Tuesday, November 24, 2015

experiment #58 - Cobaya Niu with Chef Deme Lomas

Another experiment successfully concluded! This time, we squeezed thirty guinea pigs into Niu Kitchen, a slender little Catalan spot in downtown Miami run by chef Deme Lomas and manager Karina Iglesias.

You can see all the pictures in this Cobaya Niu flickr set, and stay tuned for recaps. Here's the menu Chef Lomas put together for us:

Cream of Leeks
crispy leeks, herring roe

Flash-Seared Scallop
cauliflower purée, pomegranate gelatin

Baby Artichokes
bresaola, black truffle mayo

Cod Confit a la Catalana
roasted onions, dry figs, grain mustard, honey

Steak Tartare
mustard gelato, paja potatoes

Duck Magret
apple, cinnamon, chestnuts

Cold Melon Soup
lemon, mint oil

Pear Escalivada Crema Catalana
rosemary, maria cookies, grapefruit sorbet

A big thank you to Chef Deme, to Karina, to all their crew at Niu, and as always most of all, to the guinea pigs whose interest and support make these kinds of events possible.

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