Wednesday, December 19, 2012

experiment #29 - Cobaya Baltzley at the Broken Shaker


Wow. It's always an adventure when we work with out of town chefs, this time particularly so. We'll spare you the details of missed flights, M.I.A. crews, Greyhound buses and shopping lists, and cut right to the important stuff: a great, really fun meal put together by Chef Brandon Baltzley. Brandon until recently was the mastermind behind the nomadic Crux dinner series, and is currently working on a new project - a restaurant and farm in rural Illinois, about an hour outside of Chicago.

For us - and in about 36 hours time total - he put together a 9+ course dinner for 40 people in the wonderfully relaxing courtyard of the Broken Shaker in the newly redone Freehand Miami hotel/hostel (f/k/a the Indian Creek Hotel).

Here's the menu for the night, with a couple add-ons noted, as well as the cocktails served up by the Broken Shaker crew:

Crispy Beet Snack
Butternut Squash Snack
Broken Shaker "Juice"
Crab, Grapefruit, Vanilla, Potato
Tequila "MSG" Cocktail
Pretzel, Gruyere, Beer
Grilled Raw Fish
Chicken Liver, Celery, White Chocolate, Black Birch
Cocoa Puff Old Fashioned
Duck Testicle, Biscuit, Mustard
Lamb Sweetbreads, Popcorn, Sunchoke, Kombucha
Rooibos, Gingerbread, Radish
Tobacco, Bourbon, Banana, Pineapple
Chocolate, Chicory, Hibiscus, Cardamom

A thorough recap will be forthcoming is now up at Food For Thought, but in the meantime, you can see all my pictures in this Flickr set.

Huge thanks to Brandon Baltzley for making this happen despite the gods of travel seeming to conspire against us; to Chef Jeremiah Bullfrog for his invaluable assistance, without whom this would have been impossible to pull off; to Steve Santana for always being willing to lend an extra hand; to Brandon's mom, who rolled in late Sunday night to help out; to Elad Zvi and Gabe Orta of Broken Shaker for being such gracious hosts and making such delicious cocktails; to all the folks at the Freehand for their kind hospitality; and, as always, most of all, to the guinea pigs whose support makes these events possible.



Thursday, December 6, 2012

experiment #28 - Cobaya Hinckley at The Hoxton


Another experiment successfully concluded. This time around we joined Chef Matt Hinckley (who some of you may know as a former sous chef at Michael's Genuine) at The Hoxton, the first of three new venues to open in the Axis building in Brickell, where he served us up a variety of tasty critters in a variety of tasty ways: alligator, rabbit, duck, and lots of pig. You can see all of my pictures in this Cobaya Hinckley flickr set; and here's a recap at Food For Thought (if you attended and have one yourself, send the link). In the meantime, here's the menu:

SNACKS

Rabbit Liver Toast rabbit liver pate. tangerine jam. tarragon. house baguette.

Duck Egg Quiche 45-day duck confit. beemster xo. chives.

Fried Alligator salsa negra. lime.

Bacon Old Fashioned bulleit bourbon with bacon. orange peel. maple sugar.

AT THE TABLE

Home Baked Breads homebrew bread. alaskan sourdough. roasted garlic bulb. evoo.

Charcuterie pork rillon. rabbit terrine. duck ham. tasso. lardo. 15-day ham. venison biltong. homebrew mustard. pickled stuff. prune mostarda. jerk boiled peanuts.

Cigar City Maduro Brown Ale

Local Bitter Greens endive. purple cress. dandelion greens. herbs. pickled chilis. crispy pork belly. apple cider vinaigrette.

Holy Mackerel Special Golden Ale

Cider-Braised Turnips crabapple wood smoked hog jowl. leeks. juniper berry aioli.

Innis & Gunn Rum Cask Aged Ale

Three Little Pigs grilled pork chop. crispy pig head. andouille. grilled cabbage. apple butter.

