Wednesday, December 14, 2011

experiment #21 - CobayAzul (a/k/a A.B.C. - Azul Bizarre Cobaya)


Wow. Our chef for Experiment #21 was Joel Huff of Azul restaurant, and he did it right. My pictures from the dinner are in this CobayAzul flickr set, will follow up shortly with some further thoughts and my recap is now up at FFT. You can also read a recap from Chowfather, get a glimpse from inside the kitchen at sous chef Brad Kilgore's blog, "The Power of a Passion," and see another take on the dinner at "Tinkering with Dinner." I'm also adding, in a comment to this post, an insightful recap I received from one of our guests who is also a chef.

Many thanks to Chef Huff and all of his kitchen crew, as well as all the FOH folks at Azul who took great care of us throughout the night (Bread service? Napkins refolded when you leave your seat? Is this a Cobaya dinner?); thanks to our special guest Andrew Zimmern and all of his crew, who were very well behaved as party-crashers go; and thanks most of all, as always, to the guinea pigs who make these events possible, for your support, and for your tolerance for all the cameras and other distractions. If you're interested in more of a glimpse of the interesting things going on at Azul, I also encourage you to check out sous chef Brad Kilgore's blog, The Power of a Passion.

Our menu:

Uni Monstera Fruit Sorbet

Pumpkin Swordfish Tataki, Pickled Squash, Pumpkin Oil

Beetzanella, Beet Textures, Wisconsin Blue

Smoked Mediterranean Octopus, Cauliflower Vadouvan

Carnaroli Risotto, Chanterelles, Forest Floor

Turbot, Lemon Scented

Beef Duo, Snake River Farm Wagyu NY Strip Loin, 72-Hour Short Rib

Local Strawberries, Sesame Brittle Sable





Thursday, December 1, 2011

experiment #21 - 12/13/11

Time for another experiment! Short notice!

Quick Details:
Date: Tuesday December 13, 2011 
Price: $105 (inclusive of tax & tip) with optional $45 beverage pairing 
Start time: Likely 7:00pm 

We will do a similar routine as the last several dinners, with a drawing for seats from all requests received over the first 48 hours, and additional requests filled, if possible, in the order they're received.

The rest of the drill is mostly the same as always: please send an email to request seats, and let us know how many you're requesting (please use the "contact the underground" link on the right to email a request).

You will be advised by Monday December 5 if the request has been confirmed. You'll then need to book your seats by Thursday December 8 or we may need to release them to the waitlist to ensure all spots are filled.

We have limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly.

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.

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.

Confirmed and paid-up attendees will receive an e-mail on Monday, December 12, 2011 confirming the location and other details.

Oh, one more thing: there may be cameras filming on site for this dinner, and diners may be asked to give a release. If you're in the witness protection program, this may not be the dinner to come to.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:


cobaya #21





Monday, November 14, 2011

experiment #20 - Cobaya Cabrera


Number 20 is in the books. Chef Alberto Cabrera from The Local Craft Food & Drink in Coral Gables put together our first truly "underground" dinner, borrowing an underground cellar space from La Bottega in Coconut Grove for our November 10 dinner.

You can read recaps at Food For Thought and Blind Tastes, and see pictures from the dinner in this Cobaya Cabrera flickr set.

The menu for the evening:

The Vesper
Ridge Silver Tip Gin - Boyd & Blair Vodka - Lillet Blanc Apertif
Mixologist David Ortiz

Charcuterie
Pig's Head Terrine - Pickled Vegetables - Foie Gras Brioche - Mustards

Maine Sea Urchin
Corn Custard - Yuba - Compressed Melon - Ginger Flowers - Dashi Froth
Paul Cluvner Gewurztraminer, Elgin, South Africa 2010

Cured Foie Gras
Country Duck Ham - Frisee - Pickled Mango - Scarlet Beet Puree - Duck Fat Vinaigrette

Beef Heart
Broccoli - Farro - Shiso - Coriander Flowers - Gochugang
Neudorf Chardonnay, Nelson, New Zealand 2008

Matsutake Mushrooms
Pine Nut Risotto - Coconut Fondant - Shellfish Emulsion

Cuttlefish Linguini
Cotechino - Romesco - Almonds - Squid Ink

Squab
Dark Chocolate - Strawberries - Whipped Balsamic - Red Vein Sorrel
Chateau de St. Cosme Crozes Hermitage, Rhone Valley, France 2009

