Tuesday, June 21, 2016

experiment #62 - Cobaya Muñoz at 1111 Peruvian Bistro

Another experiment completed! For Experiment #62, we paid a visit to Diego Muñoz at his new restaurant in Brickell, 1111 Peruvian Bistro. Muñoz is one of Peru's top chefs, having spent the past four years running the kitchen at Gaston Acurio's flagship in Lima, Astrid y Gaston. His new place is not as high concept, and more straightforward, but the execution is still at a very high level.

You can see pictures in this Cobaya Muñoz at 1111 Peruvian Bistro flickr set, and we'll update with recaps shortly read a recap here at Food For Thought. Here's the menu he cooked for us:

Octopus Anticucho

Ceviche Apaltado
fish, creamy leche de tigre, avocado, aji limo, capers and olive oil

Tiradito Nikkei
tamarind, eel mayo, sesame, white radish

King Crab and Poached Chicken Causa

Aji de Gallina Tortelloni
cherry tomatoes, sage, botija olives, pecans

Fish Cutlet
peanut curry, green asian veg, white chaufa

Filet Mignon
lomo saltado sauce, potatoes and pilaf rice

Chocolate Temperatures

Lucuma Cassonade

Thank you to Chef Muñoz, to all of his crew at 1111 Peruvian Bistro, to the good folks at Rockaway PR, and as always most of all, to the guinea pigs whose interest and support makes these events possible.

Wednesday, June 8, 2016

experiment #62 - 6.17.16

Greetings Guinea Pigs - we've been in hibernation since April, but it's time for another experiment!

Quick Details:
Date: Friday, June 17, 2016
Price: $100 (inclusive of tax and tip)
Start time: 7:30pm

We will be doing a drawing for seats from all requests received over the first 48 hours. We're on a tight turnaround schedule for this one, so please get your requests in quickly, and if you get a spot, please book it quickly.

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 Sunday June 12 if your request has been confirmed. You'll then need to book your seats by 5pm on Tuesday June 14, 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 $35 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 #62 - choose # and pairing

Saturday, May 7, 2016

friends of cobaya alerts: may 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. Here are several coming up:

Fat Ham Pizzeria | May 17: Chef Michael Schwartz (Cobaya #49) brings back Philadelphia's Kevin Sbraga for another pop-up at Harry's Pizzeria. Book here.

Ordi-nette Dinner | May 17: Chef Daniel Serfer (Cobaya #36) of Mignonette brings in  Chef Vandy Vanderwarker of Charleston's The Ordinary Oyster Hall for a 4-course $85 dinner collaborative dinner. Email tess@mignonettemiami.com to reserve.

Quality Meats + Taquiza BBQ | May 19: Patrick Rebholz of Quality Meats (Cobaya #54) teams up with Steve Santana of Taquiza (Cobaya #2 and many more) for a collaborative BBQ dinner, the centerpiece of which will be a whole Florida-raised red wattle smoked pig, served with stacks of Taquiza tortillas. $60pp + tax and tip, call 305-340-3333 to reserve.

OBIES Taste of South Florida | May 20:  Michael Schwartz and many more including Justin Flit and Matt Depante of Proof Pizza and Pasta (Cobaya #48) will be at this Orange Bowl charitable event raising money for Make-A-Wish, Special Olympics and the Orange Bowl Leadership Acadamy.  Get tickets here.

Aubergine @ Alter | May 24: Brad Kilgore (Cobaya #21) continues his collaborations at Alter with great chefs from around the world, this time bringing in Justin Cogley and Ron Mendoza from Aubergine in Carmel, California. Book here.

Duck Duck Goose | June 4: Chef Jeremiah Bullfrog (Cobaya #2, 19, 50) expands the idea of his P.I.G. events to poultry with "Duck Duck Goose." Lots of Cobaya alumni will be flipping birds, including Brad Kilgore, Patrick Rebholz, and Aaron Brooks of Edge Steak (Cobaya #25, 55), plus many more. Book here.