Eden’s Partner & Chief Culinary Officer Devon Quinn and Mixologist Alex Rydzewski curated a one-of-a-kind menu on April 20th. Guests were treated to an elegant affair unifying the food and beverage expertise afforded by Quinn, Schaefer, and Rydzewski, with Eden’s refined approach to events – and pristine cannabis selections incorporated into the menu from Phil Cooper, owner of High-Minded Events.
This year’s Four Twenty Experience was held at Guild Row, a community-based social club with multiple dynamic spaces perfect for a night of infused dining, chill music, and elevated cocktails. Entering the space, guests walked through an outdoor courtyard where they could participate with a vape bar and other cannabis products and mingle with guests as cocktails were being passed. Music from DJ Megan Taylor set the vibe and tantalized guests to explore the main space and prepare for their the culinary experience ahead.
Sparking the culinary journey was a surprise amuse-bouche in the form of a gummy bear, housemade with “Innocent” Infused Coconut Oil, perched on a small cube of tart frozen yogurt. The following courses: Lobster and Octopus Ceviche, Wood-Grilled Artichoke and Trumpet Mushroom, and Yogurt-Marinated Lamb Loin brought varying levels of textures, flavors, color, and levels of infusion– rounding out a 10mg dose of THC. The dessert provided a surprising interpretation of a shortcake with flavors of lemon and pepper blending with a smokey presence achieved by cooking the strawberries over a wood grill.
Through out the evening, custom crafted cocktails were available for guests to imbibe. One in particular, the Shirley Hemple, composed of a cilantro syrup, lime, elderflower tonic, and topped with a morello cherry, was dosed with 25mg of CBD to help counter any potential unwanted effects from the THC in the meal. The other cocktails, though without CBD, were just as interesting and enhanced the course during which it was served, contained unique ingredients like Vers’eau Great Lakes Aperitif, Georgia Peach Rooibos Tea, fermented black lime, wildflower honey, and Topo Chico. The Vache Claire, playfully named after its French translation of “clear cow” is made of clarified milk punch, honeydew, green tea, mint, and smoked salt.
From a full restaurant buyout or a chef experience in our private dining rooms, Eden has the perfect space for any celebration.Learn more about our event and private dining options