Quick Details:
Date: Monday, July 18, 2011.
Price: $95pp, with an optional $30 wine pairing (inclusive of tax & tip).
Start time: Likely 7:30pm.
One additional note: we're expanding our turf - this dinner will be in Fort Lauderdale.
We will do a similar routine as the last few dinners, with a drawing for seats from all requests received before midnight this Thursday July 7, and additional requests filled, if possible, in the order they're received.
Otherwise, 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 on the right side of this page). You will be advised by Friday July 8 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.
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 July 15, 2011, confirming the location and other details.
As always, thank you for your interest.
FOR CONFIRMED SEAT REQUESTS ONLY:
Tuesday, July 5, 2011
Tuesday, June 14, 2011
Cobaya 31 - Area 31 with Chef E. Michael Reidt
Another experiment successfully concluded, this one with Chef E. Michael Reidt of Area 31 restaurant in the Epic Hotel in downtown Miami. Recap
Here's the menu:
Amuse Bouche
Heirloom Tomatoes, Peaches, Flowering Basil
Roederer NV Brut Premier
Cobia Ceviche
Pressed Avocado, Puffed Rice, Granny Smith Apple, Red Pepper Sorbet
Pio Cesare Cortese di Gavi 2010
Foie Gras "Fluff"
Smoked Peach, Crispy Basil Sponge, Pineapple, Tamarind Gastrique
"Cobaya Cocktail"
Flounder
Maine Lobster, Green Asparagus, Grapefruit, Vanilla Turnips
Luca Chardonnay 2007
Diver Scallop
Crab, Farro, Chorizo, English Peas, Coconut Broth
Turkey Flats Rose 2008
Sous Vide Duck
Confit Pork Belly, Carrot, Curry, Pistachio
Bell Syrah 2007
Dark Chocolate
Truffles, Dehydrated Mousse, Yogurt, Cherry Sorbet
Lindeman's Framboise Lambic
Thanks once again to all of our guinea pigs, to Chef Reidt for putting together a great dinner, and also to Megan Ratti, general manager at Area 31, who was such a pleasure to work with and did a great job helping coordinate our event.
Sunday, June 5, 2011
Cobaya Experiment #13 - Monday June 13, 2011
Quick Details:
Date: Monday, June 13, 2011.
Price: $85pp, $105pp with wine pairing (inclusive of tax & tip).
Start time: Likely 7:30pm.
Sorry once again for the short notice! We will do a similar routine as last time, with a drawing for seats from all requests received before midnight this Tuesday June 7, 2011, and additional requests filled, if possible, in the order they're received.
The drill is the same as always: please send an email to request seats (you can use the "contact the underground" link to the right). You will be advised by Wednesday June 8 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.
When your seat request has been confirmed, please book it using the PayPal link which will be set up 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.
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 June 11, 2011, confirming the location and other details.
As always, thank you for your interest.
FOR CONFIRMED SEAT REQUESTS ONLY:
Date: Monday, June 13, 2011.
Price: $85pp, $105pp with wine pairing (inclusive of tax & tip).
Start time: Likely 7:30pm.
Sorry once again for the short notice! We will do a similar routine as last time, with a drawing for seats from all requests received before midnight this Tuesday June 7, 2011, and additional requests filled, if possible, in the order they're received.
The drill is the same as always: please send an email to request seats (you can use the "contact the underground" link to the right). You will be advised by Wednesday June 8 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.
When your seat request has been confirmed, please book it using the PayPal link which will be set up 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.
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 June 11, 2011, confirming the location and other details.
As always, thank you for your interest.
FOR CONFIRMED SEAT REQUESTS ONLY:
Wednesday, May 18, 2011
experiment #12 - "Michybaya" with Chef Michelle Bernstein
34 guinea pigs got a rare treat last night as one of our favorite, nationally known local treasures, Chef Michelle Bernstein cooked a Cobaya dinner at her new bakery/café space, Crumb on Parchment. A recap will follow at Food For Thought, for now you can see some pictures in this "Michybaya" flickr set. You can also see more pictures from jsdonn, Carlos Antonorsi, and @JenHoney425.
Updated: recaps now posted at Food For Thought, Mango & Lime, and Tinkering with Dinner.
The menu:
Oyster Chawan Mushi with Scallop and Uni Ceviche
Whole Roasted Foie Gras with Garden Vegetables
and Carrot-Orange Sauce
and Carrot-Orange Sauce
Chupe de Mariscos with Squid Ink Croquetas
New York Steak with Truffle Jus Injection and Gnocchi
with Celery Leaf, Budding Chives and Lily Bulb
with Celery Leaf, Budding Chives and Lily Bulb
Calamansi Soup with Pineapple, Mint Ice Cream
Banana Tarte Tatin with Salted Caramel Foam,
Nutmeg Ice Cream, Salted Chocolate Pretzel
Nutmeg Ice Cream, Salted Chocolate Pretzel
Many thanks to Chef Bernstein, and all of the rest of her crew including chefs Berenice de Araujo (of Sra. Martinez, who co-planned the menu with Michelle), Jason Schaan (of Michy's), and Vanessa Paz, the dessert maven for Michy's and Sra. M, sommelier Allegra Angelo for curating some wonderful wine pairings, and Jorge Anaya-Lopez for helping put this together and making it happen so successfully. But as always, thanks most of all to the guinea pigs whose support makes these events possible.
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