Slow Supper with Dinner Lab
Tuesday, March 24 at 8:30 PM.
Surprise location to be announced.
Tickets $85 - $95, on sale now.
Slow Supper is a one-of-a-kind pop-up dinner party, uniting up and coming chefs in non-traditional locations to produce a meal to remember. In each city we visit with the Mash we team up with our friends from the incomparable, members-only Dinner Lab to bring together Brooklyn Brewery Chef Andrew Gerson and their local selections to create a unique food experience. Half of the highly coveted seats usually kept close by Dinner Lab have been released to Mash attendees in every city to bring you an evening you’ll never forget.
Chef Andrew Gerson and a handpicked selection of chefs including Frank Valdez from Mexique in Chicago and Danny Espinoza and Mario Rodriguez from Dinner Lab have come together to create a seven course menu paired with Brooklyn beer styles. DPD Spirits will also be on hand to create a special beer cocktail. Proceeds from the night will go to Hogs for the Cause, a food-based charity that raises funds to help support families with children undergoing treatment for pediatric brain cancer.
In the spirit of Hogs for the Cause, the team of chefs will focus on dishes celebrating pigs in a refined take on a whole hog feast. Take a look at the menu below:
Beets, strawberry, elderflower, mustard frills
w/ Sorachi Ace
Pig Skin Pasta
Melted leeks & oyster mushrooms, goat cheese mornay, pickled padron
w/ Wild Streak
Barbecue Great Northern Beans
Pickled bacon, tarragon & smoked fennel, charred parsnips
w/ Local 2
Vietnamese Pork Shoulder Stew
Carrots, cilantro, jalapeño
w/ K is for Kriek
Chaudin de Porc
Green garlic stuffing, hot giardiniera, Brooklyn Local 1 jus
w/ Local 1
Lavender glaze, grilled apple & radish slaw
w/ Cuvee Noir
Deep Fried Pork Fat Ice Cream
w/ Hand & Seal