Since its inception, Tumble has been popping out with fun, local cannabis collabs that pack intention and heart—so when I spotted the event listing for the Holy Trinity Chef’s Masterclass, I knew it would be special. CCs on Central has also been on my radar as a popular lunch spot in midtown Phoenix with innovative takes on Southern dishes that speak a language.
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Chef Devan and his mother, Sharon Cunningham, have teamed up to create a space for family, known and new, to step through their doors and enjoy. At the restaurant, the intimate but vibrant group arranged around the cooking station, adorned with oversized Holy Trinity Traveler Pack boxes from Tumble, set the tone for the collaboration.
Onion, celery, and green bell pepper are the holy trinity of Southern cooking. This inspires the tri-terpene composition of the collaboration strain of the same name. Though we were unable to enjoy the pre-rolls at the event itself, each participant was sent home with a beautifully packaged tin of three half-gram infused prerolls to enjoy at home.
While Chef Devan introduced himself and his team—many of whom were family— each student sat stationed with portioned ingredients and our own hotplate, creating an individualized experience. We were given the choice of a traditional jambalaya, but I chose to follow the recipe that Chef learned from his grandmother. As the pots heated up and cajun spices tickled our senses, stories were shared across the table, creating the warmth of a family gathering.
As we continued to chop, simmer, and experiment with the variety of ingredients available, the chefs made sure to visit each student to taste our creations. When checking on my dish, Chef Devan and I shared a laugh as he not-so-subtly nudged the spice jar in my direction. With the team’s guidance—and a couple dozen tasting spoons—we all loomed over our bubbling pots, ready to dig in.
For those of us who chose the recipe with roots, the jambalaya was spooned into the bottom of a bowl and topped generously with fresh rice. As we ate, I had the chance to watch the teams from CCs and Tumble relax and settle into the rest of the evening. With co-branded swag and inside jokes, the camaraderie was undeniable. Their partnership felt so natural that it was hard to tell who was with which brand. One thing was clear—they genuinely enjoyed working together.
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Securing the bag
As the event wrapped up, I hurried home with my goody bag of beautifully designed merch, two containers of leftover jambalaya to share with my husband, and the Holy Trinity Infused Pre-Roll Traveler pack to cap off the night. As I settled on the patio, enjoying the famous spring weather in Phoenix, I lit one of the pre-rolls to experience the strain firsthand. Much like the masterclass, this preroll was a relaxed and social experience. My husband and I passed the half-gram peppery treat between us as he noshed on the leftover jambalaya.
Despite the chatty onset, the peak of this high shifted me into creative production. I was able to make significant progress on a previously stunted art piece. This strain unlocked the creative risk-taker in me and allowed me to play with techniques I had been overthinking. I can see this strain adding to my creative block arsenal and becoming a frequent flyer in my household.
The evening—from start to finish—was a beautiful example of community building and brand excellence. From learning and cooking alongside a master to enjoying a dynamic and functional high, the experience will not be forgotten. I am excited to see where this collaboration goes next because this event set the bar deliciously high.
*This article was submitted by a guest contributor. The author is solely responsible for the content.