5 COURSE CANNABIS INFUSED PRIVATE DINING - VANCOUVER
MTWThFSatSun: Typically 7pm - advise when booking your preferred time
DURATION: Typically 4 hours (48 hour advance booking please)
COST: $120 Per Person (6 person min)
WHERE DOES THIS TAKE PLACE: At your home or designated address you want this to happen at.
This Experience covers all of Vancouver & Whistler.
Chef Evan Elman is no stranger to the kitchens of Vancouver’s fine restaurants, having worked with the Hawskworth Group, and Relais & Chateau’s Wedgewood. Conversely, his knifes have also travelled to remote locations such as Antarctica, Haidi Gwaii, the open seas aboard fishing vessels, and Chef Evan Elman was the Executive Chef for Dinner in the Sky Canada. Since then, he has successfully launched private dining services and small event catering through
'Verde Experiences' serving Vancouver and the Sunshine Coast.
His business strives to offer edible cannabis experiences that are a far cry from late night brownie blitzing in a college dorm room. He creates a multi-censorial experiences by facilitating unique and stimulating events for cannabis brands, aficionados, and everything in between. By providing professional services and respecting individual preferences, cannabis is seen as an exciting embellishment rather than a fundamental ingredient. Offering private dining and event catering, the team working with Evan present their guests with nothing short of a memorable experience.
WHAT TO EXPECT:
Chef Evan Elman specializes in high end event experiences that offer optional cannabis infusion. After 2 years of research, he has developed a method of cannabis infusion that is odourless and flavourless; thereby keeping the integrity of the quality cuisine his team prepares. Verde takes great pride in providing a fun and unique event experience that is catered to each guest to ensure safety and enjoyment.
Cooking for you in your own home an exciting 5-Course meal using innovative techniques and fresh, seasonal ingredients. Evan and his team of professional chefs have worked in some of Vancouver’s top restaurants,
and are now trained to provide cannabis doses in a controlled and safe manner.
You are the star of this show, and we want to throw a party your friends will remember for a long time. We provide an exciting 5-Course meal using innovative techniques and fresh, seasonal ingredients. Guests will be given the option of infusing 10-50mg of THC and/or CBD throughout the course of the experience.
Typically, Evan and his chefs arrive an hour and a half before you would like to begin your meal. The chef sets up in the kitchen and chats with you about what he/she is doing, or preparing. His chefs talk to each guest to determine their level of experience with cannabis and adjust their dosage accordingly.
The safety and comfort of you and your guests is our primary concern. Cannabis-infusion is an option for each course, and guests can change their mind at any time. Usually the effects will begin to set in half way through the experience.
Below are the menu choices so once you have booked your date (2 day advance min) and number of people .. Chef Evan will be in touch to finalise your menu choices...all of the options are awesome:
Please choose 1 of each - all reasonable dietary needs will be accommodated which Chef Evan will confirm with you:
Something Light (course 1)
Warm Spinach Salad
with roasted root vegetables and a bacon vinaigrette
Beet and Lentil Salad
with maple walnuts and a mustard dressing
Rustic Portuguese Kale Stew
chorizo and garbanzo beans
Getting into it (course 2)
BC Beach Oysters
Steamed in sake, and served with miso butter, bacon crumb and uni hollandaise
seared scallops on bed of green pea risotto with a warm nduja dressing
with pine nuts and preserved lemon
Pasta (course 3)
squid ink tortellini stuffed with leek and prawn served in a lemon saffron cream sauce with fried capers and herbs
a comforting old-school Italian sauce of capers, olives and anchovies finished with butter, tossed with herbs and parmesan and served over penne.
Wild Mushroom Risotto
hedgehog, black trumpet and yellowfoot chanterelle mushrooms, with fresh black truffle shaved on top.
Mains (course 4)
California cut strip-loin served with sweet potato puree, coffee kombucha glazed parsnips and smoked sea salt from Vancouver Island
Crispy Chinook Salmon
Butternut squash, green beans, nduja vinaigrette, buttermilk and dill oil
Morcilla with Uni
spanish blood sausage with fresh BC sea urchin served with roast kabocha squash
Something Sweet (course 5)
Espresso Creme Brûlée
Creme Anglaise Over Fresh Fruit