Cooking with Cannabis: Thanksgiving Edition featuring Dope Dinners Boston with Edgard and Anna Hunt
Join John Malanca for an interactive food experience! UPG proudly hosts husband and wife team Anna and Edgard, Founders of Dope Dinners Boston (@dopedinnersboston) who walk John through a dope cooking class! We’ve given you the ingredients list (see below), so follow along. This Thanksgiving will be like no other.
Edgard, an Executive Chef and his wife Anna have delighted sophisticated diners in the greater Boston area with cannabis infused gourmet meals, drinks, desserts and more. Now you can follow John, step by step to create a special Thanksgiving.
John cooks with this dynamic duo as they make an appetizer and mocktail which can be infused with your preferred cannabis or CBD tinctures. Talented and popular with private dinner/function guests, you no longer need to live near Boston to enjoy the magic of Dope Dinners. Their culinary delights may take the turkey nap to a new level!
It is 2020 after all.
Roasted Butternut Squash Bisque
charred butternut squash, maple agradulce, lemon creme fraiche, pepitas
Spiced CBD Chai spices & coconut/almond milk
Ingredients/Shopping List (serves 4)
1 lb cubed butternut squash
2 medium yellow onions
6 cups veg or chicken stock
1 3/4 cup heavy cream
1 Tbsp cumin
1 Tbsp coriander
Bay leaf (1 fresh or 2 dry)
Maple Agradulce ingredients
1 cup maple syrup
1/2 cup finely diced shallot
spicy Thai chili sauce
Peptias or Pumpkin seeds – toasted
1 cup Creme Fraiche (or sour cream)
Cannabis infusion can be done with infused butter, olive oil
Spiced CBD Chai ingredients
Chai Tea (two chai tea bags)
1 cup Low-fat coconut milk
1 cup almond milk
Your favorite CBD tincture