Shipyard Brewing Co. Monkey Fist IPA

DESSERT

Pig Fat Cookes & "Ten Fidy" Imperial Stout Ice Cream tangerine segments. buddha hand candy. zests.

Oscar Blues Brewery "Ten Fidy" Imperial Stout

Big thanks to Chef Hinckley and his kitchen crew at The Hoxton for a fun meal, to all the FOH staff who took such good care of us all night, and of course, most of all, to all of the guinea pigs whose ongoing support makes these kind of events possible.





Friday, November 30, 2012

experiment #29 - 12/17/12

If you missed out on the last round, good news: we've got another experiment coming up.

Quick Details:
Date: Monday December 17, 2012
Price: ~$125 including pairing (inclusive of tax & tip)
Start time: likely 7:00-7:30pm

This one will be a little different even for us. Without disclosing too much, (1) we'll be working with an out-of-town chef who's been doing something of a traveling roadshow very similar in spirit to Cobaya; and (2) we'll be doing one fixed price with either an alcoholic or non-alcoholic pairing (or BYOB if you choose, but same price). Not a change in philosophy or anything; just something different. We're pretty excited.

Otherwise, it's pretty much the same routine. 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 cobayamiami@gmail.com to request seats, and let us know how many you're requesting.

You will be advised by Friday December 7 if your request has been confirmed. You'll then need to book your seats by noon on Tuesday December 11, 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 accommodate everyone who is interested, that is usually not possible - most events are filled very quickly. We may need to limit seat requests to 2 per person - if you'd like more, let us know and we'll keep track of a "wish list" and fill if possible.

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.

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 #29 - how many?







Monday, November 19, 2012

experiment #28 - 12/3/12

Time for another experiment!

Quick Details:
Date: Monday December 3, 2012
Price: $85 plus optional $25 wine pairing (inclusive of tax & tip)
Start time: likely 7:00pm

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, and let us know how many you're requesting (you can use the "contact the underground" link on this page).

You will be advised by Friday November 23 if your request has been confirmed. You'll then need to book your seats by noon on Tuesday November 27, 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 accommodate everyone who is interested, that is usually not possible - most events are filled very quickly. We may need to limit seat requests to 2 per person - if you'd like more, let us know and we'll keep track of a "wish list" and fill if possible.

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.

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 #28 - choose pairing?






Wednesday, November 7, 2012

Cobayas for a Cause - 11/18/12

THE DUTCH AT W SOUTH BEACH TO HOST HURRICANE SANDY RELIEF DINNER
Local Miami Chefs to Join Andrew Carmellini for Dinner & Silent Auction November 18, 2012

COBAYAS FOR A CAUSE

Miami is no stranger to hurricanes, and when Hurricane Sandy hit the Northeast last week, thousands of businesses and residents were left struggling for survival. In an effort to provide relief for the victims of ‘Sandy’, chef Andrew Carmellini and his team at The Dutch at W South Beach Hotel & Residences have teamed up with Cobaya – Gourmet Guinea Pigs, the organizers of Miami’s premier underground dining events, to gather renowned Miami chefs and businesses to join them in a five-course dinner and silent auction taking place Sunday, November 18, 2012.

“We got rocked up in New York, some much worse than others. Many people like myself have roots in both the tri-state and South Florida, so I knew I could count on the culinary talent of Miami for help. Cobaya has been instrumental in this rally,” says Carmellini.

Priced at $250 per person all-inclusive, the special evening will bring together some of our region’s most notable chefs including Antonio Bachour (J&G Grill), Michelle Bernstein (Michy’s), Aaron Brooks (Edge Steak), Jeremiah Bullfrog (gastroPod and the upcoming Freehand), Richard Gras (J&G Grill), Brad Kilgore (Exit 1) and Andrew Zimmern’s AZ Canteen joined by The Dutch’s stellar culinary team, chef de cuisine Conor Hanlon, pastry chef Josh Gripper and head bartender Rob Ferrara.  Guests can expect signature dishes and chef favorites for each course, expertly paired with wine and cocktails, and Michael Schwartz of Michael's Genuine Food & Drink will be on hand to pour his Michael's Genuine Home Brew and help out in the kitchen. The evening starts at 7:00 p.m. with cocktails by BarLab and canapés in the lush Grove at W South Beach followed by dinner on The Terrace at The Dutch.

