Tuesday, April 14, 2015

experiment #52 - 4.28.15

Hello, Guinea Pigs! It's time for another experiment. Here's the info:

Quick Details:
Date: Tuesday April 28, 2015
Price: $100 (inclusive of tax and tip)
Start time: 7:00pm-ish

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 Sunday April 19 if your request has been confirmed. You'll then need to book your seats by 5pm on Wednesday April 22, 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 limited seating available, 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 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 a pairing option (details to come shortly) and a la carte beverages available on site; BYOB is also an option, though there may be a corkage fee this time.

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 #52 - choose # and pairing

Friday, March 27, 2015

experiment #51 - Cobaya Griese at MM74

Another experiment successfully concluded! Only ten days after celebrating the big Five O, we were back at it, this time with Chef Thomas Griese of MM74 in the Fontainebleau. You can see pictures in this Cobaya Griese at MM74 flickr set and Chowfather's instagram feed, stay tuned for recaps and read a recap at The Chowfather and Food For Thought. Here's last night's menu:

Kusshi Oyster
Truffled Yuzu Sabayon, Ossetra Caviar
Delamotte Brut Le Mesnil-Sur-Oger Champagne, France NV

Foie Gras and White Miso Brulée
Port Reduction, Toasted Brioche
Chateau Coutet Sauternes and Barsac, France 2009

Escargot en Surprise
White Asparagus, Fresh Golden Morels, Jamón Ibérico
Domaine Weinbach Riesling Schlossberg, Alsace Grand Cru France 2012

Tagliatelle Pasta
Nantucket Bay Scallops, Nebrodini Mushrooms, Shellfish Nage
Thierry & Pascale Matrot Meursault "Les Chevalieres" Burgundy France 2013

Wagyu Ribeye Cap
Shallot, Sauce Perigourdine
Long Shadows "The Sequel," Columbia Valley, Washington State 2012

Mango Custard
Candied Violet, Aerated Vanilla Ice Cream
Dr. Loosen Estate Riesiling Beerenauslese Mosel Germany NV

A big thank you to Chef Griese, whose cooking was outstanding and whose enthusiasm was contagious; to all of the crew at MM74, including some familiar faces from prior Cobaya dinners; and as always most of all, to the guinea pigs whose interest and support make these events possible.

Wednesday, March 18, 2015

experiment #50 - Cobaya Five 0 with Chefs Jeremiah Bullfrog and Alexander Talbot

Thanks to all of you who helped us celebrate our fiftieth (!) dinner. We had a blast and we hope you did too. To celebrate the big Five 0, we brought back some people who have been a big part of what we've been able to do with this little experiment: chefs Jeremiah Bullfrog of the gastroPod (a veteran of experiment #2/2.5 and #19, plus a helping hand on countless others, ), and H. Alexander Talbot of Ideas in Food (who joined us for #10 almost exactly four years ago), with assists from Kurtis Jantz of the Trump International Beach Resort in Sunny Isles (one of the chefs for Cobaya Gras and also the original inspiration for Cobaya), Steve Santana of Taquiza (who is also part of old Cobaya lore, going back to experiment #2), and Ricardo Torres on desserts.

You'll see some more detailed recaps soon (and probably some reflections and reminiscences on this anniversary of sorts), in the meantime see some pictures in this Cobaya Five 0 flickr set, and in Chowfather's instagram feed. And here's the menu:

a small procession of snacks and such
(cajun kale crisps with pecan aioli; chicken liver preparada; frod's mom's pickled shrimp; pork pop w charred piña salsa; hogfish crudo with sour orange, aji oil, black lava salt and cilantro; orange gel, goat cheese, oregano ancient grain granola creamsicle push pop)

chicken fried shrimp, schmaltz mayo, lemon

dried aged beef chuck tartare, sea truffles, garlic chives

blistered snow peas, salsa verde, woodlands pork coppa

beef tendon, coca cola, tamarind, green papaya

olive pickle octopus, date palms, endive, powdered coconut

gochujang paccheri, aged cheddar, luchito n'duja

roasted pig head pupusas, kimchi curtido, el santana's masa

taleggio, watermelon, radish

purple corn pudding, roasted corn ice cream, fresno relish

soursop mousse, caramelized cashew milk, sorrel

A huge thank you to chefs Jeremiah, Alex, Kurtis, Steve, Ricardo and all the rest of the crew who helped us celebrate 5-0 in style; and as always most of all, to the guinea pigs whose interest and support have made it possible for us to do fifty of these experiments over the past five and a half years.