experiment #39 - 1.13.14

Happy New Year, Guinea Pigs - it's time for another experiment - the first of 2014.

Quick Details:
Date: Monday, January 13, 2014
Price: $85 (inclusive of tax & tip)
Start time: Likely 7:30 p.m.

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, and let us know how many you're requesting.

You will be advised by Friday January 3 Sunday January 5 if your request has been confirmed. You'll then need to book your seats by noon on Tuesday January 7 11:59pm on Wednesday January 8, or we may need to release them to the waitlist to ensure all spots are filled.

We have very limited seating and while we try to accommodate everyone who is interested, that is usually not possible - most events are filled very quickly. Due to space limitations, we will be limiting people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.

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.

This one will be BYOB.

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 #39 - how many seats?

1 seat $82.50 USD 2 seats $165.00 USD

experiment #38 - Cobaya Nina at Scarpetta

Another successful experiment! This time around, it was conducted by Chef Nina Compton - chef de cuisine at Scott Conant's Scarpetta in the Fontainebleau on Miami Beach and current favorite to win this season's "Top Chef," As we usually do, we gave no limitations other than "Cook what you want" - which is exactly what Compton did for our herd of forty guinea pigs. You can see pics here in this Cobaya Compton flickr set (recap to come at Food For Thought shortly), or browse Chowfather's instagram, ChatChow's flickr stream, Eric Saltzman's instagram, or foodporn_1's instagram (if I've missed any speak up and I'll link to them). Here is the menu for the evening (I regret I did not write down the wine pairings, as they were very nicely done):

amuse

scallop crudo w fennel, orange and pine nuts

antipasti

whipped morcilla, testa and fegato

primi piatti

sweetbreads w sunchokes, brussel sprouts, black trumpet mushrooms

paste

gemelli w key west pink shrimp and ricci di mare

secondi

lardo wrapped monkfish w romanesco and prosciutto jus

due of pork w pancetta-spiced loin and crispy jowl w butternut squash

dolci

yogurt mousse, lemon sorbet, apple and celery

A big thank you to Chef Nina for a really delicious, elegant meal, to all the crew at the Fontainebleau who helped make it happen, and as always most of all, to the guinea pigs whose interest and support makes these kinds of events possible.

experiment #38 - 12.9.13

It's time for another experiment!

Quick Details:
Date: Monday, December 9, 2013
Price: $80 (inclusive of tax & tip), with an optional $45 wine pairing
Start time: 7:30 p.m.

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, and let us know how many you're requesting.

You will be advised by Friday November 29 if your request has been confirmed. You'll then need to book your seats by noon on Tuesday December 3, 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. Due to space limitations, we will be limiting people to 2 spots per request, though if you're interested in more let us know and your request will be added to the waitlist.

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.

There will be a wine pairing (or a la carte beverages) available, or you can BYOB.

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:
(You can change quantity after you click "Add to Cart")

experiment #38 - choose pairing?

1 seat (no pairing) $82.50 USD 1 seat (with pairing) $128.75 USD

experiment #37 - CobayaBelly with Chef Jose Mendin

Another experiment successfully concluded - this time around, with Chef Jose Mendin of Pubbelly and PB Steak. Mendin played host to nearly 60 guinea pigs at PB Steak, and put together an offal-intensive, "Bloody Monday" menu that focused mostly on all the bits on the animal other than the steak. It was very well done and very much in the spirit of what we try to do. You can see pictures in this CobayaBelly flickr set, or in this flickr set from Y'All Taste This, or scroll down a bit in Chowfather's Instagram feed. And here are recaps at Food For Thought and The Chowfather.