All of the participating chefs are Cobaya alumni in one way or another, and we are thrilled by the incredibly generous and unhesitating response by local chefs to the call for help. We hope that our group of guinea pigs responds in the same fashion. We have a block of tickets that we are taking requests for and will conduct a lottery this Friday November 9, 2012 to fill available spots. Though this is pricier than our usual Cobaya events, it is a stellar lineup and a worthwhile cause, and we hope you feel the same.

We also encourage you to come ready to bid on some fantastic items for the silent auction, which will feature an array of items from hotel stays and spa days to autographed cookbooks and dinner certificates. Cobaya also will be contributing four guaranteed seats for a future Cobaya dinner to the auction.

ALL PROCEEDS from the dinner and silent auction will go directly to NYC Food Flood, a fund started in concert by Carmellini and fellow New York chefs, Marco Canora, Seamus Mullen and George Mendes, joining efforts to generate funds directed to relief efforts in their own backyard. You can follow NYC Food Flood on twitter @NYCFoodFlood.

To request seats, please email your request to cobayamiami@gmail.com and specify how many spots you would like. We will be conducting a lottery to fill the available spots on Friday November 9, 2012. You will then need to book your seats via PayPal by Monday November 12 (a link will be made available on this page). So please respond quickly if you're interested.

Please help Cobaya support this worthy cause.

FOR CONFIRMED SEAT REQUESTS
($250 per person + $7.50 for PayPal fees):
(For more than one seat, after you click "Add to Cart," either update the quantity on the PayPal for the correct number, or select "Continue Shopping" and it will bring you back to this page so you can add another)




The Dutch is located inside W South Beach Hotel & Residences, 2201 Collins Avenue, in Miami Beach, Florida, 33139.



Tuesday, September 25, 2012

experiment #27.5 - cobaya 1500°


Another experiment completed, this time with Chef Paula DaSilva of 1500° restaurant at the Eden Roc Hotel on Miami Beach. For most of the dinner we had moonlit ocean views on the back terrace, until raindrops drove us inside. Fortunately, the crispy-skinned suckling pig porchetta made it inside before getting wet.

Here's the menu for the night, which followed a "Last Meal" theme with "final requests" from Chef DaSilva as well as her sous chefs Adrienne Grenier and Tony Velazquez:

Canapés
Mini In-n-Out Burgers
Pork Belly Tacos with Kimchee
Bacalao Fritters with Roasted Garlic Aioli
Bacon and Egg Custards
Grilled Bread with Ricotta and Mandarinquat Marmalade
"Sparkling Sangria"

On the Table
House Smoked Duck Breast
House Made Sausage
Mortadella, Salami, Prosciutto
Pan con Tomate
Pickled Veggies
Cured Olives
"Bacon Bloody Mary"

On the Light Side
Tomato and Burrata Salad with Herbs
Grilled Santa Barbara Spot Prawns with Old Bay and Lemon
Sashimi of Wahoo with Spicy Green Papaya Slaw and Soy Vinaigrette
"Passion Pisco Sour"

Mid-Night Snacks
Crispy Confit Chicken Wings with Red Hot Aioli
Beef Enchiladas with Avocado Salsa and Cotija
Pasta Carbonara with Benton's Bacon
"Roasted Jalapeño Blackberry Margarita"

Give Us More
Whole Roasted Branzino with Lemon, Roasted Potatoes, Virgin Oil
Rotisserie Chicken with Chorizo Rice and Black Beans
Crispy Suckling Porchetta with Greens, Crispy Yucca and Salsa Verde
Braised Short Ribs with Pommes Purée, Crispy Onions and Charred Scallions
"Bourbon Arnold Palmer"

Sweet Tooth
Basil Limoncello Granita
Olive Oil Panna Cotta with Macerated Berries
Fresh Spiced Doughnuts
Ice Cream Sandwiches
Pierre Robert Black Truffle Cheese
"Captain Crunch White Russian Milkshake"

Many thanks to Chef DaSilva and all of her crew in the kitchen and the dining room at 1500°; and, as always, to all of the guinea pigs whose ongoing support makes these experiments possible.

