Sunday, March 18, 2018

experiment #72 - Cobaya Time Machine with Chef William Crandall and Bar Director Seth Weinberg

For Cobaya Experiment #72, chef William Crandall and bar director Seth Weinberg of Stripsteak in the Fontainebleau took us into a time machine to 1954, the year the resort was opened. Pictures, postcards and paraphernalia from the hotel's archives were on display, old menus inspired the night's dishes, and vintage spirits from the 1950's through the 1970's were sourced for all the cocktails. It was a pretty fully realized theme dinner and a truly unique experience.

You can see pictures from the evening in this Cobaya Fontainebleau 1954 flickr set; here's the lineup of what we had:

Hemingway Daiquiri
Ron Bacardi Superior, Cherry Heering, Grapefruit, Lime

Torchon de Foie Gras
Peppered Port Wine, Leek Quenelle, Pumpernickel

Strangers In the Night
Barros Porto Colheita, Stravecchio Branca, Chateau Thierry Orange Bitters

Sole Bonne Femme
Mousseline of Wild Mushrooms, Caviar Hollandaise, Shallot Confit

Luck Be a Lady
Southern Comfort, Dubac Orange Brandy, Jorghe Amaro

Blood Orange, Mango, Yuzu, Champenoise

"A Chilling Temptation"
Pernod Intermezzo Mist

Steak Diane
Brandy-Dijon Jus, Pommes Salardaise

It's Up to You New York
Jim Beam Bicentennial Bourcon, Noilly Prat Sweet Vermouth, Angostura Bitters

Salade de Caesar
Black Pepper, Parmesan Sabayon, Bioche Panade

Les Pre-Desserts
Elderflower Gelee, Huckleberry Gelato

Oscar Cordial
Liquore di Prugne

Desserts La Fin
Ambrosia Mille Feuille, Pineapple, Coconut, Passion Fruit

Bananas Foster
Saint James Rhum, Tekel Muz Banana, Cinnamon Brown Sugar

A huge thank you to Chef Crandall for bringing style and finesse to a classical menu, to Seth Weinberg for a truly remarkable sample of spirits and cocktails from another era, to Breanna Tepper for her great work on the desserts, to GM David Borowick for keeping things running smoothly all evening, to the whole crew at Stripsteak and the Fontainbleau for a very special evening, and as always most of all, to the guinea pigs whose interest and support make these events possible.

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