Tuesday, May 19, 2015

experiment #53 - Cobaya Chang at the Vagabond

Another experiment successfully completed! This time, it was with Chef Alex Chang, the young chef at the helm of the Vagabond Restaurant and Bar in Miami's "MiMo District" along Biscayne Boulevard. You can see pictures in this Cobaya Chang at the Vagabond flickr set, and stay tuned for recaps recaps at Food For Thought and The Chowfather. Here's the menu he put together:

Triggerfish tataki, charred onion dashi, bronze fennel, key lime
Txakolina, Ulacia Konsteilu Arautzailea '13

Mango, umeboshi, soy milk, shiso
Garnacha Blanca, Vinos Pinol "L" Arrufi, Terra Alta '11

Royal red shrimp, florida seaweeds, beef tendon, chicken jus
Picpul de Pinet, Moulin de Gassac, Languedoc '13

Smoked goat loin, mulberry, cucumber, goats milk
Nerello Mascalese, Pietradolce "Archineri", Sicily, Italy '11

Goat barbacoa, guajillo, cassoulet bean, avocado
Garnacha Blend, Clos de Tafall, Terra Alta, Priorat '12

Elderflower, reduced whey, cucumber, tomatillo
Anselmi passito style garganega '11

A big thank you to Chef Chang, to the entire team at the Vagabond for making this a really great night for all, and as always most of all, to the guinea pigs whose interest and support make these events possible.

Monday, May 4, 2015

experiment #53 - 5.18.15

Hello, Guinea Pigs! It's time for another experiment. Here's the info:

Quick Details:
Date: Monday May 18, 2015
Price: $100 (inclusive of tax and tip)
Start time: 7:30pm

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, and let us know how many you're requesting.

You will be advised by Friday May 8 if your request has been confirmed. You'll then need to book your seats by 5pm on Monday May 11, or we may need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.

We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events are filled very quickly. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.

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.

There will probably be a pairing option (details to come shortly) and a la carte beverages available on site; BYOB should also be an option.

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 #53 - choose #

Friday, May 1, 2015

experiment #52 - Cobaya Forge with Chef Christopher Lee

Another experiment in the books! This one was with Chef Christopher Lee, the multiple Michelin-starred chef who recently took over the kitchen of one of Miami's real grand dame restaurants, The Forge. You can read recaps at Food For Thought and The Chowfather and see pictures in this Cobaya Forge flickr set. Here's the menu he put together for a group of thirty guinea pigs in the Forge's Library room:

Baby Greens, Bitter Chocolate Soil, Orange Fennel Sorbet, Goat Cheese Dressing
Mersault, Louis Latour, 2012

Geoduck Sashimi
Papaya, Honeydew, Toasted Coriander, Carrot Ginger Dressing

Black Truffle and Foie Gras Raviolo
Gewurztraminer, Trimbach, 2011

New Zealand John Dory
Vegetable Cubes, Chicken Liver Jus
Far Niente Chardonnay, Napa Valley 2013

Pistachio Nuts, Green Grapes, Epoisses Cheese, Black Pepper Honey Jus

35 Day Dry Aged New York "Super" Steak
"Backyard BBQ"
Duckhorn Merlot, Napa Valley, 2012

Coffee Crusted Venison
Parsnip, Mustard Greens, Spiced Nuts, Chocolate Vadouvan Jus

Roasted Coconut and Passion Fruit Vacherin
Macadamia Nut Soil, Honeycomb, Coconut Meringue
Moscato D'Asti Ruffino, 2012

Dark Chocolate Soup
Ginger Panna Cotta, Dehydrated Chocolate Mousse, Bitter Orange

A big thank you to Chef Lee, pastry chef Alycia Delaney (who knocked out her desserts only a couple days before giving birth!), sommelier Gino Santangelo, to all the crew at The Forge, and as always most of all, to the guinea pigs whose interest and support make these events possible.