Friday, November 16, 2018

experiment #75 - Cobaya Le Zoo Makoto


Another experiment successfully concluded! This one was a combined effort of two neighbors: chef Julian Baker of Le Zoo, and Anthony Micari of Makoto, both of which you can find in the Bal Harbour Shops. Both chefs are also Cobaya alumni of a sort: Baker hosted Cobaya Experiment #40 while at Toscana Divino, and Makoto Okuwa cooked for us at Makoto for Experiment #32.

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 Cobaya Le Zoo Makoto flickr set, and stay tuned for a more fulsome recap at Food For Thought. Here is the menu they put together:

Toro Niçoise
toro zuke, pickled haricots verts, szechuan egg yolk, kabocha tempura, niçoise olive
armagnac, yuzu, champagne, absinthe spray

Japanese Bouillabaisse
aka miso, fumet, tsukiji market fish, saffron aioli, rice puff
Chardonnay, Louis Latour, "Grand Ardeche," Ardeche, FR 2015

Cervena Red Venison Loin
cauliflower purée and roasted, lardo, belgian endive, juniper jus
Hitachino Nest White Ale

Duck Confit Kabayaki
robata royal trumpets, grilled garlic, beurre noisette
Pinot Noir, Domaine Danjean-Berthoux, "La Plante," Givry 1er cru, Burgundy FR 2015

Dark Chocolate Cremeux
yuzu, banana, sesame
mezcal and champagne

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.


Wednesday, October 31, 2018

experiment #75 - 11.13.18

BOO! It's time for another experiment, Guinea Pigs!

Quick Details:
Date: 11.13.18 (Tuesday)
Price: $93 (inclusive of tax and tip)
Start time: 7:00pm

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.

To request spots, please send an email to reserve@cobaya.miami and let us know how many you're requesting.

You will be advised by Monday 11/5 if your request has been confirmed. You'll then need to book your seats by noon on Thursday 11/8, 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.

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.

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.

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).

Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.

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.

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.

Look forward to seeing you there. As always, thank you for your support.

FOR CONFIRMED SEAT REQUESTS ONLY:


experiment #75 - choose # and pairing





Monday, September 17, 2018

cobaya SOBE 2019 - 2.21.19

Greetings Guinea Pigs! We know it's a long way away, but we've got a pre-sale opportunity for you for our upcoming dinner in collaboration with the South Beach Wine and Food Festival.

This will be our fourth collaboration with SOBEWFF, and we are very 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).

The dinner is going to be Thursday February 21, 2019 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.

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 Monday September 24. 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.

[sorry, pre-sale is now closed; but you can get tickets at the regular pcie on the SOBEWFF website: Cobaya Dinner hosted by Michelle Bernstein, Angie Mar, Hedy Goldsmith & David Plonowski]

In order to match up the seats, we do ask that when you purchase, please send us an email to reserve@cobaya.miami confirming your purchase, and giving us your full name and the email address for us to send you tickets when they are issued.

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.

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.

Look forward to seeing you there. As always, thank you for your support.