preview

Cobaya Dinner August 4, 2009 from Talula Chef Andrea Curto-Randazzo and Sous Chef Kyle Foster:

DIVER SCALLOP CRUDO

Blue Moon Beer Sorbet, Pickled Ginger, Mint Sea Salt

PAN SEARED FOIE GRAS

Homestead Lychees, House Smoked Bacon, Toasted Almonds, Root Beer Gastrique

ANCHO CHILE ROASTED QUAIL

Buttered Popcorn Puree, Raisin-Cocoa Nib Jus

BRAISED TRIPE RISOTTO

Green Apple, Red Cabbage, House Smoked Tasso, Walnuts, Aged Marisa

CHAR GRILLED PRIME AGED SPINALIS

Summer Stone Fruit Panzanella, Arugula, "Blackberry Wine," Crispy Shallots

CARR VALLEY ARTISAN CHEESES

House Made Mostarda, Truffle-Honey

VANILLA BEAN PANNA COTTA

Strawberry, Tarragon, Spiced White Balsamic Syrup

update

The August 4 dinner is fully booked (20 guinea pigs!). You may have seen some details already revealed in New Times' Short Order blog. I've been given a preview of the menu and it looks fully awesome - though no actual guinea pig will be served.

mission statement

The goal here is a very simple one - to get talented chefs to cook great, interesting, creative meals for an audience of adventurous, open-minded diners. That may happen inside a restaurant, it may happen outside of one. It may be a multi-course tasting menu, it may be a family-style whole hog dinner (here's hoping). For those who question the "underground" street cred of this mission, those questions are perfectly legitimate. My answer is, "I don't care." We're not limiting ourselves to meals cooked in abandoned warehouses in secret locations disclosed the day before the dinner; we're also not limiting ourselves to white tablecloths and silverware changed between every course. We're very open-minded that way: all that matters is if the food is good, and we think there's enough similar-minded folks to make that game plan sustainable.

Every invitation comes with a disclaimer: 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.

going underground

Something's happening here today ...

Food For Thought and The Chowfather are working on making an "underground dinner club" thing happen here in Miami. Given that it's Miami, "underground" is not so easy to do (we're at sea level and all), but the idea we were both kicking around was to assemble a group of adventurous diners willing to serve as guinea pigs for local chefs looking to try out something new or different.

A first event is already being planned for August 4, a few spots will still be available. More info to follow soon. If interested, start by joining the Miami Chowdown Google Group and you'll soon find your way.