experiment #58 - Cobaya Niu with Chef Deme Lomas

Another experiment successfully concluded! This time, we squeezed thirty guinea pigs into Niu Kitchen, a slender little Catalan spot in downtown Miami run by chef Deme Lomas and manager Karina Iglesias.

You can see all the pictures in this Cobaya Niu flickr set, and stay tuned for recaps. Here's the menu Chef Lomas put together for us:

Cream of Leeks

crispy leeks, herring roe

Flash-Seared Scallop

cauliflower purée, pomegranate gelatin

Baby Artichokes

bresaola, black truffle mayo

Cod Confit a la Catalana

roasted onions, dry figs, grain mustard, honey

Steak Tartare

mustard gelato, paja potatoes

Duck Magret

apple, cinnamon, chestnuts

Cold Melon Soup

lemon, mint oil

Pear Escalivada Crema Catalana

rosemary, maria cookies, grapefruit sorbet

A big thank you to Chef Deme, to Karina, to all their crew at Niu, and as always most of all, to the guinea pigs whose interest and support make these kinds of events possible.

experiment #57 - Cobaya del Cielo with Chef Juan Manuel Barrientos

Another experiment concluded! This time around, it was with Chef Juan Manuel Barrientos, the chef of El Cielo - a restaurant with locations in Bogotá (listed in the S. Pellegrino "Latin America's 50 Best Restaurants" list if you follow such things), Medellín, and now, Miami, just off Brickell Avenue backing on to the Miami River. You can see all the pictures in this Cobaya del Cielo flickr set, and stay tuned for recaps here's are recaps from The Chowfather and Food For Thought.

It's more poetic than detailed, but here's the menu he served Sunday night:

Passion Fruit Mistela

Follow the Stars

Chocotherapy

Amazon's Tree of Life

Roasted Corn Soup

Fishing in Corn Water

Chicken and Beer

The Smoking Cow

Bocadito

Spicy Guava

Rose Petal

Thank you to Chef Barrientos and all of his team at El Cielo, and, as always, to the guinea pigs whose interest and support make these kinds of events possible.

experiment #58 - 11.23.15

Dear Guinea Pigs:

It's time for another experiment!

Quick Details:
Date: Monday November 23, 2015
Price: $90 (inclusive of tax and tip)
Start time: 7:00ish 8:00pm

We will be doing a drawing for seats from all requests received over the first 48 hours.

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

You will be advised by Friday November 13 if your request has been confirmed. You'll then need to book your seats by noon on Tuesday November 17, or we may need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.

We have limited seating available, and while we try to accommodate everyone who is interested, that is usually not possible - most events fill up fast. Due to space limitations, we will limit 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.

We are still working on the pairing options, but there will probably be one (for an extra charge); a la carte beverages will also be available and BYOB is fine 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 #58

1 seat $93.00 USD 2 seats $186.00 USD

experiment #57 - 11.8.15

Dear Guinea Pigs:

It's time for another experiment!

Quick Details:
Date: Sunday November 8, 2015
Price: $103 (inclusive of tax and tip)
Start time: 7:00ish (maybe 7:30) 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 using the "contact the underground" link to request seats and let us know how many you're requesting.

You will be advised by Friday October 30 if your request has been confirmed. You'll then need to book your seats by noon on Tuesday November 3, or we may need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.

We have limited seating available, 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 limit 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 2 different wine pairing options: a $50, 4-glass option, or a $60, 6-glass option as well as a la carte beverages available on site; BYOB should also be fine.

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 #57

1 seat $103.00 USD 2 seats $206.00 USD 4-glass pairing $51.50 USD 6-glass pairing $62.00 USD

NOTE: If you'd like to purchase one of the wine pairing options, first select the number of seats you are purchasing, then click "Add to Cart." Then click the "Continue Shopping" button to return to this page, and select the pairing you'd like to purchase, and click "Add to Cart" again. Here, you can change the quantity to purchase 2 pairings if you wish, then click "Update." When that's done, click "Check Out" to complete your order.

experiment #56 - Cobaya Seagrape with Chefs Jason Schaan and Tony Velazquez

Another experiment successfully completed! For #56, we paid a visit to Seagrape, Michelle Bernstein's restaurant in the Thompson Miami Beach hotel, where hotel executive sous chef Jason Schaan and restaurant chef de cuisine Tony Velazquez played host to 26 of us guinea pigs. Befitting the Mid-Century Modern style of the restaurant, the dinner they put together was a little modern and a little classical all at once.

