When I stepped foot in St.Louis, it was the first time I had spent any time in the brick-house city. I was in search of local cannabis folks who were committed to serving the community. Although the state is embroiled in a hemp vs. cannabis battle and grapples with the need for a state-run laboratory to weed out bad actors, some brands are putting one foot in front of the other with their values leading the way.
I received a handful of tips leading me to community-minded folks. I did not receive a single suggestion for an MSO. No, the brands doing the most were the small, undervalued, underpaid, and often understaffed people who loved their community more than they could ever love their own wealth. When I said, “Show me values, Missouri!” it did not disappoint.
A Whole New Take on Soul Food
When I walked into 18 North Church Street, I didn’t expect a sermon or to feel the presence of the almighty ‘Source.’ But when I broke bread within these walls, I can only describe the moment as holy. I traveled to the north side of St. Louis to meet up with Rooted Buds, a dynamic married duo creating infused soul food and culinary masterpieces for private dinners, catered events, and pop-up restaurant moments where you can be delighted by thoughtfully curated infusions.
I had heard of Rooted Buds by word of mouth. Someone had suggested I try their Fried Friday at the Cola Lounge, where monthly game nights meet infused fried soul foods. They use this opportunity to welcome the community to try new dishes, make connections, and foster togetherness with every morsel. This re-occurring event is critical for a community that has often felt exiled from public places and targeted by law enforcement for their use of plant medicine. When asked about the importance of these monthly events, Chef Snoop had this to say,
“You may come to Fried Friday not knowing anyone or knowing one or two people, but I guarantee by the end of the night, you’re going to leave knowing more people, talking about the experience and the time that you had, and giving you something to look forward to next time.”
While my travels didn’t align with a Fried Friday event, Chef Snoop and Denise offered to provide a private infused three-course meal. I did not say no.
A Meal Fit for a CannaQueen
The first course was as delicious as it was beautiful. Presented in a glass dome filled with a mix of wood and Tropical Runtz CBD-dominant smoke, the experience of this dish started not in the mouth but in the nose. The incredible aromas of a crackling cannabis fire. As it was lifted from the dish, it was reminiscent of a pre-meal “cousin’s walk” but comfortably seated, ready to eat. The aroma of butternut squash, coconut créme fraîche, and cinnamon danced out of the glass. The fresh pomegranate seeds and spring greens added a burst of freshness to contrast the smooth and earthy flavors of fall.
Having just had the best butternut squash soup I’ve ever eaten, I wondered what could come out next. Chef Snoop brings out the second course – a melty aromatic gourmet grilled cheese with a sweet fig spread, turkey bacon, provolone, American cheese, and a smokey melty provel cheese native to St. Louis.
As a Midwesterner who spent 23 years living in Wisconsin and Minnesota, experiencing a new cheese is both rare and exciting. As I learned from Chef Snoop, Provel is a mix of cheddar, Swiss, and provolone cheeses that combine to make a flavorful, buttery cheese with a low melting point that doesn’t string along when cut or bitten. The thoughtfulness behind using this cheese was not lost on me.
With each bite, new flavors popped out. The herbed butter that toasted the bread added a layer of flavor that brought this sandwich into the gourmet category for me. The fall salad was topped with an infused dressing that used the flavors of the terpenes as a key component to the overall herb profile in the dressing. Often, you’ll taste terpenes in an edible, and it contradicts the flavor of the edible itself. But in this meal, the terpenes were carefully curated to blend with the other herbs and flavors of the dish. The infusion was multi-faceted – a vehicle for elevation AND flavor.
The final course in my infused meal was a deconstructed cheesecake with a berry compote, fresh berries, crisp apple, whipped cheesecake mousse, and Pineapple Express CBD-Infused streusel. It was like a kiss from summer, a loving nod from nearby fall, and a hug from your mother. I know it’s standard for critics to taste the dish without devouring it, but I’m no critic. I shamelessly savored every last crumb and, to this day, have no regrets.
This autumn meal had the perfect combination of fall flavors and nods to the bright and crisp summer we were leaving behind. Between the three courses, I consumed roughly 15mg. I felt amazing, bubbly, euphoric, and, best of all, full of absolutely soul-nourishing sustenance.
The Heart and Soul of St. Louis
What I experienced on this beautiful autumn day wasn’t just a meal. It was the carefully crafted work of heart intended to awaken all the senses and heal the soul. I left feeling like I had visited long-lost friends and knew who to visit when I came back. The care, love, and attention I received from Rooted Buds was proof of their kindness and values, and a token of their love for Missouri imparted to me.
If you’re visiting St. Louis, try to catch Rooted Buds at one of their Fried Friday events at the Cola Lounge, reserve a private meal, or enlist their expertise to cater your next event. When Chef Snoop and Denise are not crafting exquisite meals for hire, you may find them at an M4MM – Minorities for Medical Marijuana – gathering where they often sponsor the food and give back to the community. At these events, participants talk about law changes, learn from one another, and connect with new faces to grow and support the community.
If there ever was a time for community-based organizing and a shared mission, it’s now. But you don’t have to tell Missourians. They’re not just sitting at the table; they’re building it and serving up the soup.
