuel, paper products, etc., there is a demand for the sale of the “cannabis light” product despite the low THC content. It seems legal “marijuana” sales in Italy fall into a more novelty category than a recreational one for the time being.

Despite the smoke not getting you very stoned in Italy, there is still a cannabis culture present. The more places we visit and dive into a nation’s history with cannabis, the realization of the similar story among them becomes clear. Cannabis was cultivated and utilized worldwide for thousands of years until recently. In the 1940s, Italy was said to be the world’s second-biggest cannabis producer for industrial use in the world, although statistics for all producing countries are unknown. Many countries went through a similar American “war on drugs” phase and turned against the crop, making cannabis illegal in virtually all forms. Now through research and advocacy, the world is starting to again value the plant for all it can provide. We didn’t smell any marijuana as we walked through the streets or come across a place we could potentially buy some recreational strength bud, but there were little clues throughout Northern Italy which told us we were among stoners. A cigarette paper lay empty on a stonewall in a park in Modena, the tobacco removed to mix with bud and roll the European classic spliff. Cannabis-inspired graffiti art stretching through alley ways around Milan. On our last afternoon we approached a crosswalk in Como and looked up to check the traffic light to see yet another sign of stoner life. Like everyone walking by, we couldn’t help but smile. Someone had taped over the bottom light leaving the familiar outline of the cannabis leaf, allowing the light to shine through and showing Italy’s greener side.

I was a foodie before I was a stoner. While I didn’t realize my full passion for food until I was older, it was always being developed and ingrained from a young age. Memories of climbing my step stool in the pantry to reach the spices and bringing them to my mother to feel like I was part of the process. The bests nights of my life have all started with a wonderful meal shared between friends. Ironically, those same nights usually ended with a wonderful, however regrettable, late-night meal, too. The fact that I’m virtually always stoned means I’m always virtually hungry and looking to satiate my munchies. Although, I’m happy to say that I’ve come a long way from the typical munchies fare consisting of foods coming out of a freezer and into a toaster oven. When traveling, or even taking a day trip, I am on the scout for some serious eats and I have always been successful in my quest. During my trip to Rio, I had the greatest food experience of my life so far. A trip to Lasai, in Botofogo, Rio, is an absolute must if a true foodie finds themselves there, with some money to blow, of course. A Michelin Star comes with a price tag, and with Lasai being #16 of Latin America’s 50 Best Restaurants 2017 also among its credentials, I would say the price is warranted. I would also say that it worked out very favorably because the current exchange rate is about $1 to 4 Reals, so in essence we are paying around 25% of the amount on the bill. Lucky us!

Opened in 2014, Lasai received high acclaim early on for their use of local, fresh ingredients only, working with small producers, growing produce in its organic garden and even breeding their own chickens. Chef Rafael Costa e Silva earned himself a Michelin Star, and him and his crew seem to be well on their way to more. We initially walked by the restaurant, but the valet saw us searching the block and inquired if we were looking for Lasai. As he opened the door to an unassuming home built in 1902, we were transported to another place. The interior was modern design constructed of rustic material, a mixture of wood and glass, airy and intimate. The staff was expertly trained and provided impeccable service. We were led to the rooftop lounge where we had a view of the Christ statue and savored our cocktails before the meal began. We booked the festival menu which meant we were sitting in 2 of only 4 seats located in the kitchen to watch all the action and enjoy the chef selected 15 dish menu for that evening. I love restaurants with open, engaging kitchens and I try to sit at or near the kitchen whenever possible. After our cocktails we walked down the winding, stone stairs from the rooftop, greeting the chefs with a smile, and took our seats for what was sure to be a spectacular experience.

Our first course consisted of four amuse-bouche dishes served on a heavy, warm rock platter of varying heights. Restaurants such as Lasai are very purposeful in all aspects of the meal including the plating and serving. The first course started, from left to right, with an Amazonian white fish crudo over melon with a garnish of edible flowers. Next bite was miso caramelized carrots from the garden, followed up a Napolean-style, spinach wafer caprese salad and finished with an edible cashew cup filled with cashew butter shavings. The warmth of the rock platter served as a way to enhance the course with each bite slightly warmer than the last. The fish was still chilled on top of the barely warm melon creating an appealing contrast in temperature. The miso carrots were a little warmer with a caramelized crunch, and when I lifted the caprese salad, the mozzarella had had just enough time to begin melting on the rock but held together perfectly. An earthy, slightly sweet bite to round out the course was the perfectly melty and toasty cashew cup. I truly appreciated the attention to detail showcased in this course, and it heightened the excitement of what was still to come.

