Thursday, September 15, 2016

experiment #64 - Cobaya en Fuego with Chef Francis Mallmann


Another experiment completed! For Experiment #64, we were back at the Faena Miami Beach - but this time with legendary Argentinian chef Francis Mallman at his restaurant Los Fuegos. You can read a full recap of the dinner at Food For Thought, and see pictures in this Cobaya Fuego with Francis Mallman flickr set or check some of the most recent pictures on Chowfather's instagram feed. Here's the menu:

Grilled Sweetbreads with Red Pepper Purée and Pickled Onions

Scallop Crudo in Bitter Endive

Parsnip Soup with Lobster and Bread Crumbs

Grilled Giant Prawns with Burnt Lemon

Parrillada of Banana Leaf Wrapped Grouper, Lechon, and Lamb Leg

Tomato and Bread Salad, Roasted Potatoes with Purple Onions, Quinoa Salad

7-Hour Grilled Pineapple with Strawberries and Mascarpone Cream

A big thank you to Chef Mallman, Chef Vitor Perim, and the entire crew at Los Fuegos, including Faena wine director Zach Gossard, who is becoming a real Cobaya veteran at this point; and as always most of all, to the guinea pigs whose interest and support make these kind of events possible.

Tuesday, September 13, 2016

Friends of Cobaya Alert: P.I.G. 7 and Pao Chef Collective Dinner

We try not to flood your feed with extraneous information, but do like to occasionally bring to your attention events that may be of interest, especially when they involve Cobaya alumni. Here are a couple:

P.I.G. #7 | November 12 (3pm-7pm)

Orchestrated by Chef Jeremiah Bullfrog of the gastroPod, veteran of Cobaya Experiment #2, Experiment #19, and Experiment #50, P.I.G. ("Pork Is Good") is one of our favorite events of the year, and always brings together some of South Florida's top chefs to riff on the porcine theme. This year's lineup includes a slew of Cobaya vets: Aaron Brooks of Edge (Experiment #25, #55), Steve Santana of Taquiza (behind the scenes of several), Kyle Foster of Denver's Colt & Gray (Experiment #1!), Michael Pirolo of Macchialina (Experiment #33), Patrick Rebholz (Experiment #54), plus many others.

You can get the full rundown and buy tickets using this PIG 7 (Pork is Good) Tickets link.

To read some more about last year's event and see some pictures, check this post at Food For Thought.

Chef Collective Kaiseki Dinner at Pao | September 20 (7pm)

A couple months ago, Chef Paul Qui of Pao in the Faena Miami Beach hosted Cobaya Experiment #63. Since then, he's been putting together some special monthly dinners, sometimes bringing in chefs from his other Austin restaurants. On September 20, Qui is bringing to Miami chef Yoshi Okai, the executive chef of Austin's Otoko, to recreate a kaiseki style dinner in the style of Okai's home of Kyoto. You can read some more about it here.

And: we've scored a discount for Cobaya guinea pigs. Seats are regularly $95, but for you, they're $85. Email pao@faena.com to book, and mention "Cobaya" to get the discount.

Enjoy!

Thursday, August 25, 2016

cobaya experiment #64 - 9.8.16

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

Quick Details:
Date: Thursday September 8, 2016
Price: $125 (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. 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 cobayamiami@gmail.com to request seats and let us know how many you're requesting.

You will be advised by Monday August 29 if your request has been confirmed. You'll then need to book your seats by 9am on Thursday September 1, 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 will also be available. We're still checking on BYOB (please confirm in advance).

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 #64 - choose # and pairing