Friday, November 1, 2013

experiment #36 - "Pink Collar" Cobaya for a Cause

Almost exactly a year ago, Cobaya helped Andrew Carmellini raise more than $17,000 for Hurricane Sandy relief efforts with a dinner and auction at The Dutch. This year we joined up with Chef Daniel Serfer of Blue Collar on Biscayne Boulevard to help raise money for Susan G. Komen For the Cure - a cause that's particularly meaningful to Daniel, who lost his mother to breast cancer eleven years ago this month (last year he lit up his neon sign pink and donated the proceeds of certain dishes from the month of October to Komen).

You can see all the pictures from the dinner in this Pink Collar flickr set, or check Chowfather's Instagram feed, or this set from Y'all Taste This. You can also read a recap here at Food For Thought and over here, Chowfather's 31-question interview with Chef Serfer.

With his staff done up in pink tuxedo t-shirts, Serfer served up an incredibly luxurious meal. Caviar, stone crabs, lobster, truffles, foie gras, prime rib - it was completely over the top, in the best possible way. Here's the complete menu:

Kumamoto Oysters
Porcini Mushroom Croquettes
Santa Julia Brut Rosé NV

Caviar x2
Scrambled Eggs 'n' Toast, Yukon Gold Blinis, Kaluga Caviar
Paul Blanck Rosenberg Riesling Alsace 2009

Stone Crab Roll
Mini P-Muff, Pink Pepper, Shallot, Drawn Butter, Old Bay Fried Potato Chips
Terrapin Rye Ale

White Alba Truffle
Acquarello Risotto, Saffron, Aged Pecorino
Allan Scott New Zealand Sauvignon Blanc 2012

Chilled Maine Lobster
Jicama, Mango, Watercress, French Lemon Vinegar
Evesham Wood Pinot Noir 2012

Roasted Prime Rib of Beef
Hudson Valley Foie Gras, Potato Rosti, Jus
Terrebrune (?) Bandol Rouge 2008

Fried Cookies and Soda
Oreos, Newman Ginger-O's
Dr. Better Soda

Hidden Rose Apples

With forty guinea pigs contributing $150 a person, lots of suppliers donating product for the cause, and even Blue Collar's servers contributing their time for the evening, Blue Collar will be able to give $5,000 to Komen from our dinner. A huge thank you to Chef Danny, to all the staff at Blue Collar, to Allegra Angelo for pouring some great pairings (Allegra is a Cobaya vet - this was the third event she's poured for), and as always most of all, to the guinea pigs whose interest and support makes these events possible.

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