Saturday, July 16, 2016

experiment #63 - Qobaya Qui with Chefs Paul Qui and Derek Salkin at Pao


Good morning guinea pigs, and thanks for your participation in another of our experiments. This time, we paid a visit to Pao at the Faena, where executive chef Paul Qui, along with his chef de cuisine Derek Salkin, were our hosts.They put together a really outstanding dinner that incorporated all sorts of Filipino flavors. You can see pictures in this Cobaya Qui at Pao flickr set; we'll update when recaps are online.

Here's the rundown of the menu, along with the wine pairings:

Kumamoto Kinilaw
Oyster, Sake Granite, Umeboshi, Tomato, Shiso

Lumpia
Foie Gras, Passionfruit, Szechuan Pepper, Pistachio

Sparkling Rosé, Graham Beck NV, Western Cape

Rice Milk
Fresh Ricotta, Smoked Trout Roe, White Kimchi, Black Garlic

Kirinzan Junmai Sake, Niigata

Red Porgy Crudo
Hibiscus Dashi, Finger Lime, Lychee, Yuzu Kosho

Gewurtztraminer, Zind-Humbrecht "Calcaire," Alsace 2013

Dinuguan
Hen of the Woods, Red Onion, Smoked Shishito, Cilantro

Priorat, Torroja "Terroir al Limit" 2012

Guinea Hen
Corn, Black Rice, Coxcomb, Girolles

Régnié (Cru Beaujolais), Guy Breton, 2013

Kare Kare
Oxtail, Langoustine, Beef Tongue, Dried Shrimp Paste

Red Wine Blend, Col Solare, Columbia Valley 2013

Polvoron
Caramelized White Chocolate, Sweet Corn, Huckleberry

A big thank you to Chef Qui, Chef Salkin, GM Michael Pounsberry, Wine Director Zach Gossard (a Cobaya veteran whose pairings once again drew lots of raves), to all the crew at Pao, and as always most of all, to the guinea pigs whose interest and support make these events possible.

Friday, July 8, 2016

experiment #63 - 7.14.16

Greetings Guinea Pigs - time for another experiment, and this one is on short notice - get ready for a lightning round!

Quick Details:
Date: Thursday July 14, 2016
Price: $125 (inclusive of tax and tip)
Start time: 7:00pm

We will be doing a drawing for seats from all requests received over the first 48 hours. We're on a tight turnaround schedule for this one, so please get your requests in quickly, and if you get a spot, please book it quickly.

Please send an email to cobayamiami@gmail.com to request seats and let us know how many you're requesting.

You will be advised by Sunday July 10 if your request has been confirmed. You'll then need to book your seats by 9am on Tuesday July 12, or we will need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.

We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.

When your seat request has been confirmed, please book it using the PayPal link which will be set up on this page. Please do not book unless and until you've received a confirmation. When you do receive the confirmation, please book your seats through PayPal promptly. There will be a short window of time to book before seats need to be released back to the waitlist to make sure they're filled.

There will be an optional beverage pairing, price to be determined; a la carte beverages will also be available and BYOB should be fine as well (but please confirm).

Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.

A brief, but important, refresher course on the whole Cobaya thing: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.

Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.

Look forward to seeing you there. As always, thank you for your support.


FOR CONFIRMED SEAT REQUESTS ONLY:



experiment #63 - choose # and pairing




Tuesday, June 21, 2016

experiment #62 - Cobaya Muñoz at 1111 Peruvian Bistro



Another experiment completed! For Experiment #62, we paid a visit to Diego Muñoz at his new restaurant in Brickell, 1111 Peruvian Bistro. Muñoz is one of Peru's top chefs, having spent the past four years running the kitchen at Gaston Acurio's flagship in Lima, Astrid y Gaston. His new place is not as high concept, and more straightforward, but the execution is still at a very high level.

You can see pictures in this Cobaya Muñoz at 1111 Peruvian Bistro flickr set, and we'll update with recaps shortly read a recap here at Food For Thought. Here's the menu he cooked for us:

Octopus Anticucho

Ceviche Apaltado
fish, creamy leche de tigre, avocado, aji limo, capers and olive oil

Tiradito Nikkei
tamarind, eel mayo, sesame, white radish

King Crab and Poached Chicken Causa

Aji de Gallina Tortelloni
cherry tomatoes, sage, botija olives, pecans

Fish Cutlet
peanut curry, green asian veg, white chaufa

Filet Mignon
lomo saltado sauce, potatoes and pilaf rice

Chocolate Temperatures

Lucuma Cassonade

Thank you to Chef Muñoz, to all of his crew at 1111 Peruvian Bistro, to the good folks at Rockaway PR, and as always most of all, to the guinea pigs whose interest and support makes these events possible.