experiment #34 - DB Cobaya Moderne with Chef Matthieu Godard

Cobaya Experiment #34 brought forty guinea pigs to DB Bistro Moderne this past Tuesday to see what Chef Matthieu Godard and crew are cooking at this Miami outpost of the Daniel Boulud empire. You can see pictures above or in this "DB Cobaya Moderne" flickr set; a recap will follow shortly and read a recap at Food For Thought. Here is the menu they put together for us:

Flavors of the Mediterranean

Assiette Charcuterie Share Boards

Serrano Wrapped Swordfish

Caponata, Saffron Tomato Vinaigrette, Baby Zucchini

Albert Mann Riesling "Cuvée Albert" 2009

Hickory Smoked Duck Breast

Ginger Caramelized Apricot, Confit Pinenut Pastilla

Matarromerra Ribero del Duero Crianza 2008

Peach Empanada with Thai Basil Ice Cream

Black Forest Cake

Pistachio Biscuit, Chocolate Cremeux, White Chocolate Soft Ganache, Poached Cherries, Pistachio Ice Cream

Madeleines and Canelés

This was surely one of the most elegant Cobaya events we've ever had. Many thanks to Chef Godard, Pastry Chef Jerome Maure, and all the crew in the kitchen and front of house at DB for hosting one of our events; and most of all, to all of the guinea pigs whose interest and support makes these experiments possible.

experiment #34 - 7/23/13

It's been a quiet summer for us so far, but it's time for another experiment!

Quick Details:
Date: Tuesday, July 23, 2013
Price: $100 (inclusive of tax & tip); optional $25 pairing
Start time: likely 7:00-7:30pm

We will be doing a drawing for seats from all requests received over the first 48 hours, with additional requests filled, if possible, in the order they're received.

Please send an email to request seats using the "contact the underground" link to your right, and let us know how many you're requesting.

You will be advised by Friday July 12 if your request has been confirmed. You'll then need to book your seats by noon on Tuesday July 16, or we may need to release them to the waitlist to ensure all spots are filled.

We have limited seating and while we try to accommodate everyone who is interested, that is usually not possible - most events are filled very quickly. We will need to limit seat requests to 2 per person - if you'd like more, let us know and we'll keep track of a "wish list" and fill if possible.

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. 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.

BYOB should be OK, though we encourage you to consider the pairing option.

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:

experiment #34 - choose pairing?

1 seat (no pairing) $103.00 USD 1 seat (with pairing) $128.75 USD

experiment #33 - Cobaya Macchialina with Chef Michael Pirolo

Another experiment successfully concluded! This time around, we paid a visit to Chef Michael Pirolo at Macchialina on Miami Beach, one of the latest projects from the Pubbelly boys. You can see the pictures in this flickr set, and read recaps at the Chowfather and Food For Thought. Here's the menu Chef Pirolo put together for his experiment, as well as the wine pairings from Jennifer Chaefsky.

Cocktail Reception

Formaggi, Salumi & Stuzzichini

Baldini Lambrusco dell'Emilia NV

Antipasto

Fritto Misto

white bait, calamaretti, baby eel, shrimp & anchovies

Vietti Roero Arneis 2011

Primi Piatti

Sweet Pea Raviolini

spring garlic, speck & parmigiano

Black Spaghetti

sea urchin, lobster & scallions

Abazzia di Novacella Kerner 2011

Secondo Platto

Polenta Board

trippa, quail, ramps & funghi trifolati

G.D. Vajra Barolo 2008

Dessert

Goat Cheesecake

pine nut brittle, mango ice

Badia e Coltibuono Vin Santo 2006

This was one of the biggest experiments we've done recently (45 guinea pigs) and the crew at Macchialina did a fantastic job of keeping things running smoothly. Big thanks to Chef Pirolo, to his former kitchen-mate Nina Compton from Scarpetta who came over to help out, to Jennifer for the great pairings, and as always, most of all, to the guinea pigs whose interest and support makes these events possible.

experiment #32 - Cobaya Makoto

Another experiment successfully concluded, this one with Chef Makoto Okuwa of the eponymous Makoto restaurant in Bal Harbour. You can read recaps at The Chowfather and Food for Thought, and see all the pictures in this Cobaya Makoto flickr set.

Here's the menu he put together for us, which was as interesting as it was delicious:

Nikogori

turtle headcheese, hay smoked eggplant, molasses, pickled mustard seed

Echigo Beer

Techili to Iseebi to Kimosoe

blowfish tataki, lobster sashimi, monkfish liver pate, radish, kaiware daikon, yuzu kosho vinaigrette, truffle purée

Shichi Hon Yari Junmai

Sumi Jitate

blowfish, pickled watermelon, shiso leaf, green tea salt

Dewasansan

Shabu Shabu

Kobe NY strip, seasonal vegetable, karashi dipping sauce

Domaine Chandon Pinot Meunier

Nameraka

white chocolate cream, Okinawa black sugar cake, soy sauce ice cream, passion fruit

Hou Hous Shu

Thanks to Chef Makoto and all of his team at Makoto who put together such a great meal for us, and as always, thanks to the guinea pigs whose interest and support make these events possible.