tag:blogger.com,1999:blog-5293375265466652082024-03-13T17:30:58.423-04:00Cobaya | Gourmet Guinea PigsInspired by the "underground dinner club" concept, we're assembling a group of willing guinea pigs ready to try whatever experiments local South Florida chefs are cooking up.Frodnesorhttp://www.blogger.com/profile/03830756373260010912noreply@blogger.comBlogger195125tag:blogger.com,1999:blog-529337526546665208.post-73921248695826666372020-03-24T11:18:00.002-04:002020-03-24T11:24:36.597-04:00Cobaya at Home! Thursday 3.26.2020Greeting Guinea Pigs! As we all navigate our way through this epidemic, Cobaya is looking for ways to support our local restaurant community, and also to still eat well. Obviously we can't host an event right now, as gatherings are off the table and restaurants are only open for takeout and delivery. But ... what if you could shelter in place and still participate in one of our Cobaya dinners? And, what if you could help restaurant industry workers affected by the COVID-19 crisis at the same time?<br />
<br />
We want to make it happen. Here's the idea:<br />
<br />
DATE: <b>Thursday, March 26, 2020</b><br />
<br />
PRICE: <b>$100 (for 2 people)</b><br />
<br />
WHAT'S INCLUDED: Dinner for 2: a <i>very special</i> main course, two sides, and dessert.<br />
<br />
HOW DOES IT WORK:<br />
<br />
<ul><li>Email <a href="mailto:cobayamiami@gmail.com">cobayamiami@gmail.com</a> once you've booked and we'll provide details for pickup location.</li>
<li><b><i>Pickup only in Coconut Grove</i></b> between 6-8pm on Thursday; we'll stagger out pickup times to observe social distancing.</li>
<li>Link to video feed for final prep instructions and virtual dining experience.</li>
<li>Ask about wine options! Prices from $20-$60 / bottle.</li>
<li>Please get your orders in quickly, as there's a limited supply. We'll be doing this first come first served.</li>
</ul><br />
<b>20% of proceeds will go to an in-house employee relief fund.</b><br />
<br />
Interested? Click this PayPal link to book:<br />
<div align="center"><form action="https://www.paypal.com/cgi-bin/webscr" method="post" target="_top"><input name="cmd" type="hidden" value="_s-xclick" /><br />
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<img alt="" border="0" height="1" src="https://www.paypalobjects.com/en_US/i/scr/pixel.gif" width="1" /></div>Not to give away too much, but here's a little hint of what to expect:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-boDU7huX5o0/XnoiW-YyLZI/AAAAAAAADns/5OTxFPO-4wYXIg2eSwmmYZ1nqwL35c4OQCLcBGAsYHQ/s1600/DPE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1559" data-original-width="1039" height="320" src="https://1.bp.blogspot.com/-boDU7huX5o0/XnoiW-YyLZI/AAAAAAAADns/5OTxFPO-4wYXIg2eSwmmYZ1nqwL35c4OQCLcBGAsYHQ/s320/DPE.jpg" width="212" /></a></div><br />
If you're not up for dinner, but still want to support Miami's restaurant employees who have been put out of work by the COVID-19 crisis, please consider a contribution to the <a href="https://www.gofundme.com/f/miamirestaurantemployeerelieffund" target="_blank">Miami Restaurant Employee Relief Fund</a>, which has already raised nearly $50,000 to fund $250 grants to qualifying individuals, with 100% of the proceeds going to affected workers.<br />
<br />
Thanks, stay strong and stay healthy.<br />
<br />
<br />
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<br />
At Cobaya, we've have been looking for ways that we - and you, our extended family of guinea pigs - can help. We've got some more ideas coming, but here's a start. Several restaurant industry folks have joined together to support a <a href="https://www.gofundme.com/f/miamirestaurantemployeerelieffund" target="_blank">Miami Restaurant Employee Relief Fund</a> GoFundMe campaign to provide grants to assist restaurant employees disrupted by the COVID-19 closures. We've been told that 100% of donations will go directly to affected employees and that funds will start to be distributed as soon as next week. The Fund is supported by Brad and Soroya Kilgore, Michelle Bernstein, Michael Schwartz, Zak Stern and others - and hopefully by you, too.<br />
<br />
Here's what we are proposing to do: <b>if you make a $250 contribution to the fund, we will make sure you have two GUARANTEED seats at our next Cobaya event</b> (or another of your choosing), whenever we are all done sheltering in place and can resume dining together again. We'll do this for the first 25 people who make a $250 contribution and send us confirmation by email. That's roughly the cost of a couple seats at one of our events, or a really nice dinner for two. [FINE PRINT: you'll still need to purchase your seats to the event, but this will guarantee you a spot; given that we usually get about ten times as many requests as we're able to fulfill, and we know that's a source of much frustration for everyone, that's surely worth something?]<br />
<br />
Even if you can't contribute $250, every contribution in any amount helps. The link is here:<br />
<br />
<div style="text-align: center;">
<a href="https://www.gofundme.com/f/miamirestaurantemployeerelieffund" target="_blank"><b>Miami Restaurant Employee Relief Fund</b></a></div>
<br />
We've got some other ideas in the works, too (if the words "Cobaya at Home" intrigue you, please let us know). Wishing all of you health and strength.<br />
<br />
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<a data-flickr-embed="true" data-footer="true" href="https://www.flickr.com/photos/foodforthoughtmiami/albums/72157712223675117" title="Cobaya Amarilla with Santiago Gomez and Carlos Garcia"><img alt="Cobaya Amarilla with Santiago Gomez and Carlos Garcia" height="400" src="https://live.staticflickr.com/65535/49226680837_f703edf447.jpg" width="300" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<br />
Another experiment successfully completed! This time, our chefs were Santiago Gomez of <a href="http://www.cantinala20.com/#/" target="_blank">Cantina La Veinte</a> and <a href="http://tacology.us/" target="_blank">Tacology</a>, and Carlos Garcia of <a href="http://www.obramiami.com/en" target="_blank">Obra</a> - but we weren't at any of their restaurants. We were at La Casa Amarilla, Santaigo and his wife Camila's home, where they hosted thirty of us in their back yard while Santiago and Carlos cooked at a wood and charcoal fired open kitchen. It was a perfect night for it and a great dinner. You can read a more detailed recap at Food For Thought, and see more pictures in this Cobaya Amarilla flickr set.<br />
<br />
Here's what we had (with links to pictures):<br />
<br />
<div style="text-align: center;">
<b>1. <a href="https://www.flickr.com/photos/foodforthoughtmiami/49226670187/in/album-72157712223675117/" target="_blank">El Ceviche</a></b></div>
<div style="text-align: center;">
(vuelve a la vida with tostada and grilled shishito)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>2. <a href="https://www.flickr.com/photos/foodforthoughtmiami/49225968348/in/album-72157712223675117/" target="_blank">La Ensalada</a></b></div>
<div style="text-align: center;">
(heirloom tomatoes, radishes, basil, chicharrones)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>3. <a href="https://www.flickr.com/photos/foodforthoughtmiami/49225962413/in/album-72157712223675117/" target="_blank">El Arroz</a></b></div>
<div style="text-align: center;">
(vegetable paella)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>4. Los Vegetales</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>5. <a href="https://www.flickr.com/photos/foodforthoughtmiami/49226657742/in/album-72157712223675117/" target="_blank">El Cordero</a></b></div>
<div style="text-align: center;">
(roasted lamb leg with salt-roasted potatoes)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>6. <a href="https://www.flickr.com/photos/foodforthoughtmiami/49226458106/in/album-72157712223675117/" target="_blank">El Postre</a></b></div>
<div style="text-align: center;">
