STEPHANIE HUA is the founder and chief confectioner behind MELLOWS, gourmet cannabis-infused marshmallows handcrafted in San Francisco, California. Mellows have been featured in the San Francisco Chronicle, High Times, and Dope Magazine, among other publications. In addition to making edibles, she has been a food writer, recipe developer and tester, and photographer for more than ten years. Stephanie has a culinary arts degree from San Francisco Cooking School and is a graduate of Brown University. Her recipes, writing, and food photography have been featured in The Huffington Post, Wine Enthusiast Magazine, Fodor’s Travel, Serious Eats, PBS, SF Weekly, 7×7, and KQED’s Bay Area Bites. She also tested recipes for the James Beard Award-winning cookbook Bar Tartine.
GUILTY PLEASURE MUNCHIES: Expensive ice cream and cheesy poofs.
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COREEN CARROLL was born and raised in Germany and moved to Florida in the late 1990s. Having been the oldest granddaughter of a huge family, she spent a lot of time learning kitchen skills and recipes from her mother and grandmother. After getting her degree in International Business at the University of North Florida, she and her now husband moved to San Francisco to follow her lifelong food dreams and achieve a culinary arts degree from San Francisco Cooking School. After working as a butcher’s apprentice, she started exploring edible infusions while working in the underground pop-up restaurant world. She cofounded and developed a cannabis edibles company that went on to win multiple awards including Best Edible at the High Times Cannabis Cup San Francisco. Now, she is founder and executive chef of the CANNAISSEUR SERIES, which offers an array of curated cannabis dining and pairing experiences in California. In 2017 she was named one of “America’s Top 10 Cannabis Chefs” by Greenstate. Coreen and the Cannaisseur Series have been featured by the San Francisco Chronicle, Business Insider, Discovery Network, Cannabis Now, and Dope Magazine, among others.
GUILTY PLEASURE MUNCHIES: Cheese, cheese, and, when in doubt, cheese (and chocolate-covered raisins).
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