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Another 'Herb Dinner,' on 4/20

April 2, 2012 |  6:09 pm

Weed + Chinese herb dinnerThere's onion bacon cannabis tart, cannabis epazote pesto and more at the second "herb dinner" from the Laurent Quenioux-Starry Kitchen collaboration LQ + SK on April 20. The "(Weed+Chinese) HERB Dinner" will seat 100 at a secret downtown location and cost $100 per person, with tickets available for purchase online.

According to the LQ + SK newsletter, "no need for a medicinal card" for admittance. Though meanwhile, Nguyen Tran of Starry Kitchen says he has his. Five courses will be paired with cocktails by Daniel Nelson of the Writers' Room (see the full menu after the jump). Consume at your own risk? The effect "is pretty minimal," says Tran. "It's not about getting high, it's about the taste."

Jonathan Gold writes about the first LQ + SK "herb dinner" later this week; read about it in the coming Saturday section or online.  

ALSO: 

Southeast Asian desserts galore

Check out "Ripe: A Cook in the Orchard"

Vodka goes vintage: Karlsson's Batch 2008 Gammel Svensk Röd

-- Betty Hallock

Photo credit: LQ + SK Newsletter

The "(Weed+Chinese) HERB Dinner" menu: 

Silky bantam chicken, chicken skin, avocado, pink grapefruit, cannabis leaves, citrus oil, pickled beets. Beer: Nectar Ales Humboldt Brown Hemp Ale. 

Monkfish, congee, cannabis epazote pesto, nettles, shiso buds, young carrots. Cocktail: Cho Sun One (ganja sesame oil on perilla leaf, Korean pear, American moonshine).

Spare ribs, bergamot glazed pork belly, green apple, green garlic, cauliflower gremolata. Cocktail: Earl Grey Tea Weed (apple and cannabis tincture).

Beef culotte, onion bacon cannabis tart, sunchoke, morels. Cocktail: Gin Gibson (smoking gun ganja garnish).

Osmanthus panna cotta, rhubarb, frozen cream, blood orange sorbet, cannabis soil. Cocktail: Bhang Lassi (garam masala, milk, almonds, hashish). 

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