1500°
4525 Collins Avenue
Miami Beach, FL
305.674.5594



Monday, September 10, 2012

experiment #27.5 - 9/24/12

No, it's not a repeat experiment - we're doing a new experiment, we just needed to fix the numbers. Here is the info:

Quick Details:
Date: Monday September 24, 2012
Price: $99 plus optional $30 wine pairing (inclusive of tax & tip)
Start time: likely 7:00pm

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, and let us know how many you're requesting (please email using the "contact the underground" link on this page).

You will be advised by Friday September 14 if your request has been confirmed. You'll then need to book your seats by noon on Wednesday September 19, 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. We may need to limit seat requests to 2 per person - if you'd like more, let us know and we'll keep track of a "wish list" and fill if possible.

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.

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:


cobaya #27.5




the history of cobaya

It was almost exactly three years ago that three guys who knew each other mostly through Chowhound - Chowfather, Blind Mind and Frodnesor - were standing in front of a local restaurant, waiting for the valet to bring our cars around, and started talking about the "underground dinner" phenomenon that we had all been reading about. The conversation quickly turned from "Why isn't this happening in Miami?" to "Why don't we make it happen?" And pretty much like that, Cobaya was born.

Our first dinner was with chef Andrea Curto of the sadly now-closed restaurant Talula on Miami Beach. Since then we've done a total of 26 events over the past three years (the numbering system has been a bit skewed - counting is apparently not a strong suit for certain of us - and it turns out that Experiment #27, which was just concluded, really should have been called Experiment #26; we will try to figure out how to correct the numbering system when the next event is announced, which will be Monday morning). Each time, the guiding principle has remained the same: to get talented chefs to cook great, interesting, creative meals for an audience of adventurous, open-minded diners.

Over at Blind Tastes, BM put together a great summary of "The History of Cobaya" which is definitely worth a read to get a little perspective on what we've been trying to do. And stay tuned tomorrow morning for another event announcement.





Saturday, September 8, 2012

experiment #27 - Cobaya St. Regis with Chefs Richard Gras and Antonio Bachour


Another experiment concluded successfully. Leading the experiment this time were Chefs Richard Gras (J&G Grill Chef de Cuisine), Antonio Bachour (Executive Pastry Chef), and Jordi Valles (Executive Chef) at the St. Regis hotel in Bal Harbour. They and all their team at the St. Regis put together a great dinner for our guinea pigs - you can check out the Chowfather's recap, this one at Food For Thought, and still another from one of our guests at Befuddled Brain.

Here is the full menu:

Red Beet Gazpacho "Explosion," Lemon Thyme Pound Cake

Frozen Foie Gras Pearls, Concord Grape Sponge, Vanilla Gel, Chives

Compressed Melon Salad, Heirloom Tomatoes, Fava Bean, Iberico Ham Gelée, Marcona Almonds, Micro Mache

Deconstructed "Guacamole," Popping Corn, and Micro Cilantro

Hawaiian Tuna Carpaccio, Mango, Yuzu, Ginger, Sea Vegetables, Guajillo Chile Oil

Maine Lobster Flan, Sea Urchin, Pickled Cucamelon, Preserved Lemon, Olive Oil Marmalade

"Smoked" Linguine Pasta, Chanterelle Mushrooms, Farmer Jones Carrots, Toasted Pistachio, Orange, and Chervil

Crispy Poached Egg infused with Basil, Baby Squash, Cabernet Gastrique, Florida Caviar

