Speakeasy Prohibition Dinner

By Cannaisseur Series (other events)

Saturday, February 23 2019 6:00 PM 10:00 PM

Shhhh...We're throwing a cannabis speakeasy.

Come celebrate the roaring 20s with us as we mix up some medicated cocktails, dance to fun tunes, indulge in low dosed edible appetizers and experience a 4 course - flower paired dinner. Era or formal wear strongly encouraged but not required.

Upon arrival, you'll be greeted with a sampling of delicious, mildly medicated edibles from both the chef and a local edible manufacturer. Here you will have a chance to grab a drink from the bar, meet and mingle with all of the other guests as well as a sample concentrates at our vapor bar showcasing high quality extracts. 

After the welcome hour, we move to the dining hall to indulge in a 4 Course pre fixe menu of NON-Psychoactive cuisine accompanied by beer and wine. Between each course, we will be sampling a carefully curated list of different cannabis intermezzos from a local farm including a sativa, a cbd and an indica.

Chef Coreen and her team will prepare your meal in the open kitchen as her husband and cannabis entrepreneur Ryan acts as your host for the evening. He will guide you along your journey of exploring an array of cannabis while discussing the current and future climate of the cannabis industry in California.

Our goal is to create the most comfortable and relaxed environment with tasty food, plenty to drink and wonderful people. At the end of the dinner each guest will be taking home a gift bag (worth $75 retail or more) with a sampling of some of the evenings offerings and a few surprises.

**Note: The Cannaisseur Series is a ONE 4 ONE Company. For every ticket sold, we donate one meal to The SF-MARIN FOOD BANK**


Dietary Restrictions: We are serving a pre fixe non-medicated menu for the dinner. We do have a vegetarian option available for this event. Please make sure we are notified of any allergies no later than 48 hours before the event. We will try to accommodate as best we can. Vegan options are NOT available for this specific event as doing so requires substantial disruption to the flow of a meal that is designed to be the same for an entire seating of diners, and requires dedicating too much of our kitchen’s resources to a small number of those diners. We recommend that diners come with an open mind, ready to try things they might not ordinarily prefer, trusting that they will undoubtedly find most things easy to like.