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.

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