Slow Cooked Swordfish, Heirloom Beans, Hammock Hollow Tomatoes, Cherry Olive Broth

Braised Heritage Pork Cheek, "Buche" Bartolo Style, Chicharrones, Celery Root Purée and Glazed Pearl Onions

"Berries and Cream"

Nitro "Coco," Passion Fruit Custard, and Mango "Caviar"

Lemon Raspberry Spiral

Microwave Milk Chocolate Sponge Cake, Nutella Ganache, Caramelized White Chocolate Powder, Banana Yogurt Sorbet, Bitter Orange

Petit Fours
Lollipops
Bacon Macarons
Guava Marshmallow
Mini Key Lime Tart

Many thanks to Chefs Richard, Antonio and Jordi, to the whole team at the St. Regis, and as always most of all to the guinea pigs whose continuing support makes these events possible.

J&G Grill
9703 Collins Avenue, Bal Harbour
305.993.3333



Friday, August 24, 2012

so it's your first time ...

Perhaps as a result of our fifteen minutes of fame on Andrew Zimmern's show "Bizarre Foods," we've had a lot of additions to our mailing list, and see a lot of new names in the seat request list for the upcoming September 5 event. That's great. We're always eager to welcome new guinea pigs.

But especially for those who are new to our little events, here are a few suggestions for how to be a good guinea pig:

(1) Please make sure you've read the entire event notice. In particular, this, which is included with every message announcing a new event:

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.

We wish we could accommodate everyone, and we understand some people have serious food allergies and make equally serious food choices; this is just not the place for them. Our primary goal is to give chefs the opportunity to cook exactly what they want.

(2) If you've requested seats for the upcoming event, you will not hear anything further until the seat lottery is completed (which for the 9/5 event will be this Sunday, 8/26). At that time, two types of notices will go out: some people will get notices that say "SEAT REQUEST CONFIRMATION" (this is the equivalent of a fat envelope in response to a college application); others will get notices that say "WAITLIST" (skinny envelope).

(3) If you get a SEAT REQUEST CONFIRMATION, the next step is to book your seats through PayPal (a PayPay button will be set up on the website, and there will be a link to it in the email). Please do so quickly. This is how we know you're coming, and the longer it takes, the less time we have to fill spots from the waitlist if necessary. For the 9/5 event, seats must be booked by Thursday August 30 at the latest or they'll be released back to the waitlist.

(4) Once you've booked through PayPal, you will hear from us once again the day before the event, when you will get an email with the location of the event, confirmation of the start time, and any further directions or special instructions that may apply. There's no dress code; wear what you like. If you like alcoholic beverages, your options vary: we often have an optional pairing available, sometimes there will be drinks available for purchase as well, and usually you'll be able to BYOB too. For the 9/5 event, we'll have all three of those options.

(5) If you requested seats but will not be able to come, please let us know as soon as possible. That way we don't continue to hold seats for you, and can start filling them from the waitlist faster. There are always a lot more people who have requested seats than we're able to accommodate, but we need to give people who have been waitlisted time to respond as well. Failure to respond to a SEAT REQUEST CONFIRMATION will not help your odds if you request spots for future events.

(6) If you get a "WAITLIST" notice, don't despair. It seems there are invariably at least a few spots that end up becoming available, and if that happens, we'll let you know by email as soon as we can. Once again, quick responses are essential.

Finally, and most importantly, welcome! Thank you for your interest in taking part in our little experiments. And in case you missed it, you can see our fifteen minutes (actually more like seven) here:


Wednesday, August 22, 2012

cobaya experiment #27 - 9/5/12

After a little summer break, it's time for another experiment!

Quick Details:
Date: Wednesday September 5, 2012
Price: $110 (inclusive of tax & tip) + optional wine pairing (probably $50)
Start time: likely 7:00pm

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, and let us know how many you're requesting (please email using the "contact the undergound" link).

