Hama Hamas to Olympias. Sour Diesel to OG Kush. In cannabis and in oysters, strain is everything. Join Cannaisseur Series in our first Workshop Series class, as we sample and explore strains of each, noting the taste profiles, subtleties and stories behind them.
After settling in with your infused welcome cocktail, you will be guided through an exploration of various oysters (total of a dozen per person) found along the entire West Coast, from San Francisco to Canada. Throughout the class there will be intermezzos of joints from California’s best cannabis growers. We will talk oyster culture, cannabis, terpenes and merroir, pairing each bivalve with a variety of accoutrements, including an infused mignonette by Canna Chef Coreen Carroll.
Light bites, wine and non-alcoholic beverages will also be served. Led by food academic, writer and Cannaisseur Series front of house team leader, Delia Sarich.
