Slow Supper with Dinner Lab
Surprise location, announced day-of
Tickets: SOLD OUT
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
