Laurie Adams likes to roam. After moving from Oklahoma to Colorado in 1997, the private chef and caterer decided to head to Italy to study cooking, eventually living on a working farm near the Italian Riviera coastline while learning how to cook what the land offered.
“The roosters on the property woke me up every morning. Not confined to cages, they just roamed all over the property,” Adams remembers. “I was intrigued. That was one of the most tranquil places I have ever been.”
Adams brought her new culinary skills back to Colorado, applying Italian and Mediterranean techniques to Colorado ingredients though her Roving Rooster catering service. But she didn’t want to stop there: Now Adams hosts private dinners in which she pairs cannabis with each course, figuring out which tangerine strain pairs well with a creamy pasta dish.
– Read the entire article at Westword.
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