We've let a little time slip without reporting back on Experiment #74. It was a great one, with one of South Florida's true culinary legends, Norman Van Aken, at his new restaurant, Three, in Wynwood.
You can see all the pictures in this Cobaya Three with Norman Van Aken flickr set, and read a recap at Food For Thought.
Here's the full rundown on what we had:
(and stay tuned for an announcement later today about pre-sale, discounted tickets for our fourth collaborative Cobaya dinner with the South Beach Wine and Food Festival coming up in February).
Chilled Lobster "Vuelve a la Vida", mezcal, avocado, jicama salad
Segura Viudas, Brut Rosé Cava, Spain
Barbeque'd Green Asparagus, smoked benne seed, summer lettuces, preserved citrus
Domaine Sigalas Assyrtiko, Santorini, Greece
Wood-Grilled Foie Gras Shawarma, pineapple al pastor, shishito kosho yogurt
Seresin Sauvignon Blanc, New Zealand
Yellowedge Grouper Cooked in Seaweed, miso baked turnips, meyer lemon bonito butter
Granbazan Rias Baixas Albariño, Spain
Slow-Roasted Heritage Chicken: Hainanese Chicken Rice
Super Chicken Arepa, grilled corn butter, guasacaca
Brooks Willamette Winery Pinot Noir, Oregon
Tree of Life, baobab mousse, hibiscus curd, yogurt cake, honey-lavender cream
La Spinetta Moscato, Italy
The Guanaja, devil's food cake, guanaja cremeux, milk espuma, roasted white chocolate ice cream
Morellino di Scansano, Sangiovese, Italy
A huge and heartfelt thank you to Chef Van Aken, to his long-time right-hand man Jeffrey Brana, to Three chef de cuisine Juan Garrido and pastry chef Mame Sow, Three GM Brian Diaz, and the entire crew at Three who made our dinner a memorable experience; and as always most of all, thanks to the guinea pigs whose interest and support make these events possible.