Pork Tenderloin
Crispy Shoulder - Anson Mills Grits Purée - Grapefruit Gel - Local Honeycomb
Marietta Cellars Angeline Cuvée, Alexander Valley, California 2007

Raspberry-Yuzu Sorbet
Creme Fraiche - Mexican Vanilla - Thyme
Moscato d'Asti, La Spinetta, Piedmont, Italy 2010

Peanut and Dark Chocolate Turron
White Chocolate - Grapefruit - Lavender

Many thanks to Chef Cabrera and his crew, to the great group in the kitchen and front of house who made everything possible, to La Bottega for allowing us to use their space, and as always, most of all to the guinea pigs who make these experiments possible.






Tuesday, October 25, 2011

experiment #20

Time for another experiment!

Quick Details:
Date: Thursday November 10, 2011
Price: $79 (inclusive of tax & tip) with optional $20 beverage pairing
Start time: Likely 7:30pm

We will do a similar routine as the last several dinners, with a drawing for seats from all requests received over the first 48 hours, and additional requests filled, if possible, in the order they're received.

The rest of the drill is the same as always: please send an email to request seats (use the "contact the underground" link on the right side of the page), and let us know how many you're requesting. You will be advised by Monday October 31 if the request has been confirmed.

We have limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly.

When your seat request has been confirmed, please book it using the PayPal link which will be set up on the Cobaya website. 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.

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.

Confirmed and paid-up attendees will receive an e-mail on Wednesday November 9, 2011, confirming the location and other details.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:

If you have received a confirmation of your request for a seat for the 11/10 Cobaya dinner, please book your seat request here:



cobaya #20





(you can fix the number of seats after you "add to cart")


Saturday, September 24, 2011

experiment #19 - CobayaJeremiah with Chef Jeremiah Bullfrog


Another experiment completed, this one with Chef Jeremiah of the gastroPod. You can read a full recap here at Food For Thought and see pictures in this CobayaJeremiah flickr set. The menu:

Fernet Sour
Pickles (Beets with Rosewater Yogurt; Tempura Pickled Okra; Radishes with Ham Chips)
Eggplants Stuffed with Goat Cheese
Green Tomato Chips
Savory Churros with Chinese Sausage Cream
Squid and Pasta
Madeleines with Bone Marrow Butter
Chawan Mushi Carbonara
Sous Vide Endive with Candied Walnut
Uni with Whipped Benton's Ham Fat, Pickled Peach
Escolar with Charred Pickled Peach Gastrique, Bruleed Black Cherry Tomatoes
Lamb Belly with Cauliflower
Sweetbreads with Goat Butter Croutons
Brisket with Black Carrots
Café au Lait
Pistachio Sponge Cake, Lemon Cremeux, Green Apple Sorbet, Greek Yogurt
Petit Fours (Bacon Macarons, Green Apple Marshmallows, Dulce de Leche Crispies)

As always, many thanks to Chef Jeremiah and everyone else who chipped in, and as always to all the guinea pigs who makes these experiments possible.

Sunday, September 4, 2011

cobaya experiment #19

Quick Details:
Date: Sunday September 18, 2011.
Price: $95-100 99pp (inclusive of tax & tip, final price point to be determined soon).
Start time: 6:30pm - 9:00pm (more info below).

We'll be doing something different this time around, with staggered seatings every half-hour between 6:30 and 9:00 pm rather than one big seating. When you respond, please let us know (1) your preferred time slots (6:30 / 7:00 / 7:30 / 8:00 / 8:30 / 9:00); and (2) if there are any times you would NOT be able to use. Being flexible will likely make it easier to get a spot. Also, if you'd like to put together a group of up to 8 people, let us know that too so you can be seated at the same time.

We will do a similar routine as the last few dinners, with a drawing for seats from all requests received by Wednesday Sept. 7, and additional requests filled, if possible, in the order they're received.

Otherwise the drill is the same as always: please send an email to request seats, and let me know how many you're requesting (use the "contact the underground" link on the right side of this page). You will be advised by Wednesday Sept. 7 if the request has been confirmed.

We have limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly.

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.

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.

Confirmed and paid-up attendees will receive an e-mail on Friday September 16, 2011, confirming the location and other details.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:


cobaya experiment #19



(You will be able to update the number of seats once you "add to cart").


