business profile
22
cannacation EXPLORING THE TAYLOR EDES INN B&B
LEAFMAGAZINES.COM
We arrived excitedly for our weekend adventure on a Friday, checking in around 3:00 p.m. at the Taylor Edes Inn, a historic Victorian-style bed and breakfast, circa 1915. Impeccably decorated and expertly cleaned, we were welcomed into the estate by the owners and operators, husband and wife team Dave and Tammy. Complete with a beautiful crystal chandelier, two terry-cloth robes, a 50” TV with cable, and a giant king-size bed with remote control features, the accommodations of the “Grey Room” were stacked. We were delighted to also find a gift box waiting on the bed with tons of THC edibles and accessories. After unpacking and getting settled, we made our way down to the front porch where we found an impressive spread of complimentary snacks and Cannabis. There’s a Cannabis bar which offers two different flowers and three different concentrates to try, and an assortment of locally-made cheeses and crackers. We dug into tasting strains, which included the notable sativa, Super Silver Haze, and the calming hybrid GMO. And for the dabbers, there was a lovely Gelati concentrate with limonene and citrus terpenes. Smoking is allowed outside only
SEPT. 2021
and in the “man-cave” in the basement of the house. Next, we met the other guests that would be vibing with us for the weekend. Outside, there’s a gorgeous covered front porch veranda with plenty of comfortable patio seating. In the backyard there’s a jacuzzi, fireplace, barbecue grill and volleyball net. Inside, there is an eightperson dining table setting the tone of sophistication and class. There are also other common areas including a lounge and a buffet area with snacks and beverages available at any time.
We were ravenously hungry from traveling and excited to hear that Cannacation would be serving a three-course infused meal at 6:00 p.m. sharp. Our dietary restrictions and food preferences were taken by the hosts upon planning the trip, and the course offerings included a cucumber soup or arugula salad for the first course. Second course was a white fish or chicken with fettuccine and fresh vegetables. And for dessert, there was strawberry shortcake with white chocolate cream and fresh mint sprigs.