Here's the menu for the evening:

Passed Appetizers

Oxtail Croquettes with caramelized onion purée and valdeon aioli

Crispy Sweetbreads with fermented black bean sauce and carrot ginger slaw

Bone Marrow pumpernickel toast, short rib, raisins, pickles

Stabbed in the Beef Heart Tartare

(Niman Ranch Cattle, California)

peruvian aji panca rustic dressing, pickled baby onions, blood sausage filone toast

Szechuan Style Tripe

braised in juniper berries, allspice, cinnamon, orange, then fried and glazed with a reduction of chilies and sugar. raw slaw of shaved brussels sprouts, florida green onions, ginger and garlic

Veal Brains Meuniere

(Strauss Family Farms, Wisconsin)

black butter made with squid ink and soy, roasted huitlacoche, oregon chanterelles, fava beans, end of the season sweet corn, parmigiano reggiano

Red Oak Smoked Tongue Papardelle

(Jackman Ranch Wagyu Cattle, Florida)

tuscan kale from Robert Borek Farms in Homestead, dry shiitake, nicoise olives, umami jus

30 Day Dry Aged Prime Rib

(Cox Familiy Farms, Alabama)

beef blood jus, fall mushrooms, baby pumpkin souffle, vidalia onions with sauce bordelaise

Ice Cream Sundaes

with fudge, nut brittle and toasted coconut

A huge thank you to Chef Mendin, to Pubbelly partner Andreas Schreiner, to all of the crew in the kitchen, behind the bar, and in the front of house, who did a fantastic job accommodating our big group, and as always most of all, to all of the guinea pigs (including both some veterans and lots of new faces) whose interest and support makes these events possible.

"Friends of Cobaya" Part 2 - Craft Master Dinner Series at Michael's Genuine 11.8.13

But wait, there's more!

As another "Friends of Cobaya" alert, we bring to your attention the Craft Master Dinner Series, part of the Craft Spirits & Beer program running November 8-10, 2013, which has been spearheaded by Cobaya regular Jennifer Massolo. The dinner at Copper Box Atelier in the poster above is already sold out, but you can still get spots at the November 8, 2013 dinner at Michael's Genuine Food & Drink, with pairings orchestrated by highly regarded whiskey maven Chuck Cowdery. You can get a little preview of the dinner here at the Genuine Kitchen, and you can purchase seats ($150pp) here through Eventbrite. Mention Cobaya and you will get a VIP Pass to the November 9 Tasting Gallery too!

And here are a couple more dates to pencil in on your calendar:

November 21, 2013: Chef Jason Wang of New York's Xi'an Famous Foods and Biang! Restaurant supposed to be popping up at Khong River House.

November 24, 2013: P.I.G. #4 with Chef Jeremiah, and from what I hear, several special guests.

More details coming soon ...

"Friends of Cobaya" Part 1 - Trufflepalooza 305 11.20.13

Periodically we use our platform here to bring to your attention events that may be of interest to you Guinea Pigs - especially when they involve Cobaya alumni. Here are a couple such events, and a heads-up for a couple more. First:

Trufflepalooza 305!

For years Andrew Carmellini has put on a "Trufflepalooza" dinner at Locanda Verde in New York to celebrate the start of truffle season. When Hurricane Sandy interfered last fall, what started as a proposal to bring those truffles down here to Miami wound up as an excellent Hurricane Sandy Relief Dinner at The Dutch.

This year, barring more hurricanes, we're getting the truffles: Trufflepalooza 305 will be happening Wednesday November 20 at The Dutch. They will be doing something similar to the Locanda Verde Trufflepalooza event in the main dining room: 3 courses (a choice among 2 appetizers, 3 mains & 2 desserts) for $75, excluding tax and tip.

But even better: they will also be doing a Cobaya-style special menu on The Dutch terrace for Cobaya Guinea Pigs. Five courses, a mix of plated and family style dishes, for $110 per person all in (inclusive of tax & tip). Considering what The Dutch did for prior events, you can probably guess which we think is the better deal.

Details on start time for the CobayaTrufflePalooza will follow soon, and suggested wine pairings will be available for purchase at the dinner.

Want in? The answer is "yes." We're selling seats on a first come first serve basis right here, link is below.

BUY SEATS FOR TRUFFLEPALOOZA 305 COBAYA STYLE:

SOLD OUT!

With thanks to 5 Diamond Delicacies, The Dutch's partner for Trufflepalooza 305.

experiment #36 - "Pink Collar" Cobaya for a Cause

Almost exactly a year ago, Cobaya helped Andrew Carmellini raise more than $17,000 for Hurricane Sandy relief efforts with a dinner and auction at The Dutch. This year we joined up with Chef Daniel Serfer of Blue Collar on Biscayne Boulevard to help raise money for Susan G. Komen For the Cure - a cause that's particularly meaningful to Daniel, who lost his mother to breast cancer eleven years ago this month (last year he lit up his neon sign pink and donated the proceeds of certain dishes from the month of October to Komen).

