experiment #45 - Cobaya 1826 with Chef Danny Grant

Experiment #45 is in the books! This one was an intense multi-part study of truffles – specifically, Australian black truffles – conducted by Chef Danny Grant of 1826 Restaurant & Lounge on South Beach. A big thank you to Chef Danny for putting together a really elegant and tasty showcase for this ingredient, to Frank Brunacci of The Truffle & Wine Co., Australia's largest producer of Perigord truffles, who supplied the truffles and joined us for the dinner, to all the crew at 1826 for making this a great evening, and as always most of all, to the guinea pigs whose interest and support make these events possible.

Below is the menu for Wednesday's dinner. We'll update here when recaps have been posted. And here are recaps from Chowfather and Food For Thought.

Amuse Bouche

Foie Gras and Black Truffle Dumpling

with Ice Wine Consomme

First Course

Sea Scallop Poached

with Black Truffle, Hakurei Turnip and Fumet Blanc

Second Course

Potato & Black Truffle Salad

with  Cured Chicken, Foie Gras and Crispy Chicken Skin

Third Course

Wild Black Bass Steamed

with Black Truffle, Lettuce and Lobster Emulsion

Fourth Course

Wagyu Strip Grilled

with Black Truffle, Chanterelles and Bone Marrow

Fifth Course

Brillat Savarin Cheese

with Fig, Black Truffle and Honey

Sixth Course

Chocolate Ganache

with Almond Sable, Sable Breton and Black Truffle Milkshake