Slow Supper with Dinner Lab
Surprise location, announced day-of
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 in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.
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 Chef Jacob Cureton paired with Brooklyn beer both familiar and rare. New Columbia Distillers will be providing their Green Hat Gin, and artist Elizabeth Graeber will be making commemorative souvenirs for attendees.
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.
Born in Alabama, Dinner Lab Chef Jacob Cureton currently lives and works in the city of New Orleans. Trained at the Culinary Institute of America and the Culinary Institute of New Orleans, his past restaurant experiences include The Range, (San Diego), Johnny V’s, (St. Marie), Cuvee, Emeril's Delmonico, and Stella! (NOLA).
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.
Get tickets here, and check out the menu below.
Brooklyn Summer Ale – 5.0% ABV Brewed with English barley malt, providing a golden beer with a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.
Summer Ale Cocktail
Green apple & scallop crudo, brown butter gel/ apple jus
Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. It tastes like sunshine in a glass. 100% bottle re-fermented.
Duck breast, slow cooked duck egg, ramp puree, white asparagus,
Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged for several months in second-use bourbon barrels, giving it a soft, round character infused with a balanced oak flavors. 100% bottle re-ferment with a blend of priming sugar, Champagne yeast and the wild yeast strain Brettanomyces providing a wonderfully complex earthy funk.
Rutabaga & Charred Eggplant, pan-seared black eye peas, chevre crumble, fried basil
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 lamb chop, cauliflower couscous, citrus brussel sprouts
Brooklyn Local 2 – 9.0% ABV Combines European malt and hops, Belgian dark sugar, and raw wildflower honey from a New York family farm. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Orange Curd, charred lime & avocado sherbet, cream gelee, graham crumble,toasted coconut flakes
Brooklyn Cuvée Noire – 10.6% ABV A Belgian Stout brewed with Mauritius sugar and orange peel, aged for six months in bourbon barrels, and then 100% bottle re-fermented.
”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru