Tuesday, April 22, 2014

experiment #41 - 5.6.14

Greetings, Guinea Pigs - after a bit of a hiatus, it's time for another experiment!

Quick Details:
Date: Tuesday, May 6, 2014
Price: $100 (inclusive of tax & tip)
Start time: TBD, but likely 7:30ish.

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 on this page, and let us know how many you're requesting.

You will be advised by Saturday April 26 if your request has been confirmed. You'll then need to book your seats by 5pm on Tuesday April 29, 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 also be OK, we will confirm when details are released.

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.



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?