Greetings Guinea Pigs! We know it's a long way away, but we've got a pre-sale opportunity for you for our upcoming dinner in collaboration with the South Beach Wine and Food Festival.
This will be our fourth collaboration with SOBEWFF, and we are very excited about the lineup - but in Cobaya tradition, we're going to be doing this pre-sale blind. (If you're interested, email us and we'll give some very oblique hints and see if anyone can guess the chefs).
The dinner is going to be Thursday February 21, 2019 with a 7pm start time. Tickets do not officially go on sale until October 8, 2018 but we're able to offer Cobaya members the chance to buy seats early. Even better, we're able to offer you a discount! Regular pricing for the $250 per seat tickets, inclusive of sales tax and processing fees, would be a total of $278.50. But if you purchase now through this pre-sale, Cobaya members will pay only $249.00. Plus, you'll assure yourself of a spot.
There will be no lottery for these seats - it's first come, first served. Note that unlike our usual events, the SOBEWFF dinner is inclusive of wine pairing. This pre-sale opportunity expires Monday September 24. The chefs will be revealed September 25, and if seats remain you'll have a chance to buy at the regular pricing on October 8.
[sorry, pre-sale is now closed; but you can get tickets at the regular pcie on the SOBEWFF website: Cobaya Dinner hosted by Michelle Bernstein, Angie Mar, Hedy Goldsmith & David Plonowski]
In order to match up the seats, we do ask that when you purchase, please send us an email to reserve@cobaya.miami confirming your purchase, and giving us your full name and the email address for us to send you tickets when they are issued.
For tradition's sake, 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.
Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.
Look forward to seeing you there. As always, thank you for your support.
Monday, September 17, 2018
experiment #74 - Cobaya Three with Chef Norman Van Aken
We've let a little time slip without reporting back on Experiment #74. It was a great one, with one of South Florida's true culinary legends, Norman Van Aken, at his new restaurant, Three, in Wynwood.
You can see all the pictures in this Cobaya Three with Norman Van Aken flickr set, and read a recap at Food For Thought.
Here's the full rundown on what we had:
(and stay tuned for an announcement later today about pre-sale, discounted tickets for our fourth collaborative Cobaya dinner with the South Beach Wine and Food Festival coming up in February).
Chilled Lobster "Vuelve a la Vida", mezcal, avocado, jicama salad
Segura Viudas, Brut Rosé Cava, Spain
Barbeque'd Green Asparagus, smoked benne seed, summer lettuces, preserved citrus
Domaine Sigalas Assyrtiko, Santorini, Greece
Wood-Grilled Foie Gras Shawarma, pineapple al pastor, shishito kosho yogurt
Seresin Sauvignon Blanc, New Zealand
Yellowedge Grouper Cooked in Seaweed, miso baked turnips, meyer lemon bonito butter
Granbazan Rias Baixas Albariño, Spain
Slow-Roasted Heritage Chicken: Hainanese Chicken Rice
Super Chicken Arepa, grilled corn butter, guasacaca
Brooks Willamette Winery Pinot Noir, Oregon
Tree of Life, baobab mousse, hibiscus curd, yogurt cake, honey-lavender cream
La Spinetta Moscato, Italy
The Guanaja, devil's food cake, guanaja cremeux, milk espuma, roasted white chocolate ice cream
Morellino di Scansano, Sangiovese, Italy
A huge and heartfelt thank you to Chef Van Aken, to his long-time right-hand man Jeffrey Brana, to Three chef de cuisine Juan Garrido and pastry chef Mame Sow, Three GM Brian Diaz, and the entire crew at Three who made our dinner a memorable experience; and as always most of all, thanks to the guinea pigs whose interest and support make these events possible.
Wednesday, July 11, 2018
experiment #74 - 7.25.18
Greetings Guinea Pigs – it's time for another experiment!
Quick Details:
Date: 7.25.18 (Wednesday)
Price: $95 (inclusive of tax and tip)
Start time: 7pm
We will be doing a drawing for seats from all requests received over the first 48 hours. Please get your requests in quickly, and if you get a spot, please book it quickly.
To request spots, please send an email to reserve@cobaya.miami and let us know how many you're requesting.
You will be advised by Tuesday 7/17 if your request has been confirmed. You'll then need to book your seats by noon on Friday 7/20, or we will need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.
We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.
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. There will be a short window of time to book before seats need to be released back to the waitlist to make sure they're filled.
There will be an optional $45 beverage pairing; a la carte beverages will also be available. We're still checking on BYOB (please confirm in advance).
Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.
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.
Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.
Look forward to seeing you there. As always, thank you for your support.
Quick Details:
Date: 7.25.18 (Wednesday)
Price: $95 (inclusive of tax and tip)
Start time: 7pm
We will be doing a drawing for seats from all requests received over the first 48 hours. Please get your requests in quickly, and if you get a spot, please book it quickly.
To request spots, please send an email to reserve@cobaya.miami and let us know how many you're requesting.
You will be advised by Tuesday 7/17 if your request has been confirmed. You'll then need to book your seats by noon on Friday 7/20, or we will need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.
We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.
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. There will be a short window of time to book before seats need to be released back to the waitlist to make sure they're filled.
There will be an optional $45 beverage pairing; a la carte beverages will also be available. We're still checking on BYOB (please confirm in advance).
Confirmed and paid-up attendees will receive an e-mail the day before the event, confirming the location and other details.
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.
Plus some legalese: please note that if you're requesting a spot, you understand that any food or beverages you consume are at your own risk, that you voluntarily assume any and all risks, known and unknown, and voluntarily release the organizers of the event from any claims, including personal injury and wrongful death, resulting in any manner from your participation in this event, whether caused by negligence or otherwise. Hopefully it won't come to that.
Look forward to seeing you there. As always, thank you for your support.
FOR CONFIRMED SEAT REQUESTS ONLY:
Thursday, March 22, 2018
experiment #73 - Cobaya Upland with Chef Justin Smillie
We've been working for quite a while to line up a Cobaya dinner with Justin Smillie, the New York based chef of Upland, who opened a second location in Miami Beach's South of Fifth neighborhood a little more than a year ago. So when things finally came together, we launched it, even if it was less than a week since our last event. His dinner was entirely off-menu but entirely in keeping with the "California cuisine" spirit of the place.
You can see all the pictures in this Cobaya Upland flickr set. Here's what we had:
ONE
spinach, asparagus, fava, artichoke, crispy mushroom, cotija
Lanson Brut Rosé NV
TWO
crispy coconut soft shell crab, hemp + soft herbs
Adams & Haart, Goldtropfchen, Riesling Kabinett, Mosel, Germany 2016
THREE
hot smoked tuna cheek, spicy mango
Chateau d'Epiré, Savennieres, Loire Valley, France 2014
FOUR
salt marsh lamb BBQ, sweet potatoes, sprouted lentils + green sauce
K Vintners Guido Sangiovese, Walla Walla Valley, Washington 2013
FIVE
strawberries, vanilla ice cream, granola
La Chapelle de Lafaurie-Peyraguey, Sauternes, France 2012
A big thank you to Chef Smillie, to his CDC Francis Derby, to the wonderful crew at Upland for keeping everything running so smoothly, and as always most of all to the guinea pigs whose interest and support make these events possible.
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