A Few Examples of Our Past Events

Dinner Lab Partners with Brooklyn Beer for a Swamp 2 Table Dinner

Location: New Orleans, LA

Swamp Mash. from ollie alexander on Vimeo.

This meal will be particularly interesting as every course will be paired with one of Brooklyn Brewery's lagers. We're doing a NYC meets the swamp theme where all courses will be strait from the backwoods of Louisiana and delicately prepared with some of Brooklyn Brewery's finest beers (some of which you can't get in stores).

Menu*
Crawfish - quail eggs in cocotte with creamy crawfish bisque
Alligator - alligator | green onion croquette, cilantro-meyer lemon crema
Turtle - swamp chowder: crawfish, turtle, pork belly, rutabega, turnips + cornbread
Frog - confit frog legs, rapini | cabbage escabeche, turnip-yogurt
Cat Fish - cumin | kumquat rubbed catfish grilled in banana leaf, confit kohlrabi, smothered collard greens
Strawberry - grits | creole cream cheese flan, strawberry compote, pecan crumble
*All beverages, tax and gratuity are always included. Wine, beer, specialty cocktails and non-alcoholic options available.

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Cuisine: Asian Smokehouse

Location: Austin, TX

When someone approaches us about doing a BBQ theme in Texas, we’re understandably a little skeptical. But Chef Evan, who works the pit over at Freedman’s and has worked under Tom Colicchio at NYC’s acclaimed Craft, has put together something special here. Why Asian? With this menu, Chef Evan combines his love of BBQ and the diversity of NYC for a meal that you can’t get anywhere else in town. Smoked brisket potstickers and sesame smoked pork belly? We’re sold.

Menu* (Only vegetarian/vegan and dairy restrictions can be accommodated. Please notify us by email if you have these dietary restrictions.)
Course 1 - soy-marinated smoked tofu, pickled garlic scapes
Course 2 - smoked brisket potstickers, hoison bbq sauce
Course 3 - edamame seaweed salad, smoked peanuts, herb mix
Course 4 - sesame smoked pork belly, bibb lettuce, pickles
Course 5 - five-spice smoked sausage fried rice
Course 6 - smoked banana, green tea custard, nilla wafers
*All beverages, tax and gratuity are always included. Wine, beer, specialty cocktails and non-alcoholic options available.

To access members only events like this and more, click on the “Join Us” link


Cuisine: Honduran

Location: New Orleans, LA

While most people's Xmas memories involve eggnog, presents and trees, in Chef Melissa's Honduran family the holiday tradition was slaughtering a pig and getting a meal prepared from scratch. With her love of cooking solidified at a young age from working with her sisters and grandmother in the kitchen, Melissa went on attend the CIA in New York and then helped build up restaurants in Milan, Italy and Guadalajara, Mexico before coming to the New Orleans area. By day you can find her at Restaurant R'evolution, but tonight we're getting a taste of her Central American upbringing.

Event Menu* (We can accommodate gluten, dairy, shellfish, nuts, and tree nuts allergies as well as pescetarian and vegetarian restrictions. Please notify us by email if you have these dietary restrictions.)
Islas de la Baia Vieiras - seared scallops, white beans puree, honey-pineapple vinaigrette
Ensalada de Remolacha - salad of salt roasted beets, arugula, toasted pine nuts, apple aoli
Tamales Hondureños - hand-folded masa in plantain leaves, roasted short ribs & asparagus
Pescado Ceibeños: - grilled red fish wrapped in banana leaves, green beans rice, pickled jalapeños
Torrejas - cinnamon-spiced fried bread, honey infused rum
*Alcohol and gratuity are always included.

To access members only events like this and more, click on the “Join Us” link



Cuisine: The Duck

Location: Austin, TX

Farm to table is great, but we thought it would be fun to explore a little "pond to table" for a night. Chef Daniel began cooking in the great northwest and thankfully for us has made his way back to Austin where he showcases his skills at Cipollina most nights. Just like its featured animal, this duck-centric menu has a lot going on underneath the surface that you are sure to enjoy.

Menu* (Soy, gluten, dairy, and nut allergies are accommodated. Unfortunately no vegetarian/vegan substitutions will be available for this event.)
Course 1 - cucumber coconut gazpacho, sorrel, candied duck skin, jalapeno, lime zest
Course 2 - chiogga beet and duck cracklins, strawberries, roasted oyster mushrooms, preserved lemons
Course 3 - poached tile fish, crispy skin, sticky rice, duck dashi, pickled radish
Course 4 - confit duck, cured green tomato, banyuls syrup, chevre, arugula flower
Course 5 - macerated berries, duck fat chiffon cake, chamomile, grapefruit sabyona
*All beverages, tax and gratuity are always included. Wine, beer, specialty cocktails and non-alcoholic options available.

To access members only events like this and more, click on the “Join Us” link