The second course again was four dishes, but more than just small bites. Even the arrangement of the food was deliberate as the Chef placed a steamed bun on our far right, hearts of palm flan on either side of the roasted bone marrow with beet toast plate in front of us and two cucumber hibiscus crisps on a stone server to share between us. The steamed bun was perfectly warm and soft with great flavor. I’ve had roasted bone marrow before, but the combination with beets made this dish different than I had experienced in the past. The cucumber crisp was salty, earthy and refreshing and a great way to cut the fat of the bone marrow. I am typically not a huge fan of flan because of the texture, but I very much enjoyed the unique flavor of the hearts of palm with the slightly sweet and earthiness finishing out the course perfectly.

Our next dish began the larger, single plate servings, our first one begin a roasted pumpkin wedge with a Minas cheese in both creamy and foam form and macadamia nut topping. Each component of the dish was both earthy and slightly sweet, with the mixtures of texture creating a very pleasing dish.

Next followed one of my top dishes of the night. Egg yolk served in a rich, reduced consume sauce with mushrooms and snow peas with a side of hearty, house made bread. This dish was incredibly delicious with a deep, developed flavor in the reduced broth and farm fresh egg yolk.  The true freshness of the ingredients makes all the difference in this type of dish. The crusty bread was made with artichoke water giving it a light, unique taste and helped soak up all the goodness.

Then it was time for our fish entree course. Another beautifully plated work of art, the Brazilian white fish was served with leeks and anise greens and garlic foam. The fish was perfectly cooked and light and the perfect vehicle for the bolder, stronger flavor of the garlic and greens, particularly the anise greens, which I had never had before.

Our last entree course was a perfectly cooked slice of pork tenderloin served atop demi-glace and hidden under fresh turnips and broccoli. Again, the sauce was a deep and rich flavor that brought everything together in this dish. The pork was cooked to perfection.  Every component was plated with intent and artistic flare that reflected the passion of the creators.

Now it was time for our favorite part of any meal: dessert! Lucky for us, we got three that night, and our first was quite memorable. Kale sorbet on top a wafer with fresh orange pieces all served over a reduced orange sauce. Not only was the dish beautiful but incredibly delicious. The kale sorbet was earthy and light so the orange flavor really shined through, which was intense and refreshing. This was another of my favorite dishes of the night. But who am I to say no to another round of dessert, so we didn’t stop there. Next came a layered strawberry dessert with a mild, whipped cheese and pistachios. This dessert was just on the side of sweet but had nice textural components and a beautiful presentation in an open shell-like bowl. The first dessert was more intense in flavor and sweetness, so this was a welcomed contrast to help calm the palate before our coffee and final amuse-bouche.

When we ordered our coffees to end the dinner, we were given two little ice cream sandwiches made with hibiscus and lavender cookies. The floral and sweet taste pleasantly contrasted our strong and bitter espressos. Bittersweet in their profiles as well as the sentiment because it meant our meal and experience was coming to an end.

Eating at Lasai was one of the most amazing food experiences I have ever had. For those who think stoners are forgetful, I would say they just aren’t doing something memorable enough. As stoned as I was at Lasai, which was not an unusual amount, I will always remember this amazing food experience. And if I ever lose my way, I can always follow the food. Certain ingredients and flavors evoke such strong connections for people, taking us back to another place.  Food connects us to memories, cultures, perspectives and each other. In this way, food and marijuana are very similar and natural pairings, combining to enhance and engage us in our shared experience.

 

 

 

 

Despite the many variables of life and culture you can encounter while traveling the world, one aspect that seems to translate to every place is marijuana. As a stoner on the go, my travel nerves are calmed knowing that wherever I end up, there will be a marijuana scene to immerse myself in. Rio de Janeiro held true to this and delivers an epic place to make a friend, roll one up and take it all in. Just as in America, Brazil has a history with weed: good, bad and ugly. Marijuana is controlled by the cartels running operation out of the favelas, and it is a massive industry. Inland, towards the coast and away from the favelas, there are people seeking out weed, locals and tourists alike, looking to blaze up in Brazil.

