Sous chef Frank Gama was living & working in Phoenix when he was planning a culinary experience like no other. He was then offered a job in San Francisco but didn’t forget about the dinner he wanted to do honoring the Hispanic & Latino community and heritage. He and Sous Chef Victor Aguilera will be coming to Phoenix to collaborate on this 8-course cannabis infused dinners on Sunday October 17th and Monday the 18th at Phoenix’s Jewels’ Cafe.
Both Gama and Aguilera have worked at Michelin star restaurants in San Francisco with Gama working at Atelier Crenn, Sorrel and Cafe Monarch in Scottsdale. Aguilera who’s from Venezuela, opened Arepas en Bici and has been featured in Eater SF, SF Chronicle, Good Morning America and recently won the Chopped 420 Challenge.
The dinners will feature courses spanning the culinary spectrum from molecular gastronomy to traditional French cuisine using locally sourced ingredients and Arizona grown cannabis. The dinner will start with a happy hour with snacks and each course will include drink pairings by bartender Curtis Hayes of The Monarch in Kansas City.
The all inclusive dinner is $200 per person and has two seating’s per night at 5 & 8 p.m. More information & to purchase your seats visit https://www.bychefaguilera.com/events. Jewel’s Cafe is at 4041 E. Thomas Rd. Phoenix 85018.
Chef Aaron Chamberlin is no stranger to taking quality ingredients and turning them into delicious tasting foods. Having owned several well received restaurants over the years he’s now turning his attention to doing the same in the cannabis industry as CEO of Good Things Coming. The new brand makes edible cannabis foods with locally sourced and fresh ingredients.
“If you’re going to eat a brownie or have a piece of candy, that splurge should taste amazing, it shouldn’t just be a delivery vehicle for cannabis,” said Chef Aaron Chamberlin, CEO of Good Things Coming. “Whether you’re a foodie or not, there’s no reason an edible can’t be an epicurean experience.”
Chamberlin uses unique ingredients to the cannabis industry including Yuzu, Citrus, Lavender Lemon and Mango Chile. His recipes try to include as many organic and all-natural ingredients combining nutrition and taste. He went into the cannabis industry because of its upward growth potential and to challenge his creativity as a chef. The THC used is a lab tested distillate of the plant from Arizona’s Copperstate Farms 40-acre indoor grow house.
Current products from include Lavender Lemon Drops and Fruit Jellies in Mango Chile, Yuzu Citrus, Pomegranate and Very Cherry. His French Chocolate Brownie Bites are made with French Valrhona chocolate and a touch of sea salt. Products are good for medical and recreational cannabis users and offer both a high and low dose THC options. Good Things Coming products can be found at dispensaries throughout Arizona.
For more information about the product line and to see which dispensaries carry their foods visit the website.
Who thought that on December 31st 2019 the word “Zoom” would become a household name and conjure up flashback’s to the PBS children’s show from my youth. 2020 has been a crazy year we all want to put behind us, the year started like any other with plans for travel, eat my way food festivals and anticipating new restaurant openings. Two months in things changed and 2020 wasn’t going to be typical year. It got serious for me when around St. Patrick’s when the NBA put the season on hold. Before you knew it lock downs were in place, toilet paper was at the top of every bodies doomsday “must have” list and distilleries were making hand sanitizer.
Zoom to a virtual happy hour then a Teams meeting as businesses learned to pivot their business model on a moment’s notice. April and May were like a hazy version of Groundhog’s Day and I was foodie version of Bill Murray’s character. Eating in parking lots and collecting plastic utensils became the norm, taking out from neighborhood favorites wondering how dine-in restaurants are adapting. Some restaurants took a hiatus to figure it out, others stocked up on to-go containers and others closed all together. Food festivals and small, medium and large gatherings were cancelled on a daily basis as many still are into early 2021.
In mid-May when Governor Ducey lifted restrictions while adding new restrictions for restaurants we wondered if we would dine-in and was it safe even wearing masks and washing our hands. I thought I would still do take-out and eat in parking lots or take food home. On Day 2 of dine-in I found myself sitting at the bar alone at The Stockyard’s Restaurant for a burger. To this day I haven’t been afraid to dine-in early and before restaurants get crowded by 2020 standards. By the time summer rolled around more people were venturing out & about and us foodies started to gather. Not at festivals but cautiously as new restaurants began to open after several delays.
I’m still not sure what my final meal will be for 2020 or my first meal of 2021. Still pondering my future meals I’m looking for what 2021 will bring. Less Zoom meetings for sure, in the food world I’m curious how Arizona’s new legalization of recreational cannabis will open new opportunities for cannabis infused meals, foods and restaurants. What new restaurants will be anticipated and which favorites will close their doors. What will the long term effect will 2020 have on local businesses and society? Many un-answered questions going forward into 2021 but I do know one thing……in order to survive we MUST eat and drink. Cheers and to a better 2021!!!
Arizona largest cannabis dispensary, The Mint is holding a contest to find the best cannabis infused recipe. Through June 30th, Arizona card holders 21 years of age and older are encouraged to submit their creations. The winning recipe will be featured in The Mint’s kitchen to join other menu items for to-go orders. Cannabis infused foods with less sugar help people battling everything from cancer & epilepsy to Parkinson’s disease and Alzheimer’s.
Entrants need to their share recipe, idea or creation along with the proposed name, key ingredients and description. 10 finalists will be judged by a panel of chefs by July 1st and a grand prize winner will be announced on July 10th which is when the industry celebrates cannabis concentrates and extracts. The winner will also have their recipe in a cannabis infused cookbook to be released in August. The winner will receive $2,500 in cash and a $2,500 donation to a food bank in their name. Sales of the cookbook will also be donated to food banks who have been struggling to feed people the last few months.Recipe submissions are being accepted until 11:59 p.m. June 30th 2020 and can be sent to Recipes@TheMintDispensary.com. The Mint has a dispensary in Mesa and Guadalupe with a third planned to open this year in north Phoenix.