(beet ice cream sandwich with chocolate sauce)</div>
<br />
A big thank you to Chefs Santiago Gomez and Carlos Garcia, to Camila Basmagi, to all of their crew helping out for the evening, and most of all, to the guinea pigs whose interest and support make these events possible. And a side note: we encourage everyone to check out and support the non-profit that Santaigo and Camila formed, and which Carlos actively supports – <a href="http://recipesforchange.org/" target="_blank">Recipes for Change</a> – which works to provide nourishment to local at-risk communities. Thanks and happy new year, all.<br />
<br />
<br />
<br />
<br />
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<br />
<b><i>Quick Details:</i></b><br />
Date: <b>12.15.19 (Sunday)</b><br />
Price: <b>$98.00</b> (inclusive of tax and tip)<br />
Start time: <b>7:30pm</b><br />
<br />
We will be doing a drawing for seats from all requests received over the first 48 hours. Please get your requests in quickly, and if you get a spot, please book it quickly.<br />
<br />
To request spots, please send an email to <a href="mailto:reserve@cobaya.miami">reserve@cobaya.miami</a> and let us know how many you're requesting.<br />
<br />
You will be advised by <b>Friday December 6</b> if your request has been confirmed. You'll then need to book your seats by <b>noon on Tuesday December 10</b>, or we will need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.<br />
<br />
We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.<br />
<br />
When your seat request has been confirmed, please book it using the PayPal link which will be set up on this page. Please do not book unless and until you've received a confirmation. When you do receive the confirmation, please book your seats through PayPal promptly. There will be a short window of time to book before seats need to be released back to the waitlist to make sure they're filled.<br />
<br />
We are still figuring out beverages, BYOB should be an option.<br />
<br />
Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.<br />
<br />
A brief, but important, refresher course on the whole Cobaya thing: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.<br />
<br />
Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.<br />
<br />
Look forward to seeing you there. As always, thank you for your support.<br />
<br />
<div align="center">
<b><i>FOR CONFIRMED SEAT REQUESTS ONLY:</i></b><br />
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<a data-flickr-embed="true" data-footer="true" href="https://www.flickr.com/gp/foodforthoughtmiami/81P15N" title="Cobaya Arson with Chef Deme Lomas"><img alt="Cobaya Arson with Chef Deme Lomas" height="300" src="https://live.staticflickr.com/65535/49023933847_de984a44bb.jpg" width="400" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<br />
Earlier this month we conducted our eightieth experiment, with Chef Deme Lomas at his second restaurant, <a href="http://arsonmiami.com/" target="_blank">Arson</a> in downtown Miami. This was Deme's second round with Cobaya: almost exactly four years ago we held <a href="http://www.cobayamiami.com/2015/11/experiment-58-cobaya-niu-with-chef-deme.html" target="_blank">Experiment #58</a> at Deme's first restaurant, <a href="http://niukitchen.com/" target="_blank">Niu Kitchen</a>, just down the block. You can read a more detailed recap at <a href="https://www.foodforthoughtmiami.com/2019/11/cobaya-arson-with-deme-lomas.html" target="_blank">Food For Thought</a>, and see all the pictures in this <a href="https://flic.kr/s/aHsmJcv9Sk" target="_blank">flickr set</a>. Here's what we had (with links to pictures):<br />
<br />
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/49023202278/in/album-72157711666604031/" target="_blank">AJOBLANCO</a></div>
<div style="text-align: center;">
cold almond and garlic soup, salt-cured red tuna,</div>
<div style="text-align: center;">
figs and charbroiled scallions</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/49023924622/in/album-72157711666604031/" target="_blank">ASPARAGUS</a></div>
<div style="text-align: center;">
white asparagus, charbroiled green huancaina,</div>
<div style="text-align: center;">
sesame seeds</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/49023710186/in/album-72157711666604031/" target="_blank">CLAMS</a></div>
<div style="text-align: center;">
steamed clams, chipotle sofrito, charbroiled garlic aioli</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/49023170088/in/album-72157711666604031/" target="_blank">MONKFISH</a></div>
<div style="text-align: center;">
slow charbroiled monkfish, zucchini textures,</div>
<div style="text-align: center;">
Spanish green chili, golden garlic</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/49023234773/in/album-72157711666604031/" target="_blank">LAMB</a></div>
<div style="text-align: center;">
lamb chops, burnt eggplant puree,</div>
<div style="text-align: center;">
red pepper juice viniagrette, Josper onions</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/49023959017/in/album-72157711666604031/" target="_blank">DESSERT</a></div>
<div style="text-align: center;">
condensed milk gelato, passion fruit foam,</div>
<div style="text-align: center;">
chocolate sand, diced brownie</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
A big thank you to Chef Deme, to Karina Iglesias for picking some great wines and generally making the evening feel like exactly the kind of dinner party you hope to invited to, to the entire crew at Arson, and as always most of all, to the guinea pigs whose interest and support make these events possible.</div>
<br />
<br />
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<br />
<b><i>Quick Details:</i></b><br />
Date: <b>11.4.19 (Monday)</b><br />
Price: <b>$87.50</b> (inclusive of tax and tip)<br />
Start time: <b>7pm-ish</b> (exact start time to be confirmed)<br />
<br />
We will be doing a drawing for seats from all requests received over the first 48 hours. Please get your requests in quickly, and if you get a spot, please book it quickly.<br />
<br />
To request spots, please send an email to <a href="mailto:reserve@cobaya.miami">reserve@cobaya.miami</a> and let us know how many you're requesting.<br />
<br />
You will be advised by <b>Friday October 25</b> if your request has been confirmed. You'll then need to book your seats by <b>noon on Tuesday October 29</b>, or we will need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.<br />
<br />
We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.<br />
<br />
When your seat request has been confirmed, please book it using the PayPal link which will be set up on the Cobaya website. Please do not book unless and until you've received a confirmation. When you do receive the confirmation, please book your seats through PayPal promptly. There will be a short window of time to book before seats need to be released back to the waitlist to make sure they're filled.<br />
<br />
A la carte beverages will also be available. BYOB is also an option.<br />
<br />
Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.<br />
<br />
A brief, but important, refresher course on the whole Cobaya thing: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.<br />
<br />
Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.<br />
<br />
Look forward to seeing you there. As always, thank you for your support.<br />
<br />
<div align="center">
<b><i>FOR CONFIRMED SEAT REQUESTS ONLY:</i></b><br />
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<a data-flickr-embed="true" data-footer="true" href="https://www.flickr.com/photos/foodforthoughtmiami/albums/72157710718078206" title="Cobaya Taymor at Three Wynwood"><img alt="Cobaya Taymor at Three Wynwood" height="250" src="https://live.staticflickr.com/65535/48686721477_94db73cfc6_n.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<br />
