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Looking for something different for your Thanksgiving, or any dinner, dessert table? We got you covered with a mash up of Coconut and Banana cream pies with a lil twist by using Plantains instead of banana and adding dulce de leche.  It's not super difficult, just make sure you have very ripe plantains and cook them so they're caramelized and soft otherwise they get a bit hard when chilled. Also, when working with infused oils make sure we don't waste so pay attention when cooking the plantains. You ready? Always read through the ingredients and instructions then prepare everything for...

“Hawaii” Mike Salman is a legend of sorts – a private curator of cannabis-infused meals across the globe. As the co-founder of Chef for Higher, a dynamic community of individuals united in oneness celebrating culinary creativity in cannabis, Mike has grown his business to new heights he never thought could be possible. In this month’s Azuca newsletter, we explore Mike’s story of creating cannabis-infused food in social clubs around the world. Additionally, we showcase the wonderful time we had at MJBizCon in Las Vegas and share some important legalization updates in regard to the latest election. Chef for Higher was...

What dosage would you prefer with your dinner this evening?” intoned my host. “We recommend 30 milligrams at most, sir.” He was a goateed gentleman who bent slightly from the waist as he talked, in the practiced way I’d seen sommeliers do in grand restaurants around town a million times before. We weren’t in a grand restaurant, exactly, just a small, tastefully decorated room with half a dozen marble tables. But already, glasses of Champagne were being served, and the chef — a veteran of Masa, among other decorated kitchens — had appeared in his whites to announce the first...

Our perspective changed when we learned about the ECS and it is the inspiration for our mission statement: To normalize the use of cannabinoids as everyday essentials. We believe every mammal, including us humans, should have free and safe access to the benefits of this healing plant. We decided to use food, another everyday essential as the vehicle to educate, empower and entertain our community.  The following is a bit scientific but just understand the cannabinoids found in cannabis and our ECS is like a lock and key system, this plant is made for us to create homeostasis in our...

The equinox was last weekend and we're getting into the spring vibes! As we start to move around more let's make sure we keep our energy right with healthy foods. We're sharing the salad featured on our March menu which features beets, a root vegetable packed with vitamins we need. Make it and share it with us. As always, you can make our recipes regular or infused, for the latter, make sure you have our cooking essentials and measuring spoons on deck!  INGREDIENTS:  3 baby red beets (roots and stems removed) 3 baby yellow beets (roots and stems removed) 2 blood...

September 29th, 1998 was arguably one of the greatest album release dates in hip hop history. The following five albums dropped and became the inspiration for our September Supper Club, they are: Brand Nubian Foundation, A Tribe Called Quest The Love Movement, Mos Def & Talib Kweli Black Star, Outkast Aquemini and Jay Z Vol. 2… Hard Knock Life. Photos by @nash1sh As you’ll see from the menu names and lyrical quotes we stayed in our zone throughout, peep game: Breesover – Gruyere, Whipped Butter Tomato Jam Inspired by Oukast lyrics: “And street scholars that’s majoring in culinary arts, you...

I know you all have heard me say this but never, NOT EVER, would I have believed I'd be cooking and building a community like Fly Private Social. But life is an amazing ride filled with unexpected ups, downs, twists and turns which will bring you all the joy in the world if you let go and trust your intuition. I did, and now we're at a huge milestone in the midst of a very interesting time... August 15th, 2015 was the very first supper club, it was called: Dinner is Dope. The menu above, much different than what most of you...

Just letting you know we're open Thursday-Saturday 4-10pm and Sunday Brunch 11-4pm. We have a few spots to eat outside and members, if you want, can eat inside.  Hope to see you at the club!  If you want to share with non-members, please use this link:  https://tinyurl.com/CommercialFlight

Can you tell how much we love this?! If anything, this right here, being with our people, is what I miss. Our purpose is to hold space, anywhere we are, and make our commUNITY feel safe to be their authentic self. The trust our family has in us is our WHY and what wil carry us thru. Love you all, especially those who have worked on our team through the years, now let’s keep thriving! 📷 : @nash1sh

You may have just met us but trust us when we tell you, there will never be a summer when we don’t do a BBQ theme, just won’t happen. This year’s BBQ was a double banger with oversized servings cause we also celebrated our co-founder and Executive Chef “Hawaii” Mike’s birthday. Luckily we have some friends in smokey places that were able to throw our meat in their pit, nah mean? Photos by @nash1sh STONED ISLAND MENU   PRETTY FLOWERS – ZUCHINNI BLOSSOMS, RICOTTA, CFH HONEY   STONE COLD PUNCH – OVERPROOF RUM, PASSION FRUIT, SHERBERT   HELLA FRIED GREEN TOMATO –...

