The clanking of dishes. The terpene-drenched aroma of herbs and savory cuisine. The sweet, dank waft of smoke billowing throughout the air. The laughter. Cultivating Spirits, a three-course cannabis dinner pairing, is about the overall combined experience.
Celebrating its 10th year in operation, Cultivating Spirits provides three-course dinners complete with carefully matched cannabis pairings—the first of its kind to offer such services to the general public in the U.S. The journey began many years ago, and founder Philip Wolf now wears multiple hats as an active mover and shaker in the cannabis industry. He also co-founded the Cannabis Wedding Expo, and launched the recent venture CashoM, a cannabis masterclass program designed for consumers.
Cultivating Spirits events bring together three different strains with three different courses of gourmet dishes that are specifically selected to work in harmony together. Since the process involves smoking rather than infusing the food, guests can choose whether or not they want to participate in the cannabis portion. The team helps diners navigate through the flavorful notes of both the flower and the food, and more importantly, how they will enhance each other. Past dinners include items like chef Joseph L. Paire III’s spot prawn bisque with green garlic chili oil, paired with Cherry AK, and a crème brulée dessert by chef Tye Idleman, paired with Bazookies.
Since launching Cultivating Spirits, Wolf and his team have curated experiential dining events and provided educated guidance for over 4,000 people. The concept was born from recognizing a glaring need for a better experience that incorporates both fine cuisine and cannabis. Ten years ago, and still to this day, there is no blueprint for running a cannabis pairing event.
“Essentially, I started wanting to create wine-style experiences,” says Wolf. “This was in December of 2013 and it was really deep-seated in my mind.”
Wolf founded a medical marijuana dispensary in Colorado Springs—Colorado Cannabis Caregivers—in 2009 during Colorado’s medical era. Once Colorado voters approved adult-use in November 2012, that’s really when things began to change. Wolf noticed a rising interest in consumers enjoying edibles as the marketplace began to open up.
When designing Cultivating Spirits, instead of infusing dishes with cannabis, Wolf decided to pair cannabis smoking courses like wine.
“This was a period when we [began hosting events involving] smoking and that allowed for the legalities to be easier to operate with more, from a regulatory standpoint, doing it that way as opposed to doing infusions,” Wolf says, speaking of the early days of Cultivating Spirits and noting that if he was infusing foods with cannabis, it would be regulated entirely differently. “Ultimately, at that point, we’re selling cannabis, and we can’t sell cannabis. And there’s also a lot more, there’s obviously more variables [when businesses operate] in that way.”
Cultivating Spirits, depending on the state, partners with nearby cannabis retailers like Colorado-based High Country Healing—the flagship store they work with today. When they host dinner pairings in California, it’s entirely different and the businesses are not typically vertically integrated. In California, they’re hosting events for brands, so Wolf works with smaller farms as much as possible there. In 2018, Cultivating Spirits moved into Las Vegas.
H/T: hightimes.com
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