Hello, Guinea Pigs! It's time for another experiment. And after surviving our collaboration with the South Beach Wine & Food Festival, it's another occasion: we're turning #50. It's hard to believe this will be the 50th of our little experiments. Anywhere, here's the info:
Date: Monday March 16, 2015
Price: $115 (inclusive of tax and tip)
Start time: 7:30ish
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 Saturday March 7 if your request has been confirmed. You'll then need to book your seats by 5pm on Tuesday March 10, or we may need to release the seats to the waitlist 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.
This one is likely to be BYOB only.
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.
Monday, February 23, 2015
Cobaya SOBEWFF with Chefs Andrew Zimmern, Chris Cosentino, Michael Schwartz, Makoto Okuwa and Kaytlin Brakefield
Well, it finally happened: Cobaya goes SoBe. On Friday night, Cobaya teamed up with the South Beach Wine and Food Festival for a dinner – and we couldn't be happier with how it turned out. A big thank you to Lee Schrager and his hard-working team at SoBeWFF, who really pushed to make this happen and do it right; to the Perez Art Museum Miami for letting us use their gorgeous facility for the dinner; to all of the chefs who participated – Chris Cosentino of San Francisco's Cockscomb and Boccalone, local hero Michael Schwartz of Michael's Genuine, Makoto Okuwa of Makoto in Bal Harbour, and Kaytlin Brakefield of Verde at PAMM, all of their crews and the folks from FIU's Chaplin School of Hospitality who helped out, with a special thank you to chef, host, and curator Andrew Zimmern; and as always most of all, to the guinea pigs (some old, many new this time) whose interest and support have enabled us to put on 49 of these events over the past 5+ years.
You can read a recap of the dinner at Food For Thought, see pictures in this SOBEWFF Cobaya Dinner flickr set or Chowfather's instagram feed, plus there's more pictures on the SoBeWFF website. Here's the menu:
Foie Gras Hakata Shime with Shiso Cake, Yamamomo Berry and Kurozu Black Vinegar
Local Tuna, Green Juice, Puffed Wild Rice, Pickled Kohlrabi
Hamachi Crudo, Tomato, Cucumber, Basil
Carciofi allla Giudia
Island Creek Oysters and N'duja Mignonette
2014 Kim Crawford Sauvignon Blanc
Teuchi Shin Soba, Hokkaido Amaebi, Turnip Surinagashi, Fresh Wasabi
2013 Kim Crawford Small Parcels Pinot Gris
Marinated Baby Beets, Shaved Vegetables, Beet-Ginger Kombucha, Hemp Seed, Sprouts
2014 Kim Crawford Unoaked Chardonnay
Vitello Tonnato-Braised Veal Cheeks and Tuna Tonnato with Parsley, Red Onion and Caper Salad
2013 Kim Crawford Small Parcels Chardonnay
Grilled Abalone with Black Bean Sauce, Crispy Shallots, Charred Scallions and Hot Chile Oil
2013 Kim Crawford South Island Pinot Noir
Pork Belly and Clams
2012 Kim Crawford Small Parcels Central Otago Pinot Noir
Chocolate Pots de Creme, Coconut Streusel and WHipped Cream
Chocolate Truffle Cookie
Alisa's Painted Bistro
Tuesday, January 27, 2015
Another experiment successfully concluded – an outstanding dinner with chefs Justin Flit and Matt DePante at their new-ish restaurant in Midtown Miami, Proof Pizza & Pasta. You can see all the pictures in this Cobaya Proof flickr set, and read recaps at Food For Thought and The Chowfather
king crab, heirloom tomatoes, tarragon, pickled red onion
cauliflower, harissa, iberico bellota, roasted pork broth
bucatini, bottarga, lemon breadcrumbs
duck, dried figs, barley, sherry vinegar
beef, salsfiy, herb gremolata
blood orange curd, pistachio, semolina cake
That doesn't include the beef tartare with colatura served on parmesan frico crackers or the clam ceviche they passed around before everyone sat down, or the chocolate sampler (including an excellent macaron ice cream sandwich) they served after, the little take-home goodie bags they gave everyone, or the post-dinner cocktail supplied by the good folks at Afro Head Rum. A big thank you to Justin, Matt and their whole team at Proof, and as always most of all, to the guinea pigs whose interest and support make these events possible.