Wednesday, August 24, 2011

experiment #18 - CobaYakkoSan


Many thanks to all of the guinea pigs who joined us at Hiro's Yakko-San last night for Cobaya experiment #18, to Chef Hiro-san and his crew in the kitchen, and to May for being such a gracious host and putting together an intriguing sake pairing. You can see my pictures from the night in this CobaYakkoSan flickr set, with a more detailed recap to follow later at Food For Thought. Here is the menu for the night:

Chamame Edamame
Plum Wine

Tuna, Salmon Sashimi Salad
Crispy Fish Onion Salad
Nigori Sake

Shrimp Spicy Mayo, Fried Oyster
Hitosuji Junmai Sake

Kalbee Yakiniku and Spinach Butter
Akita Junmai Ginjo Sake

Seabass Miso Yaki
Kikuizumi Dai Ginjo Sake

Uni Garlic Pasta
Assorted Maki
Ikina Ona Dai Ginjo

Green Tea and Orange Mochi Ice Cream, Strawberry with Mint Cream
Dessert Pear Sake



Friday, August 5, 2011

experiment #18 - August 23, 2011

Quick Details:
Date: Tuesday, August 23, 2011.
Price: $63pp, with an optional $26 drink pairing (inclusive of tax & tip).
Start time: Likely 7:30pm.

We will do a similar routine as the last few dinners, with a drawing for seats from all requests received by Tuesday August 9, and additional requests filled, if possible, in the order they're received.

Otherwise, the drill is the same as always: please send an email to request seats, and let me know how many you're requesting (use the "contact the underground" link on the right-hand side of this page). You will be advised by Monday August 15 if the request has been confirmed (I will try to do it sooner, but I'm traveling all week and may not be able, so please be patient).

We have limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly.

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.

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.

Confirmed and paid-up attendees will receive an e-mail on Monday August 22, 2011, confirming the location and other details.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:
(once you make a selection you can add additional seats)


Cobaya #18 Dinner


Sunday, July 24, 2011

Cobaya 17 - Market 17 with Chef Daniel Ramos


Many thanks to all who joined us for our first "official" foray into Broward county for a Cobaya dinner with Market 17 in Fort Lauderdale. Chef Daniel Ramos and co-owner Kirsta Grauberger put together seven courses of food and wine that literally spanned the seven continents.

You can read my recap here on Food For Thought and see the pictures in this Cobaya 17 flickr set.

Incidentally, for those keeping track (and I don't know why anyone would), we are redubbing this one "experiment #17." We've had a few events that never got numbers - PodZilla, Cobaya Gras (which, it should be noted, was in Hollywood and thus our Broward incursion was not unprecedented), Paradigm Redux - so it only seems right.

Here's the menu from the July 18, 2011 dinner with Market 17:

Asia
prawn with shrimp and pork dumpling, lemongrass prawn head broth, accompaniments of traditional ingredients
Kung Fu Girl Riesling, Washington 2009

South America
quinoa crusted Peruvian paiche, roasted garlic, amaranth, cassava purée, tapioca, salsa verde
Alma Negra Sparkling Rosé, Mendoza Argentina 2009

Australia
peppercorn grilled kangaroo filet, caramelized brioche, poached pears, broccolini, blackberry sauce
Yangarra Old Vines Grenache, McLaren Vale Australia 2007

Africa
African spiced wild boar tenderloin with gumbo braised shank, whipped peanut sauce, caramelized yams, plantain coins, kale
Spice Route Pinotage, Swartland, South Africa 2008

Europe
pheasant breast, pheasant sausage, pheasant pistachio mousseline, duchesse potato, asparagus, creme margot
Chateau Merville St. Estephe, Bordeaux, France 2005

North America
North American bison, tomato chili sauce, sweet corn, potato purée, poached fingerling potatoes
Lancaster Estate Cabernet Sauvignon, Alexander Valley, CA 2006

Antarctica
vanilla cake, meringue, candied lardo, fried raspberry coulis, chocolate and caramel ice cream
Inniskillin Vidal Icewine, VQA Niagara Peninsula, Canada 2007



Tuesday, July 5, 2011

cobaya experiment #14 - july 18, 2011

Quick Details:
Date: Monday, July 18, 2011.
Price: $95pp, with an optional $30 wine pairing (inclusive of tax & tip).
Start time: Likely 7:30pm.

