One of the city’s top restaurants has blazed a new frontier. Through a partnership with Sonoma Hills Farm, two-Michelin-starred Lazy Bear has rolled out a bespoke cannabis strain called Lazy Bear Reserve, a “first-of-its-kind” collaboration between a weed farm and fine-dining restaurant, says chef David Barzelay. They’re branding it not as an amuse bouche before sitting down for a tasting menu but as a “social tonic,” a way to bring Michelin-level chill to your next dinner party.
Barzelay and business partner Colleen Booth have been searching for the perfect strain — what cannabis folks call “pheno-hunting” — for three years. The process involved planting, growing, then testing (and no, that doesn’t always mean smoking) thousands of strains to find one that matched their vision. They wanted flower that expressed the essence of Northern California, complementing ingredients often found on the Lazy Bear tasting menu. And they wanted it to not only smell like Meyer lemon and redwood trees but taste like it, too. When the hundreds of seeds in Sonoma Hills Farm’s catalog failed to deliver what they wanted, they brought in a third partner, Humboldt Seed Company, for help to breed their own.
The must-have ingredient for your next dinner party? Michelin-restaurant level weed. San Francisco fine-dining destination Lazy Bear has rolled out flower and pre-rolls featuring Lazy Bear Reserve, a bespoke sativa strain grown in collaboration with Sonoma Hills Farm. Read More