You can see all the pictures from the dinner in this Pink Collar flickr set, or check Chowfather's Instagram feed, or this set from Y'all Taste This. You can also read a recap here at Food For Thought and over here, Chowfather's 31-question interview with Chef Serfer.

With his staff done up in pink tuxedo t-shirts, Serfer served up an incredibly luxurious meal. Caviar, stone crabs, lobster, truffles, foie gras, prime rib - it was completely over the top, in the best possible way. Here's the complete menu:

Kumamoto Oysters

Porcini Mushroom Croquettes

Santa Julia Brut Rosé NV

Caviar x2

Scrambled Eggs 'n' Toast, Yukon Gold Blinis, Kaluga Caviar

Paul Blanck Rosenberg Riesling Alsace 2009

Stone Crab Roll

Mini P-Muff, Pink Pepper, Shallot, Drawn Butter, Old Bay Fried Potato Chips

Terrapin Rye Ale

White Alba Truffle

Acquarello Risotto, Saffron, Aged Pecorino

Allan Scott New Zealand Sauvignon Blanc 2012

Chilled Maine Lobster

Jicama, Mango, Watercress, French Lemon Vinegar

Evesham Wood Pinot Noir 2012

Roasted Prime Rib of Beef

Hudson Valley Foie Gras, Potato Rosti, Jus

Terrebrune (?) Bandol Rouge 2008

Fried Cookies and Soda

Oreos, Newman Ginger-O's

Dr. Better Soda

Hidden Rose Apples

With forty guinea pigs contributing $150 a person, lots of suppliers donating product for the cause, and even Blue Collar's servers contributing their time for the evening, Blue Collar will be able to give $5,000 to Komen from our dinner. A huge thank you to Chef Danny, to all the staff at Blue Collar, to Allegra Angelo for pouring some great pairings (Allegra is a Cobaya vet - this was the third event she's poured for), and as always most of all, to the guinea pigs whose interest and support makes these events possible.

cobaya experiment #37 - 11.11.13

It's time for another experiment!

Quick Details:
Date: Monday, November 11, 2013
Price: $85 (inclusive of tax & tip)
Start time: Probably 7:00 p.m.

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, and let us know how many you're requesting.

You will be advised by Thursday October 31 if your request has been confirmed. You'll then need to book your seats by noon on Monday November 4, 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 have a little more room than usual, so we will not have the 2-seat limit that we've had for many events.

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.

There will be a beverage pairing (or a la carte beverages) available for purchase on site, or you can BYOB.

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:
Cobaya Experiment #37 - Purchase Seats $87.55pp
(you can adjust quantity after you "Add to Cart")

experiment #36 - 10.30.13 - Cobaya for a Cause

It's time for another experiment! Again, something a little different this time around - all proceeds are going to charity, seats will be first come first serve, and we're letting you know a little more about who's involved.

Quick Details:
Date: Wednesday, October 30, 2013
Price: $155 (inclusive of tax, tip and beverages)
Start time: Probably 7:30 p.m.

For this "Cobaya for a Cause," we'll be joining forces with Chef Daniel Serfer of Blue Collar, who will be putting together a no-holds-barred "White Collar" dinner and contributing all proceeds to Susan G. Komen for the Cure, a charitable organization dedicated to ending breast cancer. Call it "Pink Collar."

The PayPal link to purchase seats is below, and your PayPal receipt will serve as your seat request confirmation. A reminder email with location and start time will be sent a couple days before the event. If the email on your PayPal account is not your regular email, please send us a note letting us know how you'd like us to contact you.

If seats are sold out and you'd like to be put on the waitlist, then please send an email to (use the "contact the underground" link). We may have additional spots become available and if so, will let you know as soon as we're able.

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.

SOLD OUT!

Thanks for your support. If you'd like to be on the waitlist for the 10.30 "Cobaya for a Cause" dinner, please send an email to the "contact the underground" link - if spots free up we'll let you know.

