Los Angeles first ever CBD Culinary Runway

Los Angeles first ever CBD Culinary Runway
Photo courtesy of Cristina Espiritu, Founder of the 420 Foodie Club

Last night, I attended my very first Los Angeles CBD Culinary Runway in the Arts District of DTLA presented by Chef Gabriel Jermain and Chef Serita Mac of Pita Plated. The theme of the night was “A Night of Visual Decadence” and it did not disappoint.

When I first arrived, I was greeted by the host Maya who introduced herself and a few of the attendees.

The night started out slow for me being new to the area. It seemed that many people knew each other, as most people were conversing in small groups. I tribute this to the Culinary Runway being a first. In the future, I look forward to more engagement before the main event starts.

The crowd was mixed. I really appreciated the variety of individuals from different backgrounds. To meet those whom I would never have met otherwise made it worth more. I met unique people from the 420 Foodie Club and real estate brokers, to a famous sports journalist on TV. Even with a mix of different types of people, the crowd truly enjoyed the dining experience.

One of the best aspects of the night was sharing my knowledge of CBD and THC with a few in attendance. To see how many never heard of CBD and to realize what it can do for them was truly eye-opening. I look forward to being able to continue to educate and share my own experience. I want to show people that they can change themselves for the better, no matter where they may be in life.

CBD Culinary Runway Experience

The location was perfect. The room had 2 sections. The first floor included the kitchen and a few dining tables. The lower floor had various couches throughout the room.

From the sweet watermelon to the sweet and spicy ceviche, the 5-course meal was worth the wait. There was a hint of nervous energy in the air. As Gabe and the team came to introduce themselves, all eyes turned upstairs.

While Chef Gabriel Jermain and Chef Serita Mac introduced each dish, Maya went around the room like a model on the runway showcasing each dish before serving. Our mouths were watering before we even got to taste.

I loved how each dish was portioned appropriately. Just enough of a taste so that our bellies were ready for the next meal.

CBD Culinary Runway Menu

  • Sauteed Yellow Watermelon
  • Truffled Butternut Squash Bisque with Mushroom
  • Mango Chutney Chicken Skewers with Avocado
  • Peach Scallop Ceviche with Roasted Shishito Peppers & Honey-Cumin Vinaigrette
  • Blueberry Buffalo Patties/Butternut Squash with Kale & Honey
  • Shrimp & Grits
  • Honey-mint Ponzu Salmon with Coconut-Mint Rice
  • Mango Upside Down Cake
  • Panna Cotta with Emerald Plum Drizzle
Sauteed Yellow Watermelon
Sauteed Yellow Watermelon

Sauteed Yellow Watermelon

The first treat of the night. The Sauteed Yellow Watermelon was a great start. It was tasty. Sweet and juicy! It gave you enough of a sweetness to want more. Everyone agreed it was a great first starter.

Truffled Butternut Squash Bisque with Mushroom
Truffled Butternut Squash Bisque with Mushroom

Truffled Butternut Squash Bisque with Mushroom

With the right amount of flavoring, the Truffled Butternut Squash Bisque was creamy and rich. This wasn’t your everyday butternut squash recipe. The mushrooms didn’t have that regular home cooked taste of mushroom that most people do not like.

If I had eaten it with my eyes closed, I would have never guessed that it was even a mushroom. Served with a mini spoon I was able to enjoy the Bisque longer than a few seconds.

Mango Chutney Chicken Skewers with Avocado
Mango Chutney Chicken Skewers with Avocado

Mango Chutney Chicken Skewers with Avocado

What can I say? The Mango Chutney Chicken was juicy and the seasoning was on point. With a hint of avocado, the overall dish really stood out. I have to get the recipe to try at home.

Peach Scallop Ceviche with Roasted Shishito Peppers & Honey-Cumin Vinaigrette
Peach Scallop Ceviche with Roasted Shishito Peppers & Honey-Cumin Vinaigrette

Peach Scallop Ceviche with Roasted Shishito Peppers & Honey-Cumin Vinaigrette

The Peach Scallop Ceviche was one of my favorite. I am not a big Vinaigrette fan, but the dish worked really well. The peach mixed with the roasted Shishito Peppers gave my mouth both the sweet and sour flavor that most of us love. The added Scallop celebrated the flavors at the end.

Each serving of the Peach Scallop Ceviche was infused with 10 mg of CBD.

Blueberry Buffalo Patties/Butternut Squash with Kale & Honey
Blueberry Buffalo Patties/Butternut Squash with Kale & Honey

Blueberry Buffalo Patties/Butternut Squash with Kale & Honey

Growing up in the Carribean we ate a lot of patties. I appreciated that the Blueberry Buffalo flavored patties with Butternut Squash were Vegan. They each were infused with 15 mg of CBD. While the spicy buffalo flavor gives an initial kick, the blueberry and honey calmed my mouth after.

Shrimp & Grits
Shrimp & Grits shaped like a Cannabis Leaf

Shrimp & Grits

Who doesn’t love Shrimp & Grits! Shrimp is one of my favorite seafood. The sauce was delicious. The flavors were on point.

Shaped like a Cannabis leaf the grits were cooked perfectly. Crispy on the outside, the grits soaked in the sauce meant a perfect bite.

With 15 mg of CBD infused in the Shrimp & Grits dish, it brought the total of 40 mg of CBD for the whole course.

Honey-Mint Ponzu Salmon with Coconut-Mint Rice
Honey-Mint Ponzu Salmon with Coconut-Mint Rice

Honey-Mint Ponzu Salmon with Coconut-Mint Rice

The main course was worth the wait. I love Salmon. It’s a dish rich in Omega-3 Fatty Acids and high in B Vitamins.

The seasoning was perfect and the Bok Choy was cooked well. I ate all of it and that’s coming from someone who isn’t a fan of Bok Choy.

The Coconut-Mint Rice was the perfect compliment to the Honey-Minted Ponzu Salmon.

Mango Upside Down Cake
Mango Upside Down Cake

Mango Upside Down Cake

The Mango Upside Down cake brings the course back down. There is no way to describe the taste. The mango flavor is subtle. There is not much sugar. It just works. Soft and moist!

Panna Cotta with Emerald Plum Drizzle
Dairy-Free Panna Cotta with Emerald Plum Drizzle

Panna Cotta with Emerald Plum Drizzle

The Panna Cotta with Emerald Plum Drizzle topped the night. It was dairy-free. I was not sure what to expect when I placed the first spoonful in my mouth. It was actually very enjoyable.

Being that I have been looking for a solution to move away from dairy the taste gave me an idea of how my diet will be in the near future.

The taste of the Panna Cotta was rich and the Plum Drizzle was just sweet enough.

Overall, I felt like the dining experience was thoroughly delightful. Being at my first event, I definitely plan to attend more of these in the future.

For me, the icing on the cake was getting home and actually getting a decent 8 hours of sleep. Something that I have been unable to do over the past 3 months. I contribute this to the 40 mg of CBD that was infused in the meals.

I hope that the few that I spoke to at the party was able to also feel the relaxation of the CBD. This was one of the main talking points throughout the night… How would the CBD affect us all after dinner?

If you ever happen to have the opportunity to attend one of Chef Gabriel Jermain and Chef Serita Mac of Pita Plated Culinary Runway dinners, do it. It was a great first experience!

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