Wednesday, February 5, 2014

experiment #40 - Cobaya Divino with Chef Julian Baker of Toscana Divino


Another experiment - number 40! - successfully concluded. This time around, we were in the lab of Chef Julian Baker of Toscana Divino, who put together a menu almost completely unlike anything you'd regularly see at the restaurant (exactly as we like it). You can see all the tweets and pictures from the evening in this "Cobaya Divino" Storify page, and see Frodnesor's pictures in this "Cobaya Divino" flickr set (recaps coming soon). Here's the menu for the evening:

Bar Snacks
Foie "Roll Ups"
Beef Tendon "Frazzles"
Smoked Sweet Potato Croquette Cigars
Aged Gentlemen Jack Negronis

"Blue Collar"
hamachi collar and sashimi loin with blue crab dashi, bok choy
Gewurztraminer, Andrian

"Unagi" Tokyo Firenze
eel with seaweed salsa verde, celery root risotto, watercress
Daku, Nigori Junmai Unfiltered Sake

"Carbonara"
black cod, pancetta, squid ink pil pil, yuca "coal," ink dust, zabaglione
Franciacorta Brut, Ferghettina

Cool Aid
cardamom spiced watermelon sorbet

"Pan Dulce"
honey beer marinated sweetbreads, pine nut and cauliflower puree, honey foam, black truffle
Menabrea Blonde

"Alfredo"
tagliolini with fontina and parmesan fonduta, chicken hearts and livers
Pinot Nero Buchart, Klaus Lentch

"Tongue & Cheek"
braised veal cheek and pickled tongue, lardo, sweet and sour peppers
Amarone, Farina

"Tea & Coffee"
lapsang souchong cream, chocolate espresso cake, yogurt, sesame tuile
Riesling Eiswein, Dr. Loosen

A hearty thank you to Chef Julian, to all of his crew in front and back of house at Toscana Divino who did a great job all evening, and as always most of all, to all of the guinea pigs whose interest and support make these kind of events possible.







Saturday, January 25, 2014

experiment #40 - 2.4.14

Greetings, Guinea Pigs - it's time for another experiment! We're a bit late getting notice out, so this one is going to move fast. LIGHTNING ROUND!

Quick Details:
Date: Tuesday, February 4, 2014
Price: $80 (inclusive of tax & tip)
Start time: Likely 8:30 p.m.

We will be doing a drawing for seats from all requests received over the first 48 hours, with additional requests filled, if possible, in the order they're received.

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 Tuesday January 28 if your request has been confirmed. You'll then need to book your seats by 5pm on Thursday January 30, or we may need to release them to the waitlist to ensure all spots are filled.

We have very limited seating and while we try to accommodate everyone who is interested, that is usually not possible - most events are filled very quickly. Due to space limitations, we will be limiting 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 a pairing or a la carte beverages available on site, BYOB should be OK, if you are interested please check to make sure.

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 #40 - how many seats?






Tuesday, January 14, 2014

experiment #39 - CobayaAnaya at OTC Restaurant


Another experiment successfully concluded, the first of 2014! This time around, we paid a visit to Chef Jacob Anaya. Anaya is actually a Cobaya veteran, having been in the kitchen for CobayAzul a couple years ago. Now he's taken over as head chef at OTC Restaurant in Brickell, which was the host for Experiment #39. You can see pictures from the experiment in this Food For Thought "CobayaAnaya" flickr set, or check Chowfather's instagram feed, and read recaps at Food For Thought and The Chowfather. Here's the menu he put together:

Pass it Around
"Brown Bag It"
*fried pig's ear, smoke salt, citrus dust, chili powder
*rice cracker, micro waved, shaken with cheese dust tapioca malto
"Fork It"
*spaghetti squash, dried kabocha chips, house made goat cheese ricotta, espelette
*grilled squid head, anchovy mousse, garlic dust, greens

Let's Begin
Hard-Headed, local lobster crudo, green olive puree, dried olives, burnt ruby grapefruit, lobster head dressing, baby shrimp
Two Heads are Better than One, fish head, pork headcheese, 1000 year old egg, squid noodles, malto green chive oil, chive tips

Keep it Going
Cheeky Guys & Gals, EVO poached grouper cheek, braised veal cheek, red pepper glaze, flavors of celery: puréed, pickled, shaved, picked
Silence of the Roasted Lambs Heads, lamb tongue salad with shaved rainbow carrot, carrot curry puree, golden raisins, toasted nuts, white balsamic dressing

End It
It's Not Brain Surgery, white chocolate, red velvet cake, raspberry puree, drunken cherries, cherry smoke

Many thanks to Chef Anaya, Michael Sullivan, and all of the crew at OTC who really got into the Cobaya spirit of things; and as always, to the guinea pigs whose interest and support make these events possible.