Dinner Lab is a membership-based communal dining experience that brings together up-and-coming chefs with enthusiastic diners who are looking for something different as opposed to the traditional restaurant experience. In ten cities across the country Dinner Lab is serving up this unique style of social dining to open-minded diners that have literally become a dining community. Dinner Lab members are not stereotypical, they come from all walks of life, genres, and age with the one common thread linking them together, the desire to share, meet and learn about others with the same like-minded passion for dining experiences. Dinner Lab is mobile and creative, never held in the same location twice; warehouses, rooftops, motorcycle dealerships, there is no end to the eclectic ingenuity of the venue scouting team.
Last month one of the Dinner Lab events in Miami was held at Mana Miami Production Village, a multipurpose production studio and raw space. Dinner Lab is not about bells & whistles but rather the potter and his clay.
Modesty is the nucleus of the Dinner Lab events giving it, its charm and appeal. Our dinner at Mana was chef’d by up-and-comer Ryan Martin who prepared dinner sous vide; [cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times]. The five course meal took us on a journey of our daily meals.
1st course: Breakfast, 150 degree salt pork, fried quail egg, baby super greens, truffle and yuzu ponzu & coffee salt
2nd course: Lunch, 117-degree steelhead with spicy coconut chive corn & dried miso
3rd course: Afternoon Snack, 183-degree carrot with chorizo & frizzled onions
4th course: Dinner, 125-degree fried lamb with chardonny & cashew double cream
5th and final course: Dessert, 185-degree nutella ice cream with toasted marshmallow, rum caramel, buttered graham cracker & peanut butter. (not a good picture, our venue was sans air conditioning, thus the melty looking mess, but tasted insanely wonderful; its chocolate and peanut butter, how could it not? melty mess or not)
Dinner Lab events are typically held on Thursday, Friday and Saturday evenings and usually include a cocktail hour before dinner. Membership fees are determined based upon the local market ranging from $100-$200 per person per year. Tickets for individual dinner events are purchased separately. Dinner event prices vary based upon the number of courses, the complexity of the menu, and local market conditions; typically the cost is $50 to $95 per person for members and include a minimum of five courses, beverages, alcoholic and non-alcoholic, tax and gratuity. Visit Dinner Lab for more information.
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