High In The Sky

️

Held in a secret roof top garden in Los Angeles, California, 

November 12th, 2017 at 5pm

This multi-course, vegan, Sunday Supper is expertly micro-dosed by Chef and Cannabis Educator Liv Vasquez (@livviesmalls)

Each, individually and uniquely micro-dosed course will be presented with a side of information about how you will absorb the dish.  We will open the floor up for Q&A and discussion at the end of the dinner.

Recreational legality is pending in California, and Liv has worked in Medical and Recreational Marijuana in Oregon for over 4 years, and as a chef for close to 20 years. Learn more about how recreational legality will change the market place, and how we absorb different products while surrounded by other Cannabis cultivators and enthusiasts at High In The Sky.

Tickets are $150, and includes 4 vegan courses that have been expertly miro-dosed with THC and CBD, 3 Cannabis Craft Cocktails that will be paired with courses, plenty of non-alcoholic beverages and product to use on site as well as product from our incredible sponsor Select Strains to take home. It will all end with an educational Q&A about using cannabis for health and what to expect in a recreational market.

We hope to see you there!

                                                          

To Request Tickets Email: Highnoonbrunch@gmail.com

In your email include your name, date of birth and a few sentences about you and your relationship with Cannabis.

Tea cakes soaking in cherry sauce...

A thing of beauty.

Churro Donuts

I made churro donuts. 

Churrnuts? 

Churrr nuts, dude.

Anyway, these are super simple, here's how you make them...

• 1 can Cresent rolls
• 2 Pudding cups
• 1/4 cup candy melts or chocolate chips melted
• Cinnamon and sugar
• A little oil
• Fresh fruit (optional)
• Foil

Directions:

Blast some Mariachi El Bronx

Roll out the Cresent dough and cut into strips, then twist up those strips.

Roll foil into what looks like little tree stumps and wrap the strips of dough around that. Drizzle a little oil on the cups (and in the pan) and pinch them sealed. Cook for 5 mins at 375 with the cups upside down on the foil then flip the foil stump Cresent side down and cook the remainder of the way. 

Once they are golden brown pull them out of the oven, toss them in the cinnamon and sugar then let them COMPLETELY COOL. This will be hard because they will look and smell good as fuuuck. Once they're cooled fill with the Pudding and fruit then top with the melted chocolate. Dude.....make these , it costs about $3 for 4 of these bad boys and they are so simple that you can make them even when you're "Senor Frogs wasted".