BR Dinner Lab Roll Call - SE Asia by Way of New Orleans

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We're eager to have you out to Chef Michael Gullotta's "MOPHO" Dinner Lab event this Friday, May 8th. Our team and chef are sourcing ingredients, so we wanted to check in with you on a few things.

Here's the current menu:

Course 1: MOPHO Som Tam: Louisiana dried shrimp | Thai chili & tamarind | seasonal fruit & vegetable

Course 2: Crawfish: popcorn rice congee | saté sauce creole | kaffir lime

Course 3: Fermented Pork Jowel: ginger crushed peas | black & green garlic | pea tendril

Course 4: Crispy Lamb Ribs: green curry | baby beets | nigella

Course 5: Blueberry Compote & Caramel: pan fried & leavened rice cake | citrus & black cardamom mousse | spicy basil

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