Thursday, July 31, 2014

experiment #44 - Cobaya Brasel at Meat Market

Another experiment is in the books. Number 44 was with Sean Brasel, chef/owner of Meat Market on Lincoln Road in Miami Beach. Brasel, it seems, used the opportunity to test run dishes for his new Palm Beach Meat Market, opening soon. You can see pictures in this Cobaya Meat Market flickr set, and stay tuned for recaps read a recap here at Food For Thought.

Here's the menu Brasel and Chef de Cuisine David Valencia put together for us:

First Course
Buffalo Cheese Steak
Cipollini Onion Brulee, Cheese Fondue, Cherry Peppers, Wild Mushroom Jus
Lobster Pigs in a Blanket
Puff Pastry, Mustard Seed Relish, Lobster Mayo
2011 Pierre Sparr Gewurztraminer, Alsace, France

Second Course
Beet Salad
Arugula and Frisee, Beet Mousse, Truffle Vinaigrette, Baby Beets, Herbed Goat Cheese Mousse, Croutons
2013 Nobilo Icon Sauvignon Blanc, Malborough, New Zealand

Third Course
Octopus Carpaccio
Fava Bean, Fingerling Potato Chips, Pickled Mustard Seed, Micro Cilantro
2012 Far Niente Chardonnay, Napa Valley California

Fourth Course
Duo of Short Rib
White Bean and Quinoa Cake, Bacon Mousse, Charred Scallion
Prime Roasted Dry Aged New York Steak
Black Truffle Puree, Red Wine Jus, Brussels, Mushroom Duxelle
2012 Numanthia Termes Tempranillo, Toro, Spain

Whole Roasted Cauliflower
Creamy Polenta
Gouda Tater Tots

Open Face Cherry Rhubarb Pie
Salted Dark Chocolate Ice Cream, Morello Cherry Sorbet
NV Dow's 20 Year Old Tawny Port, Portugal

Thanks to chefs Brasel and Valencia, to the crew at Meat Market, and most of all, to the guinea pigs whose interest, support and understanding make these kind of events possible.

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