We get asked questions all the time about what it’s like to hire us, what really happens when we come into your home, and of course, so many questions about the cannabis.

If you’re reading this, you might have some of those same questions, so let me take you behind the scenes of a recent event we did and answer those questions for you!

Let’s start back when this event was booked. After exchanging a couple of emails, the client and I had a phone call where we talked about the date and location of the event, how many guests, what kind of food they were looking for, if there were any dietary restrictions, and if they would want the cannabis infusion with the meal. In this case, the event was to be held a couple of months later, at the client’s home, for eight people. They wanted American-style food, and one guest couldn’t eat beef or dairy. Finally, they would have one pregnant person at the event and two who get drug tested for work, so they estimated 4-5 would be interested in the cannabis infusion.

After our conversation, I sent over two menus for them to choose from. The menu they chose included a cheese and crostini board for appetizers, salad for the first course, a main course of roasted beef and chicken with mashed potatoes and roasted squash, and for dessert a fruit crisp with ice cream.

With all of the details locked in, we waited for the week of the event to arrive. The Monday before, I contacted the client to confirm the headcount, make sure I fully understood the dietary restrictions, and answered any last-minute questions they had. Later that week I did all of the shopping, visiting some of our favorite local farms to secure all of the ingredients. I went to Hudson River Homesteaders for the chicken, Grimaldi Farm Store for the beef, Hawthorne Valley for the vegetables and other essentials, Eger Bros. Farm Stand for the fruit, and Churchtown Dairy for the cheese.

Finally, the big day was here! We loaded up our car with all of the food, our various equipment (knives, serving dishes, skillet, cutting boards, etc.) and we were on our way. We arrived at the client’s house about an hour before the guests were scheduled to arrive and got to work unloading everything into their kitchen. It felt a little like we were moving in! They gave us an overview of where everything was in the kitchen, and showed us where dinner would be served. Although they offered to help, we reminded them that the point was for us to do all the work, and we sent them off to their living room to relax until their guests arrived.

Because this was a small event, we didn’t bring any of our staff along and it was just Clint and me. We already had our plan of who was going to do what, so I got to work toasting the crostini, making the bruschetta, and building the cheese board while he chopped and prepped the salad, potatoes, and squash. We got the appetizers out on the table a few minutes before guests arrived and then I moved on to prepping the dessert while Clint got to cooking the potatoes and seasoning the beef and chicken.

Then the guests arrived! They were greeted by a happy and stress-free host, and after everyone got there, I took a few minutes to introduce Elevated Gatherings and give an overview of the evening’s menu and where we had sourced all of the ingredients. I also took a few minutes to find out who would be consuming cannabis, what their experience level was, and to point out what on the table was and wasn’t infused. For the appetizer course, we did an infused and uninfused hot honey for drizzling and an infused and an uninfused olive oil for dipping. Everything was clearly marked so everyone got exactly the level of “elevation” that they wanted. While everyone was chowing down, one guest popped into the kitchen and complimented the tomatoes. We happened to have an extra one so she went home with a gift! They were beautiful, local, heirloom tomatoes, so we weren’t surprised someone was excited about them.

As the guests were enjoying the appetizers, we got to work assembling and dressing the salad. In this case, because we were working around a dietary restriction, we made a vegan Caesar dressing and for anyone so inclined, we added parmesan cheese and cannabis oil to the salad before serving. Before I brought out the salads, I stepped into the dining room and got a show of hands on who wanted what additions to their salads. Then I cleared off the appetizers and served the first course.

By that time, work in the kitchen was in full swing. Clint had potatoes boiling, squash and chicken in the oven, and filet mignon searing on the stove. While the guests enjoyed the salad course, he mashed potatoes, seasoned things, and took food out of the oven and off the stove while I got the dessert ready to go into the oven.

We are happy to serve either family-style or plated, and for this event the client chose family-style so soon the platters of food were hitting the table. For this course, we did the infused aspect in a lemon herb aioli. We put out one infused serving dish and one uninfused, with the infused dish clearly labeled to avoid confusion. It wasn’t long before the room got quiet, which for chefs is what we want. That’s how we know you love it! That and when the plates come back empty, which they did.

Shortly after the main course hit the table, the dessert was out of the oven and we set that to cool while the guests enjoyed their dinner. When we heard the talking start back up again, I knew it was time to check on everyone and clear the plates. After a few minutes of chatting and digesting, I confirmed who wanted dessert (of course everyone did!) and checked on who wanted ice cream and of those, who would be having the dairy-free option. With that sorted out, we plated everything and I served it up.

Finally, it was just about time for us to let our guests enjoy the rest of their evening unattended. We did all of the dishes, cleaned up the kitchen, and packed up all of our equipment and supplies. We thanked them for the opportunity to serve them, loaded the car back up, and we were on our way.

We had a great time, our guests had a great time, and that’s what we’re all about! Bringing the restaurant experience directly to you in a new, fun, and unforgettable way, with, of course, a little something extra for anyone that so desires.