One additional note: we're expanding our turf - this dinner will be in Fort Lauderdale.

We will do a similar routine as the last few dinners, with a drawing for seats from all requests received before midnight this Thursday July 7, and additional requests filled, if possible, in the order they're received.

Otherwise, the drill is the same as always: please send an email to request seats, and let me know how many you're requesting (use the "contact the underground" link on the right side of this page). You will be advised by Friday July 8 if the request has been confirmed. We have limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly.

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.

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.

Confirmed and paid-up attendees will receive an e-mail on Friday July 15, 2011, confirming the location and other details.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:


Choose:





Tuesday, June 14, 2011

Cobaya 31 - Area 31 with Chef E. Michael Reidt


Another experiment successfully concluded, this one with Chef E. Michael Reidt of Area 31 restaurant in the Epic Hotel in downtown Miami. Recap to follow is now up at Food For Thought and from The Chowfather. My pictures are in this Cobaya 31 flickr set; there's more here from jsdonn, and another nice recap from one of our guests (also a cook at a nearby restaurant) at Lady of the Knife.

Here's the menu:

Amuse Bouche
Heirloom Tomatoes, Peaches, Flowering Basil
Roederer NV Brut Premier

Cobia Ceviche
Pressed Avocado, Puffed Rice, Granny Smith Apple, Red Pepper Sorbet
Pio Cesare Cortese di Gavi 2010

Foie Gras "Fluff"
Smoked Peach, Crispy Basil Sponge, Pineapple, Tamarind Gastrique
"Cobaya Cocktail"

Flounder
Maine Lobster, Green Asparagus, Grapefruit, Vanilla Turnips
Luca Chardonnay 2007

Diver Scallop
Crab, Farro, Chorizo, English Peas, Coconut Broth
Turkey Flats Rose 2008

Sous Vide Duck
Confit Pork Belly, Carrot, Curry, Pistachio
Bell Syrah 2007

Dark Chocolate
Truffles, Dehydrated Mousse, Yogurt, Cherry Sorbet
Lindeman's Framboise Lambic

Thanks once again to all of our guinea pigs, to Chef Reidt for putting together a great dinner, and also to Megan Ratti, general manager at Area 31, who was such a pleasure to work with and did a great job helping coordinate our event.




Sunday, June 5, 2011

Cobaya Experiment #13 - Monday June 13, 2011

Quick Details:
Date: Monday, June 13, 2011.
Price: $85pp, $105pp with wine pairing (inclusive of tax & tip).
Start time: Likely 7:30pm.

Sorry once again for the short notice! We will do a similar routine as last time, with a drawing for seats from all requests received before midnight this Tuesday June 7, 2011, and additional requests filled, if possible, in the order they're received.

The drill is the same as always: please send an email to request seats (you can use the "contact the underground" link to the right). You will be advised by Wednesday June 8 if the request has been confirmed. We have limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly.

When your seat request has been confirmed, please book it using the PayPal link which will be set up on the Cobaya website. 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.

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.

Confirmed and paid-up attendees will receive an e-mail on Friday June 11, 2011, confirming the location and other details.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:


Cobaya 6/13/11







Wednesday, May 18, 2011

experiment #12 - "Michybaya" with Chef Michelle Bernstein



34 guinea pigs got a rare treat last night as one of our favorite, nationally known local treasures, Chef Michelle Bernstein cooked a Cobaya dinner at her new bakery/café space, Crumb on Parchment. A recap will follow at Food For Thought, for now you can see some pictures in this "Michybaya" flickr set. You can also see more pictures from jsdonn, Carlos Antonorsi, and @JenHoney425.

Updated: recaps now posted at Food For Thought, Mango & Lime, and Tinkering with Dinner.

