Dinner with Chef Kwaku Boah, the starred chef de cuisine from Lola Restaurant? Secret addresses disclosed only on the day of the event? A huge group of people have a great time around the same table?
Dinner Lab is a a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who want something different from the traditional restaurant experience.
They have Free and Select Memberships. The main difference is that Select Members receive early access to purchase tickets to events which is huge in NY because their events sell out so fast. Select members also receive tickets at a discounted premium price.
"We don’t dictate what our chefs cook. Instead, we ask them to tell a story through their menu – recipes that speak to their background or heritage, ingredients they’re passionate about, or completely new dishes they’ve been honing and are ready to share with you. Our cuisine, venues, and patrons are constantly in flux, so each Dinner Lab event exists for one night only.”
Founded by Brian Bordainick in New Orleans in the year of 2011, they started offering unique dinners for guests, that suddenly grew into being part of the gastronomy pop-up scene in several different cities.
Anyone can be a member and attend a Dinner Lab event, as long as you sign up for a free account on their website and receive access to all their upcoming dinners in the city you live. All members can purchase event tickets for themselves as well as a guest, with event prices averaging $50 - $80pp including 5+ courses, beverages, tax and gratuity. You can view information about the chef and menu ahead of time, but the location is kept a secret until the night before.
We had at great experience a while ago at Burns Night - a night that always centers around a supper that features a few key components.
“One of the main focuses of the evening is paying homage to Robert Burns, so poems are read and sung in unison,” says Peter Karras, Master of Scotch at Pernod Ricard. “The night is filled with Scottish tunes. Bagpipes, acoustic guitar, or fiddles are a must.”
Here is what we ate:
- Course #1: Scotch Broth – pearled barley, charred onion, root vegetables, tallow toast
- Course #2: Cured Scottish Salmon – crispy sunchokes & potatoes, cultured cream, preserved lemon
- Course #3: Charcoal Roasted Cauliflower – soubise, herb crumble, leeks, farmer’s cheese
- Course #4: Smoked Lamb Haggis – sour cabbage, neeps & tatties, stone fruit mustard
- Course #5: Whisky Oatcakes – popcorn custard, barley malt, bramble butter
The event was hosted inside a church in Fort Greene Brooklyn…definitely a different dining spot, right?
Their upcoming dinners will be on: April 1st, 9th and 16th, so go onto their website to register!
Photo Credit: Courtesy of Dinner Lab, Caitie Mccabe (www.caitiemccabe.com) Jeff Thibodeau, Katie Bird Photography, Aaron Lyles, Ryan Green, Brittany Purlee, Nicolai A. McCrary, Debby Wolvos