Blaze
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A few days late I know, but I wanted to share some pictures of something I worked on last weekend for a 4-20 celebration. When I am not gardening or working on the ranch, I also work as a chef for a catering company, to give a little backround. I've been cooking since I was 8, and have been making edibles since I was barely old enough to drive so it is something that I have also had a passion for for a long time. Recently a good friend of mine (Gorilla Man), whom I used to make large quantities of edibles with in college, has started taking culinary classes and getting into baking, possibly professionally. We hatched this plan a few months ago that we should get together and have a 'weed feast'. You always see deserts and baked goods and that sort of thing, but we wanted to do a full meal that was all medicated to try to see what other sorts of methods we could make medicated food with. The result was a 4 course meal we put on for 8 friends this last Saturday in celebration of April 20th.
One issue that I've encountered in the past with edibles was potency. The amount needed to get someone stoned varies wildly and there is nothing worse that getting sick from eating too much medicated food, or not getting stoned at all. We did two things to get around this issue. First, with the exception of desert, all the recipes could have the potency easily adjusted so guests could self medicate. Second, we spaced all the courses about an hour apart so people had time for what they ate to take effect. The first course was served at 6:30 and the last one wasn't served until 10:30.
Ok time for some pics and explanations. First course was an epic Antipasto plate. Going from left to right in the fourth picture we have: black olives imported from Italy, macadamia nuts, and pickled bell pepper, white and green asparagus, onion, and cauliflower. The pickles were lacto-fermented ones I made myself over the winter and were seasoned with dried peppers from the garden and wild bay leaf. Next plate consisted of home made meats: smoked country venison sausage, made with local wild venison my friend shot last season, and tasso ham, which is pork shoulder that has been briefly cured, dredged in herbs, spices, and hot pepper, and then smoked. In the center we have some Anderson Valley Firey IPA mustard for dipping. After that we've got a bowl of assorted fresh fruits, a bowl of fresh french baguette , and then a plate with a selection of goat, buffalo, and cows milk cheeses and crackers.
Now see those two bowls off to the side? Those are the medicated sauces. The dark golden one is a Truffle Honey Oil sauce, and the light yellow one is Medicated Mendocino Mustard. Both are very simple to make, and allowed people to medicate as much or as little as they wanted. The truffle honey was made by blending together local raw honey, white truffle oil, and decarboxylated honey oil. The medicated mustard was Sweet and Spicy Mendocino Mustard with some melted ganja butter whipped in. The Truffle Honey was definitely the hit of the night - the sweet, funky truffle honey flavor mixed with the spicy, smoky flavor of the tasso ham proved to be a mind boggling cascade of flavors that was absolutely divine.
One issue that I've encountered in the past with edibles was potency. The amount needed to get someone stoned varies wildly and there is nothing worse that getting sick from eating too much medicated food, or not getting stoned at all. We did two things to get around this issue. First, with the exception of desert, all the recipes could have the potency easily adjusted so guests could self medicate. Second, we spaced all the courses about an hour apart so people had time for what they ate to take effect. The first course was served at 6:30 and the last one wasn't served until 10:30.
Ok time for some pics and explanations. First course was an epic Antipasto plate. Going from left to right in the fourth picture we have: black olives imported from Italy, macadamia nuts, and pickled bell pepper, white and green asparagus, onion, and cauliflower. The pickles were lacto-fermented ones I made myself over the winter and were seasoned with dried peppers from the garden and wild bay leaf. Next plate consisted of home made meats: smoked country venison sausage, made with local wild venison my friend shot last season, and tasso ham, which is pork shoulder that has been briefly cured, dredged in herbs, spices, and hot pepper, and then smoked. In the center we have some Anderson Valley Firey IPA mustard for dipping. After that we've got a bowl of assorted fresh fruits, a bowl of fresh french baguette , and then a plate with a selection of goat, buffalo, and cows milk cheeses and crackers.
Now see those two bowls off to the side? Those are the medicated sauces. The dark golden one is a Truffle Honey Oil sauce, and the light yellow one is Medicated Mendocino Mustard. Both are very simple to make, and allowed people to medicate as much or as little as they wanted. The truffle honey was made by blending together local raw honey, white truffle oil, and decarboxylated honey oil. The medicated mustard was Sweet and Spicy Mendocino Mustard with some melted ganja butter whipped in. The Truffle Honey was definitely the hit of the night - the sweet, funky truffle honey flavor mixed with the spicy, smoky flavor of the tasso ham proved to be a mind boggling cascade of flavors that was absolutely divine.
