Flower · Flame · Table
An intimate cannabis-paired supper club experience where botanical flavors, chef-driven plates, and elevated company converge. Each course is thoughtfully crafted to complement the ritual of flower — and the warmth of flame.
The Infused Dinner
Chef's Welcome
Amuse bouche — grilled pineapple, queso campesino, thyme. Drink pairing — passionfruit mojito or mocktail.
1st Course — Ceviche
Rainbow trout, mango vinegar, lulo, maracuyá, pink radish, cilantro, seasonal flowers, plantain crisp.
2nd Course — Cachama Summer Stew
Coconut milk broth, tomato, lime, corn, scotch bonnet, pandebono.
3rd Course — Plantain y Queso
Puff pastry, sweet plantain, queso paipa, local honey.
The Evening
- 7:00 PM Arrival pour Guests settle into the room, receive the first pairing, and take their place at the table.
- Welcome Chef's welcome The amuse bouche opens the table — grilled pineapple, queso campesino, thyme.
- Courses I–III Flower and flame Three Colombian courses move from bright ceviche through warm flame to a honeyed close.
- Close Lingering table Plantain y queso, unhurried conversation, and an evening that lingers.
The evening
Good to know
- Is this cannabis-friendly?
- Yes — each course is crafted to complement the ritual of flower. Consumption guidance is provided at the table.
- What if I don't consume?
- Every pairing has a zero-proof, zero-flower alternative. The table is for everyone.
- Can the kitchen accommodate dietary needs?
- Yes — note any allergies or restrictions when you request your seat and the chef will adapt the tasting menu for you.
- Where is it held?
- Belén, Medellín — Cra. 78 #32EE-26. Doors at 7:00 PM; arrive for the welcome pour.
- How limited is seating?
- This is an intimate table — seats are confirmed personally after you request one.
Details
Organized by GŪD Essence