BROOKLYN BREWERY/REAUX PHOTO
Brooklyn Brewery chef Andrew Gerson addresses diners at a 2014 Dinner Lab slow food event as part of the Brooklyn Brewery Mash.
, 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.”
Earlier this year, a dinner at NOLA Brewing sold out quickly and organizers added two additional seatings on another day to accommodate demand.
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. Dinner Lab members can still purchase tickets for the 8 p.m. seating March 19.
On March 24, as part of Brooklyn Brewery’s week-long Mash event, 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.
Dinner Lab has worked with the Brooklyn Brewery Mash every year to bring Slow Supper events to New Orleans, Philadelphia, Boston and Chicago.