Seed to Buds

by Brannan Bell

Brannan is a regular contributor to Herbage Magazine as well as co-creator of The Cannabis Hangout

photos

by

Jeff Hooten, Creative of Casedgod

Meet Randon. He’s the operator of Well Rooted Genetics here in Oklahoma and he’s a connoisseur of consumption, with food and cannabis! He’s a big time foodie and has a memory with smells that take him back. He has learned about curation and flow with the different experiences he has had, with the plant having more textures and smells than any other species we have. He enjoys a good salad mix and bringing people together, because we’re ALL artists.

I had the opportunity to attend the very first exploration dinner, “Seed to Buds”. Which was an experience where artisans of two separate crafts came together to create. This is where the Underground Ghost Kitchen comes in. It was an experience curated by Randon with Well Rooted Genetics and the UGK team. Roger curates the events and Jesse is the main chef for private dining events.

By providing experiences like this in Oklahoma, we're essentially bridging the gap and blending the two worlds, by elevating the state and opening up new doors for the evolution of plant medicine. The goal of this dinner pairing was to utilize all of the plant in ways that compliment luxury ingredients.

Upon walking into Randon's beautiful home, I was greeted with a cocktail and smiling faces. More people started rolling in, all faces of industry gems. Conversations and laughter flowed throughout the whole night. There was good hash rosin present, along with glass tip joints, that I have to say I need more of in my life! The glass tips are such a game changer when it comes to taste and flow, so take note. Everyone found a seat at the table, with a guided menu on what to expect for the evening and then it began.

There were many intricate dishes that made this experience special, along with the option for mocktails for those that requested them. The UGK team also caters to those with food allergies and different preferences. The dinner menu was set up to complement strains like Zacio, Birkinz, Frosted Waffles, and Gelenade. Here are some descriptions on what I got to taste!

The snacks were a favorite of mine and consisted of Pani Puri, herbed boursin, greens and a lavender clover club cocktail to pair with Gelonade. There was also a cauliflower salad with asparagus, espuma and a Monstro Striga Cerasuolo d’ Abruzzo to pair with Zacio, and for the main course we had an herb crusted loin coated in East Side OG kief, with peas, potato, bearnaise and a Maison Passot Fleurie wine paired with Birkinz. To cleanse our palates, we smoked Superboof that was rolled with a glass tip by Zenoa Cultivation, along with orange granita, mango sorbet and strawberry. (the mango sorbet was a favorite of mine). We then followed that with a dessert that was a creme fresh honeysuckle lemon cake with a Lambrusco drink, paired with Frosted Waffles. All of the signature craft cocktails were made by bartender Paul, with Thirst Wines.

We had Chef Jessie Gomez explaining every dish to us, down to each ingredient and herb used and why. As the dishes were presented at the table, it was something I appreciated so much! It brought an intimate experience for everyone there. The cocktails were all so delicious and I truly enjoyed every one, with every dish!

What an experience this seed to bud dinner pairing was! Such a beautiful thing to be a part of. From all of the yummy and refreshing drinks to pair with the food and different tasty strains from local growers, it was beautifully curated with so much intention and passion poured into it, from the creative minds that brought an experience like this to life!

Cheers to some really good company and really good cannabis. So cool to see it! This is what we need here in Oklahoma and I’m stoked to have been a part of this in Oklahoma City. It’s amazing what all we can do together when we combine the things we all love.