Elevated Dining: How an NYC Based Cannabis Company Utilized Social Media to Find Success During a Pandemic.
This piece will be the first in a series highlighting black owned businesses in the cannabis industry as we all attempt to navigate through the 2020 COVID-19 pandemic and civil unrest pervading our nation.
During these uncertain times we are hopeful and united in growing and destigmatizing the cannabis industry to help bring healing, justice, and peace to all. Elevated Dining Co. was founded by a group of young men from the boroughs of Queens and the Bronx. From long time friends to business partners, this trio is giving customers something to look forward to and delivering it straight to their door.
I stumbled upon their aesthetically lavish Instagram account a few weeks ago. Their feed is filled with high definition content that showcases their artful plates and infusions. I was immediately drawn to Elevated Dining Co. through our mutual love for cannabis and passion for food. I knew instantly that I needed to know more. Their concept is original and incredibly fun. Imagine this, carefully and creatively curated catered events for all special occasions, including birthdays, graduations, brunch, or a romantic evening for two. Think the Netflix show, Cooking with Cannabis, where world class chefs orchestrate an infused menu, showing the sophistication and artistic science of cooking with enlightening and alleviating herbs. The team was recently able to host a small private event in celebration of Juneteenth, with a menu that included infused ribs, fried chicken, mac and cheese, honey butter cornbread, and banana pudding (the infusions are of course optional). I’m patiently awaiting the reopening of the world so I can travel to NYC and indulge in one (or all) of their signature, elevated dishes.
Another way TryKushy related heavily with Elevated Dining was that their current concept, much like our own, has been a byproduct of the pandemic.
Elevated Dining was established in 2019, but the COVID-19 lockdown caused their mode of operation to pivot entirely. Now, the majority of their business comes from pre-ordered and delivered plates and meal preps. The declaration of cannabis as essential highlights the necessity of this industry for health purposes, such as helping the public cope with high amounts of stress and anxiety. Due to social distancing orders, online is really the only way many businesses can communicate with their “cu-stoners”, as Elevated Dining Co. refers to their customers. Their strong social media presence attracts a loyal following, selling out their plates almost every week. Their online store also brings in revenue from their elevated coconut oil and extra virgin olive oil, which use strains like Tangerine Dream and Cherry Blossom, a sativa premoindant hybrid.
Executive Chef Anthony Anderson leads the kitchen execution, bringing his visions to life. Having worked under the inner city’s top chefs for nearly a decade, he draws his inspiration from some of the greatest, including Chef Anthony Bourdain and Chef Marcus Samuelsson. When we spoke, Chef Anderson said that growing up there was a strong fear of cannabis use amongst families, even his own, partly due to Bill Clinton’s “three- strike” bill - which caused friends and family members close to him to receive exorbitant amounts of time behind bars. Though it took a little time, his parents now not only accept his use of herb, but thoroughly respect his profession as a canna-chef. As Chef brought up, food and cannabis together have literally been THE answer during this unprecedented quarantine, both responsible for bringing in comfort and income. I couldn't agree more, considering both industries have had quite the demand during these strange times. He wants to secure the market space for his business and establish his name in the cannabis industry before the recreational market is fully legalized in New York, and hopefully nationwide. (Fingers crossed).
The passion for moving the industry forward was evident in all the members of Elevated Dining Co.
Especially so in the next co-founder, Isaiah Sergeant, who acts as sous chef to Chef Anderson with menu preparation, head of baking, and overseeing staff operations. Sergeant also designs the cocktail menu, which aims to give clients a crossfaded effect. One of the concoctions includes the tantalizing Henny Island, composed of Hennessy, lime, cranberry, and strawberry juice and optional THC infusion. It sounds like the perfect summer refreshment. Isaiah said that since he was young, his experience with cannabis was always a positive one. His grandfather, in his mid 60s, even currently utilizes natural medicine to ease a variety of ailments brought on by old age. Isaiah is passionate about using Elevated Dining, a Black owned business in the cannabis industry, to uplift and inspire other Black and P.O.C entrepreneurs- or shall we say ganjaprenuers?
They strive for a positive impact on the community and that is apparent in their menu options, providing healthy alternatives to cu-stoners. Despite a growing demand for healthy food options, there still seems to be a disparity in certain communities to access nutritious options. Elevated dining works to bridge that gap by acquainting the community with meat alternatives like their Green Crack burger that uses Beyond Meat patties and 75 mg of elevated fun.
The final co-founder we spoke with was Chinedu Emesibe, the C.E.O. and voice of the company. Chinedu and Isaiah work together to tackle marketing and provide excellent customer service to clients. The customer experience is of utmost priority to Chinedu and his team. Coming from a fine dining background, he has established the company’s values to transparently embody hospitality and create a personalized and unique experience for their clients, leaving them with a feeling of satisfaction and feel good memories. Chinedu hopes to shed light on the vast and creative opportunities in the cannabis industry. He says, combining high-end cannabis with world-class cuisines allows us to grow relationships through unique experiences. Thus expanding the general outlook of fine dining edibles and effectively normalizing it through our everyday activities.
I had the pleasure of experimenting with Elevated Dining’s honey and extra virgin olive oil, something I was in the market for because I can put that sh*t on everything. To my surprise, a little goes a long way and it hits you fast. I’ve used the olive oil as a dressing on a tomato and mozzarella salad, put it on sandwiches and even sauteed chicken with it. There’s a slight tangy taste that I truly savor and, like I said, it hits you quick. I've used their elevated honey over my breakfast, in my tea, and on top of desserts. I am so thrilled to have these options in my kitchen when I want to elevate my own culinary creations. I’m hoping that the Elevated Dining team will share their cheddar biscuit recipe soon so I can attempt to recreate it down here in Texas.
What ultimately draws me to this unique enterprise venture is our shared fervor and aligned mission to bring awareness, healing, and unity though cannabis justice.
Too many lives have been negatively affected due to the war on drugs that predominantly target a disproportionate amount of black people. While remaining mindful of the issues that plague society, we want to highlight the positive side of the cannabis plant in the form of creative cuisines and eye-catching art. I mean truly, what brings people together more than good food and passing around some flame? In times like these, support those who vibe on the same frequency, who can find positivity amongst the chaos, and who motivate you to thrive even in times of distress. I am looking forward to using their products, being inspired by their recipes, and watching this business flourish. Thanks again to Anthony, Isaiah, and Chinedu for sharing your journey this far.