Photo courtesy of Dinner Lab, taken by Ryan Green.
Dinner Lab, a pop-up dinner series that originated in New Orleans, has finally hit the Capital City.
This weekend will see the membership-based food event’s debut in Baton Rouge. New Orleans Chef Mario Rodriguez will kick off the series with a five-course dinner, dubbed “El Jefe de Malay.” The location for the dinner will be announced to members the day before the event.
Though this weekend’s event is sold out, members can look forward to May’s Dinner Lab.
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Jilian Locricchio, New Orleans and Baton Rouge events manager with Dinner Lab, says the executive chef of MoPho Michael Gullota will showcase his take on modern Vietnamese food next month.
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The menu is set to include:
- MoPho Som Tam with Louisiana dried shrimp, Thai chili and tamarind, seasonal fruit and vegetable
- Crawfish with popcorn rice congee, satay sauce Creole and kaffir lime
- Fermented pork jowl with ginger crushed peas, black and green garlic and pea tendril
- Crispy lamb ribs with green curry, baby beets and nigella
- Blueberry compote and caramel with pan-fried and leavened rice cake, citrus and black cardamom mousse and spicy basil.
Currently, the Baton Rouge Dinner Lab series hosts one event per month. Locricchio hinted that there could be additional events in the future “as the market grows,” she says.
To become a member of Dinner Lab, there is an annual fee of $125. Members will get an e-mail invitation and information to Dinner Lab events, then can purchase tickets for those events. For more information, click here.