You will be advised by Sunday August 26 if your request has been confirmed. You'll then need to book your seats by Thursday August 30, 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. We may need to limit seat requests to 2 per person - if you'd like more, let us know and we'll keep track of a "wish list" and fill if possible.

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.

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:


cobaya #27





Friday, July 6, 2012

experiment #26 - Cobaya "Dunch" with Chef Micah Edelstein


"Dunch" - a portmanteau of dinner and lunch - is a terrible word. I blame Chowfather for it. For everything else about our late lunch Cobaya on June 24, I thank Chef Micah Edelstein of neMesis Urban Bistro and her small but capable crew. You can read my recap here at Food For Thought, or read the Chowfather's recap, and see all my pictures in this Cobaya "Dunch" flickr set.

Here's the full menu:

Have You Met the Muffin Man?
Vin Santo and Nutmeg Muffin with Mallorcan Raisins, Garam Masala Butter, Allspice and Jackfruit Jam; Lamb Bacon and Caramelized Shallot Muffin, Piri Piri Meringue, Passion Fruit Lavender Mint Jam

Zucchini Currant Pain Perdu
Spicy Duck Sausage, Bleu Sunshine Filling, Hierba Luisa and Moskonfyt Syrup
Chicha Morada Lambrusco Sangria

Bacon Bits
Goat Bacon, Crumpet, Frozen Duck Egg Custard; Rosemary Smoked Lamb Bacon, Potatoes, Minted Yogurt, Pomegranate Syrup

Rabbit Bulgogi
Crispy Rice Cake, Orange Five Spice Hollandaise
Carrot, Orange and Ginger Mimosa

Apple Cognac Gravlax
Apple Jicama Slaw, Fingerling Potatoes, Mascarpone, Mustard and Fennel Dressing
Hierba Luisa Shandy

Tropical Fruit Shortcake
Dragonfruit, Mango, Passion Fruit, Balsamic Must Marinated Peaches, Smoked Whipped Cream
Rooibos and Amarula Tea-uccino

As I said in my recap, many thanks to Micah and her small, hard-working crew; to Matilda for her contagious smile and good cheer; and to all of the guinea pigs who took part in another of our experiments. For those who had already been to neMesis, it was a good reminder of the unique cooking that's going on there; and for those who hadn't been before, I hope they'll go back.

neMesis Urban Bistro
1035 N. Miami Avenue, Miami
305.415.9911



Wednesday, June 20, 2012

experiment #25 - CobayEdge

Another experiment concluded. Another one your faithful scribe here had to miss on account of work obligations. Another exciting meal I can only experience through others' accounts, which give a pretty glowing recap of the dinner put together by Chef Aaron Brooks of Edge Steak and Bar in the Four Seasons Miami.

One of the things we look for when we put on these events is the chef with talents or interests that may not have a complete outlet in his or her current venue. Edge's steakhouse genre can only get pushed so far, but for our dinner, there are no limits. Chef Brooks has a passion for Southeast Asian food and Riesling wines, and so those were the themes for the night. For recaps and pictures, check these posts at The Chowfather and Blind Tastes.

Here's the menu for the evening:

Fried Clams
Grosset, Polish Hill, Clare Valley Australia 2007

George's Bank Scallops
Soft Tofu, Fried Egg, Pickled Shallots, Baby Cucumber
Brooks, Willamette Valley Oregon 2008

Chilled Mussel Salad
Young Lotus Root, Fire Roasted Peanuts, Mint, Cured Pig's Face, Chili Jam
Spy Valley, Malborough New Zealand 2010

Hot and Sour Soup
Squid Noodles, Fragrant Herbs, Thai Sausage
Blanck Patergarden, Alsace France 2008

Short Rib Cooked in Coconut
Sweet Potato, Snake Bean, Basil
Poet's Leap, Columbia Valley Washington 2007

Grilled Duck
Foie Gras Curry, Heirloom Potatoes, Lychee and Radishes
Joh. Jos. Prum, Kabinett, Mosel Germany 2008

Orange Almond Cake
Mango Fluid Gel, Coconut Sorbet, Black Sesame

Thanks as always to Chef Brooks and all his crew at Edge, and to all of the guinea pigs whose support makes these events possible, including several people who filled in waitlist spots on short notice.




