Saturday, July 20, 2019

cobaya experiment #77 - Cobaya Obra with Chef Carlos Garcia

Another experiment successfully concluded – for Experiment #77, a visit to Obra Kitchen Table where Chef Carlos Garcia and his crew served a seven-course dinner that highlighted the flavors and dishes of Venezuela along with Chef Garcia's creativity. You can read a recap of the dinner at Food For Thought, and see all the pictures in this Cobaya Obra flickr set. Here's the full menu:

Fried Pork Puff Skin + Caviar + Cauliflower
Arepa + Sea Urchin + Guasacaca
Cava Hola Barcelona 2017

Eggplant + Goat cheese + Red wine

Tuna Toast/ton + Spicy Guava Sauce
Pinot Gris Spatlese 2017

Coconut Sticky Rice + Grilled Oysters

Roasted Red Snapper + Grilled Shishito Butter + Green Sauce
Ribeiro Finca San Cibrao Carlos Moro 2017

Ossobuco + Arracacha Puree + Winter Truffles
Alpasion Vintage Blend Owners Selection, Argentina

Sweet Club Sandwich
Oppenheimer Herrenberg Riesling Auslese 2015

A big thank you to Chef Garcia, to his whole crew at Obra including sous chefs Estefania Andrade and Mauricio Morales, pastry chef Maria Laura Aguirre, and GM Maria Alejandra Felizola, and as always most of all, to the guinea pigs whose interest and support make these events possible.

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