Thursday, January 25, 2018

Friends of Cobaya SOBEWFF Dinner Discount

Greetings, Guinea Pigs! We didn't do a dinner together with the South Beach Wine and Food Festival like we've done the past few years, but we still have something good to pass along to you: a discount! On Saturday February 24, Cobaya alumni Aaron Brooks (Experiment #25, Experiment #55) is bringing in some of Houston's top chefs – Chris Shepherd of Underbelly and the ever-changing One Fifth, Hugo Ortega of Hugo's, Backstreet Cafe and Caracol, and Ryan Pera of Coltivare, Revival Market and Eight Row Flint – to cook with him at Edge Steak + Bar in the Four Seasons Miami. By many accounts, Houston has become one of the most dynamic and diverse food cities in the U.S., and here's a chance to taste it without leaving Miami. Oh, plus whiskeys from Texas' Balcones Distilling.

Seats are normally $200, but through us, you can get them for $145. Go to the Houston Dinner page or click on the picture below, and use the code "COBAYA18" to get the discount. (Note: the link works better on a desktop; on a mobile device, to get to the screen where you can enter the discount code, after you click "buy now," click on the menu bar - three horizontal lines - in the upper right, click "promotions," and you'll get a box to enter the code). Enjoy!



Wednesday, December 20, 2017

experiment #71 - Cobaya Ariete with Chef Michael Beltran


We took some time off, but WE'RE BACK. Experiment #71 took place Monday night at Chef Michael Beltran's restaurant Ariete in Coconut Grove, hosted forty of us for a white-tablecloth, eight-course, classically inspired dinner. You can read a full recap at Food For Thought and see all the pictures in this Cobaya Ariete flickr set. Here's what was on the menu:

Cocktail "El Sueno"
Pineapple, dark rum, Pavan, prosecco

herb butter, truffle butter

stone crab beggars purses, cherries and chicken liver, tostone smoked fish rilletes

Quintero Farms egg, malanga, sugar cane, herb, caviar

foie gras and eel, confit plum, white bread

oxtail, carrot, zucchini, bone marrow, consommé

heirloom tomato confit, ravioli of tomato and salt cod

roasted stone fruit and sauce Diane

honey, apple, frangipane

Tea service
Tibetan tea, Ya'an city, Meng Ding Mountain

As always, a big thank you to Chef Beltran, for finally pulling off so successfully a dinner that's been a long time coming, to all of his crew in the kitchen and front of house at Ariete, to JoJo Tea for a nice nightcap, and as always, to all of the guinea pigs whose interest and support make these events possible.




Wednesday, December 6, 2017

experiment #71 - 12.18.17

Sorry, we're having email issues - please send seat requests to cobayamiami@gmail.com - not the other address. If you've already sent a request to the other address, please re-send to cobayamiami@gmail.com - sorry for the inconvenience.

It's been a long hiatus, but WE'RE BACK! Greetings Guinea Pigs – it's time for another experiment!

Quick Details:
Date: 12.18.17 (Monday)
Price: $125 (inclusive of tax and tip)
Start time: 6:45pm

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 cobayamiami@gmail.com and let us know how many you're requesting.

You will be advised by Saturday 12/9  if your request has been confirmed. You'll then need to book your seats by noon on Tuesday 12/12, 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 (price to be determined); a la carte beverages should also be available. BYOB ought to be OK, but please check to confirm.

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 #71 - choose # of seats