Dinner Lab "Bacon Makes It Better" Preview - Bacon & Bombay, the Perfect Pairing

Dinner Lab is returning to Los Angeles on October 22nd with Bombay Sapphire Gin and featuring Chef Natan Hassan and his specialty crafted pre-dinner Bombay Sapphire cocktails. Dinner Lab is a new members-only supper club that connects adventurous diners with rising star chefs for unique rogue pop-up dining experiences across the country.

Dinner Lab features both up-and-coming culinary talent from the local community and skilled chefs from around the country for no-holds-barred dinner parties at remote and unexpected locations. The cuisines, chefs, patrons, and locations change with each Dinner Lab event, so members never get the same experience twice. Unlike most conventional restaurant kitchens, chefs are given full carte blanche to tell a story through their menus – introducing recipes that speak to their backgrounds/heritage, ingredients they're passionate about, or avant-garde dishes that wouldn’t necessarily fly in a traditional restaurant. At the end of each meal, diners are given cards on which they provide feedback for the chefs to help improve future dinners.

Always at the forefront of craft cocktail culture, Bombay Sapphire’s partnership with Dinner Lab – the next generation of dining – offers the perfect pairing. To celebrate Dinner Lab’s return to Los Angeles, Chef Hassan will create two specialty pre-dinner Bombay Sapphire cocktails designed specifically to prep the palate and enhance the flavors of a meal inspired by his experiences cooking and eating.

Here are the two pre-dinner coctails, with recipes for you to try at home, as well as the entire menu. The only thing missing is the location.


Red Snapper
2 oz. Bombay Sapphire Gin
4 oz Heirloom tomato juice
3 dashes worcestershire sauce
1 oz. lemon juice
1 dash smoky hot sauce (more upon request)

Combine gin, heirloom tomato juice, and lemon juice. Add ice. Stir in 3 dashes of worcestershire sauce + smoky hot sauce to desired level of spiciness. Garnish with candied bacon.

Red Snapper

Impeachmint Mule
2 oz. Bombay Sapphire Gin
1 oz. lime juice
.5 oz Peach nectar
3 sprigs muddled Mint
Top with ginger beer

Muddle the mint with gin, lime juice, peach nectar. Add ice. Fill the rest of the way with ginger beer. Add mint sprig garnish

Impeachmint Mule

Red Snapper
Bombay Sapphire Gin | heriloom tomato juice | Worcestershire | smokey hot sauce | candied bacon

Impeachment Mule
Bombay Sapphire Gin | peach nectar | ginger beer | mint | lime

Bacon Salad
Bacon terrine | pickled red onion | homemade mustard | frisée

Bacon & Mollusk
Steamed clams | tarragon bacon broth | sour dough croutons | jalapeño oil

Bacon Poached Halibut
Parsnip purée | braised cabbage | bacon lardon

Red Wine Glazed Pork Belly
Compressed fennel salad | apple butter

Poached Peaches
Buttermilk biscuit | bacon fromage blanc & marmalade

WHAT: Dinner Lab’s Partnership Debut with Bombay Sapphire Gin in Los Angeles
DINNER THEME: Bacon Makes It Better: The Life & Times of Bacon
WHO: Chef Natan Hassan
WHEN: Thursday, October 22nd at 7:30pm
WHERE: TBD: unannounced pop-up location
MEMBERSHIP FEE (for public): $175
SIGN-UP: Dinner Lab

Launched in 2012, Dinner Lab is a national social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. The concept features up and coming culinary talent from the local community (as well as skilled chefs from other parts of the country) and gives them a platform to be head chef for the evening while gaining valuable feedback from our members. We don’t dictate what our chefs cook, but instead ask them to tell a story through their menu – recipes that speak to their background or heritage, ingredients they’re passionate about, or completely new dishes they’ve been experimenting with on days away from the restaurant.

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