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.


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