MARY’s Fall 2016 “Stem to Seed” Dinner with Sous Weed

Photography by Kate Munsch / Video by Dan Marques

Enjoy the above video recap and stay tuned for our “MARY’s Innovators Vol. 2” short film

To celebrate the fall season, MARY collaborated with the culinary team behind Sous Weed, chef Monica Lo, Scott Peabody and Jose Rodriquez to host our seasonal dinner in the heart of San Francisco, California.

On the eve of Saturday, October 15th, forty of the cannabis market’s thinkers and key innovators, creative media professionals enjoyed a night of food, music and cannabis.

Stem to Seed delivered the full gamut. The menu by Sous Weed included the echelon of locally sourced ingredients – sprouted seeds for the bread; stem-smoked meat; freshly pressed bud leaf juice for beverages, and side dishes prepared with cannabinoid flower infused oils from Potbox. Our chefs are catering to the persnickety carnivorous palette.

To begin the evening, guests were greeted with a glass of wine by Line 39 as they waited for the first course. The meal began with a toast – an “herb liqueur” with sparking wine and yuzu.

Each course of the dinner not only exposed the medicinal benefits of cannabis beyond inhaling but also further explored the wonders of cannabis culinary arts. Sourced out of the heart of Ferry Plaza Farmers Market, the chefs gathered ingredients from local and organic vendors.

Leafly created a tasting menu that list the 3 strains that were used across the evening; Citrus Punch (sativa), Tango Kush (hybrid) and Patti Cake (hybrid) to further educate our guests on what they were consuming for the evening.