We partnered with Hemp Garden to host a dinner with Chef CJ Bivona from Root and Bone NYC and invited guests to enjoy a special culinary CBD experience.
The evening began with guests sipping of a cocktail of their choice then treated to a few small bites such as deviled eggs, roasted tomato crostini with grated parmesan, basil and crispy garlic, Grandma Daisy’s angel biscuits, beet tartare with carrots, black garlic and arugula and a few more. As the evening continued on, MARY and Hemp Garden spoke to the audience about our brands, the benefits of CBD, dosing and effects on our bodies from sublingual to edible consumption.
With their focus being on southern cuisine and if their appetizers didn’t leave guest feeling full already, one of our entree consisted of Root and Bone’s staple dish of fried chicken that’s lemon dusted and sweet tea brined with some honey hot sauce on the side and our vegetarian meal was a dish of cauliflower “steak”, with pickled, roasted, friend & dehydrated veggies.
To add to our family style dinner, there was a plethora of sides to go around from creamy grits, mac and cheese, sautéed greens, buckwheat cheddar waffles, salsa verde and all to end the night with a treat from chef Janine’s recipe of a Nutella soufflé with warm honey potato chips.
Guests each took home a gift bag courtesy of Hemp Garden that included a pre-roll hemp joint, CBD tinctures and a gift card from Root and Bone NYC and walked into the night satisfy and many leaving with doggy bags of whatever deliciousness they couldn’t have the strength to finish – sounds like a good time to us!