They say luck is the intersection of passion and preparedness so I guess we’re LUCKY! Looking back, there’s no way we would have believed we’d be doing a supper club and celebrating our 2 Year Anniversary in 2017. Let us start by saying thank you for all of the support, our community is the backbone of what we do, we’re blessed to have you. Photos by @nash1sh We found a new venue for the special occasion, straight iodine (in the cut), and it was the perfect locale. The boss lady, along with her team, always get ish looking right, from the...

We’re at the start of Holiday season so you know we had to kick it off strong. First up was the 2nd annual Halloween Supper Club and it was one one for the books! The guests went all out with their costumes coming outfitted as their favorite dead celebrity. We had 4 Amy Winehouse’s, 3 Prince’s (two purple/one revolution), 3 Easy-E’s, a Biggie and Elvis was even in the building. Us, we were Mr. & Mrs. Hugh Chefner. We couldn’t let our guests get all the shine tho, as the food is always the star of the show. The menu...

Our last meal of the year, celebrates Brunch, community and the Holidaze with a lil’ nod to Stranger Things. A festive feast for our Sunday Best. Bowlin’ – Acai, Greek Yogurt, Granola, Fruit,    BAE Watch – HBD Bagel, Avocado, Egg    62 Degree egg splash   The highlight of the meal was the Lobster Mac, the infused truffle oil put it over the top. Super hunky pieces of lobster engulfed in a smooth and cheesy béchamel. M.L.T. – Lobster, Mac, Truffle   Three Times Dope – Tres Leches Cake, Strawberries, Dulce De Leche

We kicked off 2018 with a winter theme to warm up our guests during the cold season here in NYC. The menu featured hearty, comfort foods that stick to your stomach and give you that warm satisfaction, that perfect, feeling of being: “Too Cozy.” Catch the vibes through pics of the food below, hope to check you at a table soon! photos by: @Nash1sh D’etails – green tea, kewpie, dijon Libation – Whiskey, sour ginger Fish & Chip – Cod, Fingerling potato, smushed peas Harvest Bowl – Kale, wild rices, purple yam, honey crisp, ginger lemon Pot Pie – Chicken, mixed...

February means, you guessed it, Valentine’s Day! We’ve never done a couple’s dinner, so we decided to do one this year, but couldn’t only look out for a peoples in relationships, so we did a open second seating for all of our single members. Ran with our take on the traditional “Surf n Turf” menu and flipped it with some CFH flavor. We were at a new spot so we didn’t get the best pics, but hopefully get the picture, our bad. photos by @nash1sh SEA – oyster, champagne mignonette, meyer lemon foam SURF – prawn, fig butter, pomegranate seeds, yuzu...

4/20 is one of our busiest times of the year, for obvious reasons. This year fell on a Friday, so we embraced that and used it as the theme. Each item on the menu had a “Smokey” element to it from the adobo chipotle peppers in the shrimp cocktail to the Heritage Foods Bone-in Pork loin we smoked for 12 hours. Peep the pics below so your eyes can get a taste of the goodness. Hope to see you at the table soon! Photos by @nashish CAPRESE CROSTINI: smoked mozzarella, blistered heirloom tomatoes, basil pesto, CFH evoo SMOKED TEA: infused vodka,...

We like to have fun, and we had a blast, putting this menu together. Educating our people on how to shop seasonally, which you can find fresh locally, is something we do every chance we get, hence the theme: May the Source Be Local. Y’all can catch the double entendres on your own, while you’re at it, check out the pics of the food… Photos by: @nash1sh