Cannabis roasted beets, cara cara oranges, fried garden herbs + limonene lemonade – By Chef Sebastian

Preheat an oven to 400°. Wrap the oil drizzled, salt and pepper sprinkled beets and cannabis buds in foil packets. Seal up nicely. Place the bundles on a baking sheet. Roast in a 400° oven for about an hour. When cool, use a paper towel to rub off the beet skins. (dry + keep the purple buds for another application) Slice the beets into large thin rounds. Place in a big casserole and drizzle the slices with a couple of tbsp’s of the vinaigrette to marinade for 15-20 minutes before serving.

Cooking with Chef Sebastian Carosi – Oven Melted Heirloom Tomato Soup

Instagram: @chef _ sebastian _ carosi @theberginhuntandfishclub Twitter: @chefcarosi @thebergin Originally from Providence, Rhode Island this humble chefs beginnings started in the mafia ran red-sauce pasta houses of Little Italy, Federal Hill. Nationally recognized, award-winning Chef Sebastian Carosi has earned a Culinary Arts Degree from Western Culinary Institute in Portland, Oregon doing his stagiere (apprenticeship)…