We have received more responses than we have available seats for our latest little experiment. I will be notifying everyone who I've been able to confirm we have room for, and will be keeping a waitlist in case anyone cancels.
Before serving as a guinea pig, here is a friendly reminder of some information you should know: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.
The dinner will be BYOB. If you want to bring wine, we'll try to coordinate some appropriate pairings. It's been somewhat haphazard but has ultimately worked out OK for prior events.
Confirmed attendees will receive an e-mail a day or two before the 17th, confirming the location and start time, though we'll probably begin around 7ish.
There is a PayPal link below to pay for CONFIRMED seats, please note that the price ($81/person) is inclusive of tax. Please DO NOT use the link below to pay for a seat unless you have already received a CONFIRMED RSVP. Any seats not picked up by 5pm this Friday, Dec. 4 will be released to the waitlist. Thanks, as always, for your interest.
Tuesday, December 1, 2009
Monday, November 30, 2009
underground dinner experiment #3 - 12/17
It's happening again. The next Cobaya dinner will be Thursday, December 17. Chef, theme, location all to be disclosed later (trust me, it'll be good). Price will be $75 + tax. Limited seating, Please email me directly (the link is over on the right side over there, where it says "contact the underground") to request seats (let me know how many). Like last time, once reservations have been confirmed I will be setting up a PayPal link for confirmed RSVPs. Thanks for your interest, looking forward to another great dinner with the guinea pigs.
Thursday, November 26, 2009
PH2 Art/Dining Events - "Black Friday" Tix
Happy Thanksgiving, guinea pigs. Among many other things, here's another to be thankful for:
I've posted earlier on the Art/Dining series of events at PH2 coming up on Art Basel weekend. There are still some tickets remaining for the Friday and Saturday dinners and the Sunday brunch, and the PH2 folks are extending a "Black Friday" discount to Cobaya members: $100 off the dinner tix (for a net price of $100) and $25 off the Sunday brunch (for a net price of $50). For more information and the discounts codes, check this Cobaya Google Group thread.
Edited to add: I just came across this feature in the Miami Herald on Stephen Gamson, the "artist in residence" for the Friday night dinner.
Updated to add: My recap of the "Paradigm Redux" dinner put together Friday night by Chefs Kurtis Jantz and Chad Galiano can be found here at Food For Thought. Their full menu:
I've posted earlier on the Art/Dining series of events at PH2 coming up on Art Basel weekend. There are still some tickets remaining for the Friday and Saturday dinners and the Sunday brunch, and the PH2 folks are extending a "Black Friday" discount to Cobaya members: $100 off the dinner tix (for a net price of $100) and $25 off the Sunday brunch (for a net price of $50). For more information and the discounts codes, check this Cobaya Google Group thread.
Edited to add: I just came across this feature in the Miami Herald on Stephen Gamson, the "artist in residence" for the Friday night dinner.
Updated to add: My recap of the "Paradigm Redux" dinner put together Friday night by Chefs Kurtis Jantz and Chad Galiano can be found here at Food For Thought. Their full menu:
Stick Figure Anticuchos
grilled baby octopus, green tabasco, lemon, boscoli olive sauce
Fried chicken liver, aji panca tartar, cajun cancha corn
2 Tails ... Surf n Turf
oxtail meat pie, pepper jelly, green bean-lobster salad, micro-corn cake, jester vinegar and oil
Frod's Shimp Dickles
honey mustard, brussels slaw, cheese-its
Meat
45°C tartare, 64°C egg yolk, caper salt, parsley, onion, "whas dis here" sauce
The Golden Egg
oeuf truffle
Pork Belly
inca-pi glaze, whipped spiced banana glaze, cilantro cocoa kettle corn, yogurt spheres, white chocolate powder
Monstera
delicioso! crisp meringue napoleon, sugar globe, dulce de leche gelato
Tuesday, November 24, 2009
P.I.G. Aftermath
We had a nice turnout of "Very Important Pigs" for an early tasting of the P.I.G. (Pork Is Good) fest by Chef Jeremiah Bullfrog this past Sunday at Harvey's By The Bay, east of Biscayne Boulevard off 64th Street.
There's already a couple good recaps up from Tinkering With Dinner and Jean-Marc (nice headshot of the pig there).
The full lineup:
Chicharrones
Moonshine & Black Cherry Cocktail
Southern Style Char Siu Bao
Pork Belly Cuban Sandwiches
Banh Mi Style Trotter Tacos
Home-made Hot Dogs
Caja China Roasted Pork with Sweet Potato Flan
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