DinnerLab — a new series of experiential dinners exploring the culinary world at the Museum of Food and Drink — is reimagining President Richard Nixon’s groundbreaking visit to China in 1972. Orchestrated by the cosmopolitan Chinese Premier Zhou Enlai, the original banquet was full of firsts and follies: Nixon struggled with chopsticks, Peking duck was served with “American” white bread and butter, and rousing toasts were cheered with notoriously potent baijiu. To commemorate, dinner at the museum will include a theatrical four-course meal with recipe development help from Lucas Sin of Junzi Kitchen, as well as a baijiu tasting and a presentation by scholar Andrew Coe. Visit MOFAD.org to book reservations for Thursday, April 11th at 6:30 p.m. or 8:30 p.m. (62 Bayard Street, Brooklyn, 11222).