Monday, June 4, 2012

experiments #25 (6/14/12) and #26 (6/24/12)

That's right. Not just one - two experiments! Quick details:

experiment #25
Date: Thursday, June 14, 2012
Price: $75 (inclusive of tax & tip) + optional $25 pairing
Start time: likely 7:30pm

experiment #26
Date: Sunday, June 24, 2012
Price: $50 (inclusive of tax & tip) + optional $20 pairing
Start time: daytime, noonish? 3pm-ish

Here's how it's going to work. You can request seats for either, or both, events. We're initially going to be limit seat requests to 2 per person. We'll be doing the lottery for experiment #25 (6/14) first - if you request for both and get picked for #25, when we do the lottery for #26 we're going to go through the other names first to give more people a chance to come to an event.

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 to the right on this page.

Please specify if you're requesting for #25 (6/14), #26 (6/24) or both.

You will be advised by Wednesday June 6 if your request has been confirmed. We are on a tight schedule so if you get picked for #25, you'll need to book your seats through PayPal by You'll then need to book your seats by Sunday June 10, or we'll 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.

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 #25 6/14/12:

Experiment #26 6/24/12:


cobaya #26





Saturday, June 2, 2012

experiment #24 - Cobaya Carmellini (a/k/a Cobaya Goes Dutch)

Another experiment concluded: huge thanks to Chef Andrew Carmellini and all his crew at The Dutch Miami, including Chef de Cuisine Conor Hanlon and Pastry Chef Joshua Gripper, for putting together a great dinner for the guinea pigs. You can see the saddest recap ever written (in absentia - I missed the dinner due to work-related travel) at Food For Thought, where you'll also find pictures from some of our diners; and here is Chowfather's recap and another from Blind Tastes.

Here's a video of Chef Carmellini greeting the diners, and the menu below.


Lemon Arrancini, Caviar, Creme Fraiche
Watermelon, Cobia, Spicy Yuzu
Bulgogi Tartare, Jae's Kimchi, Lettuce
Duck Foie Gras Meatball, Celery, Cherry Mustard

Bluepoint Oyster, Cucumber Shiso Granite

Lake Meadow Egg, Smoked Sable, Trout Roe

Gnocchi di Patate Primavera con Funghi e Piselli

Turbot Cuit Entier Sur L'Os Aux Saveurs Marocaine

Whole Hog Cooked in a Variety of Ways with Condiments
Crispy Testa with Gribiche
Smoked Ribs Glazed in Cider
Pastrami-Brined Belly
Alsatian-Style Shoulder with Mustard
Brown Sugar-Cured Hams
Crispy Pig Ears, Swank Farms Arugula, Meyer Lemon
Natural Jus

Conor's Pickle Pots
Pickled Bread & Butter, Michael Borek's Farm Field Tomatoes
Pickled Ramp Relish
Grilled Georgia Peaches
Mom's Collards
Weinkraut MSG Style
Mustards

Rainier Cherry Consommé, Manhattan Granita

Croque en Bouche Royal

Ice Creams, Sorbets, Sauces, Cookies, Candies, Chocolates

Thanks, as always, as well to all of the guinea pigs whose support makes these events possible.






Wednesday, May 9, 2012

experiment #24 - 5/30/12

Time for another experiment!

Quick Details:
Date: Wednesday May 30, 2012
Price: $125 (inclusive of tax & tip) + optional $40 pairing
Start time: likely 7:00pm

This one's a little pricier than usual, but we think it will be worth it.

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, and let us know how many you're requesting (you can use the "contact the underground" link to the right).

You will be advised by Thursday May 17 if your request has been confirmed. You'll then need to book your seats by Thursday May 24, 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.

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:


cobaya #24



Note: if you're confirmed for two seats, once you put one seat in your "cart" you can go back and another before you complete your purchase.



