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 to follow is now up at Food For Thought and from The Chowfather. My pictures are in this Cobaya 31 flickr set; there's more here from jsdonn, and another nice recap from one of our guests (also a cook at a nearby restaurant) at Lady of the Knife.

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.