Monday, April 11, 2016

experiment #61 - Cobaya 27 with Chef Jimmy Lebron

Another experiment in the books! This time, we headed over to 27 Restaurant in the Freehand Hotel on Miami Beach (also home to the great Broken Shaker bar, and host to Experiment #29 with Chef Brandon Baltzley) to let Chef Jimmy Lebron and crew do their thing. You can see pictures from the dinner in this Cobaya #61 at 27 Restaurant flickr set), and read recaps at Food For Thought and The Chowfather. Here's the menu Chef Lebron put together, along with cocktail pairings from bar manager Randy Perez.


Malawach, Uni Butter, Za'atar

Bombay Gin Complimented with Fresh Florida Citrus, Preserved Grapefruit and Jasmine Rice Reduction

Fresh From Florida

Whole Black Belly Rose Escabeche
Mangrove Snapper, Tangerine, Loquat, Chartreuse
Middleneck Clams, Leche de Tigre, Salsa Criolla
Little River Papaya Salad, Halloumi, Thai Chili

Treviano Lugana "Terre Molin" 2014 / Italia


Ethiopian Injera
Timatim, Wats, Gomen

Rittenhouse Bottled in Bond Rye, Combined with Meletti Amaro, Slowly Dripped through Thai Tea, Hazelnut, Cinnamon, Clove, Fresh Cranberry Hibiscus

Family Meal

Pekin Korean Duck
27 Banchan, Bok Choy Kimchee, Garden Lettuce
Confit Mole Conejo
Salsas, Ensaladas y Tortillas

Old Forester Bourbon and Homemade Coke


Baklava, Rugelach, Tea Cookies
Nana Preserved Lemon Tea

Manzanilla La Gitana Sherry Stirred with Aperol, Montanaro Bianco, Cassis Liqueur and Lemon Bitters

A big thank you to Chef Lebron, sous chef Sasha Ullman, bar manager Randy Perez, the Broken Shaker masterminds Elad Zvi and Gabriel Orta, the whole crew over at 27 Restaurant (and at Bar Lab's new bar, The Anderson, where a few of us had a post-Cobaya nightcap), and as always most of all, to the guinea pigs whose interest and support makes these kind of events possible.

Tuesday, March 29, 2016

friends of cobaya alerts: april 2016

We try not to flood your feed with extraneous information, but we do like to periodically bring to your attention events that may be of interest, particularly when they involve Cobaya alumni, and especially if we can help you get a discount. There happen to be several coming up:

Cochon 555 | April 3: The epic porcine festival – five chefs, five pigs, five winemakers – is back in town. This year's participants include Alex Chang of the Vagabond (Cobaya #53 and 59) and Diego Oka of La Mar (Cobaya #46), along with Michael Fiorello of Beachcraft, Xavier Torres of Drunken Dragon, and Anthony LePape of the Ritz-Carlton South Beach. Also taking part are Richard Hales of Sakaya Kitchen and BlackBrick (Cobaya #5, 11) and Jose Mendin of Pubbelly (Cobaya #37). Leading up to the main event, there's also a Late Night Asian Speakeasy at Phuc Yea on April 1, and a Chef's Course Dinner with several guest chefs at Beachraft on April 2.

Use this link to get discounted tickets ($20 off general admission, $30 off VIP).

Michelle Bernstein 10th Anniversary Dinner | April 6: Local hero Michelle Bernstein (Cobaya #12, 56) will be celebrating the 10th anniversary of Michy's (n/k/a Cena by Michy) with a five-course dinner featuring several alumni as guest chefs, including Timon Balloo (Cobaya #41) as well as Lindsay Autry, Berenice de Araujo, Jason Schaan and Sarah Sipe, with wines by Allegra Angelo and cocktails by Julio Cabrera.

If you didn't get in to Cobaya #61 on the same night, get seats at this Michy's dinner here.

Flavorwalla Pizzeria | April 12: Michael Schwartz (Cobaya #49) plays host to New York chef Floyd Cardoz at Harry's Pizzeria for an Indian-inspired version of his ongoing guest chef pop-up dinners.

Book here.

StarChefs South Florida Rising Stars | April 13: The 2016 StarChefs Rising Stars tasting and awards ceremony will feature a few Cobaya alumni – Alex Chang, Diego Oka and Brad Kilgore (Cobaya #21), as well as Jimmy Everett (Valentino Cucina Italiana), Niven Patel (Michael's Genuine), Phuket Thongsodchareondee (Cake Thai Kitchen), and Cesar Zapata (The Federal).

Get tickets here, and use the code RSBLOG to get a 10% discount.

Whole Steer Weekend @ Quality Meats | April 14-16: For three days, Patrick Rebholz of Quality Meats (Cobaya #54) will be cooking an entire steer with guest chef Negro Piattoni, who's worked at Bar Tartine and Francis Mallmann's Garzon. Thursday is BBQ night, Friday is a family style dinner, an Saturday is a formal dinner.

Tickets for each night are available here.

As a side note: if you're really opposed to getting these kinds of updates, let us know. We don't expect to do so more frequently than once every month or so.

Thursday, March 24, 2016

experiment #61 - 4.6.16

Greetings Guinea Pigs - it's time for another experiment!

Quick Details:
Date: Wednesday April 6, 2016
Price: $100 (inclusive of tax and tip)
Start time: 7:00pm

We will be doing a drawing for seats from all requests received over the first 48 hours.

Please send an email to request seats and let us know how many you're requesting.

You will be advised by Monday March 28 if your request has been confirmed. You'll then need to book your seats by noon on Thursday March 31, 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 very limited seating available for this one, 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 $40 pairing option; a la carte beverages will also be available and BYOB should be fine as well (but please 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.


experiment #61 - choose # and pairing