{"id":283,"date":"2019-09-15T18:27:38","date_gmt":"2019-09-15T18:27:38","guid":{"rendered":"http:\/\/broadbuds.com\/?p=283"},"modified":"2019-09-16T00:33:49","modified_gmt":"2019-09-16T00:33:49","slug":"mangia-ganja","status":"publish","type":"post","link":"https:\/\/broadbuds.com\/index.php\/2019\/09\/15\/mangia-ganja\/","title":{"rendered":"Mangia Ganja"},"content":{"rendered":"

\"Broad-Buds-Presents-Mangia-Ganja\"<\/p>\n

Broad Buds recently held our Mangia Ganja event, and it was another successful night of food, friends and fire!\u00a0 Guests lit up the night, taking advantage of all Broad Buds provides, including a special treat to kick off the meal!\u00a0 More on that in a bit.\u00a0 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.\u00a0 Beyond the ingredients, I was influenced by the colors and atmosphere of Italy, incorporating extra greenery, terra cotta pots and pops of ocean blue.\u00a0 I’m a minimalist and created simple touches of Italian style to the already unique atmosphere of this private, intimate setting.<\/p>\n

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Pops of greenery and earth tones amplify the atmosphere<\/figcaption><\/figure>\n
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Simple tablescape of greenery in terra cotta pots<\/figcaption><\/figure>\n

The night begins with the happy and high hour, which gives guests a chance to ‘moke and mingle.\u00a0 The charcuterie\u00a0 embodied Italian style with a simple and classic spread: prosciutto di parma and parmesan with drizzles of aged balsamic from Modena.\u00a0 Of course, it wouldn’t be much of a high hour without some cannabis infused treats.\u00a0 Along with the prosciutto and parmesan, an infused olive oil tasting was offered.\u00a0 One cannabis oil was infused with fresh parsley, basil, garlic and parmesan and the second was infused with capers, garlic, oregano and pepper flakes.\u00a0 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.\u00a0 The oils are beautiful and fresh and were a hit with the guests.<\/p>\n

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Charcuterie Corner for snacking and smoking<\/figcaption><\/figure>\n

Broad Buds events are all-inclusive and the happy and high hour also gives guests a chance to indulge in all the cannabis provided.\u00a0 Having traveled the world experiencing cannabis culture, we offer quite the array of goodies.\u00a0 Plenty of flower to roll, tinctures to add to drinks and concentrates at the dab bar.\u00a0 Whichever your preferred smoke, Broad Buds has you covered!\u00a0 So much so that we do not serve alcohol at the events.\u00a0 Cannabis and alcohol are not complimentary of each other and we feel it is important that you experience the cannabis purely.\u00a0 This way guests can fully gauge their high and have an unusual experience.\u00a0 Drinking is too normal; you can do that any night of the week!\u00a0 Here, we make mocktails that will certainly quench your thirst and you won’t miss the alcohol at all!\u00a0 In fact, we have those tinctures to give the drinks a new kind of boost!<\/p>\n

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I was inspired by two popular Italian drinks: the Aperol Spritz and the Hugo.<\/figcaption><\/figure>\n

One of our favorite styles of enjoying cannabis is hash.\u00a0 Unfortunately, it seems modern American cannabis culture went straight from the flower to concentrates, missing hash completely.\u00a0 Hash really allows you to get the flavor of the cannabis with a smooth and powerful hit.\u00a0 You can add hash to joints and blunts, which will make it slower burning, but the best way to smoke hash is straight up.\u00a0 That is exactly what we did at Mangia Ganja!<\/p>\n

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Prepping for the port and hash tasting<\/figcaption><\/figure>\n

Once guests were seated at the table, we added a very special 40-year port wine to their glasses.\u00a0 Each wine glass had a piece of hash attached to a paper cap placed on top of the glass.\u00a0 Hash burns like incense so that the smoke will billow from the hash and fill the glass, which you can then “drink”.\u00a0 After the smoke is cleared, the port wine is enjoyed.\u00a0 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.\u00a0 This was a very special treat all of our guests loved experiencing.\u00a0 For most, it was their first encounter with hash, but won’t be their last.<\/p>\n

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Looks like a glass half-full situation with this hash smoke<\/figcaption><\/figure>\n

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To start the munching, an amuse bouche was served with the hash port.\u00a0 This bite was lightly infused to get the pallet ready for the meal to come.\u00a0 A toasted polenta chip was topped with a cannabis infused sundried tomato tapenade and fresh basil.<\/p>\n

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Polenta chip with sundried tomato tapenade and fresh basil<\/figcaption><\/figure>\n

The primi course of our Mangia Ganja dinner was truly special.\u00a0 Handmade pasta topped with shaved white truffle and Asiago cheese.\u00a0 Nothing beats Italian pasta, and, although I made this pasta at home, it was reminiscent of the fresh pasta from Italy.\u00a0 Handmade pasta is simple once you get the hang of it and really make all the different.\u00a0 The truffles were from Northern Italy and have a very unique flavor that was a first for many guests.\u00a0 I love the way the truffle compliments the cannabis oil in earthiness and the Asiago added a little bite that was just right.\u00a0 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.<\/p>\n

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Handmade pasta with shaved white truffle<\/figcaption><\/figure>\n
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Authentic white truffle from Italy<\/figcaption><\/figure>\n

Then it was back to the meal!\u00a0 The entree exemplified the Italian attitude of cooking with care.\u00a0 Beef braised low and slow for 10 hours results in seriously tender and flavorful meat.\u00a0 The sauce was simmered even further, which provided a rich base for the dish.\u00a0 The entree was heavily infused, each guest getting the full experience.<\/p>\n

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Braised Beef baked in eggplant with whipped ricotta<\/figcaption><\/figure>\n

A meal just isn’t complete if the ending doesn’t involve a little something sweet.\u00a0 After the post-dinner smoke session, dessert can finally be served!\u00a0 The lemon olive oil cake is Italian through and through and is one of my favorite recipes, with and without cannabis oil.\u00a0 Of, course, more often than not, cannabis is heavily involved, but the flavor holds up and is still delicious.\u00a0 For the Mangia Ganja dinner I made a blackberry sauce and fresh whipped cream to pair with the olive oil cake.\u00a0 Along with dessert we also serve coffee, which we take just as seriously as the cannabis.\u00a0 Freshly ground Italian coffee tightly pressed makes for an impressive espresso or some warm, frothed milk added for a cappuccino.<\/p>\n

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Lemon Olive Oil cake with fresh whipped cream<\/figcaption><\/figure>\n

Mangia Ganja was a magical night of Italian and cannabis culture colliding, producing a memorable evening of delicious food and high vibes.\u00a0 Authenticity and simplicity are fundamentals of Italian lifestyle, and parallels the cannabis culture.\u00a0 Appreciating authentic and natural elements in a pure, simple way is what we strive for at Broad Buds.\u00a0 We love to spread that message and the best way to do that is through our events!<\/p>\n

Check back for my recipe of my favorite olive oil cake and information on our next upcoming event!\u00a0 If you are looking for more information, please reach out to me!<\/p>\n","protected":false},"excerpt":{"rendered":"

Broad Buds recently held our Mangia Ganja event, and it was another successful night of food, friends and fire!\u00a0 Guests lit up the night, taking advantage of all Broad Buds provides, including a special treat to kick off the meal!\u00a0 More on that in a bit.\u00a0 The Mangia Ganja event was inspired by our trip … <\/p>\n

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