Stoney Summer Supper Series: Kamayan Feast meets Cannabis

Tucson Doobie, in collaboration with Tucson Foodie, is excited to announce the second installment of our popular dining experience, the Stoney Summer Supper Series. Featuring cannabis-infused culinary delights and paired with non-alcoholic adult beverages, the feast is an experience designed for your dimensional well-being.

On Saturday, July 22, chef Feng-Feng Yeh of Chinese Chorizo Project and Ciao Downtown, in collaboration with chef Kei Ann Mandanas of Ate Kei’s Filipino Treats are excited to present a unique dining experience at the Stoney Summer Supper Series.

Everyone at the table will be treated to a cannabis-infused Kamayan dinner inspired by Filipino cuisine, featuring a communal style of service where guests eat with their hands. Sauces will be infused with cannabis olive oil, allowing guests to sample an array of flavors. The infused olive oil is handcrafted from a collaboration between Abstrakt Infusions and the Queen Creek Olive Mill.

You’ll sample a trio of infused flavors, such as Roasted Garlic and Three-Chile, all while enjoying Filipino food and cannabis. Non-alcoholic beverages are paired with the meal and will feature brands such as PARCH and its Prickly Paloma.

The event will take place at 6:30 p.m. and General Admission Tickets ($175 each) are available to purchase now. You’ll be notified of the dinner’s location prior to the event.

Chef Yeh is a rising star in the culinary and art world, known for her work uplifting community solidarity with the Tucson Chinese Chorizo Festival. With her co-chef Mandanas, she has created a one-of-a-kind menu that blends
traditional Filipino flavors with the unique properties of cannabis.

“One of my culinary mentors is Filipino and he taught me about the special connection Kamayan dinners bring to dining,” said Yeh. “It is truly an extraordinary experience, and will only be taken farther with the infusion. As a community builder and collaborative artist by practice, it made sense to bring this intimate experience to Tucson and with Kei Ann who is doing so much to uplift the Filipino community through food.”

The chefs will be serving dishes like Coconut Curry Shrimp, Grilled Tilapia Wrapped in Banana Leaves, Pancit Chinese Chorizo Lechon Patong, and Calamansi Halo-Bing with Prickly Pear Rose Jelly.

The Kamayan style of service is a traditional Filipino way of eating that involves communal platters of food placed on banana leaves. This style of eating encourages social interaction and creates a sense of community among diners. Chef Feng-Feng Yeh has adapted this style of service for a cannabis-infused dinner, creating a truly unique and unforgettable dining experience!

“I’ve always been fascinated by the way that cannabis can enhance the flavors of food and heighten a person’s dining experience. Not to mention, there’s also a lot of cannabis strains available to use which can allow us to be inventive and push boundaries on flavor and how food is being presented with it,” said Mandanas. “Working with chef Feng-Feng Yeh has been an amazing opportunity to learn more and explore the possibilities of this emerging culinary trend.”

Again, General Admission ($175 each) and VIP Admission Tickets ($200) are available to purchase now, and it’ll be wise to purchase them sooner than later.

The Stoney Summer Supper Series is supported by our sponsors, Downtown Dispensary, iLava, and OGeez! Brands. In addition, diners will receive select products from Downtown Dispensary, OGeez! Edibles, Hemp Essence and more.

“Our passion lies in bringing people together over a shared love of food and cannabis,” said Chrissy Mance of Tucson Doobie. “Our goal is to host a unique dining experience, help erase cannabis stigma, and be a welcoming space for everyone interested in the cannabis plant.”

Don’t miss this unforgettable evening of cannabis-infused Filipino cuisine at the Stoney Summer Supper Series on Saturday, July 22 at 6:30 p.m. Tickets are limited, so reserve your spot now.