420 Happy Hour & Dinner Event On April 18
Can’t stay for our full 420 Retreat & Celebration? Then join us for dinner!
On April 18th get ready for a welcome family-style meal to kick off the festive weekend!
Chef Haejin Chun will feature a variety of farm fresh ingredients for an infused fine dining, multi-course meal highlighting the bounty of spring featuring flower from Sonoma Hills Farm.
This ticket includes a happy hour with non-alcoholic cannabis cocktails & wine pairings (non-alcoholic available) and OOKA sessions.
When: April 18th
Happy Hour starts at 4:30pm
Dinner to Follow at 6pm
For full retreat information, CLICK HERE.
Can’t stay for our full 420 Retreat & Celebration? Then join us for dinner!
On April 18th get ready for a welcome family-style meal to kick off the festive weekend!
Chef Haejin Chun will feature a variety of farm fresh ingredients for an infused fine dining, multi-course meal highlighting the bounty of spring featuring flower from Sonoma Hills Farm.
This ticket includes a happy hour with non-alcoholic cannabis cocktails & wine pairings (non-alcoholic available) and OOKA sessions.
When: April 18th
Happy Hour starts at 4:30pm
Dinner to Follow at 6pm
For full retreat information, CLICK HERE.
Can’t stay for our full 420 Retreat & Celebration? Then join us for dinner!
On April 18th get ready for a welcome family-style meal to kick off the festive weekend!
Chef Haejin Chun will feature a variety of farm fresh ingredients for an infused fine dining, multi-course meal highlighting the bounty of spring featuring flower from Sonoma Hills Farm.
This ticket includes a happy hour with non-alcoholic cannabis cocktails & wine pairings (non-alcoholic available) and OOKA sessions.
When: April 18th
Happy Hour starts at 4:30pm
Dinner to Follow at 6pm
For full retreat information, CLICK HERE.
Experience acclaimed cannabis cuisine
Chef Haejin Chun is the founder, chef, and creative director of Big Bad Wolf SF. A first-generation Korean American and nationally recognized cannabis expert, Chun has been featured in The San Francisco Chronicle, High Times, Thrillist, Eater, Forbes and more and served as a consultant on Food Network’s Chopped 420. She is also the co-author of Let’s Get Baked, the official cannabis cookbook by High Times.
Her cooking style, which she describes as “Contemporary Californian, seasonal, with Korean flavors,” blends her cultural heritage with innovative techniques.
She’s known for infusing cannabis into her dishes in unexpected ways, from kief honey and live resin sesame oil to fan-favorites like infused brown butter, pan-fried black sesame mochi, and bulgogi dumplings.
Beyond the plate, Chun’s work carries a larger purpose. Through her Big Bad Wolf platform, she uses food as a medium to amplify minority voices, foster meaningful connections, and uplift those in need. Her approach isn’t just about flavor—it’s about creating community, driving inclusivity, and using cannabis as a tool for both nourishment and empowerment.
“The universal language of breaking together, combined with the ritual and ceremony of cannabis, is communal alchemy. As culinary cannabis enthusiasts, we believe cannabis is an experience to be shared, whether it’s at a dinner table, as part of an intimate gathering with friends, or during a celebration.”
— Chef Haejin Chun