For the second installment of our private cannabis dinner series Flame & Flavor, we reached out to Chef Logan Cox of Sitka & Spruce (Seattle) to create a five course menu of Annata cannabis infused dishes.  Chef Cox knocked it out of the park with his creations.

Chef Cox is originally from Virginia and is currently Chef de Cuisine at Seattle’s Sitka & Spruce.

He has worked in fine-dining restaurants from the American South to Washington DC to Italy over the course of his 12-year career.  Notably, prior to his tenure at Tutka Bay Lodge, Logan was the Executive Chef at Ripple Restaurant in Washington, D.C. In 2012, Logan was selected to cook at the James Beard House in New York City. At Ripple, Logan received praise for his courageous experimentation and dedication to sustainable, locally sourced food.

His passion for foraging wild, edible plants and sea life as well as his commitment to sustainable seafood brought him to Seattle. Chef Cox is slated to open his own restaurant in 2017.

The menu:

  • Emmer Peasant Bread w/ Infused Spreads & Butter Cannabis
  • Cured Sockeye Salmon, Crispy Potatoes, Brandade Cream, Raw Mushrooms & Flambé Powder
  • Ragu of Squid Braised w/ Super Sweet, Aged Cheese, Shaved Squash, Flowers & Basils w/ a Cured Egg Yolk
  • Roasted Duck Breast, Hog Smoked Yogurt, Burnt Cucumbers, Cherries & Escarole
  • Lemon Balm & Nalley Wowie Ice Cream, Tayberry Granita, Lime Meringue & Shortbread

We invited our friends at Uncle Ike’s and Eater Seattle to join us for a incredible evening of food, friendship, and cannabis. Everyone had a wonderful time and we are looking forward to our next dinner.

A very special thank you to The Wandering Goose, Union Wine, and Commons Brewery.