Sunday, October 5, 2014

cobaya sobe update and more

Dear Guinea Pigs:

An update and follow-up on a couple events noted here or on the mailing list during the past couple weeks:

Scott Anderson Dinner (10.20.14):


On Monday October 20, 2014 at 7pm, Scott Anderson of Elements restaurant will be cooking with chefs Conor Hanlon of the Dutch (Experiment #42) and Jeremiah Bullfrog (Experiment #19, Experiment #2, 2.5, plus countless assists along the way). Elements is a bit off the radar, in Princeton New Jersey, but incredibly highly regarded by those who have been - enough so to get listed in Opinionated About Dining's Top 20 US Restaurants list. To get an idea of Scott's style, I urge you to read this ChuckEats post or this one from DocSconz. When I heard he was looking to do a dinner down here, I was glad to help set it up. The Dutch is graciously hosting the dinner, and seats are $200 all in (including tax & tip). The link to buy seats is here (first come first served), I hope you'll come:


Cobaya SoBe (2.20.15):


We announced a couple weeks ago that we'll be teaming up with the South Beach Wine & Food Festival for a dinner at the fest next February. It's not completely Cobaya-style, as the chefs and location are already announced, but it's a great list: Andrew Zimmern, host of Bizarre Foods and our guest at Experiment #21; offal and charcuterie maven Chris Cosentino (of San Francisco's Porcellino and Boccalone); Makoto Okuwa, chef of Bal Harbour's Makoto (and a Cobaya alum from Experiment #32); and local hero Michael Schwartz of Michael's Genuine Food & Drink, with the gorgeous new Pérez Art Museum as our venue.

We had a limited block of seats for Cobaya members for which we ran a lottery, and we know many more people requested seats than we had available. Here's another chance: more seats are being sold through the SOBEWFF website starting this Monday October 6, 2014 at 9am. Unfortunately, the pre-sale price for Cobaya members is no longer available, so the spots through the website will be $350 - but we think it will be one of the premier events of the festival and surely the biggest lineup of heavy hitters we've ever put together. The dinner will be Friday February 20, 2015 at 7pm, and the link to buy seats is here:


Seats are limited for both of these events so we encourage you to move quickly. Thanks, as always, for your interest.


Wednesday, September 24, 2014

cobaya sobe (2/20/15) - seat request line is OPEN

We posted to the mailing list last week that we'd be running a lottery for a limited group of seats for a dinner we'll be doing in collaboration with the South Beach Wine and Food Festival in February. The time has arrived.

If you missed it, here's the story. It's not completely Cobaya-style, as the chefs and location have already been announced on the SoBeFest website, but we're pretty excited to let you know the details: The dinner will be Friday February 20, 2015; participants include the great Andrew Zimmern, host of Bizarre Foods and our guest at Experiment #21; offal and charcuterie maven Chris Cosentino (of San Francisco's Porcellino and Boccalone); Makoto Okuwa, chef of Bal Harbour's Makoto (and a Cobaya alum from Experiment #32); and local hero Michael Schwartz of Michael's Genuine Food & Drink; and the venue will be the gorgeous new Pérez Art Museum.

Tickets go up for pre-sale on October 9 on the SoBeFest website, but we will have a (limited!) block of seats for Cobaya members. Our seats will be $300; they're currently listed at the same price on the SoBe website, but we've been told that price is going to go up to $350 when they actually start taking purchases, so those who buy through the Cobaya group will be getting a $50 discount.

To request spots, please email us using the "contact the underground" link on this page and let us know how many spots you're requesting. We will run a lottery and announce the results by email on Monday September 29, and you'll then have to purchase your seats by October 6 (details will be provided to the lottery winners).

And just to keep in the Cobaya spirit, our usual disclaimer:

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.


Friday, August 22, 2014

experiment #45 - Cobaya 1826 with Chef Danny Grant


Experiment #45 is in the books! This one was an intense multi-part study of truffles – specifically, Australian black truffles – conducted by Chef Danny Grant of 1826 Restaurant & Lounge on South Beach. A big thank you to Chef Danny for putting together a really elegant and tasty showcase for this ingredient, to Frank Brunacci of The Truffle & Wine Co., Australia's largest producer of Perigord truffles, who supplied the truffles and joined us for the dinner, to all the crew at 1826 for making this a great evening, and as always most of all, to the guinea pigs whose interest and support make these events possible.

Below is the menu for Wednesday's dinner. We'll update here when recaps have been posted. And here are recaps from Chowfather and Food For Thought.

Amuse Bouche
Foie Gras and Black Truffle Dumpling
with Ice Wine Consomme

First Course
Sea Scallop Poached
with Black Truffle, Hakurei Turnip and Fumet Blanc

Second Course
Potato & Black Truffle Salad
with  Cured Chicken, Foie Gras and Crispy Chicken Skin

Third Course
Wild Black Bass Steamed
with Black Truffle, Lettuce and Lobster Emulsion

Fourth Course
Wagyu Strip Grilled
with Black Truffle, Chanterelles and Bone Marrow

Fifth Course
Brillat Savarin Cheese
with Fig, Black Truffle and Honey

Sixth Course
Chocolate Ganache
with Almond Sable, Sable Breton and Black Truffle Milkshake