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New Orleans’ Dinner Lab hosts two beer dinners in March 

click to enlarge Brooklyn Brewery chef Andrew Gerson talks to diners at a 2014 Dinner Lab slow food event as part of the Brooklyn Brewery Mash.

Courtesy Brookly Brewery/Reaux Photo

Brooklyn Brewery chef Andrew Gerson talks to diners at a 2014 Dinner Lab slow food event as part of the Brooklyn Brewery Mash.

Dinner Lab (www.dinnerlab.com), the membership-based dining club that's expanded from New Orleans to 30 cities across the country, has long embraced craft beer culture as part of its programming.

  "It's a natural partnership in so many ways," says Dinner Lab Marketing Director Edie Feinstein. "Booze, in general, is a big part of the overall Dinner Lab experience, and the food always tends to be from local purveyors. So it's an awesome opportunity to incorporate breweries, either as a one-off course pairing or a full-blown pairing meal."

  Dinner Lab hosts two beer dinners this month, which also are fundraisers for the Swine Lab team participating in the annual pig-roast competition and festival Hogs For The Cause.

  On March 19-20, Bayou Teche Brewing will provide a specially made beer for a Dinner Lab event. Syrup in the Sky is a smoked-rye and wheat beer aged in whiskey barrels with Steen's cane syrup and pistachios. At press time, tickets were still available to Dinner Lab members for the 8 p.m. seating March 19.

  On March 24, as part of Brooklyn Brewery's week-long Mash event (www.brooklynbrewerymash.com), the brewery's house chef Andrew Gerson will prepare a seven-course meal paired with high-end Brooklyn beers such as Wild Streak, Cuvee Noire and Hand & Seal. Tickets are $85-$95 and are available to those who aren't Dinner Lab members.

  Locations are announced to ticket holders the day before the event.

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