Tuesday, March 23, 2010

experiment #4 - Altamare w Chef Simon Stojanovic

Another successful experiment concluded. This time, twenty guinea pigs got to try a menu crafted by Chef Simon Stojanovic (an alum of MGF&D) as owner Claudio Giordano played host and poured wine at Altamare, the new incarnation of South Beach's longstanding locals' favorite, Altamar.

I arrived at the dinner late (though still in time for a braised and grilled octopus with aioli over farro spiked with chorizo and green tomatoes, and then a delicious Deep Creek Farms lamb heart with a kumquat chutney), so hopefully some of our other attendees will have some good recaps. My own thoughts on the meal are here at Food For Thought; and Chowfather has a good recap too (more complete than mine).

Thanks to Claudio for being such a gracious host, to Chef Stojanovic and pastry chef Crystal {?} for putting together some great food, to Ellen Marchman of Get Ink for helping to coordinate things, and most of all, to all of the guinea pigs for coming out. I am constantly gratified and energized by the tremendous support we've received for these dinners. There's lots more in store, so if you haven't had a chance to join us yet, stay tuned.

The menu:

Sheepshead Carpaccio
heart of palm, cara cara orange, chive salt

Triggerfish Tempura
shaved fennel and buddha's hand salad

Grilled Octopus
warm farro, chorizo, grilled lemon, green tomato, saffron aioli

Grilled Deep Creek Ranch Lamb Heart
fregola, kumquat and medjool date chutney

House Made Pappardelle
braised short rib, beet greens, bufala mozzarella, roasted tomato

Chocolate Mousse Brulée
fennel sponge cake, candied lemon, olive oil gelato

Friday, March 12, 2010

Experiment #4 - March 22, 2010

The experiments continue. Cobaya Dinner #4 (the numbering is pretty arbitrary at this point, considering we've done a couple events that somehow didn't get numbers) will be Monday, March 22, 2010. Pricing will be $70 all-inclusive, $90 with wine pairings.

Please send an email to request seats, and let me know how many you're requesting (the email link is over on the right side over there, where it says "contact the underground"). Within a few days you will be advised whether the reservation has been confirmed; when you have received a confirmed reservation, please book it using the PayPal link below (Please do not book until you've received a confirmation; also please note there is an option for either with or without the wine pairing).* Seating will be limited, and I will hold 4 seats for a "lottery," to be conducted a few days in advance of the dinner for those folks who do not compulsively check their emails.

A brief 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.

Confirmed and paid-up attendees will receive an e-mail a day or two before the 22nd, confirming the location and start time, though we'll probably begin around 7:30pm.

As always, thank you for your interest.

Cobaya 3/22/10