You can see all the pictures – in all their varieties of bad lighting situations – in this Cobaya Seagrape flickr set, and we'll update here when recaps are posted read recaps at Food For Thought and The Chowfather. Here's the menu for the evening:

SNACKS

Maine Lobster Toast

salted butter, shaved radish, trout caviar

Masami Wagyu Beef Belly Tartare

chorizo, quail egg, bearnaise sabayon

Gougéres

l'explorateur and shaved lardo

Sparkling Rosé of Gamay, Grandin, Nuit St. Georges

FIRST

Brussel Sprouts

tonnato, bottarga, rye toast

SECOND

Pasta "Vongole"

hand-rolled garganelli, venus clams, manila clams, salsify, uni butter

Domaine Lupin Roussette de Savoie, Frangy

THIRD

Whole Roasted Foie Gras

vadouvan spiced pumpkin jam and house brioche

La Tour "Vielles Vignes" Banyuls, Roussillon

FOURTH

Crispy Potato Wrapped Fluke

burgundy black truffle, artichoke barigoule, calabrian chili roe

Domaine Joseph Voillot Bourgogne Rouge, Volnay

FIFTH

Colorado Lamb Chop

fall legumes, lamb sweetbreads, potato gnocchi, roasted bone jus

August Clape "Vin de Amie," Northern Rhone

DESSERT

Pie and Ice Cream

A big thank you to chefs Schaan and Velazquez, to wine director Zach Gossard for some really outstanding pairings, to GM Jorge Anaya-Lopez for everything he does, to Michelle for giving her guys the freedom and guidance to do this dinner, and as always most of all, to the guinea pigs whose interest and support make these kind of events possible.

Also, a reminder: our pre-pre-sale of tickets to our second dinner with the South Beach Wine and Food Festival coming up in February (featuring Andrew Zimmern of Bizarre Foods, Carlo Mirarchi of Blanca, Jon Shook and Vinny Dotolo of Animal, and Alex Chang of Miami's Vagabond), is over, but the "official" pre-sale is now on-line at the SOBEWFF website. There are still a limited number of seats available; if you'd like to join us on February 25, 2016, use your MasterCard to purchase seats here.

experiment #56 - 10.6.15

Dear Guinea Pigs:

Summer vacation is over, and it's time for another experiment!

Quick Details:
Date: Tuesday, October 6, 2015
Price: $103 (inclusive of tax and tip)
Start time: 7:30 pm

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 using the "contact the underground" link to request seats and let us know how many you're requesting.

You will be advised by Friday September 25 if your request has been confirmed. You'll then need to book your seats by 5pm on Tuesday September 29, or we may need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.

We have limited seating available, 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 limit 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 the Cobaya website. 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 an optional $35 wine pairing, as well as a la carte beverages available on site; BYOB should also be an 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.

Also, though they are moving fast, we still have some spots left for the Cobaya / South Beach Wine and Food Festival dinner in February. For more information, check here: Cobaya SoBe 2.25.16 - advance tickets available.

FOR CONFIRMED SEAT REQUESTS ONLY:

experiment #56 - choose # and pairing

1 seat (no pairing) $103.00 USD 1 seat (with pairing) $139.00 USD 2 seats (no pairing) $206.00 USD 2 seats (with pairing) $278.00 USD

Cobaya SoBe 2016 2.25.16 - advance tickets available!

Dear Guinea Pigs:

We should have news on an upcoming Cobaya dinner very shortly, but we have some more exciting news as well.

You may have already seen that we will be repeating our collaboration with South Beach Wine & Food Festival next year for another Cobaya / SoBe dinner. It's already been posted on the SoBeFest.com website here: (If you want to see what last year was like, check out this Cobaya SOBEWFF flickr set.)

We've got another great line-up this time: Andrew Zimmern will be coming back, and we'll have Vinny Dotolo and Jon Shook from Animal, Son of a Gun and Trois Mec in LA, Carlo Mirarchi from Roberta's and Blanca in NY, and Alex Chang of Miami's Vagabond gets to play host. The dinner will be on Thursday February 25, 2016.

Though tickets do not officially go on sale until next month, we're able to get Cobaya members the chance to book your seats now. Even better: book now and you can get them for $225; when SoBe puts them on sale, they will be priced at $250.

