Lazy Bear, a San Francisco restaurant honored with two Michelin stars, has entered into a unique collaboration with Sonoma Hills Farm to release a new cannabis product called Lazy Bear Reserve. This initiative marks what is believed to be the first partnership of its kind between a high-end dining establishment and a cannabis cultivator, according to the San Francisco Standard.
A Three-Year Journey to Craft the Perfect Strain
The idea behind Lazy Bear Reserve took shape over a three-year period, during which Chef David Barzelay and his business partner, Colleen Booth, meticulously sampled and evaluated thousands of cannabis strains. Their mission was to discover a flower whose aroma and flavor would complement the restaurant’s culinary style, specifically highlighting notes often found in their dishes, such as Meyer lemon and the essence of redwood.
The final selection was a sativa strain bred from Humboldt Seed Company genetics, delivering distinctive scents of wild California bay laurel, Douglas fir, and redwood trees.
Choosing the Right Farming Partner
For Barzelay, the farming practices were just as important as the strain itself. Sonoma Hills Farm’s commitment to traditional, sustainable agriculture, growing cannabis in living soil, under natural sunlight, and irrigated by spring water from the Stemple Creek Watershed, made them the ideal partner.
As Barzelay noted, the farm’s approach to cannabis cultivation mirrors the care and quality Lazy Bear demands from all its ingredient suppliers.
Availability of Lazy Bear Reserve
Although Lazy Bear Reserve is not available for purchase directly inside the restaurant, those interested can find it at a dispensary conveniently located across the street. The product is offered in both flower form and as pre-rolled joints throughout dispensaries in the Bay Area.