Chef Nathan Santana Brings Soil to Soul with His Infused Menu

Nathan Santana has been a chef for nine years, starting his first kitchen job on the line in his hometown Palmdale, which eventually led him to The Wallace, where he started as a salad chef. Now, Chef Nate is executive sous chef at The Wallace, which he earned from years of hard work on the line. When he isn't in the kitchen cooking, Santana is exploring and smoking his other love - cannabis - with Cultured, the cannabis infused dinner pop-up he created with Botafarm Genetics.

Together, Chef Nate and Botafarm created Soil to Soul, a seven course, cannabis infused meal with some of the best local flower Los Angeles has to offer. Chef Nate really showcased his skills in the kitchen by cooking with different cuisines, flavors, and aromas, which include hamachi crudo, baby broccolini, stone fruit aqua fresca, duck breast, and more delicious foods. All of these dishes are made with the freshest ingredients from some of the best local farmers, which pairs perfectly with the cocktails that compliment every plate. Chef Nate will continue to host infused dinners like Soil to Soul for more nights filled with great conversation, great food, and a great smoke. 

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For new and experienced cannabis consumers looking for a new way to discover products, look no further than the Cannabiscope Wheel. Civilized caught up with co-founders David Schachter and Paul Shockley to learn how the idea came to them, what they hope for the future of the company, and how cannabis industry folk and consumers are already benefiting from the service. How did you get the idea for Cannabiscope?I had the idea while on vacation in Amsterdam in 2014 when I heard author Doug Fine (who's now an advisor to Cannabiscope) speak at the High Times Cannabis Cup.

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