Wednesday, February 5, 2014

experiment #40 - Cobaya Divino with Chef Julian Baker of Toscana Divino

Another experiment - number 40! - successfully concluded. This time around, we were in the lab of Chef Julian Baker of Toscana Divino, who put together a menu almost completely unlike anything you'd regularly see at the restaurant (exactly as we like it). You can see all the tweets and pictures from the evening in this "Cobaya Divino" Storify page, and see Frodnesor's pictures in this "Cobaya Divino" flickr set (recaps coming soon). Here's the menu for the evening:

Bar Snacks
Foie "Roll Ups"
Beef Tendon "Frazzles"
Smoked Sweet Potato Croquette Cigars
Aged Gentlemen Jack Negronis

"Blue Collar"
hamachi collar and sashimi loin with blue crab dashi, bok choy
Gewurztraminer, Andrian

"Unagi" Tokyo Firenze
eel with seaweed salsa verde, celery root risotto, watercress
Daku, Nigori Junmai Unfiltered Sake

black cod, pancetta, squid ink pil pil, yuca "coal," ink dust, zabaglione
Franciacorta Brut, Ferghettina

Cool Aid
cardamom spiced watermelon sorbet

"Pan Dulce"
honey beer marinated sweetbreads, pine nut and cauliflower puree, honey foam, black truffle
Menabrea Blonde

tagliolini with fontina and parmesan fonduta, chicken hearts and livers
Pinot Nero Buchart, Klaus Lentch

"Tongue & Cheek"
braised veal cheek and pickled tongue, lardo, sweet and sour peppers
Amarone, Farina

"Tea & Coffee"
lapsang souchong cream, chocolate espresso cake, yogurt, sesame tuile
Riesling Eiswein, Dr. Loosen

A hearty thank you to Chef Julian, to all of his crew in front and back of house at Toscana Divino who did a great job all evening, and as always most of all, to all of the guinea pigs whose interest and support make these kind of events possible.