experiment #11 - Cobakayapaz with Chefs Richard Hales, Vanessa Paz

Another experiment concluded: many thanks to Chef Richard Hales of Sakaya Kitchen, who brought his new truck out to Villa 221 to prepare a great dinner; to Pastry Chef Vanessa Paz ("borrowed" from Michy's for the night) for too many desserts to count; and to Villa 221 for providing a really gorgeous venue for the evening.

Below is the menu for the evening. You can see pictures in this flickr set: "Cobakayapaz," and a recap here at Food For Thought. Most of all, and as always, thanks to the guinea pigs who support these events.

Nuoc Mau Spiced Pork Rinds

Pickled Papaya, Peanut Brittle, Organic Tomatoes, Local Mint

Mushroom Brioche "Toast," Ssamjang Mayo, House Cucumber Pickle, Local Cilantro

Burrata, Blackberry "Panzanella," Sesame Oil, Fuji Vinegar, Brioche, Maple, Basil

Fried Baby Artichokes, Quail Yolk, Fish Roe

Colossal Shrimp, Blistered Organic Shishito Pepper, Miso Cauliflower Purée

Kurobuta Pork Belly, Peach Gastrique, Grilled Ramps, Corn Croquetas, Black Eyed Peas

Miso Chocolate Brulée, Hot Chocolate Foam, Spicy Pecan Crumble

Pineapple Pie, Coconut Ice Cream

Dulce de Leche Panna Cotta, Pistachio Sponge Cake, Dry Meringue

Shot of Strawberry Sake

"PB&J" Peanut Butter Ice Cream Sandwich

Green Tea Mascarpone Cake, Sapote

Chocolate Doughnut, Passion Fruit Sauce

experiment #11 - 5/2/11

It's time for another experiment!

Monday, May 2, 2011. Price $85/pp. Start time likely will be 8pm.

VERY limited seating for this one, so (1) seat requests will be limited to 2 per person; and (2) we will do a drawing for the available seats from all requests received before midnight this Friday April 15 (with additional requests to be filled, if possible, in the order they were received).

The drill is the same as always: please send an email to request seats, and specify how many you're requesting. Use the "contact the underground" link to the right. You will be advised by Next Friday April 22 if the request has been confirmed. We have very limited seating and while we try to accomodate everyone who is interested, that is usually not possible - most events are filled very quickly.

When your seat request has been confirmed, please book it using the PayPal link which will be set up on this page. 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.

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 Friday April 29, 2011, confirming the location and other details.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:

How Many?

1 Guest $85.00 2 Guests $170.00

experiment #10 - CobayIdeas in Food Dinner with Chef Alex Talbot

On February 26, 2011 we were fortunate to have Chef Alex Talbot of Ideas in Food do a dinner out of the gastroPod for 50 guinea pigs at GAB Studio in Wynwood. Here's the menu he put together:

the menu

Surf and Turf

steak tartare, seaweed mayonnaise, bean sprout batons

Clams in Green Sauce

parsley, coconut, garlic-mustard

Steak and Eggs

beef tendon, onsen egg, culantro

Kimchi Cavatelli

kimchi gravy, torn basil, benton's ham

Twice Cooked Scallop

pumpkin, citron-sriracha, furikake

Sweetbreads

green mango, rum raisin, lime vinaigrette

Sticky Pork Belly

cream soda, crunchy turnip, charred scallions

Powdered Goat Cheese

strawberry relish

Malted Milk Custard

I've got some pictures up in this flickr set, here's an inside view from Chef Chad Galiano, who helped pitch in during the dinner and a brunch the following day, my own thoughts at Food For Thought, and some from another of our diners.

experiment #10 - CobayIdeas in Food - 2/26

Good morning, guinea pigs! It's time for another experiment, this one a little more special than usual.

Saturday, February 26, 2011. Price will be $105 (all inclusive). BYOB. Start time probably 8pm.

In a break from the usual routine, we're lifting the cloak a bit and letting you know who will be our chef for the evening. If you're an avid follower of contemporary cooking discussions, you will probably already be familiar with Aki Kamozawa and Alex Talbot, the couple behind Ideas in Food. Ideas in Food is a culinary consulting business, it's a blog, and it's now a book as well: Ideas in Food: Great Recipes and Why They Work. Alex and Aki are relentlessly creative and their ideas are a frequent source of inspiration to other chefs. A quick browse of the blog will give a good idea of some of the things they're up to, and their recently released book has also gotten national attention, including in the NY Times.

So Alex will be in Miami and cooking a Cobaya dinner, with some assistance from the gastroPod. And we're pretty excited.

Otherwise, the drill is the same as always: please send an email to request seats, and let me know how many you're requesting (you can use the "contact the underground" link at the top right of this page). By Friday February 18 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.

We will also hold back a few seats for a "lottery," to be conducted on Friday Feb. 18, 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 on this page. 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 Tuesday February 22.

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 Friday February 25, confirming the location and other details.

As always, thank you for your interest.

FOR CONFIRMED SEAT REQUESTS ONLY:
Cobaya Ideas in Food Dinner 2/26 ($105/seat)