#culinary-collaboration

#culinary-collaboration

What once began as a shared meal in Tokyo during the pandemic has become a cultural exchange. This is a dialogue between Tokyo and New York told through dough, fire, and simplicity. Long before the residency was even announced, the foundation for it had already begun in Tokyo.

Food and stoner culture have always gone together, but these days chefs and cannabis professionals are working together to find thoughtful, new ways to incorporate weed into meals. For National Hot Pastrami Day on 14 January, a celebrated Jewish deli in Chicago teamed up with a local Illinois dispensary to give customers free pastrami sandwiches garnished with cannabis-infused mustard. The High on Rye event was held in the parking lot of Ivy Hall dispensary's Logan Square location.

"Through this 7th edition of Chef's Council, we're uniting the culinary creativity of world-class chefs with our deep expertise in flavour and taste to push the boundaries of hot and spicy, embracing all the nuances and sensations that make heat truly satisfying," Ullram stated. That nuance is key. Today's consumers aren't just chasing the hottest pepper on the Scoville scale: they're looking for layered experiences: the slow burn, the cooling contrast, the lingering tingle, and the complex interplay of pungency with sweetness, umami, or citrus.

Join us for our upcoming launch event celebrating the debut of a first-of-its-kind culinary collaboration between One65, an award-winning patisserie, and Savor, the revolutionary Bay Area company behind the world's first carbon-based, animal- and plant-free butter. Be among the first to taste bonbons made with Savor butter, now officially available for sale at One65. Enjoy free samples of these world-premiere confections and mini pastries made with Savor's breakthrough ingredient, all while learning more about how this partnership is redefining indulgence.

"The best part about being from Chicago is learning all that hospitality, bringing it here to L.A.," Storer said.

On July 10, Yannick Alléno and James Knappett will collaborate for an interactive six-course dinner at Pavyllon London, part of the Counter Culture series.

"Keith loved that I had agriculture ties to the Hudson Valley, and Ashley had been coming to the Hudson Valley her whole life," says Young.