Our Story

Fragrant Cane Supper Club was inspired by a love of all the local foods, colors, and textures of gorgeous Santa Barbara on California’s central coast. Chef Melissa Petitto, R.D. came to Santa Barbara from New York City where she worked as a celebrity chef for thirteen years. Having been born and raised in Alabama, she understands both the warmth and comfort of the South and the elegance and pacing of the big city. She has a passion for creating meal experiences around a story in small group settings.

We believe the cannabis plant can bring fun to the table and makes for an amazing evening: think a special occasion, a date night, or just a way to get out and meet new people in a unique setting. The cannabis is sourced locally from organic plants and carefully decarboxylated and measured. Chef Melissa infuses her cooking with small amounts of THC/CBD per course, usually around 2 or 3mg. By the end of the meal’s arc of five courses you will consume between 10 and 30mg of THC depending on your personal preference (yes, you can choose to add more or reduce your intake level!).

Meals are organized by theme, always local and organic, always 100% plant based/vegan: from a Valentines experience highlighting the best aphrodisiac foods, to a Friendsgiving autumnal feast, a Thai inspired symphony of flavor complexity, to a spiced trip to Morocco. The menu for your upcoming event will be posted one week before the Friday experience so keep checking back for updates, and always feel free to reach out to us directly: we love to hear from you, we love this community, and we are passionate about this fun and distinctive meal offering!

Cynthia Abulafia, ERYT500, C-IAYT, MSNE, has a masters degree in nutrition and is also a teacher of yoga, meditation, Tantra, the embodied path of self-realization, and breath work. She brings a subtle and embodied offering to this full sensory experience that is designed to feed the Goddess of the senses.