The menu:

Oyster Chawan Mushi with Scallop and Uni Ceviche

Whole Roasted Foie Gras with Garden Vegetables
and Carrot-Orange Sauce

Chupe de Mariscos with Squid Ink Croquetas

New York Steak with Truffle Jus Injection and Gnocchi
with Celery Leaf, Budding Chives and Lily Bulb

Calamansi Soup with Pineapple, Mint Ice Cream

Banana Tarte Tatin with Salted Caramel Foam,
Nutmeg Ice Cream, Salted Chocolate Pretzel


Many thanks to Chef Bernstein, and all of the rest of her crew including chefs Berenice de Araujo (of Sra. Martinez, who co-planned the menu with Michelle), Jason Schaan (of Michy's), and Vanessa Paz, the dessert maven for Michy's and Sra. M, sommelier Allegra Angelo for curating some wonderful wine pairings, and Jorge Anaya-Lopez for helping put this together and making it happen so successfully. But as always, thanks most of all to the guinea pigs whose support makes these events possible.

Thursday, May 5, 2011

experiment #12 - May 17, 2011

Quick Details: Tuesday May 17, 2011.
Price TBD, but likely $75-95pp $105pp w $45 optional wine pairing.
Start time TBD, but likely 7:30-8:00pm.

Sorry for the short notice! We will do a similar routine as last time, with a drawing for seats from all requests received before midnight this Friday May 6, 2011, and additional requests filled, if possible, in the order they're received.

The drill is the same as always: please send an email to request seats, and let me know how many you're requesting (use the "contact the undergound" link to the right). You will be advised by Tuesday May 10 if the request has been confirmed. We have limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly.

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.

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.

Confirmed and paid-up attendees will receive an e-mail on Friday May 13, 2011, confirming the location and other details.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:


Wine Pairing?




Tuesday, May 3, 2011

experiment #11 - Cobakayapaz with Chefs Richard Hales, Vanessa Paz


Another experiment concluded: many thanks to Chef Richard Hales of Sakaya Kitchen, who brought his new truck out to Villa 221 to prepare a great dinner; to Pastry Chef Vanessa Paz ("borrowed" from Michy's for the night) for too many desserts to count; and to Villa 221 for providing a really gorgeous venue for the evening.

Below is the menu for the evening. You can see pictures in this flickr set: "Cobakayapaz," and a recap here at Food For Thought. Most of all, and as always, thanks to the guinea pigs who support these events.

Nuoc Mau Spiced Pork Rinds

Pickled Papaya, Peanut Brittle, Organic Tomatoes, Local Mint

Mushroom Brioche "Toast," Ssamjang Mayo, House Cucumber Pickle, Local Cilantro

Burrata, Blackberry "Panzanella," Sesame Oil, Fuji Vinegar, Brioche, Maple, Basil

Fried Baby Artichokes, Quail Yolk, Fish Roe

Colossal Shrimp, Blistered Organic Shishito Pepper, Miso Cauliflower Purée

Kurobuta Pork Belly, Peach Gastrique, Grilled Ramps, Corn Croquetas, Black Eyed Peas

Miso Chocolate Brulée, Hot Chocolate Foam, Spicy Pecan Crumble

Pineapple Pie, Coconut Ice Cream

Dulce de Leche Panna Cotta, Pistachio Sponge Cake, Dry Meringue

Shot of Strawberry Sake

"PB&J" Peanut Butter Ice Cream Sandwich

Green Tea Mascarpone Cake, Sapote

Chocolate Doughnut, Passion Fruit Sauce

Thursday, April 14, 2011

experiment #11 - 5/2/11

It's time for another experiment!

Monday, May 2, 2011. Price $85/pp. Start time likely will be 8pm.

VERY limited seating for this one, so (1) seat requests will be limited to 2 per person; and (2) we will do a drawing for the available seats from all requests received before midnight this Friday April 15 (with additional requests to be filled, if possible, in the order they were received).

The drill is the same as always: please send an email to request seats, and specify how many you're requesting. Use the "contact the underground" link to the right. You will be advised by Next Friday April 22 if the request has been confirmed. We have very limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly.

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.

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.

Confirmed and paid-up attendees will receive an e-mail on Friday April 29, 2011, confirming the location and other details.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:


How Many?



