Lazy Bear, a San Francisco-based California restaurant with two Michelin stars, is partnering with Sonoma Hills Farm on a cannabis strain called Lazy Bear Reserve, the San Francisco Standard reports. The partnership is believed to be the first-of-its-kind between a cannabis farm and fine-dining restaurant.
The process to find the right strain took three years. David Barzelay, Lazy Bear chef, and his business partner Colleen Booth told the Standard that they considered thousands of strains while seeking flower that complimented ingredients often found on the restaurant menu: smell and taste of Meyer lemon and redwood trees. Ultimately, Sonoma Hills cultivated a sativa strain from Humboldt Seed Company with aromas like wild California bay laurel, redwood, and Douglas fir.
Barzelay said they chose Sonoma Hills to cultivate the strain because the farm grows in soil, under sunlight, with water from springs fed by the Stemple Creek Watershed.
“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.” — Barzelay to the Standard
The strain is currently available as pre-rolls and flower across the Bay Area, and while Lazy Bear restaurant patrons cannot purchase the product on-site, it is available at a dispensary across the street.
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