experiment #9 - 1/11/11 with Chef Joshua Marcus, Chow Down Grill

Many thanks to the 32 guinea pigs who squeezed their way into Chow Down Grill last night for what we called "experiment #9," but is actually #11 of our Cobaya dinners if you count Cobaya Gras and Podzilla (and you should). Chef Joshua Marcus and his crew really did it up right, bringing diners in through an unmarked alleyway, and providing live music between the ten courses we were served. It's always a real pleasure to work with chefs who "get" what we're trying to do, and I think Josh really got it.

All of my pictures from the dinner are here in this Cobaya 1.11.11 Flickr set, and a recap is up on Food For Thought. If you've got pictures or comments I'm glad to link to them here. Update: here's a recap at Tinkering with Dinner and more pictures from Mango & Lime.

Here's the menu (click on each item to see the picture):

Bird's Nest Soup

Ankimo (Monkfish Liver) with Aji Panca Sauce

Giant Pacific Oyster with Habañero-Pickled Cauliflower and Pike Roe Caviar

Sweetbread Dumplings with Carrot Wrapper and Squab Bao

Baby Octopus with Soy Beans and Spicy Sauce

Beef Tataki with Bamboo Shoots and Cucumber

Sea Urchin Lo Mein with Caviar

Baby Abalone with Sea Beans and Cat's Grandma's Avocado

Buddha Jumps Over the Wall with Sea Cucumber and House-Made XO Sauce

Five-Spice White Chocolate Ganache with Walnuts, Jackfruit

experiment #9 - 1/11/11

Good morning and Happy New Year, guinea pigs. It's time for the first Cobaya experiment of 2011.

Tuesday, January 11, 2011 (1/11/11). Start time will be 9pm. Price will be $75, all inclusive. Beer and wine will be available for purchase or you may BYOB.

The drill is the same as always: please send an email to request seats, and let me know how many you're requesting (use the "Contact the Underground" link to the right). By Wednesday Jan. 5 you will be advised if the request has been confirmed. We have limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly.

Seating will be limited. We will need to initially limit seat requests to 2 per person; if you want more seats, let me know and we will be keeping a "wish list." We will also hold 4 seats for a "lottery," to be conducted on Friday Jan. 7, for those folks who do not compulsively check their emails.

When your seat request has been confirmed, please book it using the PayPal link which will be set up here on the Cobaya website. Please do not book unless and until you've received a confirmation. When you do receive the confirmation, please book your seats through PayPal promptly, as we are working on a tight schedule and will start filling waitlist seats on Friday Jan. 7.

A brief, but important, refresher course on the whole Cobaya thing: 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.

Confirmed and paid-up attendees will receive an e-mail on Sunday Jan. 9, confirming the location and other details.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:

Cobaya 1-11-11 Dinner:

How Many?

1 Guinea Pig $75.00 2 Guinea Pigs $150.00

Experiment #8 - Vino e Olio e Cobaya

Another succesful experiment completed: this time, with Chef Andrea Menichetti of Vino e Olio in the Design District. My photos are up on flickr, with a recap to follow now up at Food for Thought. The menu is listed below. Thanks, as always, to everyone who came out to support Cobaya.

Panino con il Lampredotto

(Sandwich with veal tripe)

Ravioli all' olio extravergine di oliva, capperi e alici serviti su coulis di pomodoro

(Ravioli filled with olive oil, capers, anchovies served with fresh tomato coulis)

Lombetto di coniglio al basilico con cream di finocchi e vinaigrette al balsamico

(Loin of rabbit stuffed with basil, served with a fennel sauce and black truffle vinaigrette)

Animelle di vitello rosolate con asparagi e balsamico

(Sautéed veal sweetbreads served with asparagus)

Agnello agli zampetti

(Lamb chop stuffed with pork, served with broccoli)

Minestrone di frutta e verdure con gelato alla vaniglia

(Fruits and vegetables cold soup served with vanilla ice cream)

Experiment #8

It's time for another experiment!

Tuesday, December 14, 2010. Start time probably about 7:30pm. Price, $65 (all inclusive), optional $15 wine pairing (2 glasses).

Here is the drill: please send an email (use the "contact the underground" link to the right) to request seats, and let me know how many you're requesting. Within a few days you will be advised if the reservation has been confirmed. We have limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly. We will hold 4 seats for a "lottery," to be conducted a week in advance of the dinner for those folks who do not compulsively check their emails.

When your seat request has been confirmed, please book it using the PayPal link which will be set up here on this website below. Please do not book unless and until you've received a confirmation.

A brief refresher course on the whole Cobaya thing: 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.

Confirmed and paid-up attendees will receive an e-mail a day or two before the 14th, confirming the location and other details.

As always, thank you for your interest.

Cobaya 12-14-10 Dinner

Dinner $65.00 Dinner & Wine Pairing $80.00