img_2058This post is rather late, as February 3rd was almost a month ago, but I hit my Dirty Thirty! The big 3-0!

29 was rather insane but everything happened for a reason. I reminded people of my worth, made huge life decisions, leaped out of my comfort zone, strengthened friendships + made new ones and left the security blanket that is the Trini parent’s home. As I grow, I’m excited to see how #avaeats grows with me. I bought a rice cooker—the same one mom has. It was all in preparation for 30.

While my 29th birthday was lit, it wasn’t what it could’ve been— I didn’t surround myself with the right circle. Ché told me after my 29th I’ll never have to plan another birthday again.

 

 

 

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So 30. It was dirty! Ché planned a private cannabis-infused dinner by someone I admire, chef Jourdan Cha’Taun (and her poodle, Chalky.) I’m usually in awe when I watch Jourdan’s twitter videos of her medicated meals, so my excitement to actually taste them was through the roof!

Jourdan started the evening off with a blackberry bourbon lemonade. The tangerine juice ice cubes added a little more sweetness to the cocktail, which I appreciated. It was infused with rosemary and mixed so well that I had another.

img_2237Our first course winter salad with fried brussel sprouts, romain and medicated kale chips and citrus vinn. With very earthy flavors, eating the orange slices added a little kick I enjoyed, and I never thought I’d love kale chips so much!

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Next was shrimp scampi ravioli with medicated roasted red pepper marinara and homemade French bread.

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Then we had a sous vide ribeye marinated in a sativa red wine, Yukon Gold mashed potatoes and a baked lobster tail. I’m not a red wine drinker, but I definitely sipped a little with this course. I knew dessert was coming, so I made sure to save some room: the doggy bag queen has arrived!

Another cocktail was introduced, using ginger and fresh pear juice from juice mami Jourdan.

If you follow me on twitter, you know about the birthday cake debacle. Jourdan definitely made up for it with these mini s’mores cheesecakes with a medicated graham cracker coffee crust and brûlée bananas . I love roasted marshmallows!

I watched her plate and put the finishing touches on each course. Watching chefs plate is oddly soothing, yet gets my adrenaline pumping! I’m freakishly inquisitive in the kitchen so I’ll take any chance I can get at a front row seat.

You’re probably thinking that after five courses of medicated dishes, one might be too high to function. I won’t lie, I had to take a nap on her couch for a little bit before the fourth course, but drinking and other cannabis activists added to that, so I definitely wasn’t burnt out. Jourdan made sure to use an appropriate dosage for each dish to give us a well rounded and high evening. There wasn’t an overbearing taste of cannabis, like in some dishes I’ve had in the past, and the cannabis that you did taste enhance the flavor of the entire dish.

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We got a little care package at the end of the night: what was left of our fourth course, some ravioli and French bread from the second course, mini s’mores cheesecakes and bananas, what was left of the sativa red wine and a bottle of that pear-ginger juice.

img_2129Jourdan is an amazing chef and excellent host, from smudging the candles to the mint water to the flowers on the table. I couldn’t have asked for a more special birthday celebration.

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We got back to Greensboro that Monday with bags of leftovers from Atlanta. The way I was at home eating, I was a little buzzed until Thursday. Ever had a medicated French bread grilled cheese with prosciutto?

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