When I say Travel Chef, I mean it!

This summer I had clients who wanted me to come to Hawaii for work for a month and how could I say no?

My home base is the Pacific Northwest but I have incredible clients globally and I always appreciate when they reach out. If you're interested in something a little more full service than a catering I offer private chef services. I can provide daily meals, drinks, snacks and five star service just go to the “Hire Liv” tab here on my website to send me an email with details about what you have in mind!

***Due to my travel schedule this summer, grazing box orders are on hold until 8/30/2026

"Everything Nice" Pineapple Rum Cocktail

Ingredients

CBD Box

• Gron Lemon Lime CBD tincture

• East Fork Cultivars CBD Drops

• or any tinctures of your choice

Cocktail

• 2oz Rum (Dealers choice, this recipe is delicious with spiced, light or dark rum)

• 1 tsp Kosher Salt

• 1 dash Cayenne

• 1 tsp Sugar

• 1.5 oz Pineapple Juice 

• Club Soda or Tangerine flavored soda water

• ½ oz Triple Sec (can sub Orange Juice)

• 2 small plates

• Ice

Preparation

1. On one of the plates squeeze out 1 to 2 droppers of the Gron CBD tincture.  

2. On the second plate add the salt, sugar and cayenne then stir together with a spoon or cocktail stirrer. 

3. In a cocktail shaker filled with ice, pour in the Rum, Triple Sec and Pineapple Juice, seal and shake for about 30 seconds. 

4. Take your short, rocks, cocktail glass, turn it upside down and spin the rim of it through the tincture that is on the first plate until their is tincture all around the lip of the cup. 

5. Repeat this same motion in the sugar/salt mixture until you have a glass with a spicy, sweet and salty rim. 

6. Next fill the glass with crushed ice, following the dosage guide , add in as much of the East Fork Cultivars CBD Drops, then pour the cocktail from the shaker, into the glass.

7. Garnish with pineapple wedges or leaves from a pineapple and an orange twist.

About this dish….

Drinks and tinctures are a great way to get cannabinoids into your system because we absorb cannabinoids best under the tongue or “sublingually”. 

If you have tried to make a cocktail with an oil based tincture, you have probably will float on top of a cocktail and not incorporate into your drink. I came up with this method of adding the tincture to the rim of the glass to eliminate that problem and highlight  the flavor of Gron  lemon lime flavored tincture. This method also  allows you to “choose your own adventure” because you can take or leave as much of the tincture as you like.

An easy infused cookie recipe

I created the first infused recipe kit that sold in 2019 and this is a recipe from that kit.

Ingredients

½ cup Butter

2 tblsp milk

1 large Egg

1 tsp Vanilla extract

½ cup Tahini

½ cup Granulated sugar

⅔ cups Brown sugar

2 cups Chocolate chips

1 ¼ cup Flour ( All Purpose)

½ tsp Baking soda

½ tsp Baking powder

½ tsp Salt

3 infused chocolate Squares

2 tsp flaky salt or infused salt

Preparation

Preheat oven to 375 degrees

In a stand mixer with a glass bowl and a whisk or paddle (or a glass bowl with a hand mixer) add the room temp butter, vanilla, milk, egg, tahini, brown sugar and granulated sugar.

Turn the mixer on to Medium speed and combine all of the ingredients, scraping down the sides with a rubber spatula when necessary.

In a separate bowl combine all of your dry ingredients flour, regular salt, baking powder, baking soda and mix everything together with a dry spoon or whisk.

Turn the mixer back on (med. speed ) and slowly add in all of the contents of the “dry ingredients bowl” to the mixer.

Let the mixer blend everything together until there are no pockets of flour and everything is combined, then stop the mixer and remover the bowl.

Using a rubber spatula scrape the sides of the bowl and add in the 2 cups of chocolate chips and mix the dough until the chips are fully incorporated.

Fill a 2oz ice cream scoop with dough from the bowl, then level it out with the back of a knife before emptying the scoop on to a large baking sheet covered with a non-stick cooking spray or a parchment paper. Leave 1.5 - 2 inches between cookies. You may have to use 2 separate baking sheets.

Take the chocolate squares and cut it into quarters. Place one square on top of each cookie and press in a bit.

Once each cookie is topped with a chocolate square put the cookies in the oven to bake for 12 to 17 minutes, keeping an eye on the cookies after 12 mins until they are to the level of golden brown that you like.

Once the cookies are out of the oven, sprinkle a few flakes of flakey sea salt. Then use a flat, metal spatula and put the cookies on a baking rack to cool.

Tips

These cookies are delicious warm, but if you’d like to freeze them they’ll stay good for about 90 days.

About this dish……

I love these cookies. The tahini gives the cookies a chewy, blondie like texture and adds a hint of nuttiness. That paired with thesalt and the dark chocolate, these cookies are like a chocolately heaven in every bite.

Anyone who has made, or even tried edibles can tell you that dosing them is no easy task. Making sure that the cannabinoids are evenly distributed can be more difficult with some mixtures and recipes. Adding a pre-measured/pre-dosed product on top of the cookie dough guarantees that each cookie will have the intended dose and gives you the opportunity to eat the left over cookie dough or leave a portion of the batch un-infused. Making recipes this way can help take a lot of the recipe math and guess work out of making edibles and let you just have fun in the kitchen.