You read that title correctly. The renowned and revered culinary establishment, The James Beard Foundation (@beardfoundation), had its first CBD-infused dinner Friday, Nov. 30, 2018, and I was there for all of it!

Chefs and friends Jordan Andino of Flip Sigi (@FlipSigi) and Gabe Kennedy of Plant People and The Little Beet (@littlebeet) helmed the hallowed kitchen, taking diners on a modern Filipino ride. All were excited to experience this pioneering meal.

CBD, or cannabinoids, is just one of the more than 100 natural chemical compounds found in cannabis sativa, marijuana, hemp. Unlike tetrahydrocannabinol (THC), CBD is one of the non-psychoactive compounds helping to regulate the effects of marijuana. It is used to treat a variety of health conditions.

The evening began with a cocktail hour and passed hors d’oeuvres. Burnt carrot with infused aji verde seeds, suka pickles, Hamachi kilwawin with hemp oil and pork skewers went by while we sipped on the delectable Scarbolo ILRamato blush Pinot Grigio.

Dinner began with ukoy made with heirloom roots, prawn an infused salad and toyomansi. This dish was spicy sucker! Along with the Chateau Laulerie sauvignon blanc, it was the perfect palate POW to get us ready for the whole meal.

On top of this incredible experience, my table felt as if it was hand-picked for the evening—the first course, chef Jameale Arzeno, the first ever culinary director for the Beard House, chef John Hutt of the Museum of Food & Drink and Gia Morón of Women Grow.

Before the next course arrived, a rep from Plant People came by our table offering doses of their CBD oil. Delivered under the tongue, it was verdant in color and taste (again, non-psychoactive).

The second course of sisig with maitake mushrooms, pork belly, burnt onion petals and the righteous cannabis calamansi beurre blanc and cured egg made me swoon. The push and pull of this dish literally had me running my finger through whatever I could not eat with utensils.

The final three courses of pancit with CBD charcoal dusted noodles, fermented black bean and chili aromatics, sweet sausage, squid and winter vegetables; adobo with black cod, CBD-infused soy vinegar, rice and Chinese long bean; and bibingka with cassava and coconut, were so rich with flavor and creativity. And the wine pairings (Stephane Avriron Vielles Vignes Gamay and Domaine des Schistes Muscat de Rivesaltes Grenache Blanc) could not have been better.

Bravo JBF! Thank you for your continued progressiveness. Until we dine again.

Happy eating and thanks for reading!

Kysha Harris is a food writer and editor, culinary producer, consultant and owner of SCHOP!, a personalized food service in NYC for more than 15 years. Follow her on Twitter and Instagram, @SCHOPgirl, on Facebook, /SCHOPnyc, and her blog, Questions? Comments? Requests? Feedback?  Invitations!  Email AmNewsFOOD at Follow us on Instagram, Twitter and Facebook @NYAmNewsFOOD and tag us with #SoAmNewsFOOD with your food finds!