Friday, October 14, 2016

cobaya sobe - 2.25.17 - advance seats available

Greetings Guinea Pigs – for the third year, we're going to be doing a dinner event in conjunction with the South Beach Wine & Food Festival. We're incredibly excited about this year's lineup, which includes chefs Curtis Duffy of Chicago's Michelin 3-star Grace, Fabian Von Hauske and Jeremiah Stone of New York's Contra and Wildair, Miami's outstanding talent Bradley Kilgore of Alter, and Benjamin Murray, chef at host restaurant Azul, where we had Experiment #21.

And you have the chance to get tickets before the mad rush, at a discount for Cobaya members - at $225 (regular price $250) (and that price is inclusive of wine pairings). But you'll need to book by October 19 (next Wednesday).

The SoBe events are done a little differently than our usual events, including the ticket sales. These advance seats are sold first-come first-served and you'll need to send an order form into SOBEWFF with your credit card info to buy tickets. You should hopefully be able to download the form using this link:

2017 SOBEWFF Ticket Order Form - Cobaya

The form should be completed and emailed to

(If you have any difficulties downloading the form, email us at and we'll get it to you).

Better move fast! Hope to see you there.

Tuesday, October 4, 2016

experiment #65 - 10.20.16

Greetings Guinea Pigs – it's time for another experiment!

Quick Details:
Date: 10.20.16 (Thursday)
Price: $120 (inclusive of tax and tip)
Start time: 6:30pm

We will be doing a drawing for seats from all requests received over the first 48 hours. Please get your requests in quickly, and if you get a spot, please book it quickly.

To request spots, please send an email to (please note the new address) and let us know how many you're requesting.

You will be advised by Monday October 10 Friday October 7 if your request has been confirmed. You'll then need to book your seats by 9am on Thursday October 13 Tuesday October 11, 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 ($40); a la carte beverages will also be available. We're still checking on BYOB (please confirm in advance).

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.


experiment #65 - choose # and pairing

Thursday, September 15, 2016

experiment #64 - Cobaya en Fuego with Chef Francis Mallmann

Another experiment completed! For Experiment #64, we were back at the Faena Miami Beach - but this time with legendary Argentinian chef Francis Mallman at his restaurant Los Fuegos. You can read a full recap of the dinner at Food For Thought, and see pictures in this Cobaya Fuego with Francis Mallman flickr set or check some of the most recent pictures on Chowfather's instagram feed. Here's the menu:

Grilled Sweetbreads with Red Pepper Purée and Pickled Onions

Scallop Crudo in Bitter Endive

Parsnip Soup with Lobster and Bread Crumbs

Grilled Giant Prawns with Burnt Lemon

Parrillada of Banana Leaf Wrapped Grouper, Lechon, and Lamb Leg

Tomato and Bread Salad, Roasted Potatoes with Purple Onions, Quinoa Salad

7-Hour Grilled Pineapple with Strawberries and Mascarpone Cream

A big thank you to Chef Mallman, Chef Vitor Perim, and the entire crew at Los Fuegos, including Faena wine director Zach Gossard, who is becoming a real Cobaya veteran at this point; and as always most of all, to the guinea pigs whose interest and support make these kind of events possible.