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The Future of Taste

Blog

Pat Sheerin to Dish Up a Five-Course Meal During Dinner Lab

Sarah Zorn

After a day of food-focused workshops and panel discussions, such as Free-Styling with Ice Cream Desserts, The Evolution of the Farm Dinner in City Dining and How We Eat Meat Now, you’re bound to be seriously hungry. So you won’t want to miss this one-night-only collaboration between Taste Talks and Dinner Lab; a social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the conventional restaurant experience. Pat Sheerin, of the critically-acclaimed Trencherman, has devised a delectable 5-course meal to be prepared and served in an undisclosed location, so buy those tickets and secure your spot at our communal tables now!

                                                                 MENU

                                                          ALBACORE TUNA

                             pickled beets, sprouted lentils, lentil hozon, horseradish

                                                                   •••

                                                   PASTRAMI DUCK HEART

                                               duck liver, turnips, chicken skin

                                                                  •••

                                                          SMOKED COD

                            squash, cerignola olives, capers & preserved lemon

                                                                  •••

                                            PORK NECK CALDO GALLEGO

                                                  wild garbanzo, kale, biga

                                                                 •••

                                                 YOUNG GRASSHOPPER

                     chocolate crémeux,  mint ice cream,  cocoa nib,  branca menta

 

Taste Talks Food & Drink hits Chicago October 3-5, 2014. See the full schedule and buy tickets here.