Another experiment successfully concluded! Almost exactly a year ago we did <a href="https://www.cobayamiami.com/2018/09/experiment-74-cobaya-three-with-chef.html" target="_blank">Experiment #74</a> at Three restaurant in Wynwood with chef Norman Van Aken. Experiment #79 was a return to the same scene, but with a different chef and an entirely different menu. This time around, the chef was Ari Taymor, of Santa Monica's <a href="https://littleprince.la/" target="_blank">Little Prince</a>, who's doing a stint as "guest chef" at Three for a couple months, and he brought a taste of Southern California to South Florida for his dinner. You can read a more detailed recap at <a href="https://www.foodforthoughtmiami.com/2019/09/cobaya-taymor-at-three.html" target="_blank">Food for Thought</a>, and see more pictures in this <a href="https://www.flickr.com/photos/foodforthoughtmiami/albums/72157710718078206" target="_blank">Cobaya Taymor at Three Wynwood</a> flickr set.<br />
<br />
Here's the menu (with links to pictures), plus the great pairings put together by sommelier Jean-Baptiste Barr:<br />
<br />
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/48686726367/in/album-72157710718078206/" target="_blank"><b>Baked Oysters</b></a></div>
<div style="text-align: center;">
with braised bacon and smoked potato</div>
<div style="text-align: center;">
<i>Raventos I Blanc, Conca del Riu Anoia Brut 2014, Textures de Pedra, Penedes Spain</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/48686555201/in/album-72157710718078206/" target="_blank"><b>Col. Newsome's Country Ham</b></a></div>
<div style="text-align: center;">
melon, cucumber and burrata with pink peppercorn vinaigrette</div>
<div style="text-align: center;">
<i>Domaine Huet, Vouvray Moelleux Clos du Bourg 2018, Loire Valley, France</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><a href="https://www.flickr.com/photos/foodforthoughtmiami/48686723392/in/album-72157710718078206/" target="_blank">Pacific Yellowtail</a></b></div>
<div style="text-align: center;">
with heirloom tomatoes and a sauce made from the bones</div>
<div style="text-align: center;">
<i>Alphonse Mellot, La Moussiere, Sancerre 2017, Loire Valley, France</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><a href="https://www.flickr.com/photos/foodforthoughtmiami/48686206088/in/album-72157710718078206/" target="_blank">Warm Octopus Salad</a></b></div>
<div style="text-align: center;">
with black garlic, fingerlings and frisée</div>
<div style="text-align: center;">
<i>Federico Orsi, Vigneto San Vito Vigna del Grotto 2016, Emilia Romagna, Italy</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><a href="https://www.flickr.com/photos/foodforthoughtmiami/48686202918/in/album-72157710718078206/" target="_blank">Whole Wood Grilled Lamb Shoulder</a></b></div>
<div style="text-align: center;">
from Jamison Farm with cilanto and black vinegar chimichurri</div>
<div style="text-align: center;">
<i>Moccagatta, Barbaresco 2014, Piedmont, Italy</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><a href="https://www.flickr.com/photos/foodforthoughtmiami/48686732347/in/album-72157710718078206/" target="_blank">Chocolate Buckwheat Torte</a></b></div>
<div style="text-align: center;">
with almond scented cream and plum sherbet</div>
<div style="text-align: center;">
<i>Cruse Wine & Co., Ricci Vineyard St. Laurent 2018, California, United States</i></div>
<br />
A big thank you to Chef Taymor, and also to chef Jeffrey Brana at Three for all his work in putting this together and making it run so well, to Three executive chef Brian Vaughn, pastry chef Karla Hernandez, sommelier Jean-Baptiste Barre for some great pours throughout the night, co-owners Candace Walsh and Susan Buckley, and to the whole crew at Three for a great evening, and as always most of all, to the guinea pigs whose interest and support make these events possible.<br />
<br />
<br />
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<a data-flickr-embed="true" data-footer="true" href="https://www.flickr.com/photos/foodforthoughtmiami/albums/72157710103567156" title="Cobaya Isabela with Chef Jose Ramirez-Ruiz"><img alt="Cobaya Isabela with Chef Jose Ramirez-Ruiz" height="213" src="https://live.staticflickr.com/65535/48459937806_8770b54c02_n.jpg" width="320" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<br />
Another experiment successfully completed! Number 78 was with chef José Ramirez-Ruiz, formerly of Semilla restaurant in Brooklyn, where he earned a Michelin star, a two-star New York Times review, a four-star Eater review, and inclusion in everyone's best new restaurants lists when it opened in 2015. Fortunately for us, Ramirez-Ruiz is in Miami now, and working on opening a restaurant - to be called <a href="https://www.instagram.com/isabela_miami/" target="_blank">Isabela</a> - that will focus on "local flora and fauna."<br />
<br />
He gave us a preview with our dinner at <a href="http://www.littleriver.miami/" target="_blank">Little River Miami</a>, a multi-purpose space in Little Haiti / Little River. You can read a longer recap at <a href="https://www.foodforthoughtmiami.com/2019/08/cobaya-isabela-with-chef-jose-ramirez.html" target="_blank">Food For Thought</a>, and see more pictures in this <a href="https://www.flickr.com/photos/foodforthoughtmiami/albums/72157710103567156" target="_blank">Cobaya Isabela flickr set</a>. Here was the lineup (with links to pictures):<br />
<br />
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/48459931341/in/album-72157710103567156/" target="_blank">Shrimp Stuffed Olives</a></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/48460104742/in/album-72157710103567156/" target="_blank">Wigwam Country Ham</a></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/48460098237/in/album-72157710103567156/" target="_blank">Roasted Cheese with Lemon Vinaigrette</a></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/48459932536/in/album-72157710103567156/" target="_blank">Mussels en Conserva</a></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/48459930901/in/album-72157710103567156/" target="_blank">Sourdough Bread and Moringa Butter</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/48460095742/in/album-72157710103567156/" target="_blank">Plantain Soup, Comte, Crunchies</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/48460081942/in/album-72157710103567156/" target="_blank">Snapper Crusted with Crab</a></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/48460083017/in/album-72157710103567156/" target="_blank">Roasted Pork Chops Stuffed with Plantains</a></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/48459918411/in/album-72157710103567156/" target="_blank">Carrots with Yogurt, Spices and Herbs</a></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/48460084997/in/album-72157710103567156/" target="_blank">Yuca with Avocado and Red Onion</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://www.flickr.com/photos/foodforthoughtmiami/48460078887/in/album-72157710103567156/" target="_blank">Rice Pudding, Black, Sesame, and Mango</a></div>
<br />
A big thank you to Chef Ramirez-Ruiz, to all of his crew who made it a great night for everyone, to Little River Miami for providing the space, to <a href="https://www.instagram.com/madreselvamia/" target="_blank">Madre Selva</a> for providing all the lush greenery, and as always most all, to the guinea pigs whose interest and support make these events possible.<br />
<br />
<br />
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<br />
<i>Quick Details:</i><br />
Date: <b>09.04.19 (Wednesday)</b><br />
Price: <b>$98</b> (inclusive of tax and tip)<br />
Start time: <b>7:00pm</b><br />
<br />
We will be doing a drawing for seats from all requests received over the first 48 hours. Please get your requests in quickly, and if you get a spot, please book it quickly.<br />
<br />
To request spots, please send an email to <a href="mailto:reserve@cobaya.miami">reserve@cobaya.miami</a> and let us know how many you're requesting.<br />