Monday, April 2, 2012

experiment #23 - Sustainable Cobaya


Experiment #23 is in the books. Chef Alejandro Piñero of Sustain Restaurant + Bar took us on a trip to Southern Italy with a menu inspired by the foods of Siciliy and Sardinia. You can read my recap here on Food For Thought, see all the pictures in this Sustainable Cobaya flickr set, and read another recap from one of our diners at the (aptly named for this particular menu) Befuddled Brain. Thanks to Chef Piñero, GM Jonathan Lazar, owner Brian Goldberg, sommelier Daniel Toral, and all the rest of the crew at Sustain; and most of all, as always, to all of the guinea pigs whose support makes these events possible.

Here's the complete menu, with links to pictures:

Arancia Rossa e Averna

Lardo e Ricci di Mare
Andrea Franchetti "Guardiola" Etna, Sicily 2010

"Oliva" e Frissée
Tenuta delle Terre Nere Etna, Sicily 2010

Ragu di Cinghiale
Arianna Occhipinti "SP68" Vittoria, Sicily 2010

Cerevella di Capra, Patate e Cavolo Nero
Andrea Franchetti "Passopisciaro" Etna, Sicily 2008

Arancia Rossa, Torta all'Olio d'Oliva

Miele Sardo e Sorbetto al Latte di Mandorle




Friday, March 9, 2012

experiment #23 - 3/26/12

Time for another experiment!

Quick Details:
Date: Monday March 26, 2012
Price: $90 (inclusive of tax & tip) + optional pairing (price tbd)
Start time: 7:00pm

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 (use the "contact the underground" link to the right) to request seats, and let us know how many you're requesting.

You will be advised by Thursday March 15 if your request has been confirmed. You'll then need to book your seats by Tuesday March 20, 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 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.

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 new 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.

As always, thank you for your support.

FOR CONFIRMED SEAT REQUESTS ONLY:


cobaya #23





Wednesday, February 1, 2012

experiment #22 - School of Cobaya with Chef Michael Bloise


Another experiment completed. This time, Chef Michael Bloise (currently at Sushi Samba Dromo on Lincoln Road in Miami Beach) sent everybody back to school with a "School Lunch" themed dinner. You can read recaps at Food For Thought, The Chowfather, and Blind Tastes, and my pictures are in this School of Cobaya flickr set. It's a shame I didn't get better pictures, as Chef Bloise really did an outstanding job both conceptualizing and executing his theme, right down to the brown bags with a "Love, Mom" note inside. This was a lot of fun.

Here's the menu:

Apple Juice Box
Unfiltered Apple Juice, Vanilla, Acai Vodka

Brown Baggin' It
Lunchables - Rabbit Ham, Truffled Mozz, Manchego-Thyme Crackers

Taco Belly Trio
Lamb, Mint, Blood Orange
Pork, Melon, Nuoc Cham, Thai Basil
Tuna, Butter, Garlic, Soy

The Tray
Country Fried Beef Tongue with Foie Country Gravy
Paiche/Linguica Corn Dog with Kabocha Mustard
Spicy Pork Cheek Empanada with Black Bean Ice Cream
Scallop Tater Tots with Kimchi Ketchup
Vegetable Medley Pudding Cup

Tripe Churros
Berry Cobbler with Tempura Bone Marrow
Panna Cotta Spaghetti

Many thanks to Chef Bloise and all his "cafeteria" crew, and as always, to all of our guinea pigs who make these events possible.


Wednesday, January 18, 2012

experiment #22 - 1/30/12

Time for another experiment! Short notice!

Quick Details:
Date: Monday January 30, 2012
Price: $75 (inclusive of tax & tip)
Start time: Likely 7:30pm

No film crews this time we promise!

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.

You will be advised by Monday January 23 if the request has been confirmed. You'll then need to book your seats by Thursday January 26, 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 the day before the event, confirming the location and other details.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:


cobaya #22