Display inspiration
Video credit: Chef Big Bites (@chefb_bigbites). This is another chef's work, shown only as a reference for how a food display can look. It is not Flame Co's food or setup.
The food
Elegant tapas, one serving at a time: individual portions in clear martini glasses and single-serve cups.
A first toast, a gentle start.
Welcome: spritzers, crostini, cheese bites
Crisp, classic, poured in crystal.
Mini Caesar in martini glasses
From the shore, kissed with citrus.
Shrimp salad & scallops over arugula
The heart of the table.
Lamb chop & sliced steak over mash
Sweet endings, slowly savored.
Cheesecake & chocolate parfaits, rum cake
Concept pictures: AI-generated previews of the planned menu, not photos of the actual dishes. Real photos coming soon.
A course is a collection.
New to titration? Read what we mean →
Each display brings several small-plate choices. We clear the island, reset, and introduce the next course. The first four courses each offer three choices for the menu poll. Your votes help us decide what to serve and how much to prepare; the final selection will follow the budget.
More choice, thoughtful quantities.
Shared arugula, herbs, chicken, and mashed potatoes keep the ingredient list focused. We will portion each selection to the guest responses rather than make 15 of every item.
Shrimp, scallops, and lobster remain the three seafood candidates. Scallops and lobster are premium candidates: the chef will compare actual costs before including both. Poll choices are preferences, not guaranteed orders.
What we mean by titration
Titration means starting low and going slow: take a small, measured serving, wait, notice how you feel, and only then decide whether to have more. Every dish here is a small plate so you can build your evening one step at a time instead of all at once.
Each menu item carries a titration note. Amounts are counted per serving, then per course, then for the whole evening (see the legend below). Edible effects can take up to four hours to develop fully, so waiting between courses is part of the plan; course timing alone is not a signal to add more. Uninfused choices are always available, and no one should feel any pressure to partake.
This is general education, not medical advice. The milligrams shown are drafts until the chef confirms them.
The Stoplight Standard™
The Stoplight Standard is Flame Co EDU's way of reading a dose at a glance. Green, go slow: up to 10 mg, about one serving. Yellow, split it: 11 to 50 mg, about two to five servings, so share it or spread it out. Red, save it: more than 50 mg, over five servings, so it's best saved for later or for experienced guests.
The light is about the person; the tier is about the food. A small serving can still be a red light for someone new, so start low, wait, and check in with yourself before the next course.
Stoplight Standard™ © 2026 Flame Co EDU. All rights reserved. Adults 21+ · education only, not medical advice.
THC labeling · proposed event legend
Colors describe proposed THC amounts for this event. They do not predict impairment or mean a serving is safe for everyone. Exact milligrams of THC per serving must appear alongside any color.
| Event label | Proposed amount |
|---|---|
| Green · go slow | Up to 10 mg THC |
| Yellow · split it | 11–50 mg THC |
| Red · save it | More than 50 mg THC |
Uninfused items are identified separately. These are planning labels, not established medical dose categories.
Item → course → evening: record the amount per serving of each item, add the items actually selected for the course total, and add all courses and drinks for the evening total. Small servings can add up; a green item does not make the full meal green.
Draft full-menu total: 246–251 mg THC (red) for a guest who has one of each course. These are draft amounts until the chef confirms them.
For each dish, the chef still needs to confirm the serving size, infusion location (such as sauce, dressing, or the item itself), THC per serving, and the basis for that amount. Unverified amounts must remain marked pending.
10 mg is not labeled a “microdose” here. Health Canada advises new or occasional consumers to look for 2.5 mg THC or less. Edible effects can take up to four hours to develop fully, so course spacing is not a reliable guide for adding more. Health Canada guidance
Will you join us?
Proposed RSVP deadline: November 14, 2026. Initial team menu feedback: Friday, October 30.
From now to the first serving.
Plan for 15
Allocate portions using the poll results, not an automatic five of each. For example, eight chicken, four steak, and three lamb selections total 15 small plates. Adjust for guests who want more than one selection and for the popular lamb and shrimp dishes.
Count the demand
Consider one lamb chop and one shrimp serving per interested guest. Confirm preferences and allergies before setting quantities.
Reset the island
Assign plating, replenishment, clearing, and course announcements. Confirm helpers before allocating these jobs.
| When | Decision or deliverable |
|---|---|
| Oct 30 | Initial team poll due — proposed Friday cutoff |
| Nov 2 | Choose five or six courses and draft selections |
| Nov 14 | Proposed guest RSVP and food-preference deadline, three weeks before dinner |
| Nov 15 | Test portions, cost ingredients, confirm menu and quantities |
| Nov 16–27 | Complete purchases and orders; finalize the service plan |
| Nov 28–Dec 3 | Verify dietary details, print final menus and island cards, confirm team |
| Dec 4–5 | Prepare, stage each course, brief helpers, and serve |
Invitations go out before the November 14 RSVP deadline.
The team
Planning: Will and Nichole · Chef: Shawanise · Music: Cory, expected · Support: Nakisha, proposed.
The working guest list
No attendance is confirmed. Cory is listed once. Organizers and helpers may overlap with guests, so this is not yet the final headcount.
| Name | Planning status |
|---|