Wednesday, December 11, 2013

experiment #38 - Cobaya Nina at Scarpetta

Another successful experiment! This time around, it was conducted by Chef Nina Compton - chef de cuisine at Scott Conant's Scarpetta in the Fontainebleau on Miami Beach and current favorite to win this season's "Top Chef," As we usually do, we gave no limitations other than "Cook what you want" - which is exactly what Compton did for our herd of forty guinea pigs. You can see pics here in this Cobaya Compton flickr set (recap to come at Food For Thought shortly), or browse Chowfather's instagram, ChatChow's flickr stream, Eric Saltzman's instagram, or foodporn_1's instagram (if I've missed any speak up and I'll link to them). Here is the menu for the evening (I regret I did not write down the wine pairings, as they were very nicely done):

scallop crudo w fennel, orange and pine nuts

whipped morcilla, testa and fegato

primi piatti
sweetbreads w sunchokes, brussel sprouts, black trumpet mushrooms

gemelli w key west pink shrimp and ricci di mare

lardo wrapped monkfish w romanesco and prosciutto jus

due of pork w pancetta-spiced loin and crispy jowl w butternut squash

yogurt mousse, lemon sorbet, apple and celery

A big thank you to Chef Nina for a really delicious, elegant meal, to all the crew at the Fontainebleau who helped make it happen, and as always most of all, to the guinea pigs whose interest and support makes these kinds of events possible.

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