by Libby James
North Forty News
“This is the new normal,” said Mark Basser, associate publisher of Sensi Magazine, a cannabis-oriented publication on the verge of going national. Along with a hundred or so others, Basser was enjoying an elegant “Hemp and Seed” dinner on a balmy summer evening in the middle of a hemp field in Milliken, Colorado.
As the sun set over the mountains, candlelight began to flicker in the center of two rows of long tables on the dry, bumpy ground of the Colorado prairie, set up to accommodate 100 diners attired in everything from jeans to fancy long dresses. Brady Price, owner of Organic Innovations farm near Milliken, had never had so many guests. He raises hemp on a five-acre plot and has plans to expand.
Appetizers included lettuce-wrapped smoked trout and a blueberry chamomile “summer sipper,” and guests enjoyed an heirloom tomato salad with melon, radish and basil. With it came Swiss chard bundles stuffed with cauliflower, Evo hemp seed, fried rice and pork sausage. Mini hemp-zucchini bread muffins were accompanied by duck bacon and onion marmalade.
Wagyu tri-tip steak with chimichurri sauce, nasturtium flowers and local greens followed. The meal concluded with a dessert of grilled Colorado peaches with pillows of meringue, local honey, Evo hemp crunch and SteepFuze coffee.
Each of the courses was planned by chef Melissa Harrison of Seasonal Montana, a farm-to-table catering company, to incorporate cannabis pairings from Organic Alternatives based in Fort Collins. No cannabis was infused in any of the dishes. Because marijuana can only be purchased at a licensed dispensary, guests were asked to purchase a “goody bag” of suggested pairings and add them to the dishes as they were served. They included different marijuana strains, edibles, extracts and vape cartridges chosen to pair with each food and