Happy 4/20!

Besides our birthdays and anniversary, today one of our favorite days of the year! It’s also the perfect time to reveal some good news! #avaeats has been asked to be the official cannabis content curator for the colored palate!

“Imagine if food media was truly inclusive and diverse. Imagine if it told food stories told by people who’ve lived and breathed it. Imagine learning food culture, history, recipes and techniques directly from the source. Imagine American food media that reflected America. Imagine if everyone truly, had a seat at the table. Food media curated and created by people who look like and represent you: podcasts, documentaries, web series, cooking shows, art and events.”

I got this cookbook to get started on my own experimenting: Ganja Kitchen Revolution by Jessica Catalano.

Check out the colored palate here!

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Weed Week.

It’s Weed Week!

Our television will be stuck on Viceland until further notice.

I have some exciting news to share in honor of Weed Week: come back on 4/20!

#avaeats: Dirty Thirty!

#avaeats: Dirty Thirty!

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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#avaeats All White Party + Potluck

#avaeats All White Party + Potluck

img_7055I. Am. Floating.

Saturday night was the night! The #avaeats all white party and potluck was an absolute success! Naturally, there were a few hiccups—but all the little things I worried about were nonexistent. We had a great turnout and variety of dishes from West Indian to Italian, and the never-failing tray of chicken wings from the Chinese spot. I can’t thank everyone enough!

I ordered an infused unicorn cake from @sugarhighbakes and they delivered! I offer them the opportunity to set up at the party and they gladly took it. I was a little nervous about them coming, I’ll admit, but they had a successful night and enjoy themselves, and I couldn’t ask for anything else. I know for a fact they’ll be getting some new business after this—mission accomplished!img_7059

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I enjoy making pretty desserts, so I held that down on the contribution list. I made vanilla cupcakes topped with vanilla buttercream and a white chocolate brush stroke, chocolate covered pretzels, chocolate bark, and brownies in a brand new silicone mold that almost made me shit myself—I’ll tell that story another time. Angelena reminded me the day before that she is a pescatarian, so I had to run out to grab some shrimp and decided to make shrimp kebabs two ways: lemon and garlic and jerk, using the jerk seasoning my god-sister brought me from Barbados.

The contributing menu consisted of so many bottles of liquor, homemade rum punch for adult capri suns, lo mein, rasta pasta, quinoa with kale, potato and green bean salad, macaroni pie, a gluten-free vegan interpretation of doubles, chicken wings, homemade pickled red onions and hot sauce, flan, a bunch of cookies, marble cheesecake with Oreo and graham cracker crust, and the plethora of sugary shit I mentioned earlier. 

Speaking of chicken wings, let me big up the contributor, Jeff, real quick for taking the initiative so whip out his handy-dandy camera and start snapping away! When I’m hosting, I have severe tunnel vision to make sure all of my guests are taken care of and I often forget to document the good times, so Jeff’s presence was clutch.

I made photo props and bought buttons and pool floaties to give away. There were contests for the best Instagram photo and caption using #avaeats: these were the winners. FullSizeRenderimg_7101img_7103

Chéo drove up for my first event. I was entirely too happy he was here. He seen me host so he knows how I maneuver, so having him here was a huge help! He made sure everyone had drinks and food and got them everything they needed, and like always, he was the captain of the cleanup crew. He looked at me with hearts in his eyes the whole time; he was so proud of me when he saw how everything came together. He won’t stop telling me; this man of mine is always making me blush. I love that his friends came and supported me too. These guys are always a fun bunch.

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I had such an amazing time. I’m exhausted, but I’m still on a party high. I put a lot of time, energy and money into concepts when I come out with them, so when I hear amazing reviews about anything I do I’m always grateful and always humble. I can’t wait to do this again!

I stole a few Instagram/Facebook posts because I’m screenshot mami: I like to see what I do through other people’s eyes.

Jay’s Baked.

At my high school reunion, I connected with an old classmate whose boyfriend makes edibles. Once I told her I wanted to feature some edible companies on #avaeats, she gave me his card for Jay’s Baked. Thanks for being the plug, Cyn!

I love traveling, but I’m not the biggest fan of flying. My anxiety goes through the roof, so I need a little help staying calm. Chéo and I were taking a baecation to San Francisco- that’s almost a six hour flight from NYC- so I figured trying some edibles might help.

Fruity Pebbles cereal treats wrapped in gold (on the other side.) They had the usual weedy smell, but not the overbearing taste you get with some edibles. It was so tasty, I couldn’t help but eat the whole thing! I definitely felt a little fuzzy after about half an hour, which is usual for me*. I had a great two hour nap in the beginning of my flight so it definitely served its purpose!

I recommended Jay’s Baked to a friend who came back to me with a good report as well. You have to spread the love!

To order from Jay’s Baked, email him at Jaysbaked@gmail or DM him on Twitter at @jaysbaked.

*Some people hallucinate and trip when they eat edibles, but not me. I eat, I sit, I fall asleep – that’s it.

Happy 420!

I know the date is stamped 4.21. It’s still 4.20, it’s just 10:45 PM.

So…

Happy 420! I got some edibles from Sugar High Bakes that I can’t wait to try! Confetti cake and crème brûlée cookies, infused with weed? Infused with weed?! Gimme that!

A friend had a third of a cookie the other evening and ended up roaming the city for a few hours – I promise it won’t that have that effect on me, I’ll report soon.