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.

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