Risan Consulting Group Secures Cannabis Partners for A Highbrow Dinner, an Eight-Course Sensory Experience Benefiting the Parkinson’s Association of the Rockies.

 

A Highbrow Dinner, an eight-course sensory experience benefiting the Parkinson’s Association of the Rockies is just over a week a way! Very excited to announce our presenting sponsors @mieleandco and @lucidmood ! Great companies supporting our vision to promote the benefits of Cannabis for Parkinson’s patients. Ticket link in bio. DM me for a discount code, you won’t regret it! Please share with any Colorado friends! Other amazing sponsors include @eybna @sawatch_hemp @treatyoak @buddhateas @hearthanddramdenver @my420toursdenver @dj.daffy.duck @420booksociety @findinvisiblecity @brinscoe @artbymyah @risanconsultinggroup @hellcatmaggiescbd #cannabis #cannabiscommunity #cannabiscommunity420 #coloradocannabis #coloradocannabiscommunity #denvercannabiscup #denvercannabis #denverdabbers #cannabiscures #cannabissociety #mmj #mmjpatient #cannabisdinner #infused #cannabisindustry #cannabisinfused #edibles #weededibles #parkinsonsdisease #parkinson #parkinsons #parkinsonsawareness #cannabisedibles #cannabiseducation

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Our journey will begin with a light cocktail hour and hors d’oeuvres before the seated dinner. Guests will be toured through the world of terpenes and gain a basic understanding of the aroma compounds found in all our food, beverages and aromatic plants. So, come relax and take your senses on an educational joy-ride while indulging in some highbrow gastronomy. The dishes and pairings will be customizable so you can create an experience with your own comfort levels. The ticket price is for food only, while all beverages and “OTHER PAIRINGS” are by suggested donation and included in the experience (ticket purchase may count as donation to Parkinson’s Association of Rockies). A silent auction will be held before dinner to raise extra funds for Parkinson’s research and education. Please see the menu below.

The Benefit:

Committed to enhancing lives and connecting communities.
The Parkinson Association of the Rockies supports, strengthens and empowers the Parkinson’s Community in Colorado. We do this through innovating, educating, promoting research, creating awareness, serving as an advocate, and providing support services for the Parkinson’s community.

A Highbrow Dinner:

An eight-course sensory experience benefitting the Parkinson’s Association of the Rockies

Hors d’oeuvres and Cocktail Hour:

Braunschwieger terrine

Carolina Gold Journey cake, preserved bergamot creme fraiche, caviar

ice cold melon, crispy pancetta, chervil

Waterloo No.9 Gin, OG Kush tonic, lime

Ghost Hill Bourbon, tamarind, Thai basil

Waterloo Sparkling Water

1st

kombu-citrus cured scallop sashimi, hibiscus, English pea, ruby red grapefruit, tarragon

waterloo antique gin, grapefruit, tarragon

Sourdough bread from 100+ year old starter, super lemon haze cultured butter, apricot foie preserves-

2nd

offerings from the garden at 395 Emerson St.

agua fresca from the garden at 395 Emerson st.

3rd

basil Scarpinocc, tomato, Idiazabal, aromas of the tomato vine

4th

pine ice cream, wild mushrooms, gingerbread, forest herbs, Jack Herer aroma

5th

CO strip loin, eggplant, porcini, nasturtium

local Denver craft brews

-steamed bun with Bhang Lassi spread-

6th

fresh cheese infused with cheese terpenes, watermelon carpaccio, buttermilk crackers, sunflower

7th

guava cloud, Mango Kush, banana butter, coconut, mint

iced mint tea, relaxing honey

8th

Chocolate lavender-honeycomb, blueberry terpene pâte de fruit

coffee, tea

 

The Chefs:

John Harry-

John is currently the Chef de Cuisine, at Hearth & Dram in Denver’s Union Station.  He hails from the low country of coastal Georgia and finds inspiration in his southern heritage and the great agricultural history and traditions that come along with that. Seasonality and sustainability are paramount to his ideals. He has a strong passion for nature and enjoys foraging and gardening in his free time.  Before moving to Denver he worked under James Beard winning chef Hugh Acheson at 5&10 and The Florence. He also helped in the garden and collaborated with the bar program at Kimball House in Decatur, GA which has received several Beard nominations. John seeks to find a voice in his cooking that pays reverence to history and shows promise for the future.

Clay Inscoe-

A native of Athens, Georgia, Clay has worked in the food and beverage industry for over 12 years, cooking in restaurants ranging from small BBQ joints to 3 Michelin stars. He spanned the gauntlet of cooking styles from ingredient forward to technique driven cuisine working at the likes of the Royal Mail Hotel in Australia and WD-50 in New York City. From his work with food, Clay began to show interest in beverage and started playing with spirits, working in dive bars to distilleries. Rounding out his food and beverage education, he worked as a full-time farmer at a certified organic farm in Winterville, Georgia. Clay is currently running his consultant business, Inscoe Innovations, while writing a book on the basics of terpenes. He is an avid enthusiast and patient of plant medicine.

Lucy Inscoe-

Lucy is a pastry chef hailing from Mexico City, MX. She began working in bakeries learning the classic Mexican pastries while earning a degree in culinary arts and restaurant management from the Universidad de Londres. She then moved to Bilbao, Spain to work as a pastry cook at Azurmendi, a 3 Michelin star restaurant in the hills of the Basque Country. Lucy returned to Mexico City with an interest in gardening and helped run an organic hydroponic garden, growing vegetables for local restaurants. Lucy has since worked as a pastry chef for Empire State South in Atlanta, an organic bread baker in Austin, TX, the bar manager at Treaty Oak Distilling Co, a decorator for Cecilia Villaveces Cakes and is currently the lead chocolatier at Condor Chocolates in Athens, GA.

 

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