<br />
You will be advised by <b>Monday August 26</b> if your request has been confirmed. You'll then need to book your seats by <b>5pm on Wednesday August 28</b>, or we will need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.<br />
<br />
We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.<br />
<br />
When your seat request has been confirmed, please book it using the PayPal link which will be set up on this page. Please do not book unless and until you've received a confirmation. When you do receive the confirmation, please book your seats through PayPal promptly. There will be a short window of time to book before seats need to be released back to the waitlist to make sure they're filled.<br />
<br />
There will be an optional $46.50 beverage pairing; a la carte beverages will also be available. We're still checking on BYOB (please confirm in advance).<br />
<br />
Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.<br />
<br />
A brief, but important, refresher course on the whole Cobaya thing: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.<br />
<br />
Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.<br />
<br />
Look forward to seeing you there. As always, thank you for your support.<br />
<br />
<div align="center">
<b><i>FOR CONFIRMED SEAT REQUESTS ONLY:</i></b><br />
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<option value="1 seat (with pairing)">1 seat (with pairing) $144.50 USD</option>
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<br />
<b><i>Quick Details:</i></b><br />
Date: <b>8.4.19 (Sunday)</b><br />
Price: <b>$93</b> (inclusive of tax and tip)<br />
Start time: <b>7:30 pm</b><br />
<br />
We will be doing a drawing for seats from all requests received over the first 48 hours. Please get your requests in quickly, and if you get a spot, please book it quickly.<br />
<br />
To request spots, please send an email to <a href="mailto:reserve@cobaya.miami">reserve@cobaya.miami</a> and let us know how many you're requesting.<br />
<br />
You will be advised by <b>Sunday July 28</b> if your request has been confirmed. You'll then need to book your seats by <b>noon on Tuesday July 30</b>, or we will need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.<br />
<br />
We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.<br />
<br />
When your seat request has been confirmed, please book it using the PayPal link which will be set up on this page. Please do not book unless and until you've received a confirmation. When you do receive the confirmation, please book your seats through PayPal promptly. There will be a short window of time to book before seats need to be released back to the waitlist to make sure they're filled.<br />
<br />
There will be an optional a la carte beverages available, possibly a pairing option, and BYOB is OK too.<br />
<br />
Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.<br />
<br />
A brief, but important, refresher course on the whole Cobaya thing: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.<br />
<br />
Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.<br />
<br />
Look forward to seeing you there. As always, thank you for your support.<br />
<br />
<div align="center">
<b><i>FOR CONFIRMED SEAT REQUESTS ONLY:</i></b><br />
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<a href="https://live.staticflickr.com/65535/48257456027_a473d6af4e_z_d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://live.staticflickr.com/65535/48257456027_a473d6af4e_z_d.jpg" width="400" /></a></div>
<br />
Another experiment successfully concluded – for Experiment #77, a visit to <a href="http://www.obramiami.com/en" target="_blank">Obra Kitchen Table</a> where Chef Carlos Garcia and his crew served a seven-course dinner that highlighted the flavors and dishes of Venezuela along with Chef Garcia's creativity. You can read a recap of the dinner at <a href="https://www.foodforthoughtmiami.com/2019/07/cobaya-obra-with-chef-carlos-garcia.html" target="_blank">Food For Thought</a>, and see all the pictures in this <a href="https://www.flickr.com/photos/foodforthoughtmiami/albums/72157709577373781" target="_blank">Cobaya Obra flickr set</a>. Here's the full menu:<br />
<br />
<div style="text-align: center;">
Snacks:</div>
<div style="text-align: center;">
Fried Pork Puff Skin + Caviar + Cauliflower</div>
<div style="text-align: center;">
Arepa + Sea Urchin + Guasacaca</div>
<div style="text-align: center;">
<i>Cava Hola Barcelona 2017</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Eggplant + Goat cheese + Red wine</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Tuna Toast/ton + Spicy Guava Sauce</div>
<div style="text-align: center;">
<i>Pinot Gris Spatlese 2017</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Coconut Sticky Rice + Grilled Oysters</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Roasted Red Snapper + Grilled Shishito Butter + Green Sauce</div>
<div style="text-align: center;">
<i>Ribeiro Finca San Cibrao Carlos Moro 2017</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ossobuco + Arracacha Puree + Winter Truffles</div>
<div style="text-align: center;">
<i>Alpasion Vintage Blend Owners Selection, Argentina</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Sweet Club Sandwich</div>
<div style="text-align: center;">
<i>Oppenheimer Herrenberg Riesling Auslese 2015</i></div>
<br />
A big thank you to Chef Garcia, to his whole crew at Obra including sous chefs Estefania Andrade and Mauricio Morales, pastry chef Maria Laura Aguirre, and GM Maria Alejandra Felizola, and as always most of all, to the guinea pigs whose interest and support make these events possible.<br />
<br />
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<a href="https://live.staticflickr.com/65535/48102642196_799760dd75_z_d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="427" height="640" src="https://live.staticflickr.com/65535/48102642196_799760dd75_z_d.jpg" width="426" /></a></div>
<br />
Thank you to all the guinea pigs who joined us for Cobaya Experiment #76, a Filipino kamayan feast with chefs Paul Qui and Ben Murray at <a href="http://www.faena.com/miami-beach/restaurant/pao-by-paul-qui/" target="_blank">Pao</a> in the <a href="http://www.faena.com/miami-beach/" target="_blank">Faena Miami Beach</a>. You can read more about it at <a href="https://www.foodforthoughtmiami.com/2019/07/cobaya-kamayan-at-pao.html" target="_blank">Food For Thought</a>, and see more pictures in this <a href="https://www.flickr.com/photos/foodforthoughtmiami/albums/72157709187398216" target="_blank">Cobaya Kamayan flickr set</a>.<br />
<br />
Here's everything they had on the menu, and spread out over banana leaves on the communal table:<br />
<br />
<div style="text-align: center;">
Lechon</div>
<div style="text-align: center;">
Wagyu</div>
<div style="text-align: center;">
Chicken Inasal</div>
<div style="text-align: center;">
Grilled Shrimp</div>
<div style="text-align: center;">
Loup de Mer</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Achara</div>
<div style="text-align: center;">
Kimchi</div>
<div style="text-align: center;">
Ramps</div>
<div style="text-align: center;">
Grilled Green Onions</div>
<div style="text-align: center;">
Bell Peppers</div>
<div style="text-align: center;">
Bok Choy</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mango</div>
<div style="text-align: center;">
Plantains</div>
<div style="text-align: center;">
Pineapple</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Nam Jim</div>
<div style="text-align: center;">
Toyomansi</div>
<div style="text-align: center;">
Garlic and Black Pepper Vinegar</div>
<br />
A big thank you to chefs Paul and Ben, to the whole crew at Pao, and as always most of all, to the guinea pigs whose interest and support make these events possible.<br />
<br />
<br />
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<br />
Quick Details:<br />
Date:<b> 07.10.19 (Wednesday)</b><br />
