May Sunday Supper Presented in Partnership with Plant.Body.Soul Benefitting The Walter Hive

Sunday Supper is a multi-sensory, community-driven, plant-powered dinner series that takes place once a month in partnership with our marketing partner Plant.Body.Soul.

These elevated evenings immerse the cannabis consumer on a journey of health, happiness and satisfaction through expertly-infused cuisine and other tantalizing elements that awaken the senses. Each dinner’s menu aims to delight our guests with seasonal, high-vibe cuisine prepared by our in-house chef and founder, Chef Teresa Hansen.

Our mission at High Vibe Kitchen Collective is to connect you to satisfying and nourishing food, while our partner Plant.Body.Soul connects guests to one another as well as to cannabis-focused brands. All of these elements come together to create the Sunday Supper experience. 

Sunday Supper Sponsors: Select and Curaleaf

This month’s sponsors were a fabulous duo—Select and Curaleaf.

Select Cannabis is a brand born out of Portland, OR and they were extremely generous with their product-filled goodie bags for each guest to take home. Chef Teresa also used their distillate products throughout the meal to elevate our guest’s experience. 

Curaleaf is coast-to-coast cannabis brand that encompasses many aspects of the industry. According to their site , they currently operate in 23 states, have 101 local dispensaries, 22 cultivation sites, 30 processing sites and serve over 350,000 registered patients and growing. 

We are so thankful to have partnered with Select and Curaleaf for May’s Sunday Supper and we look forward to working with them in the future!

Nan McCoy of the Walter Hive, speaks to Sunday Supper guests about the nonprofit work their organization leads in Phoenix, Arizona.

Benefitting: The Walter Hive

Many Phoenix residents know the Walter brand, from the glowing art cars to the booming Kalliope stage blasting groovy music. 

The Walter Hive, the non-profit arm of the organization, builds confidence and community through the arts. Their organization provides art workshops and programs with the purpose of developing practical skills, increasing confidence and providing exhibition spaces for local artists. 

Located in South Scottsdale, the non-profit relies solely on the generosity of donors, so we are honored to create an event that helps further their vision through donations! Now that we’ve taken a moment to recognize who we do it for, let’s see what our guests enjoyed!

May’s Menu: Chef-driven Cuisine Expertly Infused with Cannabis

Sunday Supper always begins with a zero-proof cocktail hour and passed appetizers, followed by five courses. It’s worth noting that these events are alcohol-free and that our guests with dietary restrictions are accommodated throughout the event. We welcome our guests to stop their dosage at any time if they feel they need to. 

While it’s not the same as being there in person (Pssst! You should grab your tickets for June!), let’s have a look at May’s menu:

“Tropical Crush” | Zero-Proof Cocktail

Guava juice, Strawberry Lemonade Select Squeeze and bubbly water were combined to create an extremely refreshing zero-proof cocktail. Contained 10 mg CBC, 2 mg THC. 

Watermelon Sashimi and Melon Skewer | Passed Appetizers

A non-medicated duo of watermelon skewered with avocado, pickled onion and sprinkled with black sesame paired with cantaloupe skewered with fresh mozzarella and prosciutto. They were the perfect summery bites! 

Grilled Spot Prawn | Course 1 

This was a true work of “heart.” Complementing the grilled spot prawn were two vegan twist s— Pachamama vegan ceviche made with hearts of palm and Chef Teresa’s infused cilantro hemp crema made with hearts of hemp. This dish elevated our guest’s experience by 2 mg THC. 

Green Bean Salad | Course 2

Our guests were doing just peachy by Course 2. Chef Teresa elevated a suppertime classic by adding a seasonal favorite — peaches! This green bean salad was served with sweet peaches balanced with infused balsamic bitters and garnished with pepitas for a nice crunch. This dish elevated our guest’s experience by 2 mg THC.

Phoenix Pasta Co. Pappardelle | Course 3

Fresh Phoenix Pasta Co. pasta so fresh it was literally made hours before we plated it. Combined with charred corn, blistered tomato, goat cheese, infused lemon oil and basil. Gluten-free options were made available for guests with dietary preferences. Course 3 was expertly infused with 2 mg THC, 5 mg THCV. 

Sous Vide Filet | Course 4

The fourth course was a hearty one, infused chimichurri poured over a premium filet steak prepared sous vide and finished on the grill. Accompanied by a bean puree and vibrant kale slaw, this dish contained 2 mg THC, 10 mg CBD. Thank you to The Flower Bungalow for providing garden-fresh herbs for the chimichurri. 

Strawberry Shortcake | Course 5

The fifth and final course was a sweet one! Vanilla vegan cake from The Baked Wives was sprinkled with a crunchy strawberry dust and True Terpenes Strawberry Cough-infused jam. The strawberry shortcake dish contained 10 mg CBD, 5 mg CBN. 

Join Us for our Next Infused Supper Event!

We hope you enjoyed having a glimpse into our infused suppers! Our next community-driven Sunday Supper event is June 19 and sponsored by Halo Infusions and Item 9 Labs. We look forward to supporting The Walter Hive as our beneficiary again.