Chef Sebastian Carosi trained at Portland’s Western Culinary Institute, apprenticed with renowned chefs in Italy, and went on to lead the Farm 2 Fork movement in New England and the mid-Atlantic states. Find him on Instagram at @chef_sebastian_carosi.
Nothing beats hanging out on the beach, getting super stoned, and digging clams.
This simple gunpowder green tea and cannabis vinegar pickled green strawberry recipe is rooted in a tiny Italian village of the Abruzzo region.
This smashed avocado toast hits all important points of well-needed nutrients, fats, vitamins, minerals, smoked oysters, and cannabinoids.
Traditionally from the island of Japan, udon is often served hot as a noodle soup in the winter and chilled in the summer.
Thirty-five years into the farm-to-fork movement every professional chef and home cook has their version of a roasted beet salad.
The beautiful magnolia is an ancient tree with relatives over 95 million years old, and its leaves, bark, and blossoms are all edible.
Oyster mushrooms, whether wild foraged or cultivated, are just plain great in the pan and even better in your stomach.
These will go fast because everyone loves chicken wings — especially with a cannabis kicker!
Combining the asparagus, fresh hemp leaves, and wild nettles in the velvety smooth representation of spring allows you to get a bowl full of nutrients.
This particular fried chicken sandwich has deep interests in the garden. Fresh dill, hemp leaves, vine ripe tomatoes, and iceberg lettuce can all come from...
Chef Sebastian Carosi shares a savory and sweet recipe featuring oysters garnished with raw cannabis leaves.
These nicely sized dandelion fritters are in a very light and lacy tempura style batter, making these party poppers hard to keep up with!
Heirloom tomato toast with mayonnaise has not only been a 100-year fad in the American south, but a seasonal staple.
Enjoy these lightly pickled berries in this thoroughly nourishing hemp salad.
This recipe is for all of you that know just how important that secret spot is.
This recipe can be done in a skillet over a campfire and enjoyed any time of year, and the type of mushroom is entirely up to you.
This nasturtium + fresh cannabis leaf pesto recipe utilizes not only the leaves but the flowers to make this semi-spicy pesto with tons of culinary versatility.
This heirloom variety of pepper hails from the municipality of Padrón in the province of Galicia in northwestern Spain.
Chef Sebastian Carosi writes a love letter to heirloom tomatoes and provides us with a recipe for cannabis-infused tomato soup.
Lucky for most of us the outdoor cannabis harvest and the end of the garden season usually coincide with each other and this leads to some dank salsas.
Caught somewhere between a soup and a stew — a stoup — is Chef Sebastian Carosi's cannabis caldo verde.
Chef Sebastian Carosi trained at Portland’s Western Culinary Institute, apprenticed with renowned chefs in Italy, and went on to lead the Farm 2 Fork movement in New...
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