experiment #44 - Cobaya Brasel at Meat Market

Another experiment is in the books. Number 44 was with Sean Brasel, chef/owner of Meat Market on Lincoln Road in Miami Beach. Brasel, it seems, used the opportunity to test run dishes for his new Palm Beach Meat Market, opening soon. You can see pictures in this Cobaya Meat Market flickr set, and stay tuned for recaps read a recap here at Food For Thought.

Here's the menu Brasel and Chef de Cuisine David Valencia put together for us:

First Course

Buffalo Cheese Steak

Cipollini Onion Brulee, Cheese Fondue, Cherry Peppers, Wild Mushroom Jus

Lobster Pigs in a Blanket

Puff Pastry, Mustard Seed Relish, Lobster Mayo

2011 Pierre Sparr Gewurztraminer, Alsace, France

Second Course

Beet Salad

Arugula and Frisee, Beet Mousse, Truffle Vinaigrette, Baby Beets, Herbed Goat Cheese Mousse, Croutons

2013 Nobilo Icon Sauvignon Blanc, Malborough, New Zealand

Third Course

Octopus Carpaccio

Fava Bean, Fingerling Potato Chips, Pickled Mustard Seed, Micro Cilantro

2012 Far Niente Chardonnay, Napa Valley California

Fourth Course

Duo of Short Rib

White Bean and Quinoa Cake, Bacon Mousse, Charred Scallion

and

Prime Roasted Dry Aged New York Steak

Black Truffle Puree, Red Wine Jus, Brussels, Mushroom Duxelle

2012 Numanthia Termes Tempranillo, Toro, Spain

Sides

Whole Roasted Cauliflower

Creamy Polenta

Gouda Tater Tots

Dessert

Open Face Cherry Rhubarb Pie

Salted Dark Chocolate Ice Cream, Morello Cherry Sorbet

NV Dow's 20 Year Old Tawny Port, Portugal

Thanks to chefs Brasel and Valencia, to the crew at Meat Market, and most of all, to the guinea pigs whose interest, support and understanding make these kind of events possible.