Monday, November 14, 2011

experiment #20 - Cobaya Cabrera

Number 20 is in the books. Chef Alberto Cabrera from The Local Craft Food & Drink in Coral Gables put together our first truly "underground" dinner, borrowing an underground cellar space from La Bottega in Coconut Grove for our November 10 dinner.

You can read recaps at Food For Thought and Blind Tastes, and see pictures from the dinner in this Cobaya Cabrera flickr set.

The menu for the evening:

The Vesper
Ridge Silver Tip Gin - Boyd & Blair Vodka - Lillet Blanc Apertif
Mixologist David Ortiz

Pig's Head Terrine - Pickled Vegetables - Foie Gras Brioche - Mustards

Maine Sea Urchin
Corn Custard - Yuba - Compressed Melon - Ginger Flowers - Dashi Froth
Paul Cluvner Gewurztraminer, Elgin, South Africa 2010

Cured Foie Gras
Country Duck Ham - Frisee - Pickled Mango - Scarlet Beet Puree - Duck Fat Vinaigrette

Beef Heart
Broccoli - Farro - Shiso - Coriander Flowers - Gochugang
Neudorf Chardonnay, Nelson, New Zealand 2008

Matsutake Mushrooms
Pine Nut Risotto - Coconut Fondant - Shellfish Emulsion

Cuttlefish Linguini
Cotechino - Romesco - Almonds - Squid Ink

Dark Chocolate - Strawberries - Whipped Balsamic - Red Vein Sorrel
Chateau de St. Cosme Crozes Hermitage, Rhone Valley, France 2009

Pork Tenderloin
Crispy Shoulder - Anson Mills Grits Purée - Grapefruit Gel - Local Honeycomb
Marietta Cellars Angeline Cuvée, Alexander Valley, California 2007

Raspberry-Yuzu Sorbet
Creme Fraiche - Mexican Vanilla - Thyme
Moscato d'Asti, La Spinetta, Piedmont, Italy 2010

Peanut and Dark Chocolate Turron
White Chocolate - Grapefruit - Lavender

Many thanks to Chef Cabrera and his crew, to the great group in the kitchen and front of house who made everything possible, to La Bottega for allowing us to use their space, and as always, most of all to the guinea pigs who make these experiments possible.

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