Another experiment successfully completed! For Experiment #65, we made a return visit to Bourbon Steak in Aventura, where Chef Gabriel Fenton first cooked for us more than six years ago for Experiment #6 (can't believe it's been that long). For the first time around, in the interest of going against the grain, we encouraged Gabe to cook everything but steak. This time, we said "just cook," which was probably a good idea. Here's what he did (you can see all the pictures in this Cobaya Gabriel Fenton flickr set):
Reception
Truffle Duck Fat French Fries
Flroida Grass-Fed Beef Satay
Antelope Chili, Fingerling Potato Chips
Wianno Oysters, Ponzu, Green Apple, Rockefeller
Peter Jakob-Kuhn Sekt Rheingau Germany 2012
Buffalo Sweetbreads, Celery, Pt. Reyes Blue Cheese
Knoll Libenberg Gruner Veltliner Smaragd Wachau Austria 2012
Curry Scented Skate Wing, Alaskan King Crab and Leek Risotto
Pierre-Yves Colin-Morey Chardonnay Bourgogne France 2013
Prime New York Strip and Rib Eye Cap, Foie Gras Torchon, Burgundy Truffle
Vallin Syrah Santa Ynez Valley California 2013
#PSL Ice Cream Sandwich, Coffee Creme Anglaise, Milk Foam, Almond Cranberry Biscotti
Heinz Eifel Sylvanner Eiswein Rheinhessen Germany 2012
A big thank you to Chef Gabe, to pastry chef Patty Lopez for a delicious dessert, to wine directors Craig Teriaca and Kareem Zarwi for some excellent pairings, to all the crew at Bourbon Steak for their warm hospitality, and as always most of all, to the guinea pigs whose support makes these events possible.
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