Tuesday, January 14, 2014

experiment #39 - CobayaAnaya at OTC Restaurant

Another experiment successfully concluded, the first of 2014! This time around, we paid a visit to Chef Jacob Anaya. Anaya is actually a Cobaya veteran, having been in the kitchen for CobayAzul a couple years ago. Now he's taken over as head chef at OTC Restaurant in Brickell, which was the host for Experiment #39. You can see pictures from the experiment in this Food For Thought "CobayaAnaya" flickr set, or check Chowfather's instagram feed, and read recaps at Food For Thought and The Chowfather. Here's the menu he put together:

Pass it Around
"Brown Bag It"
*fried pig's ear, smoke salt, citrus dust, chili powder
*rice cracker, micro waved, shaken with cheese dust tapioca malto
"Fork It"
*spaghetti squash, dried kabocha chips, house made goat cheese ricotta, espelette
*grilled squid head, anchovy mousse, garlic dust, greens

Let's Begin
Hard-Headed, local lobster crudo, green olive puree, dried olives, burnt ruby grapefruit, lobster head dressing, baby shrimp
Two Heads are Better than One, fish head, pork headcheese, 1000 year old egg, squid noodles, malto green chive oil, chive tips

Keep it Going
Cheeky Guys & Gals, EVO poached grouper cheek, braised veal cheek, red pepper glaze, flavors of celery: puréed, pickled, shaved, picked
Silence of the Roasted Lambs Heads, lamb tongue salad with shaved rainbow carrot, carrot curry puree, golden raisins, toasted nuts, white balsamic dressing

End It
It's Not Brain Surgery, white chocolate, red velvet cake, raspberry puree, drunken cherries, cherry smoke

Many thanks to Chef Anaya, Michael Sullivan, and all of the crew at OTC who really got into the Cobaya spirit of things; and as always, to the guinea pigs whose interest and support make these events possible.

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