Wednesday, June 20, 2012

experiment #25 - CobayEdge

Another experiment concluded. Another one your faithful scribe here had to miss on account of work obligations. Another exciting meal I can only experience through others' accounts, which give a pretty glowing recap of the dinner put together by Chef Aaron Brooks of Edge Steak and Bar in the Four Seasons Miami.

One of the things we look for when we put on these events is the chef with talents or interests that may not have a complete outlet in his or her current venue. Edge's steakhouse genre can only get pushed so far, but for our dinner, there are no limits. Chef Brooks has a passion for Southeast Asian food and Riesling wines, and so those were the themes for the night. For recaps and pictures, check these posts at The Chowfather and Blind Tastes.

Here's the menu for the evening:

Fried Clams
Grosset, Polish Hill, Clare Valley Australia 2007

George's Bank Scallops
Soft Tofu, Fried Egg, Pickled Shallots, Baby Cucumber
Brooks, Willamette Valley Oregon 2008

Chilled Mussel Salad
Young Lotus Root, Fire Roasted Peanuts, Mint, Cured Pig's Face, Chili Jam
Spy Valley, Malborough New Zealand 2010

Hot and Sour Soup
Squid Noodles, Fragrant Herbs, Thai Sausage
Blanck Patergarden, Alsace France 2008

Short Rib Cooked in Coconut
Sweet Potato, Snake Bean, Basil
Poet's Leap, Columbia Valley Washington 2007

Grilled Duck
Foie Gras Curry, Heirloom Potatoes, Lychee and Radishes
Joh. Jos. Prum, Kabinett, Mosel Germany 2008

Orange Almond Cake
Mango Fluid Gel, Coconut Sorbet, Black Sesame

Thanks as always to Chef Brooks and all his crew at Edge, and to all of the guinea pigs whose support makes these events possible, including several people who filled in waitlist spots on short notice.

Monday, June 4, 2012

experiments #25 (6/14/12) and #26 (6/24/12)

That's right. Not just one - two experiments! Quick details:

experiment #25
Date: Thursday, June 14, 2012
Price: $75 (inclusive of tax & tip) + optional $25 pairing
Start time: likely 7:30pm

experiment #26
Date: Sunday, June 24, 2012
Price: $50 (inclusive of tax & tip) + optional $20 pairing
Start time: daytime, noonish? 3pm-ish

Here's how it's going to work. You can request seats for either, or both, events. We're initially going to be limit seat requests to 2 per person. We'll be doing the lottery for experiment #25 (6/14) first - if you request for both and get picked for #25, when we do the lottery for #26 we're going to go through the other names first to give more people a chance to come to an event.

We will be doing a drawing for seats from all requests received over the first 48 hours, with additional requests filled, if possible, in the order they're received.

Please send an email to request seats, using the "contact the underground" link to the right on this page.

Please specify if you're requesting for #25 (6/14), #26 (6/24) or both.

You will be advised by Wednesday June 6 if your request has been confirmed. We are on a tight schedule so if you get picked for #25, you'll need to book your seats through PayPal by You'll then need to book your seats by Sunday June 10, or we'll need to release them to the waitlist to ensure all spots are filled.

We have limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly.

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.

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 #25 6/14/12:

Experiment #26 6/24/12:

cobaya #26

Saturday, June 2, 2012

experiment #24 - Cobaya Carmellini (a/k/a Cobaya Goes Dutch)

Another experiment concluded: huge thanks to Chef Andrew Carmellini and all his crew at The Dutch Miami, including Chef de Cuisine Conor Hanlon and Pastry Chef Joshua Gripper, for putting together a great dinner for the guinea pigs. You can see the saddest recap ever written (in absentia - I missed the dinner due to work-related travel) at Food For Thought, where you'll also find pictures from some of our diners; and here is Chowfather's recap and another from Blind Tastes.

Here's a video of Chef Carmellini greeting the diners, and the menu below.

Lemon Arrancini, Caviar, Creme Fraiche
Watermelon, Cobia, Spicy Yuzu
Bulgogi Tartare, Jae's Kimchi, Lettuce
Duck Foie Gras Meatball, Celery, Cherry Mustard

Bluepoint Oyster, Cucumber Shiso Granite

Lake Meadow Egg, Smoked Sable, Trout Roe

Gnocchi di Patate Primavera con Funghi e Piselli

Turbot Cuit Entier Sur L'Os Aux Saveurs Marocaine

Whole Hog Cooked in a Variety of Ways with Condiments
Crispy Testa with Gribiche
Smoked Ribs Glazed in Cider
Pastrami-Brined Belly
Alsatian-Style Shoulder with Mustard
Brown Sugar-Cured Hams
Crispy Pig Ears, Swank Farms Arugula, Meyer Lemon
Natural Jus

Conor's Pickle Pots
Pickled Bread & Butter, Michael Borek's Farm Field Tomatoes
Pickled Ramp Relish
Grilled Georgia Peaches
Mom's Collards
Weinkraut MSG Style

Rainier Cherry Consommé, Manhattan Granita

Croque en Bouche Royal

Ice Creams, Sorbets, Sauces, Cookies, Candies, Chocolates

Thanks, as always, as well to all of the guinea pigs whose support makes these events possible.