chefforhigher chefforhigher

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What better way to kick off our Luau supper club than Spam Musubi? These lil snacks are found all over the islands at gas stations and convenience stores to high-end restaurants. It’s become an iconic, even though we really don’t eat spam too much on the mainland, must try when you visit HI. If you’re wondering, we infused the rice with sugar when we seasoned it 😎 📷: @nash1sh #DoYouFlyPrivate #CFHSupperClub #Luau #Spam #Musubi #Hawaii #cannabiscommunity #Cannabis #cannabisculture

Translation: Family First. It’s Luau time! 🤙🏼🤙🏼🤙🏼Sold out for late seating but we have openings for 4:20, hit us on email or DM if interested. art: @bymichaelramsey #DoYouFlyPrivate #CFHSupperClub #NYC

Who want the smoke? 💨💨Happy Birthday @hwmk .. oh and it’s Dab Day! Everyone take a dab (or put one in the air) in honor of Hawaii’s birthday and holiday! #BlowSmoke #710 #DoYouFlyPrivate


It’s that time, who’s ready for some BBQ?! Shout out to all of our members who stocked up with our CFH Habanero Honey BBQ sauce. We hope everyone has a great day and gets to hang with family and friends. 📷: @nash1sh #DoYouFlyPrivate #4thofjuly #bbq

Fly Private memberships will be opening soon. In addition to our supper club, once you’re part of the family you will have access to our seasonal pop up shops where specialty items like this lemonade are available. Hit us if you have questions, stay tuned for more info. #DoYouFlyPrivate #CFHSupperClub

Burrata, heirloom tomato, balsamic, cracked pepper & maldon’s, CFH EVOO. 📷: @nash1sh #TBT #CFHSupperClub #DoYouFlyPrivate #cannabiscommunity #cannabisculture #cannabis

Luau claims victory a few votes. Luckily Luau’s can incorporate BBQ so everyone wins! ANYONE HAVE A DOPE OUTDOOR SPACE IN NYC WE CAN USE? 🤔 #DoYouFlyPrivate #CFHSupperClub #NYC #Luau #BBQ

Summer is here and my birthday is on the eve of our July Supper Club, should we do a BBQ or Luau? What needs to be on the menu? 📷: @nash1sh #DoYouFlyPrivate #CFHSupperClub #BBQ #Luau #cannabiscommunity #cannabisculture #Cannabis

True story, no place I would rather be than addressing our community to connect through food. 🙏🏼🙏🏼🙏🏼
“I know I’m 'bout to kill it; how you know? I got that feeling
You are now watching the throne, don't let me into my zone
Don't let me into my zone (I’m definitely in my zone)
(zone zone zone zone...)” 📷: @nash1sh

I’m in love with the coco. One of the best ways to absorb the benefits of cannabinoids is through coconut oil. It is one of the essentials at CFH and we use in a lot of our recipes. This is a new test batch infused with CBD. We’re working on new labels but kinda like the handwritten for the promo bottles... 🤔😎
When you see the “CH” logo or Chef for Higher name, we want you to trust that it is a high quality product, made by hand with the best intentions. #DoYouFlyPrivate #CFHSupperClub #CBD #Cannabis #cannabiscommunity #cannabisculture

Too much, not enough, just right? Been asked for recipes a lot, need some feedback.

These ingredients can be found at your local farmers market and can be flipped with whatever is in season. 🥗🥗🥗 🥗Green Seasonal salad w/ walnut vin
1 bunch Rainbow Chard
1 bunch Ramps
1 Red onion sliced (pickle)
Pomegranate seeds
Candied walnuts
Wash chard, remove stems (reserve for pickling) and chiffonade leaves.
Wash ramp, cut leaf from stem/bulbs (reserve for pickling). Cut leaf into 4 even pieces.
(Note: cut stems/bulbs on bias or bite size pieces)
1/4 cup walnut oil
2 tablespoons EVOO
1 teaspoon CFH EVOO
1 teaspoon CFH Honey
2 tablespoon Red wine vinegar
1 tablespoon Lemon juice + zest
1/2 teaspoon Dijon mustard
1 tablespoon minced shallot
Salt + cracked black pepper to taste

Combine all ingredients in blender, or whisk by hand, until emulsified.
Pickling brine
1/2 cup water
1/4 cup sugar
1 tablespoon salt
1/2 cup cane (or any kind you prefer) vinegar
1/2 teaspoon black peppercorns —————————————————-
Bring water to a boil, remove from heat, stir in sugar until dissolved. Add the rest of the ingredients and combine. Place vegetables (chard stems, ramp bulbs and stems, onions) in a jar or tupperware, pour liquid over and cover. ——————————————————
Get a large bowl and put the chard, ramp leaves and pickled vegetables (removed from liquid) in, toss to combine and then add dressing to taste, mixing well. Add the pomegranate seeds and nuts (reserve a few for garnish), mix in and divide portions for serving. Drop your nuts, and seeds, and serve.

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