PURCHASE SEATS FOR COBAYA #36 - "COBAYA FOR A CAUSE"
10.30.13 $155 per person

experiment #35 - Cobaya Nitro Coco with Chef Antonio Bachour

Another experiment successfully concluded, this one with Chef Antonio Bachour (or, as Chowfather has nicknamed him, "Nitro Coco"), the extraordinarily talented pastry chef at the St. Regis Bal Harbour.  To highlight his dessert skills, we did something a little different - an afternoon tea. The St. Regis closed off their lounge area for us, and also supplied mimosas, tea, champagne (kicked off with the sabering of a massive double magnum bottle) and live music, and the hotel's executive chef Tom Parlo chipped in with some savory treats as well.

You can see all the pictures in this Cobaya Bachour flickr set, or check Chowfather's Instagram feed, and read recaps at Food For Thought and from The Chowfather. There was too much on the lavish spread to capture everything, but here's an attempt:

Golden Egg

with egg salad, caviar and cucumber gelee

Scones

with jam, clotted cream and citrus curd

Tea Sandwiches

salmon eclair with salmon macaron

nicoise salad

burrata with dried tomatoes and balsamic pearls

lobster roll

curried chicken cornet

Dessert Buffet

cherry, key lime, dulce de leche tarts

lychee/raspberry, dulcey/passionfruit, coconut/pineapple, blueberry/key lime,

tiramesu, caramel/apple parfaits

mango ganache w pecan, tea mousse, honey jelly

dulcey ganache w passionfruit, red velvet cake

profiteroles

assorted macarons and bon bons

A big thank you to Chef Bachour, to St. Regis Chef Tom Parlo, to all of the management and staff at the St. Regis who took such nice care of us, and as always and most of all, to all our guinea pigs whose interest and support makes these kind of events possible.

experiment #35 - 9/21/13

It's time for another experiment! A little different this time around, we're doing a weekend afternoon event.

Quick Details:
Date: Saturday, September 21, 2013
Price: $85 (inclusive of tax & tip)
Start time: 2:00 p.m.

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, and let us know how many you're requesting.

You will be advised by Tuesday September 10 if your request has been confirmed. You'll then need to book your seats by noon on Friday September 13, 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.

Due to format and start time, we will probably not do BYOB for this one, though there may be beverages included and/or available for purchase on site.

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 #35 - how many seats?

1 seat $87.55 USD 2 seats $175.10 USD

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.

experiment #33 - 4/29/13

Didn't get into experiment #32? Here's a chance for another!

Quick Details:
Date: Monday April 29, 2013
Price: $90 (inclusive of tax & tip); optional $35 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 (use the "contact the undergound" link on the right)  to request seats, and let us know how many you're requesting.

You will be advised by Thursday April 18 if your request has been confirmed. You'll then need to book your seats by noon on Monday April 22, 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 the Cobaya website (a link will be provided). 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, and a pairing option will be available.

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 #33 - choose pairing?

1 seat (no pairing) $93.00 USD 1 seat (with pairing) $128.75 USD

(To book multiple seats, make your selection and "Add to Cart," then either change the quantity or select "Continue Shopping" to return to this page and add another seat)

experiment #32 -4/22/13

It's time for another experiment!

Quick Details:
Date: Monday April 22, 2013
Price: $100 (inclusive of tax & tip)
Start time: likely 7:00-7:30pm

Pretty much the usual routine: 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 (use the "contact the underground" link on the right) to request seats, and let us know how many you're requesting.

You will be advised by Wednesday April 10 if your request has been confirmed. You'll then need to book your seats by noon on Sunday April 14, 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, and a pairing option may be available as well, details to follow shortly.

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 #32 - choose pairing?