 

Even though weed is completely illegal in Brazil – growing, selling, consuming in any form – it doesn’t mean there isn’t a strong culture of marijuana. As one would expect, beach life breeds stoners, so naturally there are surfer dude stoners, sun bathing stoners, starving artist stoners and more along the multiple beaches running the coast of Rio de Janeiro. Luckily, my boyfriend is Carioca (born in the City), and still has family in the area so no sketchy introductions for a hook-up are necessary, which could be dangerous for those not keeping wits about them. If you are one of the unfortunate souls who don’t have a dealer on the ready, there is still hope for you! Chances are you will visit Copacabana and Ipanema areas, two of the most famous beaches in the world, and there you will find Post 9, of 12 posts marking areas of the beach. Each post corresponds to a type of person who typically hang there, with post 9 being stoners. Urca would be another chance for finding a hook-up. It’s a neighborhood flanked by a rock wall known for the wonderful sunsets into the surrounding mountains. Get there early before the crowd to find a spot, grab some beers at the local boteco (bodega) and enjoy the view! Once dusk sets in, the crowd thins down and the joints come out.

This was my second trip to Rio so it was time to do a bit more exploring off the beaten path. My first trip was all about the classic draws of Rio: the Christ, Sugarloaf Mountain, walks along Copa and Ipanema beaches. This trip was all about relaxation, family and food, which means lots of smoking across the board. We took a few days in Arraial do Cabo, two hours east of Rio, known for the numerous and beautiful beaches, which for Brazil means something. I have to say this was the most beautiful place I’ve experienced so far!  Arraial do Cabo is where Cariocas vacation so it is small-town, slow-paced and Portuguese-speaking, but also breathtaking and much more affordable than Rio. It’s perfect for a long weekend away from the City and a place to relax and do not much else.  As you can only imagine, half our day was spent swaying in the hammock on the airy porch with a joint in one hand and a book in the other. Life moves at a slower pace in these areas outside the city. On the occasion we found ourselves wanting to exert energy, a walk on the beach or a hike over to one of the other many beaches made for another scenic smoke session.  Just make sure to bring your smoke with you to Arraial do Cabo, or anywhere you venture outside the main city limits of Rio, because, worse than finding no connections, would be to find a sketchy one.

Full disclosure, by the way: Weed in Brazil is NOT like weed in the U.S. Since marijuana is completely illegal in Brazil, there is no mainstream research or cultivation happening. Marijuana is left to underground production and distribution, which makes it less accepted and riskier. Sticking to certain neighborhoods in the main city area, such as Urca or Lapa, is your best bet to connect with someone to satisfy your stoner needs. Lapa is a lively, colorful neighborhood with a late-night crowd and there is a funky “smoke” shop there, Smonkey, with a bong display amid the graffiti wall art. Although you can’t really do anything weed-related in the shop, they do sell everything else you might need to smoke, just not the bud itself. But they do offer a variety of aged and flavored cachaca, Brazil’s sugarcane rum.  Even if they did offer bud at Smonkey, the vibrant-colored, fluffy, aromatic buds we are familiar with are nowhere to be found in Brazil. Instead, you’ll be breaking up dense, pressed brown sticks or squares of unrecognizable herb. Last thing to note: it will definitely get you high anyway.

One of the best parts of being in Rio is cruising from beach to beach (Leme, Copacobana, Ipanema, Leblon) on the rentable city bikes. The further out we venture each view gets a little more spectacular, only to be heightened by sharing a joint in a secluded area off the beaten path. The beaches all have a vibe of their own and something new to experience, but wherever you end up there will be “chopp”, or draft beer. A perfectly poured chopp is exactly what you’ll need to quench your thirst and take the edge off the beaming sun. Taking a bike ride every morning is a great way to see the full span of beauty that is Rio, and is always worth the rewards we enjoy along the way.

