Dinner Lab Giveaway with Chris Kearse
Some meal memories never fade — I can still taste the milk dinner prepared by Philadelphia Chef Chris Kearse of Will BYOB four years ago on my birthday. A milk dinner. (Sigh.) Can anything be more beautiful?
That’s why I am thrilled to be giving away two tickets to the pop-up dinner Kearse will roll out on March 5, 2015 as part of Dinner Lab.
What is Dinner Lab?
One part laboratory, two parts social experiment, Dinner Lab provides unorthodox dining experiences for its members. Membership costs $125 (see discount link below for MF readers), which gives you access to a calendar of pop-ups around the country (Los Angeles, New York, Boston, Chicago…most recently Philadelphia and Pittsburgh). Each pop-up costs around $65.
I met the company’s CFO, Bryson Aust, a few weeks ago to learn more about his vision: to elevate up-and-coming chefs through underground dining experiences around the country.
Aust explained how he and his partners (fellow MBA-ers at Tulane) developed the concept out of necessity — when they moved to New Orleans, they surfed the pop-up scene but learned how taxing it was for chefs to organize. “No one made any money,” Aust said. So, he and his peers focused on building a sustainable platform. The company handles ticketing, location scouting, staffing, and even food sourcing. And yes, chefs get paid. This is not about free labor.
Curious about Dinner Lab? Win a 1-year membership + 2 tickets to the Chris Kearse dinner in Philadelphia by leaving a comment about your most memorable meal in the comment box below. The giveaway ends at 9 a.m. on Saturday, Feb. 28, 2015.
Also, the folks at Dinner Lab have been kind enough to offer discounted membership to MF readers. Click here to receive a membership discount ($75 instead of $125).
Hope to see you at the dinner!
Note: the location of this dinner will be unveiled the night before. (See menu below.)
Dinner Lab presents Chris Kearse …
Cuisine : Classique Moderne | Reverence for tradition, respect for progress
Location: to be released a day before
About Chef Chris Kearse
Hometown: Philadelphia, PA
Menu Concept: This menu focuses on its season, respecting French traditions along with classic and modern techniques to build a dining experience that evokes excitement and emotion.
Current Gig: Chef/Owner, Will BYOB
Work History: Tru (Chicago) | Lacroix at the Rittenhouse Hotel (Philadelphia) | Pumpkin (Philadelphia) | Blackfish (Conshohocken, PA)
Education: The Restaurant School at Walnut Hill College
Menu for March 5, 2015
1 Pistachio Soup : puffed grains | king crab | burnt cream
2 Grilled Bay Scallop : beech mushroom | green tea | meyer lemon & espelette emulsion
3 Okinawa Potato & Foie Gras Tortellini : oxtail marmalade | chestnut | oxalis
4 Duck Cassoulet : lentils & pumpkin | fennel crème
5 Spiced Guinness Cake : red wine caramel | miso & brown butter ice cream | pear
Photo credits: Jeff Thibodeau, Ryan Green, Aaron Lyles. Photos courtesy of Dinner Lab.