Seasonal cuisine paired with artisanal cannabis.

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Come discover a curated cannabis & culinary event series with open, like-minded lovers of both.

We are a monthly underground pop-up restaurant that has been running since 2015. Our events offer infused hors d’ouevres with a gourmet non-psychoactive seasonal coursed meal, and paired with intermezzos of cannabis flower, edibles and extracts from California’s finest purveyors.

Throughout our events, you will hear from both the chef and the cannabis producers on the passion and process that went into everything you try. Learn More.

See what others are saying.

“Among Carroll’s favorite ingredients to cook with are cannabis leaf and cannabis bud that she does not decarboxylate so the cannabinoid THCA stays in its non-psychoactive form and does not turn into high-inducing THC. She mixes chopped leaf into a pâte à choux batter that she boils to make gnocchi and then fries non-decarboxylated bud in pancetta fat and tosses both with parmesan.”

“Coreen and Ryan were fantastic hosts! They created a lively, inviting atmosphere. The food was delicious, the presentation was flawless, and the personal stories behind the recipes brought them to life. Thanks for the delicious dinner!”

-Rebecca, 2-time attendee



Begins with a welcome reception where you enjoy a mimosa bar and infused hors d’oeuvres as well as get a chance to meet the producers that are providing the afternoon’s cannabis. We will then sit down for four courses of brunch fare, paired with intermezzos of cannabis flower tastings.


Classroom style events with a social vibe. Experience infused welcome mocktails. Throughout, you will be guided along a curated tasting of flower, edibles and concentrates from local purveyors along with learning about the food subject dedicated to that event. 


Rotating themes and ever-evolving menus. Our flagship event is uniquely curated to ensure that patrons receive a unique experience every time they return. A welcome reception is followed by a communal style seating of a 4-course menu, paired with local cannabis flower.

Every event features mildly infused hors d’oeuvres and mocktails. Each guest will walk out with a gift bag from our sponsors and beer and wine are available at most events.

We are in compliance with CA Food Safety Rules. You must be 21+ years-old to attend. All documents are checked before entering.


Want to book us for a private event? Contact us.

“We love bringing people together around our joy for food and cannabis. We always feel like we open up our homes to our friends.”

-Coreen Carroll, Cannaisseur Series co-founder


Coreen Carroll

Coreen (also knows as Fraulein Chef) was born and raised in Germany and moved to the U.S. in the late 90’s. In 2012 she came to San Francisco with her fiance Ryan to follow her lifelong food dreams. After working as a butcher’s apprentice and then recipe developer/food stylist, she cofounded a cannabis edible company that went on to win Best Edible at the HIGH TIMES Cannabis Cup San Francisco 2014. She was named Americas Top 10 Cannabis Chef in 2017 and is the co-author of the cookbook EDIBLES (published by Chronicle, 2018). Now, she runs the Cannaisseur Series, which offers an array of curated private  and underground cannabis dining events.

Ryan Bush

Originally from the MidWest, Ryan has been an entrepreneur for the past decade in the digital marketing space. He moved to San Francisco with Coreen in 2012 with aspirations of getting involved in the Cannabis Industry. After attending Oaksterdam University he helped co-found the same edible company with Coreen and 2 other partners where he helped handle the sales, marketing and development of the brand. Since moving on from the company Ryan has been involved in the Cannabis Industry in a multitude of ways including his position as the Head of Partner Development at Meadow and also sitting on the Board of Advisors for the California Growers Association and Crop-2-Kitchen.


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