The process is a little different from our usual events. To get in on Cobaya SoBe 2016, you will need to send a ticket form in or call SOBEWFF to book. To get the form or the phone number, please send an email to the usual place (cobayamiami [at] gmail [dot] com). Also different: This event will also be first come first served, with no limits on the number of seats, so move fast.

Please note: You have to return the form no later than October 1, 2015, because tickets will be released to the general public shortly after that date. Our dinner was one of the first SOBEWFF events to sell out last year, in a matter of hours, and we expect spots to go fast.

Hope to see you there!

experiment #55 - Floor 65 with Chef Aaron Brooks

Another experiment concluded, this one in high altitude conditions. For Cobaya Experiment #55, Chef Aaron Brooks (who  did Experiment #25 with us three years ago) didn't serve dinner in his restaurant, Edge Steak and Bar. Instead, he took us up to a 65th floor unit in the Four Seasons Residences, with floor to ceiling windows on two sides looking out on Biscayne Bay and down Brickell Avenue. You can see tweets and pictures from the evening in this Cobaya #55 @ FS65 Storify page and in this Cobaya #55 @ F65 flickr set, and we'll update soon with links to recaps read recaps here at FFT and The Chowfather.

After a round of snacks and champagne in the hotel's lobby, here's the menu Chef Brooks served up high in the tower:

Chef Aaron Brooks' Selection of Charcuterie

Cold

Chicken, Eel and Peanut Terrine en Croute

Duck Heart and Sicilian Pistachio Terrine

Foie Gras, Chicken Liver and Truffle Pate

Smoked Hock and Head Cheese

Truffle Stuffed Trotter

Soy Cured Pig Face

Hot

Chorizo Verde Flautas

Warm Tasso Ham

Aussie Lamb Ham

Cheesy Kielbasa

Kangaroo Tartare

Olives, Preserved Lemon and Za'atar

Roasted Rabbit

Thai Sausage, Green Curry

Drunken Watermelon

Cilantro, Serrano, Tajin

Carpetbag Steak

Cape Grim Grass Fed Pasture Raised Beef

Celery Root cooked with Australian Truffles

East Coast Oysters

Black Sesame Pavlova

Thai Basil, Local Fruits

This was something of a preview for a series of pop-up "Undercover Dinners" Four Seasons will be doing around the country, so pay attention, as there may be more like this. A big thank you to Chef Brooks, to Edge executive sous chef Jose Gamez, and to all of the team at Edge and the Four Seasons, to the owner of the loft condo unit who allowed us to use his space for this event, and as always most of all, to the guinea pigs whose interest and support make these events possible.

experiment #54 - Quality Cobaya with Chef Patrick Rebholz

Experiment #54 is in the books! This time around, we spent some time with Chef Patrick Rebholz of Quality Meats on Miami Beach. In a long, second-story room over the restaurant, Chef Rebholz served forty guinea pigs a knock-out meal. Here's a "Quality Cobaya" Storify page with everyone's tweets and pictures; you can also see pictures in this Quality Cobaya flickr set. We'll update when recaps are posted. And here are recaps at Food For Thought and The Chowfather.

Here's the menu from Tuesday's experiment:

Butcher's Roll Charcuterie

(coppa with aerated mozzarella, smoked soppressata with corn bread cream, cured foie gras torchon with malted barley and mint mango gastrique, duck bacon, pork jowl corn dogs, calf liver mousse with pickled ramps, suckling pig coppa di testa, merguez "prosciutto" with preserved lemon, dry-aged beef popcorn)

Salad

(with tomato granita and corn custard)

Reuben Cobia Crudo

(with crispy parsnip, fennel sauerkraut, 1000 island dressing, swiss cheese mousse)

Counterbalance

(watermelon with jalapeño jelly and mint)

"Guinea-Pig"

(guinea hen stuffed with suckling pig and foie gras)

General Tso's Pig Brains

Cleanse

(mango lime sorbet with crispy chicken skin)

Long Bone Short Rib Steak

(with bordelaise sauce and pommes purée)

Stimulate

(peaches poached in juniper shrub with labne panna cotta)

QM Crispy Treats Sundae

A big thank you to Chef Rebholz, who really knocked it out of the park, to all of his crew at QM who did a great job all night, and as always most of all, to the guinea pigs whose interest and support make these events possible.

experiment #55 - 7.8.15

I know, I know, we haven't even done #54 yet. Still and yet, it's time for another experiment!

