“Weed+Chinese Herb” dinner

Monkfish, served with cannabisepazote pesto, congee, nettles shiso and young carrots, was one of several dishes served to about 40 guests during a “Weed+Chinese Herb” dinner at an undisclosed location on Sunday evening. (Rick Loomis / Los Angeles Times)

April 4, 2012 11:25 AM PT

Early arrivals gather near an outside bar for drinks. (Rick Loomis / Los Angeles Times)

A dinner guest photographs one of the entrees. (Rick Loomis / Los Angeles Times)

The dinner menu is written in chalk in the kitchen of the home where the event was held. (Rick Loomis / Los Angeles Times)

Nguyen Tran, center, explains a dish to Melissa Hirschenson and Marnie Sparer, both of Los Angeles. (Rick Loomis / Los Angeles Times)

Marijuana leaves are laid out in preparation for one of several courses. (Rick Loomis / Los Angeles Times)

Osmanthus panna cotta with rhubarb, frozen cream, blood-orange sorbet and cannabis soil. (Rick Loomis / Los Angeles Times)

Nguyen Tran chats with guests. (Rick Loomis / Los Angeles Times)

Caneles bordelaise. (Rick Loomis / Los Angeles Times)

The kitchen staff puts together a dish. (Rick Loomis / Los Angeles Times)