Wednesday, July 24, 2019

cobaya experiment #78 - 8.4.19

Greetings Guinea Pigs – it's time for another experiment! And it's also, believe it or not, our 10th birthday: experiment #1 took place on August 4, 2009. Come help us celebrate!

Quick Details:
Date: 8.4.19 (Sunday)
Price: $93 (inclusive of tax and tip)
Start time: 7:30 pm

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 and let us know how many you're requesting.

You will be advised by Sunday July 28 if your request has been confirmed. You'll then need to book your seats by noon on Tuesday July 30, 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 a la carte beverages available, possibly a pairing option, and BYOB is OK too.

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.


experiment #78 - choose # of seats

Saturday, July 20, 2019

cobaya experiment #77 - Cobaya Obra with Chef Carlos Garcia

Another experiment successfully concluded – for Experiment #77, a visit to Obra Kitchen Table 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 Food For Thought, and see all the pictures in this Cobaya Obra flickr set. Here's the full menu:

Fried Pork Puff Skin + Caviar + Cauliflower
Arepa + Sea Urchin + Guasacaca
Cava Hola Barcelona 2017

Eggplant + Goat cheese + Red wine

Tuna Toast/ton + Spicy Guava Sauce
Pinot Gris Spatlese 2017

Coconut Sticky Rice + Grilled Oysters

Roasted Red Snapper + Grilled Shishito Butter + Green Sauce
Ribeiro Finca San Cibrao Carlos Moro 2017

Ossobuco + Arracacha Puree + Winter Truffles
Alpasion Vintage Blend Owners Selection, Argentina

Sweet Club Sandwich
Oppenheimer Herrenberg Riesling Auslese 2015

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.

Friday, July 5, 2019

cobaya experiment #76 - Cobaya Kamayan

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 Pao in the Faena Miami Beach. You can read more about it at Food For Thought, and see more pictures in this Cobaya Kamayan flickr set.

Here's everything they had on the menu, and spread out over banana leaves on the communal table:

Chicken Inasal
Grilled Shrimp
Loup de Mer

Grilled Green Onions
Bell Peppers
Bok Choy


Nam Jim
Garlic and Black Pepper Vinegar

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.