experiment #63 - Qobaya Qui with Chefs Paul Qui and Derek Salkin at Pao

Good morning guinea pigs, and thanks for your participation in another of our experiments. This time, we paid a visit to Pao at the Faena, where executive chef Paul Qui, along with his chef de cuisine Derek Salkin, were our hosts.They put together a really outstanding dinner that incorporated all sorts of Filipino flavors. You can see pictures in this Cobaya Qui at Pao flickr set; we'll update when recaps are online.

Here's the rundown of the menu, along with the wine pairings:

Kumamoto Kinilaw

Oyster, Sake Granite, Umeboshi, Tomato, Shiso

Lumpia

Foie Gras, Passionfruit, Szechuan Pepper, Pistachio

Sparkling Rosé, Graham Beck NV, Western Cape

Rice Milk

Fresh Ricotta, Smoked Trout Roe, White Kimchi, Black Garlic

Kirinzan Junmai Sake, Niigata

Red Porgy Crudo

Hibiscus Dashi, Finger Lime, Lychee, Yuzu Kosho

Gewurtztraminer, Zind-Humbrecht "Calcaire," Alsace 2013

Dinuguan

Hen of the Woods, Red Onion, Smoked Shishito, Cilantro

Priorat, Torroja "Terroir al Limit" 2012

Guinea Hen

Corn, Black Rice, Coxcomb, Girolles

Régnié (Cru Beaujolais), Guy Breton, 2013

Kare Kare

Oxtail, Langoustine, Beef Tongue, Dried Shrimp Paste

Red Wine Blend, Col Solare, Columbia Valley 2013

Polvoron

Caramelized White Chocolate, Sweet Corn, Huckleberry

A big thank you to Chef Qui, Chef Salkin, GM Michael Pounsberry, Wine Director Zach Gossard (a Cobaya veteran whose pairings once again drew lots of raves), to all the crew at Pao, and as always most of all, to the guinea pigs whose interest and support make these events possible.