Calling all the foodies in Miami! Dinner-lab, a countrywide pop-up members-only dinner club, will be teaming up with Bombay Sapphire gin and featured chef Juan Carlos Suarez at an undisclosed Miami location to host its next culinary soiree on Saturday, September 19th at 7:30 p.m. The Chicago-born chef of Cantina La Veinte will curate a menu with indulgent Asian flavors and touches of Mexican influence while using French cooking techniques. Suarez will unfold his Mexican heritage/culinary background with a full carte blanche lineup of dishes.
Introduced in 2012 by Brian Bourdainick, Dinner-lab is a unique dining adventure where patrons never get the same experience twice. Each one-of-a-kind dinner event features either a budding local chef or a renowned top chef from around the country. Every chef takes diners on a journey of their culinary talents taking no shortcuts along the way. The palates of the evening’s guests will be enchanted by the various cuisines of the chef’s choice.
A first-time matchup for the event, Bombay Sapphire gin will sponsor the alcohol for Suarez to create pre-dinner cocktails that will further spark the flavors in the diners’ plates. The two specialty drinks are designed to cleanse the taste buds with hints of lime juice, cucumber, and raspberries assorted throughout.
The chef of honor, Juan Carlos Suarez, has previously graced his presence in the kitchens of Nobu Restaurant, Sixteen at the Trump, and Blackbird Restaurant. He is a fan favorite of restaurants such as Daniel and Celler de Can Roca. On the cocktail end, he draws inspiration from Broken Shaker, The Aviary, and The Corner.
How to partake in the pop-up event: The public can gain membership to Dinner-lab with a yearly fee of $175 on their website. As new dinner events are put into play, members will receive an email with the insider details, and then at their discretion have the option of buying in on the experience. One day before the event, the location will be disclosed via email to the guest. Each time is always a new selection of people to mingle with, food to indulge in, and atmosphere to explore. Don’t forget to fill out the comment card at the closure of the events to give feedback on the chef’s creations.
What’s in store for Saturday’s attendees?
Tempura Rock Shrimp
dry chili | tamarind sauce | chive & frisée
Chilled Carrot Soup
brown butter | chili oil & herbs
Oven Roasted Lamb Chop
sake-mirin & brown sugar | roasted leek | rosemary & mint
black pepper & ginger soy | truffled potato purée
maple crumble | Mia’s sesame ice cream
For more information on the concept behind Dinner-lab and to gain access to the event visit www.dinnerlab.com.