Sunday, February 12, 2017

experiment #69 - Cobaya Rancho Patel with Chef Niven Patel

Honestly, we weren't sure what would happen when we decided to do a dinner down in Homestead, where Chef Niven Patel – who is very close to opening his restaurant, Ghee, in Downtown Dadeland – has his backyard farm. We were even less sure when Niven told us he wanted to do 80 seats – could we get that many people to make the pilgrimage down south?

As it turns out, we not only had a full house, we set a record for the number of requests. It was a much bigger group than we usually do, but I'm really glad we got to share this event with so many people, as it was a special one – a beautiful night to sit under the stars and sample Niven's inspired, farm-to-table Indian cooking.

Here's what he made for us. You can see pictures in this Cobaya Rancho Patel flickr set, and stay tuned for recaps.

Welcome Cocktail
ghee wiz sake | basil infused mango juice | clove and coriander simple syrup

backyard pakora | taro leaf | sweet onion
Florida shrimp toast | charred scallion | sesame
chickpea roll up | black mustard  | cilantro

roasted chicken samosa | peanut chutney | pickled garlic | green papaya
beet cured cobia | grapefruit | puffed rice | avocado | pickled turmeric
tandoor roasted broccoli | marinated peppers | sweet onions
roasted green millet | red onion | heirloom tomato | sev | cilantro chutney
Blackpoint Brewery Golden Ale, Miami Florida

dry aged ribeye | eggplant | heirloom tomato sauce
lamb kofta | fenugreek | plumped raisins | cashews
baby cucumber | green mango | radish | chaat masala
black eyed pea basmati | lentils | curry leaf
grain naan
MIA Brewing Cmpany Neon White IPA, Miami Florida

purple yam puran puri | cardamom | Florida strawberries | almonds
Black Velvet, strawberry chocolate stout, Rose Regale sparkling wine

A big thank to you Chef Niven, to all his family and crew at Rancho Patel, to Edukos for the beverage pairings and Island Sky Water for the atmospherically harvested water, and an especially big thank you to all of the guinea pigs who drove all the way down to Homestead to participate in this event. Everything we do is only made possible by your support - thanks.

Wednesday, February 1, 2017

experiment #69 - 2.11.17

Greetings Guinea Pigs – it's time for another experiment - Number 69! (Nice.)

Quick Details:
Date: 2.11.17 (Saturday)
Price: $95 (inclusive of tax, tip & drinks)
Start time: 6:00 pm

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 and let us know how many you're requesting. We're not going to be quite as limited as usual on space, so we are not limiting requests to only 2 per person this time around.

You will be advised by Saturday February 4 if your request has been confirmed. You'll then need to book your seats by noon on Monday February 6, 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.

One thing to note: while we don't disclose location in advance, we do want to let you know that this one is going to be down south (like, Homestead) - so if you're requesting a spot, please be ready to make a bit of a pilgrimage.

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.

Please note, we're in process of consolidating our mailing lists, if you get multiple notices of the same event: (1) we're sorry; (2) there's no need to respond more than once.

Beverage pairing is included in the price this time, BYOB should be OK too.

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 #69 - choose # of seats

Saturday, January 14, 2017

experiment #68 - Cobaya DK with David Lanster and Kelly Moran

Experiment #68 is in the books! This one felt kind of like a return to our roots: small group (only 18), young chefs (only 19!), cool off-campus venue (a penthouse loft overlooking the Biscayne Boulevard MiMo District). In the kitchen were aspiring young chefs David Lanster and Kelly Moran, a/k/a DK Culinary Ventures, and here's their menu for the evening (you can see all the pictures from the dinner in this Cobaya DK flickr set, or click on the links in the menu below; plus stay tuned for recaps at Food For Thought and The Chowfather):


goat cheese gelato | rye crumble

blueberry | pickle | sesame

youthberry | pumpernickel | basil

pullman texas toast | cole slaw terrine | bbq

organic compounds | modified dna

smoked carrot | quail egg


seasonal garnishes

toffee | cinnamon | maple

rooibos | bee pollen

A big thank you to Kelly and David, to their equally young and enthusiastic crew, to Pietro Morelli for providing the beautiful space for the dinner, to Paolo Dal Gallo of Zonin Wines for supplying some excellent pairings, and as always most of all, thanks to the guinea pigs whose interest and support makes these events possible.