How to Throw a Dinner Party when Everyone is California Sober
a crash course in biology and event planning
Dear reader,
Every news organization has reported that people are doing the weed more than ever before, and anecdotally, the number of “I can come, but I’m not drinking” texts I’ve sent and received has risen exponentially in recent years. At the same time, even The Atlantic is arguing that Americans need to party more to combat the “loneliness epidemic.” I present a solution: the California sober dinner party. But how, you might ask, can I throw one?
I turned to Ellen Scanlon, the host of the How to Do the Pot podcast, and Nicole Brown, innovation consultant at Swisher and former Chief Innovation Officer at Open Book Extracts, to help me rewrite the rules for throwing dinner parties in this new era.
But first, a brief science primer: (you can skip if you remember high school biology)
What is the endocannabinoid system and how does it work?
The endocannabinoid system (ECS) is a network of messengers, receptors, and enzymes that regulate and control the most critical bodily functions — sleep, mood, and appetite.1 Endocannabinoids, produced within the body, bind to receptors in the central or peripheral nervous system, signal a response (e.g., hunger, relaxation), and are then broken down by enzymes.2
When tetrahydrocannabinol (THC), the most famous of the more than 100 cannabinoids in cannabis, binds to receptors, it reduces pain, stimulates appetite, and brings on a case of the giggles. By stimulating the olfactory bulb, the smell portion of the brain, TBC enhances the sense of smell and increases appetite.
Does the delivery method matter?
Smoking: cannabinoids enter the bloodstream through the lung membrane, resulting in a quick, efficient buzz (15-20 minutes).
Eating: cannabinoids goes through the first-pass metabolism — stomach, colon, and liver all come to play — delaying the impact (~1 hour)
Drinking: cannabinoids (in oil form) have to be emulsified to be mixed into a beverage, which makes it easier to absorb (5-15 minutes).
Since it’ll take about an hour before the party really gets started, you have plenty of time to set expectations for the evening ahead. Take your guests’ jackets, ask how their trip was, show them where the bathroom is, and tell them the safe word.
Be sure to point out where they can step outside for a cheeky puff because, as Nicole says, “smoking is back.”
As you plan your menu, remember, you’re taking your guests on a sensory experience, not just a social one.
You can go two directions for the delivery of calories and cannabis: separate or together. If you’re a connoisseur, create a spread of THC-infused options — gummies of various flavors, pre-rolls, sodas, etc. Look for options with a high ratio of CBD:THC (3:1) to promote relaxation and start by recommending a small dose (2 mg for beginners).
If you choose to mix the cannabis into the food, go wild, but Ellen advises to “do some food that is infused, some that is not — people are going to want to keep eating — especially if it is delicious. Infusing sauces, like barbecue sauce or olive oil, is a popular route; or chopping up an edible (the Eaton botanicals are the most delicious) and putting them in a salad.”
Unlike a traditional dinner party where you might want to show off for your guests in the kitchen (e.g., flambé, soufflé, any technique ending in “é”), prioritize ease and freshness, while incorporating different textures and flavors. THC heightens the sense of smell, and can make sweet and spicy flavors more intense. Here’s a fool-proof menu:
Pre-dinner snacks: a crudité that doesn’t suck (I do recommend this “é”)
Labne with Sizzled Scallions and Chile [Alison Roman]: dunk your favorite fresh and roasted vegetables in this fancy ranch.
Entree: a one-pot flavor bomb
Pasta with Confit Cherry Tomatoes and Burrata [Waves in the Kitchen]: can be eaten warm or at room temp.
Molly Marbella with Dates and Israeli CousCous [Molly Baz]: the sweet and sour marinated chicken, combined with tender and crunchy garnish is especially good with Trader Joe’s Harvest Grains blend.
Side: the freshest salad you’ve ever had
A big green salad: Via Carota’s Insalata Verde [NYT] is the perfect salad dressing. If you can’t find the prescriptive mix of lettuces, just try to find one mild, one spicy, and one crunchy.
Dessert: decadent, full of texture, prepared ahead of time
At this point in the evening, your guests should be ready to settle down into a big bucket of deliciousness: Tiramisu [Serious Eats], Magnolia Bakery’s Banana Cream Pudding (just order it), or an any fruit crisp [Dan Pelosi]
Post-dinner munchies: a highbrow/lowbrow combination of sweet and salty
Ellen’s community overwhelmingly voted Salt & Vinegar chips as the most popular munchie. Create a sweet/salty spread with chips, popcorn, grapes, and chocolate chip cookies.
To drink: an assortment of bubbles
Stock your favorite sparkling water and wine, NA beer, and, I implore you, a more flavor-forward drink for those of us who miss red wine. Phony Negroni, Ghia or bitters and soda will do the trick.
If you’re drinking your THC, Nicole raves about Ayrloom apple, Brez, which combines THC with caffeine and lion’s mane, and CANN.
Loyal readers know that I love assigned seats as a way to reduce anxiety and manage conversation flow. For this party, spread out your chatty Kathy’s, separate those who tend to get too philosophical, and intersperse your chill friends. Surround anyone new with good vibes only. Lastly, designate a quiet zone for the one who always has slightly too much (you know who you are). After the meal, create space for guests to lounge, mingle, and move.
Words of Wisdom
If, despite your careful dosing schedule, someone is over-served, use CBD (Ellen recommends the Equilibria drops) to even them out. Cannabinoid (CBD) and cannabigerol (CBG) activate or block receptors — or as Nicole puts it “kick THC away from the receptors” — to mitigate negative impacts of THC.
“If you eat more, you will get more high,” warns Ellen, “it’s not like drinking where you’re trying to get them to eat a burger.”
Other Stuff & Things
World Central Kitchen is feeding first responders and families impacted by the wildfires in Los Angeles.
The sweetgreen x RFK echo chamber is real and more MAHA trends are coming in 2025. But do you really want to be smearing rendered beef fat on that pimple? It’s a no from me (and most scientists).
I’m going to start asking the sushi chef at Mido which fish had a better life (a la this Toast ad) and see what happens.
I’ve long been a fan of Dan Frommer’s smart coverage of consumer trends and keep returning to this 2x2 from the most recent report (I’m jealous I didn’t make it first).
Recent Eats
I kicked off 2025 with a lot of soups:
White Bean Chili [Rancho Gordo]: next time, I’ll cook the chicken in the broth.
Swiss Chard and Pasta Soup [Oaxaca al Gusto, printed in Serious Eats]: as part of my goal to use more “odd bits,” chicken livers add a delicate umami without overwhelming the sweet chard and orzo.
If you can help me find a NYC source (or great recipe) for Vietnamese sweet and sour soup (Canh Chua Tôm) or purple yam soup (Canh Khoai Tím), I will repay you in kind!
Sophia
I am the nervous guest