Last night, Dinner Lab’s Official Kick-Off Dinner in Partnership with Bombay Sapphire Gin took place in Brooklyn, NY, featuring specialty dishes by Chef Omar Zurrei (The Moroccan Kitchen) and cocktails by Mixologist Enzo Cangemi (Extra Fancy).
As you may know, Dinner Lab is a new members-only supper club that connects adventurous diners with rising star chefs for unique rogue pop-up dining experiences across the country. The dinners showcase both up-and-coming culinary talent from the local community and skilled chefs from around the country for no-holds-barred dinner parties at remote and unexpected locations. The cuisines, chefs, patrons, and locations change with each Dinner Lab event, so members never get the same experience twice. Unlike most conventional restaurant kitchens, chefs are given full carte blanche to tell a story through their menus – introducing recipes that speak to their backgrounds/heritage, ingredients they’re passionate about, or avant-garde dishes that wouldn’t necessarily fly in a traditional restaurant. At the end of each meal, diners are given cards on which they provide feedback for the chefs to help improve future dinners.
Always at the forefront of craft cocktail culture, Bombay Sapphire’s partnership with Dinner Lab – the next generation of dining – offered the perfect pairing. To kick off this first-of-its-kind partnership, Moroccan Chef Omar Zurrei created two specialty pre-dinner Bombay Sapphire cocktails designed specifically to prep the palate and enhance the flavors of a meal inspired by both his childhood, hometown, and his culinary experiences at Six String Samurai, L’Artusi, and Spice Market (menu below).
FOR PUBLIC
MEMBERSHIP FEE (for public): $175 (+$70-90 per dinner)
SIGN-UP: https://dinnerlab.com/
Cucumber Mint Gin Cooler
1 oz Bombay Sapphire gin
1/4 cucumber cut into chunks, plus a few thinly sliced for garnish
6 mint leaves plus more for garnish
1/4 tablespoons sugar
1/4 oz fresh lemon juice
Chilled Club soda to cap
Cardamom Rose Gin and Tonic
1 1/2oz Bombay sapphire gin
1oz Fresh ruby red grapefruit
1/4oz lemon juice, fresh
3/4oz rose syrup
1 dash ground cardamom
3 dashes Peychauds Bitters
1 lemon/ lime sparkling water or tonic
ABOUT DINNER LAB:
Dinner Lab is a national social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. The concept features up and coming culinary talent from the local community (as well as skilled chefs from other parts of the country) and gives them a platform to be head chef for the evening while gaining valuable feedback from our members. We don’t dictate what our chefs cook, but instead ask them to tell a story through their menu – recipes that speak to their background or heritage, ingredients they’re passionate about, or completely new dishes they’ve been experimenting with on days away from the restaurant. https://dinnerlab.com/
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