Tuesday, June 14, 2011

Cobaya 31 - Area 31 with Chef E. Michael Reidt

Another experiment successfully concluded, this one with Chef E. Michael Reidt of Area 31 restaurant in the Epic Hotel in downtown Miami. Recap to follow is now up at Food For Thought and from The Chowfather. My pictures are in this Cobaya 31 flickr set; there's more here from jsdonn, and another nice recap from one of our guests (also a cook at a nearby restaurant) at Lady of the Knife.

Here's the menu:

Amuse Bouche
Heirloom Tomatoes, Peaches, Flowering Basil
Roederer NV Brut Premier

Cobia Ceviche
Pressed Avocado, Puffed Rice, Granny Smith Apple, Red Pepper Sorbet
Pio Cesare Cortese di Gavi 2010

Foie Gras "Fluff"
Smoked Peach, Crispy Basil Sponge, Pineapple, Tamarind Gastrique
"Cobaya Cocktail"

Maine Lobster, Green Asparagus, Grapefruit, Vanilla Turnips
Luca Chardonnay 2007

Diver Scallop
Crab, Farro, Chorizo, English Peas, Coconut Broth
Turkey Flats Rose 2008

Sous Vide Duck
Confit Pork Belly, Carrot, Curry, Pistachio
Bell Syrah 2007

Dark Chocolate
Truffles, Dehydrated Mousse, Yogurt, Cherry Sorbet
Lindeman's Framboise Lambic

Thanks once again to all of our guinea pigs, to Chef Reidt for putting together a great dinner, and also to Megan Ratti, general manager at Area 31, who was such a pleasure to work with and did a great job helping coordinate our event.

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