experiment #33 - Cobaya Macchialina with Chef Michael Pirolo

Another experiment successfully concluded! This time around, we paid a visit to Chef Michael Pirolo at Macchialina on Miami Beach, one of the latest projects from the Pubbelly boys. You can see the pictures in this flickr set, and read recaps at the Chowfather and Food For Thought. Here's the menu Chef Pirolo put together for his experiment, as well as the wine pairings from Jennifer Chaefsky.

Cocktail Reception

Formaggi, Salumi & Stuzzichini

Baldini Lambrusco dell'Emilia NV

Antipasto

Fritto Misto

white bait, calamaretti, baby eel, shrimp & anchovies

Vietti Roero Arneis 2011

Primi Piatti

Sweet Pea Raviolini

spring garlic, speck & parmigiano

Black Spaghetti

sea urchin, lobster & scallions

Abazzia di Novacella Kerner 2011

Secondo Platto

Polenta Board

trippa, quail, ramps & funghi trifolati

G.D. Vajra Barolo 2008

Dessert

Goat Cheesecake

pine nut brittle, mango ice

Badia e Coltibuono Vin Santo 2006

This was one of the biggest experiments we've done recently (45 guinea pigs) and the crew at Macchialina did a fantastic job of keeping things running smoothly. Big thanks to Chef Pirolo, to his former kitchen-mate Nina Compton from Scarpetta who came over to help out, to Jennifer for the great pairings, and as always, most of all, to the guinea pigs whose interest and support makes these events possible.

experiment #32 - Cobaya Makoto

Another experiment successfully concluded, this one with Chef Makoto Okuwa of the eponymous Makoto restaurant in Bal Harbour. You can read recaps at The Chowfather and Food for Thought, and see all the pictures in this Cobaya Makoto flickr set.

Here's the menu he put together for us, which was as interesting as it was delicious:

Nikogori

turtle headcheese, hay smoked eggplant, molasses, pickled mustard seed

Echigo Beer

Techili to Iseebi to Kimosoe

blowfish tataki, lobster sashimi, monkfish liver pate, radish, kaiware daikon, yuzu kosho vinaigrette, truffle purée

Shichi Hon Yari Junmai

Sumi Jitate

blowfish, pickled watermelon, shiso leaf, green tea salt

Dewasansan

Shabu Shabu

Kobe NY strip, seasonal vegetable, karashi dipping sauce

Domaine Chandon Pinot Meunier

Nameraka

white chocolate cream, Okinawa black sugar cake, soy sauce ice cream, passion fruit

Hou Hous Shu

Thanks to Chef Makoto and all of his team at Makoto who put together such a great meal for us, and as always, thanks to the guinea pigs whose interest and support make these events possible.