Sample Events

Cuisine: Heterarchy: A Compendium of Alabama Heirlooms

Location: to be released a day before

Date: Saturday , June 28th

Time: 7:30pm and 8:30 pm

1 - Raw mackerel & seared duck liver: sugar snaps | popcorn | chile oil | spring onion puree | crispy shallot
2 - Rutabaga & charred eggplant: pan-seared black eye peas | chevre crumble | fried herbs
3 - Corn & groundnut stew: shiitake bacon | boiled peanuts
4 - Coriander & sumac crusted venison: pickled & roasted carrots | blueberry infused butter | kohlrabi
5 - Chocolate panna cotta: strawberry | champagne | vanilla | sour cream

***Courses are subject to change during the tour based on member feedback and current market prices for ingredients. For this dinner we can accommodate gluten, shellfish, nut, and tree-nut allergies as well as vegetarian and pescatarian dietary preferences. If you or your guest would like to request any of these accommodations please email: support@dinnerlab.com.


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We like to think of Chef Jacob Cureton as a modern day Willie Nelson. Growing up all over the South, he calls Bama his home.. you could say it's Always on His Mind. At 16-years-old, he ditched high school, crossed the Whiskey River and headed to the city of New Orleans. Working at restaurants like Stella!, Emeril's Delmonico, and (dearly-departed) Cuvée, Chef Jacob has always been a fan of taking historically Southern classics and doing something ... well ... pretty damn mind blowing with them. For this menu, he's excited to to mix the classics of his upbringing with the new skills that he picked up along his culinary journey. Chicken and dumpling done with a hen nugget? ... Yea, that’s right.

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Cuisine: Dinner Lab & Brooklyn Brewery - Swamp 2 Table

Location: to be released a day before

Date: Saturday , March 15th

Time: 7:30pm and 8:30 pm

1 - Quail eggs in cocotte with creamy crawfish bisque
2 - Alligator | green onion croquette, cilantro-meyer lemon crema
3 - Swamp chowder: crawfish, turtle, pork belly, rutabega, turnips + cornbread
4 - Confit frog legs, rapini | cabbage escabeche, turnip-yogurt
5 - Cumin | kumquat rubbed catfish grilled in banana leaf, confit kohlrabi, smothered collard greens

***Courses are subject to change during the tour based on member feedback and current market prices for ingredients. For this dinner we can accommodate gluten, shellfish, nut, and tree-nut allergies as well as vegetarian and pescatarian dietary preferences. If you or your guest would like to request any of these accommodations please email: support@dinnerlab.com.


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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).

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Swamp Mash. from ollie alexander




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