Price: <b>$98</b> (inclusive of tax and tip)<br />
Start time: <b>8:30pm</b><br />
<br />
We will be doing a drawing for seats from all requests received over the first 48 hours. Please get your requests in quickly, and if you get a spot, please book it quickly.<br />
<br />
To request spots, please send an email to <a href="mailto:reserve@cobaya.miami">reserve@cobaya.miami</a> and let us know how many you're requesting.<br />
<br />
You will be advised by <b>Friday July 5</b> if your request has been confirmed. You'll then need to book your seats by <b>5pm on Sunday July 7</b>, or we will need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.<br />
<br />
We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.<br />
<br />
When your seat request has been confirmed, please book it using the PayPal link which will be set up on this page. Please do not book unless and until you've received a confirmation. When you do receive the confirmation, please book your seats through PayPal promptly. There will be a short window of time to book before seats need to be released back to the waitlist to make sure they're filled.<br />
<br />
There will be an optional $36 beverage pairing; a la carte beverages will also be available. We're still checking on BYOB (please confirm in advance).<br />
<br />
Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.<br />
<br />
A brief, but important, refresher course on the whole Cobaya thing: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.<br />
<br />
Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.<br />
<br />
Look forward to seeing you there. As always, thank you for your support.<br />
<br />
<div align="center">
<b><i>FOR CONFIRMED SEAT REQUESTS ONLY:</i></b></div>
<div align="center">
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<br />
Quick Details:<br />
Date: <b>06.20.19 (Thursday)</b><br />
Price: <b>$125</b> (inclusive of tax and tip)<br />
Start time: <b>7:30pm</b> (ish. Start time to be confirmed)<br />
<br />
We will be doing a drawing for seats from all requests received over the first 48 hours. Please get your requests in quickly, and if you get a spot, please book it quickly.<br />
<br />
To request spots, please send an email to <a href="mailto:reserve@cobaya.miami">reserve@cobaya.miami</a> and let us know how many you're requesting.<br />
<br />
You will be advised by <b>Thursday June 13</b> if your request has been confirmed. You'll then need to book your seats by noon on <b>Sunday June 16</b>, or we will need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.<br />
<br />
We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.<br />
<br />
When your seat request has been confirmed, please book it using the PayPal link which will be set up on the Cobaya website. Please do not book unless and until you've received a confirmation. When you do receive the confirmation, please book your seats through PayPal promptly. There will be a short window of time to book before seats need to be released back to the waitlist to make sure they're filled.<br />
<br />
There will be an optional beverage pairing (price TBD); a la carte beverages will also be available. We're still checking on BYOB (please confirm in advance).<br />
<br />
Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.<br />
<br />
A brief, but important, refresher course on the whole Cobaya thing: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.<br />
<br />
Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.<br />
<br />
Look forward to seeing you there. As always, thank you for your support.<br />
<br />
<div align="center">
<b><i>FOR CONFIRMED SEAT REQUESTS ONLY:</i></b><br />
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Frodnesorhttp://www.blogger.com/profile/03830756373260010912noreply@blogger.com0tag:blogger.com,1999:blog-529337526546665208.post-52181602718133289692018-11-16T07:54:00.001-05:002018-11-16T07:54:25.718-05:00experiment #75 - Cobaya Le Zoo Makoto<div class="separator" style="clear: both; text-align: center;">
<a href="https://farm2.staticflickr.com/1948/32005892808_1cf2fec2c8_z_d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="427" height="400" src="https://farm2.staticflickr.com/1948/32005892808_1cf2fec2c8_z_d.jpg" width="265" /></a></div>
<br />
Another experiment successfully concluded! This one was a combined effort of two neighbors: chef Julian Baker of <a href="https://lezoo.com/">Le Zoo</a>, and Anthony Micari of <a href="https://makoto-restaurant.com/">Makoto</a>, both of which you can find in the <a href="https://www.balharbourshops.com/">Bal Harbour Shops</a>. Both chefs are also Cobaya alumni of a sort: Baker hosted <a href="https://www.cobayamiami.com/2014/02/experiment-40-cobaya-divino-with-chef.html">Cobaya Experiment #40</a> while at <a href="https://www.toscanadivino.com/">Toscana Divino</a>, and Makoto Okuwa cooked for us at Makoto for <a href="https://www.cobayamiami.com/2013/04/experiment-32-cobaya-makoto.html">Experiment #32</a>.<br />
<br />
Cobaya #75 was a true collaborative effort, with each dish reflecting contributions and components from the French side at Le Zoo and the Japanese side at Makoto. And in order to bridge the gap between the two kitchens, they set up one long table for us in the middle of the breezeway at Bal Harbor Shops, right over a glassed in koi pond. You can see pictures in this <a href="https://www.flickr.com/photos/foodforthoughtmiami/albums/72157700344089382">Cobaya Le Zoo Makoto flickr set</a>, and stay tuned for a more fulsome recap at <a href="http://www.foodforthoughtmiami.com/" target="_blank">Food For Thought</a>. Here is the menu they put together:<br />
<br />
<div style="text-align: center;">
<b>Toro Niçoise</b></div>
<div style="text-align: center;">
toro zuke, pickled haricots verts, szechuan egg yolk, kabocha tempura, niçoise olive</div>
<div style="text-align: center;">
<i>armagnac, yuzu, champagne, absinthe spray</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Japanese Bouillabaisse</b></div>
<div style="text-align: center;">
aka miso, fumet, tsukiji market fish, saffron aioli, rice puff</div>
<div style="text-align: center;">
<i>Chardonnay, Louis Latour, "Grand Ardeche," Ardeche, FR 2015</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Cervena Red Venison Loin</b></div>
<div style="text-align: center;">
cauliflower purée and roasted, lardo, belgian endive, juniper jus</div>
<div style="text-align: center;">
<i>Hitachino Nest White Ale</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Duck Confit Kabayaki</b></div>
<div style="text-align: center;">
robata royal trumpets, grilled garlic, beurre noisette</div>
<div style="text-align: center;">
<i>Pinot Noir, Domaine Danjean-Berthoux, "La Plante," Givry 1er cru, Burgundy FR 2015</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Dark Chocolate Cremeux</b></div>
<div style="text-align: center;">
yuzu, banana, sesame</div>
<div style="text-align: center;">
<i>mezcal and champagne</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
A big thank you to chefs Julian Baker and Anthony Micari, to their entire crews at Le Zoo and Makoto, to the folks at Bal Harbour Shops for giving us such a unique venue, and as always most of all, to the guinea pigs whose interest and support make these events possible.</div>
<br />
<br />
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<br />
<b><i>Quick Details:</i></b><br />
Date: <b>11.13.18 (Tuesday)</b><br />
Price: <b>$93</b> (inclusive of tax and tip)<br />
Start time: <b>7:00pm</b><br />
<br />
We will be doing a drawing for seats from all requests received over the first 48 hours. Please get your requests in quickly, and if you get a spot, please book it quickly.<br />
<br />
To request spots, please send an email to <a href="mailto:reserve@cobaya.miami">reserve@cobaya.miami</a> and let us know how many you're requesting.<br />
<br />
