Tuesday, September 22, 2015

experiment #56 - 10.6.15

Dear Guinea Pigs:

Summer vacation is over, and it's time for another experiment!

Quick Details:
Date: Tuesday, October 6, 2015
Price: $103 (inclusive of tax and tip)
Start time: 7:30 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 using the "contact the underground" link to request seats and let us know how many you're requesting.

You will be advised by Friday September 25 if your request has been confirmed. You'll then need to book your seats by 5pm on Tuesday September 29, 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 the Cobaya website. 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 $35 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.

Also, though they are moving fast, we still have some spots left for the Cobaya / South Beach Wine and Food Festival dinner in February. For more information, check here: Cobaya SoBe 2.25.16 - advance tickets available.


experiment #56 - choose # and pairing

Thursday, September 17, 2015

Cobaya SoBe 2016 2.25.16 - advance tickets available!

Dear Guinea Pigs:

We should have news on an upcoming Cobaya dinner very shortly, but we have some more exciting news as well.

You may have already seen that we will be repeating our collaboration with South Beach Wine & Food Festival next year for another Cobaya / SoBe dinner. It's already been posted on the SoBeFest.com website here: (If you want to see what last year was like, check out this Cobaya SOBEWFF flickr set.)

We've got another great line-up this time: Andrew Zimmern will be coming back, and we'll have Vinny Dotolo and Jon Shook from Animal, Son of a Gun and Trois Mec in LA, Carlo Mirarchi from Roberta's and Blanca in NY, and Alex Chang of Miami's Vagabond gets to play host. The dinner will be on Thursday February 25, 2016.

Though tickets do not officially go on sale until next month, we're able to get Cobaya members the chance to book your seats now. Even better: book now and you can get them for $225; when SoBe puts them on sale, they will be priced at $250.

The process is a little different from our usual events. To get in on Cobaya SoBe 2016, you will need to send a ticket form in or call SOBEWFF to book. To get the form or the phone number, please send an email to the usual place (cobayamiami [at] gmail [dot] com). Also different: This event will also be first come first served, with no limits on the number of seats, so move fast.

Please note: You have to return the form no later than October 1, 2015, because tickets will be released to the general public shortly after that date. Our dinner was one of the first SOBEWFF events to sell out last year, in a matter of hours, and we expect spots to go fast.

Hope to see you there!

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

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

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.