Nationally recognized, award-winning Chef Sebastian Carosi earned his Culinary Arts Degree from Western Culinary Institute in Portland, OR prior to apprenticing in Sardinia, Italy, where he learned to draw his culinary inspiration from the utilization of a region's bounty of indigenous edible commodities and wild foraged edibles. He has been deeply involved in the research and development of several cannabis products and the creation of many standardized recipes for the budding cannabis industry in the Pacific NW. He's also a core member of the Seattle Hempfest, feeding over 10,000 volunteers at the largest cannabis festival on the planet.
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Lucky for most of us, the outdoor cannabis harvest and the end of gardening season usually coincide, which often leads to some dank salsas for winter.
For me as a farmer, grower and chef, the combination of a soup and a stew — a stoup — is incredibly warming for the body and nourishing for the mind, body and soul.