Friday, July 10, 2015

experiment #55 - Floor 65 with Chef Aaron Brooks


Another experiment concluded, this one in high altitude conditions. For Cobaya Experiment #55, Chef Aaron Brooks (who  did Experiment #25 with us three years ago) didn't serve dinner in his restaurant, Edge Steak and Bar. Instead, he took us up to a 65th floor unit in the Four Seasons Residences, with floor to ceiling windows on two sides looking out on Biscayne Bay and down Brickell Avenue. You can see tweets and pictures from the evening in this Cobaya #55 @ FS65 Storify page and in this Cobaya #55 @ F65 flickr set, and we'll update soon with links to recaps read recaps here at FFT and The Chowfather.

After a round of snacks and champagne in the hotel's lobby, here's the menu Chef Brooks served up high in the tower:

Chef Aaron Brooks' Selection of Charcuterie

Cold
Chicken, Eel and Peanut Terrine en Croute
Duck Heart and Sicilian Pistachio Terrine
Foie Gras, Chicken Liver and Truffle Pate
Smoked Hock and Head Cheese
Truffle Stuffed Trotter
Soy Cured Pig Face

Hot
Chorizo Verde Flautas
Warm Tasso Ham
Aussie Lamb Ham
Cheesy Kielbasa

Kangaroo Tartare
Olives, Preserved Lemon and Za'atar

Roasted Rabbit
Thai Sausage, Green Curry


Drunken Watermelon

Cilantro, Serrano, Tajin

Carpetbag Steak
Cape Grim Grass Fed Pasture Raised Beef
Celery Root cooked with Australian Truffles
East Coast Oysters

Black Sesame Pavlova
Thai Basil, Local Fruits

This was something of a preview for a series of pop-up "Undercover Dinners" Four Seasons will be doing around the country, so pay attention, as there may be more like this. A big thank you to Chef Brooks, to Edge executive sous chef Jose Gamez, and to all of the team at Edge and the Four Seasons, to the owner of the loft condo unit who allowed us to use his space for this event, and as always most of all, to the guinea pigs whose interest and support make these events possible.



Thursday, July 2, 2015

experiment #54 - Quality Cobaya with Chef Patrick Rebholz


Experiment #54 is in the books! This time around, we spent some time with Chef Patrick Rebholz of Quality Meats on Miami Beach. In a long, second-story room over the restaurant, Chef Rebholz served forty guinea pigs a knock-out meal. Here's a "Quality Cobaya" Storify page with everyone's tweets and pictures; you can also see pictures in this Quality Cobaya flickr set. We'll update when recaps are posted. And here are recaps at Food For Thought and The Chowfather.

Here's the menu from Tuesday's experiment:

Butcher's Roll Charcuterie
(coppa with aerated mozzarella, smoked soppressata with corn bread cream, cured foie gras torchon with malted barley and mint mango gastrique, duck bacon, pork jowl corn dogs, calf liver mousse with pickled ramps, suckling pig coppa di testa, merguez "prosciutto" with preserved lemon, dry-aged beef popcorn)

Salad
(with tomato granita and corn custard)

Reuben Cobia Crudo
(with crispy parsnip, fennel sauerkraut, 1000 island dressing, swiss cheese mousse)

Counterbalance
(watermelon with jalapeño jelly and mint)

"Guinea-Pig"
(guinea hen stuffed with suckling pig and foie gras)

General Tso's Pig Brains

Cleanse
(mango lime sorbet with crispy chicken skin)

Long Bone Short Rib Steak
(with bordelaise sauce and pommes purée)

Stimulate
(peaches poached in juniper shrub with labne panna cotta)

QM Crispy Treats Sundae

A big thank you to Chef Rebholz, who really knocked it out of the park, to all of his crew at QM who did a great job all night, and as always most of all, to the guinea pigs whose interest and support make these events possible.







Thursday, June 25, 2015

experiment #55 - 7.8.15

I know, I know, we haven't even done #54 yet. Still and yet, it's time for another experiment!

Quick Details:
Date: Wednesday, July 8, 2015
Price: $100 (inclusive of tax and tip)
Start time: 7:00 pm 

We will be doing a drawing for seats from all requests received over the first 48 hours, with additional requests filled, if possible, in the order they're received.

Please send an email to request seats using the "contact the underground" link and let us know how many you're requesting.

You will be advised by Monday June 29  if your request has been confirmed. You'll then need to book your seats by 5pm on Wednesday July 1, or we may 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 are filled very quickly. 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 an optional $40 wine pairing, as well as a la carte beverages available on site; BYOB should also be an option.

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 #55 - choose # and pairing