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November 2 - November 3, 2019


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Chef Sebastian Carosi - Booth No.307
Chef Sebastian Carosi
DAY: Sunday
TIME: 2:00 pm

Eating the Devil's Lettuce

Chef Carosi is a farm raised old-school culinary professional with over twenty-five years in the restaurant + hospitality industry, a pioneer in the countries farm 2 fork movement. Originally from providence Rhode Island, up on federal hill and the mafia ran red sauce pasta houses of little Italy... Chef Carosi earned his Culinary + Hospitality degree from Western Culinary Institute in the lush green city of Portland, Oregon. He held several apprenticeships in Sardinia, Italy at his family’s agritourismo and is one of three trained Shaker Chefs left in the world. Chef Carosi has cooked from coast to coast and several countries outside of the United States. He has operated the entire spectrum of food service facilities, from multi million dollar mega resorts to thriving intimate neighborhood eateries, always with a direct link to every local food source + farmer that can feasibly supply his needs. Chef Carosi is an avid Pacific Northwest forager and wildcrafter, living off the grid for several months each year in the foothills of Mount St. Helens. These wild edibles are expressed throughout his hyper seasonal menus. Cooking with cannabis since the mid 90's, Chef Carosi currently offers his expertise to the cannabis industry in the form of cooking with cannabis educational culinary demonstrations, product research + development, cannabis production kitchen design + upfits, production kitchen staff training, standardized recipe development, terpene fortification, dosage calcul