Once a proper high has been reached and hunger built, it is time to eat in Rio! I adore Brazilian food, not only for what it is but how it is enjoyed. Part of stoner culture is the communal aspect in passing a joint around a group. Food evokes that same sharing, communal mentality and Brazilian food lends itself perfectly to this. Typical fare consists of a main meat(s) dish on a large platter with various classic side dishes: feijao, farofa, vinagrete salsa, couve a mineira (garlic collard greens), potatoes and rice. Another classic: churrasquiera. It’s like the best BBQ grill party you’ve ever been to with endless servings that lasts for hours. Even though I’m on vacation when I’m in Rio, I still find myself counting down the days until Friday arrives because it means one thing: feijoada. Nothing satisfies my munchies, usually more than I can handle, like this traditional dish of black beans stewed with different cuts of meat.  Lots of hearty stews served with starchy sides and washed down with light, refreshing chopp is definitely the way to eat right in Brazil.

Most of the best, and typical style, of Brazilian food is simple and hearty, but there are plenty of fancier, eclectic options as well. Marius, located in Copacabana, is a churrasquiera restaurant with a salad bar that takes up two rooms and an option to add seafood to your all-you-can-eat tab.  The price is on the higher side, but come hungry and don’t load up on the salad bar, and it is totally worth the endless delicious meats rotating to your table, and delivered to you directly if you make a request.  Moreover, Marius is quite an experience just looking at the decor.  The walls of Marius are completely covered in things.  Anything: tea cups, dolls, shells, beads, clocks, cars on the ceilings!  It is a bit kitschy, but I was focused on my plate more than anything in the end.

Another of those experiences is the Michelin star restaurant, Lasai, in the Botafogo section of Rio. This was the most amazing meal I’ve ever had, and too much to go into here, so check back for my next post on our night at Lasai!  There seems to be a food movement occurring in Rio, and throughout Brazil, and I am happy to be experiencing the benefits.

While we all enjoy the finer things in life from time to time, simple joys are the ones we really crave. Two places that will remain a “must-go” in Rio for me is Galeto Sats and Cervantes. Gelato Sats makes amazing roasted cornish hens, or gelato, “little chicken”, which is commonly found on menus all around Rio.  However, Galeto Sats is extremely charming and old, school and has become famous for a visit from Anthony Bourdain (RIP). Then there is Cervantes. Not only do they truly pour the best chopp in the world, the menu is simple but just what every drunken patron showing up at 2:00 AM is looking for: sandwiches with pineapple. All different meat options with cheese and pineapple on a sandwich is something I didn’t know I loved until I visited Cervantes. The pork and filet mignon are our personal favorites. But careful, you may be tempted to somehow deconstruct the sandwich, package in tupperware and successfully smuggle it onto the plane to take home, like we did. For real, we did that. They are that good. Eat at your own risk!

I think I’ve finally come down from my trip to Denver.  There is definitely a new meaning to “Rocky Mountain High” with the marijuana industry in Colorado providing some serious recreation.  Colorado has had recreational marijuana for over 4 years now, and after my recent visit, it is clear to see that Coloradans have embraced and evolved the industry.  I lived in Colorado for a few years before recreational marijuana was passed and, even before its enactment, marijuana was an accepted part of the culture.  I was never bothered by people when I would be smoking, as long as there is no disrespect or out of control behavior, of course.  Marijuana was often a recognized aroma on a stroll through Boulder or on a late-night outing to Denver.  With the passing of recreational marijuana, however, there is an active, open dialogue and acceptance around cannabis that was not present before, as will happen with most states as they legalize recreational marijuana.  As for people who have lived in Colorado for many years before legalization and still live there since, friends of mine have said they haven’t noticed much of a change in the communities in which they live and the social environment of the state in general.  Legalization means just a few, but very important, things to them: less criminal consequences, new business development and economic growth and increased tax revenue.  Who can argue with that?

I was in Colorado not to research the decrease in criminal charges or the increase in the economic structure, but to experience the recreational marijuana industry for what it has to offer there.  I have visited Colorado since 2014, when Amendment 64 was enacted, and went to the first and second of the Cannabis Cups held in Denver.  While the Cannabis Cup is a quintessential stoner experience , this particular trip I was looking to avoid 2-hour waits in line and forego the major crowds.  Instead, I found companies that provide services and activities that are more unique.  The two companies I booked activities through were Colorado Cannabis Tours and My 420 Tours.