Thursday, March 3, 2011

experiment #10 - CobayIdeas in Food Dinner with Chef Alex Talbot


On February 26, 2011 we were fortunate to have Chef Alex Talbot of Ideas in Food do a dinner out of the gastroPod for 50 guinea pigs at GAB Studio in Wynwood. Here's the menu he put together:

the menu
the menu

Surf and Turf
steak tartare, seaweed mayonnaise, bean sprout batons

Clams in Green Sauce
parsley, coconut, garlic-mustard

Steak and Eggs
beef tendon, onsen egg, culantro

Kimchi Cavatelli
kimchi gravy, torn basil, benton's ham

Twice Cooked Scallop
pumpkin, citron-sriracha, furikake

Sweetbreads
green mango, rum raisin, lime vinaigrette

Sticky Pork Belly
cream soda, crunchy turnip, charred scallions

Powdered Goat Cheese
strawberry relish

Malted Milk Custard

I've got some pictures up in this flickr set, here's an inside view from Chef Chad Galiano, who helped pitch in during the dinner and a brunch the following day, my own thoughts at Food For Thought, and some from another of our diners.


Tuesday, February 15, 2011

experiment #10 - CobayIdeas in Food - 2/26

Good morning, guinea pigs! It's time for another experiment, this one a little more special than usual.

Saturday, February 26, 2011. Price will be $105 (all inclusive). BYOB. Start time probably 8pm.

In a break from the usual routine, we're lifting the cloak a bit and letting you know who will be our chef for the evening. If you're an avid follower of contemporary cooking discussions, you will probably already be familiar with Aki Kamozawa and Alex Talbot, the couple behind Ideas in Food. Ideas in Food is a culinary consulting business, it's a blog, and it's now a book as well: Ideas in Food: Great Recipes and Why They Work. Alex and Aki are relentlessly creative and their ideas are a frequent source of inspiration to other chefs. A quick browse of the blog will give a good idea of some of the things they're up to, and their recently released book has also gotten national attention, including in the NY Times.

So Alex will be in Miami and cooking a Cobaya dinner, with some assistance from the gastroPod. And we're pretty excited.

Otherwise, the drill is the same as always: please send an email to request seats, and let me know how many you're requesting (you can use the "contact the underground" link at the top right of this page). By Friday February 18 you will be advised if the request has been confirmed. We have limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly.

We will also hold back a few seats for a "lottery," to be conducted on Friday Feb. 18, for those folks who do not compulsively check their emails.

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, as we are working on a tight schedule and will start filling waitlist seats on Tuesday February 22.

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.

Confirmed and paid-up attendees will receive an e-mail on Friday February 25, confirming the location and other details.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:
Cobaya Ideas in Food Dinner 2/26 ($105/seat)





Wednesday, January 12, 2011

experiment #9 - 1/11/11 with Chef Joshua Marcus, Chow Down Grill


Many thanks to the 32 guinea pigs who squeezed their way into Chow Down Grill last night for what we called "experiment #9," but is actually #11 of our Cobaya dinners if you count Cobaya Gras and Podzilla (and you should). Chef Joshua Marcus and his crew really did it up right, bringing diners in through an unmarked alleyway, and providing live music between the ten courses we were served. It's always a real pleasure to work with chefs who "get" what we're trying to do, and I think Josh really got it.

Giant Oyster with Habañero Pickled Cauliflower

All of my pictures from the dinner are here in this Cobaya 1.11.11 Flickr set, and a recap is up on Food For Thought. If you've got pictures or comments I'm glad to link to them here. Update: here's a recap at Tinkering with Dinner and more pictures from Mango & Lime.

Here's the menu (click on each item to see the picture):











Sunday, January 2, 2011

experiment #9 - 1/11/11

Good morning and Happy New Year, guinea pigs. It's time for the first Cobaya experiment of 2011.

Tuesday, January 11, 2011 (1/11/11). Start time will be 9pm. Price will be $75, all inclusive. Beer and wine will be available for purchase or you may BYOB.

The drill is the same as always: please send an email to request seats, and let me know how many you're requesting (use the "Contact the Underground" link to the right). By Wednesday Jan. 5 you will be advised if the request has been confirmed. We have limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly.

Seating will be limited. We will need to initially limit seat requests to 2 per person; if you want more seats, let me know and we will be keeping a "wish list." We will also hold 4 seats for a "lottery," to be conducted on Friday Jan. 7, for those folks who do not compulsively check their emails.

When your seat request has been confirmed, please book it using the PayPal link which will be set up here on the Cobaya website. 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, as we are working on a tight schedule and will start filling waitlist seats on Friday Jan. 7.

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.

Confirmed and paid-up attendees will receive an e-mail on Sunday Jan. 9, confirming the location and other details.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:

Cobaya 1-11-11 Dinner:


How Many?