Introducing: Dac Biet Cooking Studio
First dinner series during Jazz Fest weekend and the carrot cake that means a lot to me
Starting this month, I’m opening up my private cooking studio in New Orleans.
One weekend a month, I’ll host a small number of seatings where I cook for a limited group. This is where I’ll be testing dishes and working through ideas as I get closer to opening a restaurant, so you’re seeing it before it’s fully formed.
It’s going to be a little raw, a little experimental, and very much in progress.
Our first seatings are April 23-24, which also happens to be Jazz Fest weekend. If you’re already planning to be in New Orleans, this could be a fun way to spend a night.
Each night is one seating at 7pm with very limited spots, priced at $150 per person. It’ll be a prix fixe, family-style menu with at least 7 dishes, and if you know me, it’ll probably end up being more.
Some of the vegetables will come straight from my family’s garden, and the menu will shift as I test, tweak, and figure out what actually makes it onto the restaurant menu.
Because this is a working test kitchen, I won’t be able to accommodate vegan menus or specific allergies right now. Vietnamese food naturally leans gluten-free and dairy-free, but beyond that, the menu will be what it is.
We’re in the middle of reworking the website, so booking is a little more manual for now. To grab a spot, DM @dacbietcookingstudio on Instagram with your preferred date and number of guests.
Spots will be first come, first served, and we’ll confirm directly if you’re in.
We’ll share the exact location the night before.
Follow the account first so I know you’re not a weirdo.
JAZZFEST WEEKEND DINNER SERIES
April 23–24, 2026
Limited seating at 7PM
New Orleans, LA
$150 per person; prix fixe, family-style
To reserve: DM @dacbietcookingstudio with your preferred date and number of guests
Please note: we’re unable to accommodate allergies or dietary restrictions at this time.
If you want to be part of this as it’s coming together, I’d love to have you there.
This Week’s Recipe
This one always makes me think of my brother. It was his favorite, so it’s something I’ve made more times than I can count.
It also feels right for this time of year. If you’ve got leftover Easter candy or just want an excuse to lean into something a little festive, this is a good place to use it. I like topping it with those chocolate eggs for a little crunch and color.
It’s a simple cake at its core, but done in a way that makes you want to go back for another slice.
Recipe below.
Chef Nini:
Carrot cake is also my favorite, thanks for sharing this recipe!
All the best.
-Matt-
Congratulations on your new studio!! I love carrot cake too, I never knew it was bobbys favorite. 💕💕