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