1 seat (no pairing) $103.00 USD 1 seat (with pairing) $134.00 USD

(To book multiple seats, make your selection and "Add to Cart," then either change the quantity or select "Continue Shopping" to return to this page and add another seat)

experiment #31 - CobayOak Tavern with Chef David Bracha

Experiment #31. 3.11.13. Our "Cobaya Palindrome" experiment was successfully concluded, this time with Chef David Bracha of the recently opened Oak Tavern in the Design District, and the downtown stalwart, River Oyster Bar. Chef Bracha put together an offal-centric menu for 35 Guinea Pigs, who took over most of Oak Tavern for the evening. You can see all my pictures in this CobayOak Tavern flickr set, with a more detailed recap to be posted soon and read recaps at The Chowfather and Food For Thought. In the meantime, here was the menu:

"Oyster Ceviche," Lemon, Horseradish, Paddlefish Caviar

Crab Cake, Sea Urchin Butter

Beet, Heirloom Tomato, Goat Cheese, Pistachio

Rabbit Polpettine, Parmesan Brodo

Pig Ears, Kale, Lake Meadow Egg, Pimenton

Veal Sweetbreads, Fennel, Orange, Bacon

Lamb Liver, Sumac, Eggplant, Red Onion

"Surf & Turf" Fiery Beef Cheek Ragu, Sea Scallop

Chocolate Truffles

Many thanks to Chef Bracha and all of his crew at Oak Tavern, to Casa Dragones for providing some quite fine after-dinner tequila samples, and as always most of all to the guinea pigs whose support makes these experiments possible.

experiment #31 - 3/11/13

Time for another experiment!

Quick Details:
Date: Monday March 11, 2013
Price: $85 (inclusive of tax & tip)
Start time: likely 7:00-7:30pm

Pretty much the usual routine: 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 (click "contact the underground" on the right) to request seats, and let us know how many you're requesting.

You will be advised by Friday March 1 if your request has been confirmed. You'll then need to book your seats by noon on Tuesday March 5, 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 the Cobaya website (a link will be provided). 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 fine for this one, and a pairing option may be available as well.

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 #31 - how many seats?

1 seat $87.55 USD 2 seats $175.10 USD

experiment #30 - Cobaya Khong

Another experiment successfully concluded: this time we took a trip to northern Thailand with Chef Piyarat Potha Arreeratn ("Chef Bee") of the recently opened Khong River House. We always encourage chefs to cook the food that gets them excited, and Chef Bee clearly did that. Several courses were accompanied by stories of how these were the things he ate growing up, and his enthusiasm and passion came through in every dish. It was exactly the kind of experience we hope to provide through Cobaya.

You can see some pictures in this Cobaya Khong flickr set and read Chowfather's recap here (another will be coming shortly is now up at Food For Thought).

Here is the menu for the evening:

Bar Snacks

Dak Dae Tod

Deep-Fried Salt and Pepper Silk Worm

Mang Do Tod

Five Spice Tempura Water Bug

Appetizer

Yam Kai Mod Dang

Traditional Northeastern Red Ant Roe Salad

Nab Ong Or Muu Yaang

Grilled Pigs' Brain in Banana Leaves

Yam Gob

Northern Country Style Frog Curry

Main Course

Yam Kai Mod Dang

House-Made Chiang Rai Sausage

Gai Yaang

Slow-Roasted Rotisserie Chicken

Bahmi Sua

Burmese Style Egg Noodle with Local Vegetables

Goong Tod Gluar Prik Thai Dum

Vietnamese Style Crispy Prawns

Kha Muu Pa Low Mann Tow

Whole Slow-Cooked Pork Leg

Pad Dok Mai Gaurd Tao Huu

Garlic Chives with Tofu

Dessert

Khaao Neaw Durian

Durian with Sweet Sticky Rice

Ruammit

Sweetened Jackfruit with Water Chestnut

Thai Donut

With Condensed Milk and Chocolate Dipping Sauce

Many thanks to Chef Bee, to John Kunkel of 50 Eggs for helping make this happen, to Allegra Angelo for providing some great pairings to a tricky menu, to all the crew at Khong for their warm welcome to us, and as always, to all the guinea pigs whose support makes these experiments possible.

experiment #30 - 1/24/13

Time for another experiment, the first of 2013:

Quick Details:
Date: Thursday, January 24, 2013
Price: $75 with optional $25 beverage pairing (inclusive of tax & tip)
Start time: likely 7:00-7:30pm

Pretty much the usual routine: 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 cobayamiami@gmail.com to request seats, and let us know how many you're requesting.

You will be advised by Thursday, January 17 if your request has been confirmed. You'll then need to book your seats by noon on Sunday January 20, 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.

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 #30 - choose pairing?

1 seat (no pairing) $77.50 USD 1 seat (with pairing) $103.00 USD