Two-Michelin-starred restaurant Lazy Bear has introduced a custom cannabis strain, named Lazy Bear Reserve, in partnership with Sonoma Hills Farm. This venture marks a pioneering collaboration between fine dining and cannabis cultivation, as stated by chef David Barzelay.
For three years, Barzelay and business partner Colleen Booth searched for a cannabis strain that would capture the essence of Northern California. Their process, known in cannabis terminology as “pheno-hunting,” involved planting and testing thousands of strains to find one that aligned with their culinary vision. They aimed for a strain that not only had the aroma of Meyer lemon and redwood trees but also delivered those flavors.
When initial efforts to find an ideal strain from Sonoma Hills Farm’s extensive catalog proved unsuccessful, Barzelay and Booth enlisted Humboldt Seed Company to help breed their own cannabis. The resulting Lazy Bear Reserve offers unique aromas of wild California bay laurel, redwood, and Douglas fir. The team chose a sativa strain for its energizing effects, hoping to deliver a “social high” that is uplifting and invigorating.
The pre-rolls of Lazy Bear Reserve provide a smooth smoking experience with subtle woodsy and citrus notes, resulting in a relaxing full-body high. Despite cannabis being legal in California, Barzelay noted a lingering stigma around its use, particularly in upscale dining environments. He expressed concern about how this might affect perceptions of the Michelin star rating, stating, “What will Michelin think about this? Does this erode the dignity of a restaurant that is in many ways quite serious?” Barzelay and Booth are optimistic that Lazy Bear Reserve will help shift these perceptions.
Their collaboration with Sonoma Hills Farm stemmed from admiration for the farm’s regenerative and organic farming practices. Located in the Petaluma Gap, about 30 miles north of San Francisco, Sonoma Hills Farm utilizes soil-intensive practices, rotating cannabis with wildflowers and fava beans to revitalize the land. The farm applies sustainable methods, growing cannabis in soil under direct sunlight and sourcing water from the Stemple Creek Watershed. Barzelay emphasized, “It’s a farm that treats their weed the way our favorite farms treat the other ingredients that we use at Lazy Bear. We wouldn’t have done this with anybody else.”
While Lazy Bear does not operate as a licensed dispensary, customers can purchase Lazy Bear Reserve flower and pre-rolls at various cannabis stores throughout the Bay Area, including the San Pancho Cannabis Club located conveniently across the street from Lazy Bear.
Barzelay clarified that they do not suggest smoking the cannabis before dining at Lazy Bear. However, Booth remarked, “The right strain of cannabis is like the salt in your food. It elevates it.” This unique initiative not only brings cannabis into the dining conversation but also challenges traditional notions of fine dining and cannabis consumption.
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