You will be advised by <b>Monday 11/5</b> if your request has been confirmed. You'll then need to book your seats by noon on <b>Thursday 11/8</b>, or we will need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.<br />
<br />
We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.<br />
<br />
When your seat request has been confirmed, please book it using the PayPal link which will be set up on this page. Please do not book unless and until you've received a confirmation. When you do receive the confirmation, please book your seats through PayPal promptly. There will be a short window of time to book before seats need to be released back to the waitlist to make sure they're filled.<br />
<br />
There will be an optional $41.50 beverage pairing; a la carte beverages will also be available. We're still checking on BYOB (please confirm in advance).<br />
<br />
Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.<br />
<br />
A brief, but important, refresher course on the whole Cobaya thing: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.<br />
<br />
Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.<br />
<br />
Look forward to seeing you there. As always, thank you for your support.<br />
<br />
<div align="center">
<b><i>FOR CONFIRMED SEAT REQUESTS ONLY:</i></b></div>
<div align="center">
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<br />
This will be our fourth collaboration with SOBEWFF, and we are <b><i>very</i></b> excited about the lineup - but in Cobaya tradition, we're going to be doing this pre-sale blind. (If you're interested, email us and we'll give some very oblique hints and see if anyone can guess the chefs).<br />
<br />
The dinner is going to be <b>Thursday February 21, 2019</b> with a 7pm start time. Tickets do not officially go on sale until October 8, 2018 but we're able to offer Cobaya members the chance to buy seats early. Even better, we're able to offer you a discount! Regular pricing for the $250 per seat tickets, inclusive of sales tax and processing fees, would be a total of $278.50. But if you purchase now through this pre-sale, Cobaya members will pay only $249.00. Plus, you'll assure yourself of a spot.<br />
<br />
There will be no lottery for these seats - it's first come, first served. Note that unlike our usual events, the SOBEWFF dinner is inclusive of wine pairing. This pre-sale opportunity expires <b>Monday September 24</b>. The chefs will be revealed September 25, and if seats remain you'll have a chance to buy at the regular pricing on October 8.<br />
<br />
<b><i>[sorry, pre-sale is now closed; but you can get tickets at the regular pcie on the SOBEWFF website: <a href="https://sobewff.org/forge/">Cobaya Dinner hosted by Michelle Bernstein, Angie Mar, Hedy Goldsmith & David Plonowski</a>]</i></b><br />
<br />
In order to match up the seats, we do ask that when you purchase, please send us an email to <a href="mailto:reserve@cobaya.miami">reserve@cobaya.miami</a> confirming your purchase, and giving us your full name and the email address for us to send you tickets when they are issued.<br />
<br />
For tradition's sake, a brief, but important, refresher course on the whole Cobaya thing: there is no "menu." There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.<br />
<br />
Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.<br />
<br />
Look forward to seeing you there. As always, thank you for your support.<br />
<br />
<br />
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<a href="https://farm1.staticflickr.com/853/42935276444_f26824288f_z_d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="225" src="https://farm1.staticflickr.com/853/42935276444_f26824288f_z_d.jpg" width="400" /></a></div>
<br />
We've let a little time slip without reporting back on Experiment #74. It was a great one, with one of South Florida's true culinary legends, Norman Van Aken, at his new restaurant, <a href="https://www.threewynwood.com/">Three</a>, in Wynwood.<br />
<br />
You can see all the pictures in this <a href="https://www.flickr.com/photos/foodforthoughtmiami/albums/72157693674539920">Cobaya Three with Norman Van Aken flickr set</a>, and read a recap at <a href="http://www.foodforthoughtmiami.com/2018/09/cobaya-three-with-norman-van-aken.html">Food For Thought</a>.<br />
<br />
Here's the full rundown on what we had:<br />
<br />
(and stay tuned for an announcement later today about pre-sale, discounted tickets for our fourth collaborative Cobaya dinner with the <a href="https://sobewff.org/">South Beach Wine and Food Festival</a> coming up in February).<br />
<br />
<div style="text-align: center;">
<b>Chilled Lobster "Vuelve a la Vida"</b>, mezcal, avocado, jicama salad</div>
<div style="text-align: center;">
<i>Segura Viudas, Brut Rosé Cava, Spain</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Barbeque'd Green Asparagus</b>, smoked benne seed, summer lettuces, preserved citrus</div>
<div style="text-align: center;">
<i>Domaine Sigalas Assyrtiko, Santorini, Greece</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Wood-Grilled Foie Gras Shawarma</b>, pineapple al pastor, shishito kosho yogurt</div>
<div style="text-align: center;">
<i>Seresin Sauvignon Blanc, New Zealand</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Yellowedge Grouper Cooked in Seaweed</b>, miso baked turnips, meyer lemon bonito butter</div>
<div style="text-align: center;">
<i>Granbazan Rias Baixas Albariño, Spain</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Slow-Roasted Heritage Chicken</b>: Hainanese Chicken Rice</div>
<div style="text-align: center;">
<b>Super Chicken Arepa</b>, grilled corn butter, guasacaca</div>
<div style="text-align: center;">
<i>Brooks Willamette Winery Pinot Noir, Oregon</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Tree of Life</b>, baobab mousse, hibiscus curd, yogurt cake, honey-lavender cream</div>
<div style="text-align: center;">
<i>La Spinetta Moscato, Italy</i></div>
<div style="text-align: center;">
<b>The Guanaja</b>, devil's food cake, guanaja cremeux, milk espuma, roasted white chocolate ice cream</div>
<div style="text-align: center;">
<i>Morellino di Scansano, Sangiovese, Italy</i></div>
<br />
A huge and heartfelt thank you to Chef Van Aken, to his long-time right-hand man Jeffrey Brana, to Three chef de cuisine Juan Garrido and pastry chef Mame Sow, Three GM Brian Diaz, and the entire crew at Three who made our dinner a memorable experience; and as always most of all, thanks to the guinea pigs whose interest and support make these events possible.<br />
<br />
<br />
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<br />
<b><i>Quick Details:</i></b><br />
Date: <b>7.25.18</b> (Wednesday)<br />
Price: <b>$95</b> (inclusive of tax and tip)<br />
Start time: <b>7pm</b><br />
<br />
We will be doing a drawing for seats from all requests received over the first 48 hours. Please get your requests in quickly, and if you get a spot, please book it quickly.<br />
<br />
To request spots, please send an email to <a href="mailto:reserve@cobaya.miami">reserve@cobaya.miami</a> and let us know how many you're requesting.<br />
<br />
You will be advised by <b>Tuesday 7/17</b> if your request has been confirmed. You'll then need to book your seats by noon on <b>Friday 7/20</b>, or we will need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.<br />
<br />
We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.<br />
<br />
When your seat request has been confirmed, please book it using the PayPal link which will be set up on the Cobaya website. Please do not book unless and until you've received a confirmation. When you do receive the confirmation, please book your seats through PayPal promptly. There will be a short window of time to book before seats need to be released back to the waitlist to make sure they're filled.<br />
<br />
There will be an optional $45 beverage pairing; a la carte beverages will also be available. We're still checking on BYOB (please confirm in advance).<br />
<br />
Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.<br />
<br />
A brief, but important, refresher course on the whole Cobaya thing: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.<br />
<br />
Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.<br />
<br />
Look forward to seeing you there. As always, thank you for your support.<br />
<br />
<div style="text-align: center;">
<b><i>FOR CONFIRMED SEAT REQUESTS ONLY:</i></b></div>
<div align="center">
<form action="https://www.paypal.com/cgi-bin/webscr" method="post" target="paypal">
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<tr><td><select name="os0">
<option value="1 seat (no pairing)">1 seat (no pairing) $98.00 USD</option>
<option value="1 seat (with pairing)">1 seat (with pairing) $144.50 USD</option>
<option value="2 seats (no pairing)">2 seats (no pairing) $196.00 USD</option>
<option value="2 seats (with pairing)">2 seats (with pairing) $289.00 USD</option>
</select> </td></tr>
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<a href="https://farm1.staticflickr.com/822/40954089781_926edc3620_h_d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="225" src="https://farm1.staticflickr.com/822/40954089781_926edc3620_h_d.jpg" width="400" /></a></div>
<br />
We've been working for quite a while to line up a Cobaya dinner with Justin Smillie, the New York based chef of <a href="https://www.uplandmiami.com/">Upland</a>, who opened a second location in Miami Beach's South of Fifth neighborhood a little more than a year ago. So when things finally came together, we launched it, even if it was less than a week since our last event. His dinner was entirely off-menu but entirely in keeping with the "California cuisine" spirit of the place.<br />
<br />
You can see all the pictures in this <a href="https://www.flickr.com/photos/foodforthoughtmiami/albums/72157691686782492">Cobaya Upland flickr set</a>. Here's what we had:<br />
<br />
<div style="text-align: center;">
ONE</div>
<div style="text-align: center;">
<b>spinach, asparagus, fava, artichoke, crispy mushroom, cotija</b></div>
<div style="text-align: center;">
<i>Lanson Brut Rosé NV</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
TWO</div>
<div style="text-align: center;">
<b>crispy coconut soft shell crab, hemp + soft herbs</b></div>
<div style="text-align: center;">
<i>Adams & Haart, Goldtropfchen, Riesling Kabinett, Mosel, Germany 2016</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
THREE</div>
<div style="text-align: center;">
<b>hot smoked tuna cheek, spicy mango</b></div>
<div style="text-align: center;">
<i>Chateau d'Epiré, Savennieres, Loire Valley, France 2014</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
FOUR</div>
<div style="text-align: center;">
<b>salt marsh lamb BBQ, sweet potatoes, sprouted lentils + green sauce</b></div>
<div style="text-align: center;">
<i>K Vintners Guido Sangiovese, Walla Walla Valley, Washington 2013</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
FIVE</div>
<div style="text-align: center;">
<b>strawberries, vanilla ice cream, granola</b></div>
<div style="text-align: center;">
<i>La Chapelle de Lafaurie-Peyraguey, Sauternes, France 2012</i></div>
<br />
A big thank you to Chef Smillie, to his CDC Francis Derby, to the wonderful crew at Upland for keeping everything running so smoothly, and as always most of all to the guinea pigs whose interest and support make these events possible.<br />
<br />
<br />
<br />
<br />
<br />
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<a href="https://farm1.staticflickr.com/797/26971864098_61dd4f91bc_h_d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="442" data-original-width="800" height="220" src="https://farm1.staticflickr.com/797/26971864098_61dd4f91bc_h_d.jpg" width="400" /></a></div>
<br />
For Cobaya Experiment #72, chef William Crandall and bar director Seth Weinberg of <a href="https://www.michaelmina.net/restaurants/miami-st-pete/stripsteak/">Stripsteak</a> in the <a href="https://fontainebleau.com/">Fontainebleau</a> took us into a time machine to 1954, the year the resort was opened. Pictures, postcards and paraphernalia from the hotel's archives were on display, old menus inspired the night's dishes, and vintage spirits from the 1950's through the 1970's were sourced for all the cocktails. It was a pretty fully realized theme dinner and a truly unique experience.<br />
<br />
You can see pictures from the evening in this <a href="https://www.flickr.com/photos/foodforthoughtmiami/sets/72157664736629627/">Cobaya Fontainebleau 1954 flickr set</a>; here's the lineup of what we had:<br />
<br />
<div style="text-align: center;">
<i>Hemingway Daiquiri</i></div>
<div style="text-align: center;">
Ron Bacardi Superior, Cherry Heering, Grapefruit, Lime</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Torchon de Foie Gras</b></div>
<div style="text-align: center;">
Peppered Port Wine, Leek Quenelle, Pumpernickel</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>Strangers In the Night</i></div>
<div style="text-align: center;">
Barros Porto Colheita, Stravecchio Branca, Chateau Thierry Orange Bitters</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Sole Bonne Femme</b></div>
<div style="text-align: center;">
Mousseline of Wild Mushrooms, Caviar Hollandaise, Shallot Confit</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>Luck Be a Lady</i></div>
<div style="text-align: center;">
Southern Comfort, Dubac Orange Brandy, Jorghe Amaro</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Intermezzo</b></div>
<div style="text-align: center;">
Blood Orange, Mango, Yuzu, Champenoise</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>"A Chilling Temptation"</i></div>
<div style="text-align: center;">
Pernod Intermezzo Mist</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Steak Diane</b></div>
<div style="text-align: center;">
Brandy-Dijon Jus, Pommes Salardaise</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>It's Up to You New York</i></div>
<div style="text-align: center;">
Jim Beam Bicentennial Bourcon, Noilly Prat Sweet Vermouth, Angostura Bitters</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Salade de Caesar</b></div>
<div style="text-align: center;">
Black Pepper, Parmesan Sabayon, Bioche Panade</div>
<div style="text-align: center;">
<b><br />
</b></div>
<div style="text-align: center;">
<b>Les Pre-Desserts</b></div>
<div style="text-align: center;">
Elderflower Gelee, Huckleberry Gelato</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>Oscar Cordial</i></div>
<div style="text-align: center;">
Liquore di Prugne</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Desserts La Fin</b></div>
<div style="text-align: center;">
Ambrosia Mille Feuille, Pineapple, Coconut, Passion Fruit</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>Bananas Foster</i></div>
<div style="text-align: center;">
Saint James Rhum, Tekel Muz Banana, Cinnamon Brown Sugar</div>
<br />
A huge thank you to Chef Crandall for bringing style and finesse to a classical menu, to Seth Weinberg for a truly remarkable sample of spirits and cocktails from another era, to Breanna Tepper for her great work on the desserts, to GM David Borowick for keeping things running smoothly all evening, to the whole crew at Stripsteak and the Fontainbleau for a very special evening, and as always most of all, to the guinea pigs whose interest and support make these events possible.<br />
<br />
<br />
<br />
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<br />
<b><i>Quick Details:</i></b><br />
Date: <b>3.21.18</b><br />
Price: <b>$124</b> (inclusive of tax and tip)<br />
Start time: <b>7pm-ish</b><br />
<br />
We will be doing a drawing for seats from all requests received over the first 48 hours. Please get your requests in quickly, and if you get a spot, please book it quickly.<br />
<br />
To request spots, please send an email to <a href="mailto:reserve@cobaya.miami">reserve@cobaya.miami</a> and let us know how many you're requesting.<br />
