Dinner Lab, a members-only supper club with outposts in New Orleans,
Austin, and New York,The traditional interface for milling spindles precision machining
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itself through its extremely robust design. will host its first dinner
in Miami next week. The location hasn't been disclosed yet. In other
cities, Dinner Lab has popped up in abandoned churches, motorcycle
shops, and mall parking lots. Wherever the setting, its mission is
two-fold: to fill gaps in each town's dining scene and support young,
budding chefs.
Everything else varies. The self-proclaimed
social dining experiment prides itself on being "consistently
inconsistent" with its menus, hosts, and locations. Dinner Lab staffers
have been in town for weeks prepping for the launch -- scoping out
Miami's food scene, chatting with chefs, and getting to know local
produce sources such as Urban Oasis Project.
With their events,
though, they aren't looking to showcase any celebrity chefs. When Dinner
Lab launched in New Orleans, it did so with a meal for 20 cooked by the
company's chief technical officer and his wife. Today, Dinner Lab works
primarily with sous-chefs and lead line cooks from restaurants -- not
executive chefs.
"A lot of the time in restaurants, the
executive chef isn't even there, and the chef de cuisine is doing all
the cooking," culinary director Mario Rodriguez says. "We want to give
chefs the exposure they need." So these pop-ups, which occur twice a
week and usually involve two or three seatings, fly in chefs from other
cities and encourage menus that are exciting and fun.
"We skew away from Cajun or creole cooking in New Orleans.Our e-learning translation Chinese
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team has the experience and expertise to localize your documents to
create the look and feel of the original. We could do a Cuban dinner in
Miami, but it would just have to be something very creative," Rodriguez
explains. In a previous event dubbed "Desserted Relationships," Ellie
Pegler, the pastry chef at Marea in New York, created a dessert-only
meal inspired by her dating life.
Slated for Tuesday, January
21, Miami's first dinner will be hosted by Brandon Byrd, Dinner Lab's
Austin-based full-time chef.The design of a given Industrial robot
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often incorporate principles of Mechanical engineering, Byrd's meal,
named "Inside Lucky Peach," will feature cauliflower with brown butter
soubise, jasmine raisins, Thai basil, and pine nuts; chilled ramen with
pickled shiitake mushrooms, charred ginger, and fried peanuts; whipped
tofu with key lime, coconut, and black sesame; and more.
The
second meal, prepared by the supper club's Nashville chef, Byron
Stithem, will be called "Native Nation" and take place Saturday, January
25. Only members may attend, and there are already about 258 of them in
Miami. Annual memberships cost $150. Dinners, which include food and
alcohol, are charged separately -- about $50 to $70 each.