So good legendary blues man Robert Johnson wrote a song about them - "They're Red Hot." There are as many stories of their origin as there are recipes. Cornmeal and butter dough, pulled pork, cayenne, smoked paprika, wrapped in parchment paper and stewed (not steamed) in a seasoned broth and served with a sweet corn chow-chow aka salsa. We will kick it up a notch my infusing cannabis in the corn-meal and butter dough and the stewing liquid. These Red Hot Tamales will be sky high.

Extra extra, spread the news! If you like Nellyville or Nashville, we got you covered! It’s hot up in this joint! Our hot fried chicken has just enough heat with that perfect crunch. We’ll serve you half of an all-natural bird-- brined, seasoned and dipped wit’ a little bit of uh uh…and a sprinkle of that uh uh…plus a touch of canna oil in our hot fried seasoning to keep you feeling nice….

The origin of the name Hoppin' John is rumored to come from the corruption of the Haitian Creole term for pigeon peas, Pwa Pigeon. This traditional low country dish is served all year but always on New Years' Eve for good luck. We'll make it with Heirloom Carolina Gold Rice, Sapelo Island Geechee red beans, house made pork stock and a big splash of love and a hint of canna-butter for that extra feel good.

We’re taking collard greens to another level. Sautéed In our house made canna oil and slow cooked in our house-made chicken stock. You’ll get high just off the flavor but just in case that canna oil will kick in to make the experience spiritual. Want to add some heat to it – douse it with our canna-hot sauce for heat and elevation.

Brought to New Orleans by the French Colonists, beignets are a staple in the Big Easy. They're served for breakfast with chicory coffee, as snacks or dessert. NOLA deep fries their yeast dough beignets in cottonseed oil and finishes with a big dose of powdered sugar. We proof our yeast dough overnight, deep fry them to order, dip in our very own Bulleit Bourbon caramel sauce made with Canna-Butter and finish with a sprinkle of Bitterman Fleur de Sel.