<br />
You will be advised by <b>Friday 3/16</b> if your request has been confirmed. You'll then need to book your seats by <b>5pm on Sunday 3/18</b>, or we will need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.<br />
<br />
We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.<br />
<br />
When your seat request has been confirmed, please book it using the PayPal link which will be set up on the Cobaya website. Please do not book unless and until you've received a confirmation. When you do receive the confirmation, please book your seats through PayPal promptly. There will be a short window of time to book before seats need to be released back to the waitlist to make sure they're filled.<br />
<br />
There will be an optional beverage pairing (price to be determined); a la carte beverages will also be available. We're still checking on BYOB (please confirm in advance).<br />
<br />
Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.<br />
<br />
A brief, but important, refresher course on the whole Cobaya thing: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.<br />
<br />
Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.<br />
<br />
Look forward to seeing you there. As always, thank you for your support.<br />
<br />
<div align="center">
<b><i>FOR CONFIRMED SEAT REQUESTS ONLY:</i></b><br />
<form action="https://www.paypal.com/cgi-bin/webscr" method="post" target="paypal">
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<option value="1 seat (no pairing)">1 seat (no pairing) $124.00 USD</option>
<option value="1 seat (with pairing)">1 seat (with pairing) $175.50 USD</option>
<option value="2 seats (no pairing)">2 seats (no pairing) $248.00 USD</option>
<option value="2 seats (with pairing)">2 seats (with pairing) $351.00 USD</option>
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<b><i><br />
</i></b> <b><i>Quick Details:</i></b><br />
Date: <b>03.15.18 (Thursday)</b><br />
Price: <b>$125</b> (inclusive of tax and tip)<br />
Start time: <b>7pm</b><br />
<br />
We will be doing a drawing for seats from all requests received over the first 48 hours. Please get your requests in quickly, and if you get a spot, please book it quickly.<br />
<br />
To request spots, please send an email to <a href="mailto:reserve@cobaya.miami">reserve@cobaya.miami</a> and let us know how many you're requesting.<br />
<br />
You will be advised by <b>Tuesday 3/6</b> if your request has been confirmed. You'll then need to book your seats by <b>5pm on Thursday 3/8</b>, or we will need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.<br />
<br />
We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.<br />
<br />
When your seat request has been confirmed, please book it using the PayPal link which will be set up on this page on the Cobaya website. Please do not book unless and until you've received a confirmation. When you do receive the confirmation, please book your seats through PayPal promptly. There will be a short window of time to book before seats need to be released back to the waitlist to make sure they're filled.<br />
<br />
There will be an optional beverage pairing (price to be determined); a la carte beverages will also be available. We're still checking on BYOB (please confirm in advance).<br />
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Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.<br />
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A brief, but important, refresher course on the whole Cobaya thing: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.<br />
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Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.<br />
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Look forward to seeing you there. As always, thank you for your support.<br />
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<b><i>FOR CONFIRMED SEAT REQUESTS ONLY:</i></b><br />
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<option value="1 seat (no pairing)">1 seat (no pairing) $129.00 USD</option>
<option value="1 seat (with pairing)">1 seat (with pairing) $175.60 USD</option>
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<option value="2 seats (with pairing)">2 seats (with pairing) $351.00 USD</option>
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Seats are normally $200, but through us, you can get them for $145. Go to the <a href="https://goo.gl/Udb79p">Houston Dinner page</a> or click on the picture below, and use the code "<b>COBAYA18</b>" to get the discount. (Note: the link works better on a desktop; on a mobile device, to get to the screen where you can enter the discount code, after you click "buy now," click on the menu bar - three horizontal lines - in the upper right, click "promotions," and you'll get a box to enter the code). Enjoy!<br />
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We took some time off, but WE'RE BACK. Experiment #71 took place Monday night at Chef Michael Beltran's restaurant Ariete in Coconut Grove, hosted forty of us for a white-tablecloth, eight-course, classically inspired dinner. You can read a full recap at <a href="http://www.foodforthoughtmiami.com/2017/12/cobaya-ariete-with-chef-michael-beltran.html">Food For Thought</a> and see all the pictures in this <a href="https://flic.kr/s/aHsmc2NENR">Cobaya Ariete flickr set</a>. Here's what was on the menu:<br />
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Cocktail "<a href="https://flic.kr/p/22EcrWt">El Sueno</a>"</div>
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Pineapple, dark rum, Pavan, prosecco</div>
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<a href="https://flic.kr/p/22Bvoss">Brioche</a></div>
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herb butter, truffle butter</div>
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<a href="https://flic.kr/p/HHsqgZ">Canapés</a></div>
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stone crab beggars purses, cherries and chicken liver, tostone smoked fish rilletes</div>
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<a href="https://flic.kr/p/EwUn8b">Egg</a></div>
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Quintero Farms egg, malanga, sugar cane, herb, caviar</div>
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<a href="https://flic.kr/p/D1YSZ4">Terrine</a></div>
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foie gras and eel, confit plum, white bread</div>
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<a href="https://flic.kr/p/HHsgJ8">Pot au Feu</a></div>
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oxtail, carrot, zucchini, bone marrow, consommé</div>
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<a href="https://flic.kr/p/22Bv911">Bass</a></div>
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heirloom tomato confit, ravioli of tomato and salt cod</div>
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<a href="https://flic.kr/p/21jnJac">Crown of Venison</a></div>
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roasted stone fruit and sauce Diane</div>
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<a href="https://flic.kr/p/22EcxET">Tart</a></div>
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honey, apple, frangipane</div>
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Tea service</div>
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Tibetan tea, Ya'an city, Meng Ding Mountain</div>
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As always, a big thank you to Chef Beltran, for finally pulling off so successfully a dinner that's been a long time coming, to all of his crew in the kitchen and front of house at Ariete, to <a href="https://sipjojo.com/">JoJo Tea</a> for a nice nightcap, and as always, to all of the guinea pigs whose interest and support make these events possible.</div>
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