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Dinner Lab at the Smithsonian: Surprising Dining in Surprising Spaces

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Dinner Lab at the Smithsonian: Surprising Dining in Surprising Spaces

Exclusive Dinner

Evening Program

Thursday, July 23, 2015 - 7:00 p.m. to 10:00 p.m. ET
Code: 1L0081
Smithsonian Castle
The Commons
1000 Jefferson Dr SW
Select your Registration

Additional Dinner Lab dates are:

Pop-up private dinners are among the hottest trends on the culinary scene. Adventurous foodies gather in all kinds of spaces to experience meals prepared by talented chefs on the rise in the food world. Part of the fun is that often diners don’t know where the meals take place until a day before they unfold their napkins. The evenings are convivial, casual, full of surprises, and definitely memorable.

Dinner Lab has brought its take on the pop-up meal to Washington, generating lots of buzz—and plenty of hungry followers—along the way. Locations such as a hall on the grounds of a monastery in Brookland and H Street’s Atlas Performing Arts Center have been transformed into the settings for one-of-a-kind dinner parties where chefs are the stars and inventive meals unfold at simply set communal tables. Now there’s a tasty new ingredient in the mix: a Smithsonian location and theme.

Become one of the 100 guests at a Dinner Lab evening at the Smithsonian and you’ll receive a menu reflecting the dinner’s culinary theme and information about your chef two weeks prior to the date.


First Course: David Copperfield's Flowers - artichoke barigoule, brebis & raspberry, nasturtium

Second Course: Heathcliff's Bird - turkey leg roulade, roasted plum, porter jus, rye berry & sweet pepper

Third Course: Marie's Cake - chocolate semolina cake, pistachio butter, rhubarb candy, anise panna cotta

About the Chef: Daniel Stoller is a West Coast native hailing from Seattle. Daniel worked for celebrated Seattle chefs Thierry Rautureau, Maria Hines, and Rachel Yang before taking a job with Dinner Lab as a traveling Chef de Cuisine. "My style focuses on depth of flavor, aggressive seasoning and traditional recipes presented in novel ways," says Stoller. "It shouldn't need to be said anymore but I try to source the best local and seasonal product and build relationships with my producers."

Courses are subject to change due to current market availability for ingredients.

The day before the event, the location is announced. Meeting the chef, who talks about the menu, and a Smithsonian specialist, who offers insights on the location, adds to the experience.

For this evening at the Smithsonian, you can be sure that the “secret” setting will be beautiful and intriguing—and a place where you’d definitely not expect to be dining. But you can expect to strike up some great conversations with fellow diners at this informal and friendly evening that spotlights some seriously amazing food.

Price includes a cocktail, three-course dinner, and wine; each event limited to 100 guests; no tickets sold at the door.

Other Connections

Dinner Lab evenings take place in cities across the country. This video from the New Yorker follows how a dinner party was created from scratch at Manhattan’s Pier 17.