Phoenix Chef Payton Curry Talks Edibles – Phoenix New Times

Payton Curry is not your typical chef. Though classically trained, with experience in highbrow eateries around San Francisco, Napa Valley, Scottsdale, and beyond, he decided to take an alternate path years ago. His company, Flourish Cannabis, focuses on infusing food with cannabis, farm-to-table style. 

The shift came after blowing a .44 on a breathalyzer in northern Arizona in 2011, then spending two days in jail as a consequence.

“I used it as an escape, to not be present,” Curry says, referring to alcohol.

As he suffered through withdrawal symptoms like seizures and the inability to keep down food while detoxing from alcohol, a light bulb went off. Curry already had been teaching families how to make their own Rick Simpson Oil to treat conditions like epilepsy and autism in their children. It dawned on him that the concoction could help him through his detoxification as well.

Curry whips up some cannabis-infused deliciousness.

Payton Curry

“Within 30 minutes, I was eating, drinking liquids, holding it all down, and starting my mental progression up,” he says. This is what Curry describes as his “a-ha” moment, which led him to establish Flourish Cannabis in 2016 out of a small kitchen in Williams.

His vision was to create an alternative to the traditional edibles market, one where ingredients were fresh and locally sourced. Flourish’s date brownie features dates from Sphinx Date Ranch in Scottsdale. The honey for its “Honey in the Dank” comes from Baker’s Honey in Mesa.

Dispensaries throughout Arizona, Nevada, and California currently sell Flourish’s products. This includes Arizona-based Harvest Health, which recently acquired Verano Holdings for $850 million — reportedly the largest legal deal in U.S. cannabis history.

Marijuana Deals Near You

His ability to think outside the box has served Curry well throughout his career. He created

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