Even if you aren’t a weed enthusiast, Denver is a wonderful city to visit for many reasons: some of the best beer and breweries in the US, young and friendly vibes, delicious eclectic food and a beautiful landscape that provides endless possibilities for all seasons.  Also, people wouldn’t necessarily think, or even believe it, but Denver has fantastic weather and the sun is virtually always shining, from 30° to 90°.  As long as you bring the right gear, you can be ready to do anything there.  Luckily, we went in spring so the weather was great every day.  We explored our neighborhood LoHi (lower Highland Park) and came across some great local spots for our morning coffees and munchies.  If you find yourself there, I would recommend Avanti F & B (Food & Beverage), a food collective that offers different food and drink vendors with an open rooftop overlooking downtown Denver.  It is only a 5-minute walk over the bridge to get from Highland Park to Downtown so it is a great location to stay.

Once we were caffeinated and properly stoned, we spent the morning and afternoons visiting the many dispensaries and breweries within walking distance (of virtually anywhere in Denver).  In the evenings, we had our booked activities to take part in.  For our first event,  we experienced My 420 Tours Sushi and Joint Rolling Class, which is exactly what it sounds like.   We were a group of 7 but there were larger and smaller groups also there.  Prior to the class, a trip to Euflora Dispensary grants you one gram of weed to practice your joint rolling skills.  A visit to this dispensary is an experience in itself as it has been dubbed the Apple of bud.  Euflora is on par with MedMen, a California chain of dispensaries that are also top quality.  You are also provided with the materials to make the sushi: seaweed wrap, rice, fish and veggies with the tools necessary as well.  Now I have never been one to roll a joint very well, but this class did actually show me a thing or two, and I will say that my joint came out better than in the past.  I guess I will just have to keep rolling joints to practice…and smoking for perfection.

The following night we experienced Colorado Cannabis Tours Puff, Pass & Paint activity.  We’ve all seen the drink and paint parties, and I was happy to swap out a glass of wine with a joint, or two, or five.  The painting class was held in an art gallery with lots of great pieces hanging on the walls to admire.  Everyone was encouraged to get into their right head-space and utilize cannabis as a creative tool.  It was a unique experience and the environment was perfect with lots of great art to influence and inspire.  While I am not artistically inclined in the classic sense of painting and drawing, I did enjoy the Puff, Pass & Paint activity, as did the rest of my group.  I had done a cannabis-friendly painting class in Massachusetts recently, but the Colorado Cannabis Tours was more flexible and we were able to explore, change color selections and find our own artistic vision.  I virtually followed the teacher’s instructions, because, again, I have no actual painting skills.  All in all, it was definitely the type of experience we were looking for.  My painting is below as well as my partner in crimes’, Doso.  Which one do you think is best?  Help us settle the score.

Our group traveled to Colorado for the purpose of celebrating some milestone birthdays in the ultimate way we could think possible, and since we are all stoners, it only seemed natural we ended up chasing the Rocky Mountain High.  Thanks to Coloradans the rest of the country has a real, functioning example of how recreational marijuana can work and be beneficial.  We all had a wonderful time enjoying what Colorado has to offer, both cannabis-related and not.  If you find yourself in Denver, whether to get stoned or stay sober, you will no doubt have a great time.  We just happened to follow our own kind of gold rush and struck it rich!

If you want more recommendations or additional information on the services and activities, email me!

 

 

 

If you want to cook edibles, it helps to have some infused oils, butters, honey or even an extract to add directly to the food. Depending on your situation, different types of infusions or extracts will be better to use, like baking treats usually works out better when you use cannabutter and a quick infused dressing is made simple and quick with cannabis oil. Over the years, I’ve made various infusions a few different ways, some before more research and others after. Initial infusions I made using butter in a crock pot with trim, the more basic and accessible way to make cannabutter. You can also make oil in that same manner, which I also did at some point using olive oil. These were made earlier on in my cannabis journey so, as I am one to do with something I am becoming interested about, I began researching infusions to find out more information and techniques. One book I would recommend is The Cannabis Kitchen Cookbook by Robyn Griggs Lawrence. Note that I really use the book for reference because the first 20+ pages are very informative and gives great detail on marijuana in general, cannabinoids, calculating potency and dosages and, of course, outlines multiple ways to make infusions, which is really what we are after!

