Cannabis and Caviar Make a Great Combo at Clark Gable’s Former Home

Michele StuevenFood

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Cannabis entrepreneurs Steve Yeschin and Adam Hilaly together with Fero brand partner Doug Riggs treated guests to an elevated evening last weekend in the historic home once owned by Hollywood Icon Clark Gable.

Chef Dean Barker’s menu included a decadent Wagyu beef tartare topped with hefty portions of caviar and infused with both THC and CBD oils. Guests also grazed on his signature cannabis causa — charred Spanish baby octopus, cubed avocado, radish, cilantro and chili threads with a CBD guajillo chili oil — as well as his peach and pluot cannabis carpaccio made from yellow peaches, purple plums, Korean red pepper, lemon THC oil, Meyer lemon CBD vinaigrette, fennel and dill salad.

High-end cocktails were served in traditional Greta Garbo glasses, sprinkled with flowers. The Sugar Lemon Haze Drops were a cool mixture of Humboldt Distillery CBD vodka, Lemon Haze terpenes and fresh lemon. The French 420 was an elegant glass of Piper Sonoma Champagne anchored by a eugenol terpene-soaked sugar cube.

Elevate Jane brought a fun selection of smoking accessories, including smooth and light ceramic stone and crystal pipes and beautiful bongs. Lizzy Tish cookies were abundant for munching.

The evening was a soft launch for consulting agency High End Creatives.

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