30 April 2013

Another Feast!

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. - J.R.R. Tolkien

While still adding extra exercise time to my routine to make up for the decadent diversion I last shared with you, I was recently invited to participate in another extraordinary culinary experience - a Dinner Lab.

Before the dining extravaganza, Husband and I went to The Kerry in the French Quarter, one of our favorite Irish pubs, to hear some dirty, rockin' bazouki music from our friend, Beth Patterson

Show me on the Doll

Then it was on to the Dinner Lab!!! 

Dinner Lab is an underground supper club that combines all the most unique and wonderful things about New Orleans: diverse architecture, a spontaneous spirit, and adventurous cuisine!

Waiting for the festivities to begin at Studio 3

The venue of this particular Dinner Lab (and the reason Husband and I were generously invited as guests), was Studio 3, a good friend's art studio and warehouse. It's an amazing location and space, filled with wonderful art and other oddities. I was completely impressed with how efficiently the Dinner Lab team set up a temporary kitchen, bar, and dining room! Speaking of the bar...

Sojou Mojito, anyone?

The chef du jour was Jae Jung, who is a chef at Domenica. She told us of her South Korean childhood, her culinary inspirations, and she presented 5 courses of exquisite North Korean cuisine:

Chef Jae Jung

First Course: Goolin Mandoo (Pork Dumpling, beef broth, caramelized spring onions)

I could eat this every day forever.

Second Course: Gosoo moochim (Cilantro/Watercress salad, sesame vinaigrette)

So light and delicious!

Third Course: Dweji jokbal (Braised pig's feet, radish kimchi, Korean salted shrimp)

No punches pulled on this dish. So amazing!

Fourth Course: Hamhung naengmyun (Spicy potato starch cold noodle, fermented chili paste sauce, pickled cucumber, Asian pear, brisket, hard boiled egg)

Final Course: Hwajeon (Spring flower-pressed rice pancake, yuzu syrup, green tea caramel, Louisiana strawberry compote, black pepper creme fraiche)

This was a very "Asian" dessert, which made the crowd response a little mixed, but I loved it!

We were so impressed with the service, food, and atmosphere! And besides all that, we enjoyed meeting an amazing and diverse group of people as well as having some quality time with good friends. We will definitely be investigating becoming members of Dinner Lab; such an interesting concept! What an excellent evening! I really sometimes can't imagine how my life could get any better!

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