Here I’ll outline two ways to make cannabis oil: coconut oil and olive oil. The coconut oil is not necessarily labor intensive, but it is more time consuming. Remember, you could virtually take the ratios provided here and put it all in a crock pot, set on low and be able to forget about it for many hours, up to over a day. But, I like to have full control of the temperature and more involved in the process, so I simmered mine on the stove top. Another note, is that potency calculations are not exact. If you go to a dispensary to purchase purchase flower to use, then you will have a much better idea of your potency. However, generally speaking, your average marijuana plant has about 15% THC. You can use that number if you are using the buds themselves, but I did not here.  The Cannabis Kitchen Cookbook coconut oil recipe uses both flower and trim. I made mine using strictly trim, so it is less potent than using bud, but it definitely gets the job done. The recipe below is based on the way I converted the recipe to suit what I had on hand. Coconut oil is a great oil to use because it has the higher fat content that the THC will adhere to during the cooking process. However, The Cannabis Kitchen Cookbook, gives you so many interesting options, including ghea, milk and alcohol tinctures. Of course, I gravitated to the more potent infusion techniques, and figure you would want the same.

Cannabis Infused Coconut Oil
Makes approximatley 5 cups

16 ounces trim (I ran mine through a blender briefly)
2 cups water
5 cups coconut oil

cheese cloth for straining
mason jar for storing

Combine water and trim in a large pot
Over low heat, press the trim into the water using a potato masher
Simmer for 5 minutes until liquid evaporates (this helps with bitterness and flavor)
Add coconut oil and simmer for 4-5 hours, or more
Once cooled enough, strain using cheese cloth in batches
Store in airtight mason jars

*Potency is approximately 450mg per cup

 

Now that I’ve shared with you a recipe that is a bit more labor intensive, I figure one that is virtually no labor and entirely hands off is another good one to share. Once I saw this recipe in The Cannabis Kitchen Cookbook, I felt silly for not having realized it on my own because infusing olive oil didn’t become a thing because of cannabis. Infused olives oils, ones you can buy at the store or make at home, is just a natural fit for cannabis. The fats in the olive oil naturally want to take on the terpenes, crystals and cannabinoids so it makes for a potent oil that takes almost no effort. Unfortunately, it does take time and patience. This oil can, theoretically, sit for as long as you like. It will get more potent over time. I have made this oil and left it for 2 weeks up to 10 weeks. It is kind of nice because I can keep them in rotation and strain and use them as I need. I also used strictly trim for this oil, but you can certainly use bud, either solely or together with trim. This recipe is great because the ratio is very easy to calculate and adjust to make the amount you want, depending on how much trim and/or bud you have to work with.

Infused Olive Oil
*Makes approximately 1 cup oil

2 cups bud and/or trim, broken up/coarsley chopped
1 cup olive oil

cheese cloth for straining
mason jar for storage

Put cannabis in clean, dry jar
Pour oil over cannabis, and push cannabis down into oil
Tightly close the jar and leave on a window sill for at least 2 weeks

Once ready, strain using a cheese cloth and store in a mason jar

*Potency is approximately 800mg per cup

These are two recipes that I use most often because they are both potent, but one is more hands on to make a large batch using healthier coconut oil and the other is effortless olive oil that I can keep in rotation. I use coconut oil more for sauteing and cooking, and the olive oil is great in more raw applications, like a salad dressing or drizzled on a charcuterie board (a posting on one of those to come soon). Now if you don’t have access to trim, or you don’t want to waste the bud to make the oil, there are other options. One easy infusion method is to buy an extract concentrate at a dispensary and add it to an oil or honey, as I show below, or you can just add it directly to the final prepared food. Below I show an infused honey I made just by adding a concentrate spray I bought at a dispensary to a delicious Portuguese honey I already had.

Now that you have a few options to make your own infusion oils, I hope you are inspired to get started on an edible journey! Once you have the infused oil in your kitchen, it makes infusing any food you can make very easy and quick. There are endless possibilities and ways to be creative if you have the base components to work with. So go get infusing and creating!