Stoney Supper Series is a sensational fusion of cannabis and cuisine

But, when the meal is prepared by Tucson's very own Iron Chef Ken Foy and includes cannabis infused into each dish, well, it becomes something else entirely.

In a world where culinary experiences and cannabis culture continue to evolve, Tucson Doobie and Tucson Foodie came together to create a unique and exciting event series known as the Stoney Summer Super Series, which culminated Sept. 29 with a five-course feast put on by Foy at Dante's Fire.

The series, featuring cannabis-infused dinners from four of Tucson's most decorated and respected chefs, has sparked interest and intrigue among both food enthusiasts and cannabis aficionados alike. And note just here in Tucson.

As part of a sort-of Here Weed Go! and Tucson Doobie collaboration (as well as first hand experience at the latest and last dinner held on Sept. 29) I dive deep into the inception, evolution, challenges, and future prospects of what's happening with Tucson's latest culinary sensation.

The Inspiration

The journey of the Stoney Summer Super Series began with a vision to explore the intersection of food and cannabis. Tucson Doobie co-CEO Chrissy Mance shed light on the inspiration behind the concept.

"Any of our events that we've had through Tucson Doobie have had a food element to them," she said. "So, it just seemed natural that once Tucson Doobie was conceived and started, that infused dinners were just par for the course. It was definitely something we needed to do."

The fusion of culinary delights and cannabis-infused experiences in public settings is what sets the Stoney Summer Super Series apart from the conventional dining experience.

Mance emphasized the uniqueness of the dinners and how they've allowed both communities, foodies and stoners, to come together in a way that might not have been possible, at this scale, before.

It also gives companies and brands that usually are exclusive to dispensary shelves exposure to audiences that might never usually walk through a pot shops doors.

"It's giving them access to a different population than who they're normally targeting," she said. "So, it's introduced to foodies, I mean, these are five-course dinners. These are people that are putting down a significant amount of money to enjoy an experience. Right. And they're true foodies."

The evolution

The Stoney Summer Super Series didn't start at its peak. It evolved over the course of the Summer of 2023, with each dinner offering a unique culinary adventure. Mance was there, planning it the whole time.

"Our first one featured an experienced cannabis chef, Riley Chandler, who at the time was the chef at Miraval," she said. "So he was our first dinner, and then our second dinner turned out to be a Kamayan feast with Chef Feng Feng Yeh. So that was all eating with your hands on a big communal table."

The series prressed to feature other renowned chefs, including James Beard semi-finalist Wendy Garcia and Iron Chef winner Chef Ken Foy. Each chef brought their unique style and expertise to the table, creating unforgettable dining experiences for guests.

Putting together a cannabis-infused dinner series like the Stoney Summer Super Series involved meticulous planning, collaboration with sponsors, and careful sourcing of products.

"There's a lot of work in putting one of these together," she said.

Creating memorable cannabis-infused dinners requires collaboration with sponsors who support the vision of these events. Partnerships with brands like Parch, Downtown Dispensary, OGeez, and Abstrakt Infusions played a crucial role in enhancing the guest experience.

The Iron Chef gets involved

Chef Ken Foy, responsible for the final dinner in the Stoney Summer Super Series, shared his perspective on stepping into the world of cannabis-infused cuisine.

Before last weekend, he had been intrigued by the prospect of cooking with cannabis, but had never experimented with the plant directly. At least in the kitchen.

"It was my first time," he said. "I've been hearing about it (the concept of cannabis-infused dinners) for about two or three years, and I definitely had a strong interest in it," he said.

Foy's willingness to explore new culinary horizons was evident in his approach to the Series finale. The collaboration between seasoned chefs and the cannabis industry opened up a realm of possibilities, creating a fusion of flavors and experiences.

Plus it tested the award-winning chef in ways unusual for both he and his staff.

"Me and my guys were joking around, it's more like putting the bake shop on the hotline, because you have to get down to the gram level, some of the weights that we usually don't mess with on the hot side," he said.

Foy provided a glimpse into the creative process behind crafting his cannabis-infused menu for the dinner. He said most of the details about ingredients and what was needed on the cannabis end of things for the meal were taken care of by Mance and her team.

"We wanted to have, you know, a wealth of information," he said. "The Tucson Doobie people came in there with spreadsheets and milligrams and the distillate and the flour and the oils were concentrated at. So it did a lot of that legwork for us, which made us feel really comfortable going ahead and doing it."

Creating a cannabis-infused menu required precision, with careful consideration of dosages and infusion methods. The dishes prepared by Foy showcased both his culinary prowess and his willingness to push boundaries.

Building a Community... and what's next

The success of the Stoney Summer Super Series is evident in the feedback from guests and the sense of community it has fostered. Mance shared the heartwarming impact of the events.

"We have had guests that have come to every single one of our dinners... And really, what I'm really excited about is just that we've done this thing where we, we built a community. Um, you know, we've built this community where a bunch of like-minded people come together, and the vibes are good, and there's love in the air, and everybody's enjoying the same food at the same time, and everybody's getting the same medicine."

The Stoney Summer Super Series has not only offered incredible culinary experiences but also fostered a sense of belonging among participants. The sense of community and shared enjoyment have become integral to the series' success.

While ther's not currently any plans for a Fall or Winter series, there are plans for more events. And, according to Mance, there's a good shot another dinner will be in the works sooner than later.

"Our next event is actually going to be a cannabis yoga event happening in downtown. So that's going to be rad."