Quick Details:
Date: Wednesday, July 8, 2015
Price: $100 (inclusive of tax and tip)
Start time: 7:00 pm 

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 Monday June 29  if your request has been confirmed. You'll then need to book your seats by 5pm on Wednesday July 1, or we may need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.

We have limited seating available, 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 limit 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 an optional $40 wine pairing, as well as a la carte beverages available on site; BYOB should also be an 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 #55 - choose # and pairing

1 seat (no pairing) $103.00 USD 1 seat (with pairing) $144.50 USD 2 seats (no pairing) $206.00 USD 2 seats (with pairing) $289.00 USD

experiment #54 - 6.30.15

Hello, Guinea Pigs! It's time for another experiment. Here's the info:

Quick Details:
Date: Tuesday June 30, 2015
Price: $115 (inclusive of tax and tip)
Start time: 6:00 or 6:30 pm (to be announced soon)

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 Monday June 22 if your request has been confirmed. You'll then need to book your seats by noon on Thursday June 25, or we may need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.

We have limited seating available, 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 limit 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 an optional $40 wine pairing, as well as a la carte beverages available on site; BYOB should also be an 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 #54 - choose # and pairing

1 seat (no pairing) $118.50 USD 1 seat (with pairing) $160.00 USD 2 seats (no pairing) $237.00 USD 2 seats (with pairing) $320.00 USD

experiment #53 - Cobaya Chang at the Vagabond

Another experiment successfully completed! This time, it was with Chef Alex Chang, the young chef at the helm of the Vagabond Restaurant and Bar in Miami's "MiMo District" along Biscayne Boulevard. You can see pictures in this Cobaya Chang at the Vagabond flickr set, and stay tuned for recaps recaps at Food For Thought and The Chowfather. Here's the menu he put together:

Triggerfish tataki, charred onion dashi, bronze fennel, key lime

Txakolina, Ulacia Konsteilu Arautzailea '13

Mango, umeboshi, soy milk, shiso

Garnacha Blanca, Vinos Pinol "L" Arrufi, Terra Alta '11

Royal red shrimp, florida seaweeds, beef tendon, chicken jus

Picpul de Pinet, Moulin de Gassac, Languedoc '13

Smoked goat loin, mulberry, cucumber, goats milk

Nerello Mascalese, Pietradolce "Archineri", Sicily, Italy '11

Goat barbacoa, guajillo, cassoulet bean, avocado

Garnacha Blend, Clos de Tafall, Terra Alta, Priorat '12

Elderflower, reduced whey, cucumber, tomatillo

Anselmi passito style garganega '11

A big thank you to Chef Chang, to the entire team at the Vagabond for making this a really great night for all, and as always most of all, to the guinea pigs whose interest and support make these events possible.

experiment #53 - 5.18.15

Hello, Guinea Pigs! It's time for another experiment. Here's the info:

Quick Details:
Date: Monday May 18, 2015
Price: $100 (inclusive of tax and tip)
Start time: 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, and let us know how many you're requesting.

You will be advised by Friday May 8 if your request has been confirmed. You'll then need to book your seats by 5pm on Monday May 11, or we may need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.

We have limited seating available, 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 limit 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 probably be a pairing option (details to come shortly) and a la carte beverages available on site; BYOB should also be an 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 #53 - choose #

1 seat $103.00 USD 2 seats $206.00 USD

experiment #52 - Cobaya Forge with Chef Christopher Lee

Another experiment in the books! This one was with Chef Christopher Lee, the multiple Michelin-starred chef who recently took over the kitchen of one of Miami's real grand dame restaurants, The Forge. You can read recaps at Food For Thought and The Chowfather and see pictures in this Cobaya Forge flickr set. Here's the menu he put together for a group of thirty guinea pigs in the Forge's Library room:

Radishes

Baby Greens, Bitter Chocolate Soil, Orange Fennel Sorbet, Goat Cheese Dressing

Mersault, Louis Latour, 2012

Geoduck Sashimi

Papaya, Honeydew, Toasted Coriander, Carrot Ginger Dressing

Black Truffle and Foie Gras Raviolo

Gewurztraminer, Trimbach, 2011

New Zealand John Dory

Vegetable Cubes, Chicken Liver Jus

Far Niente Chardonnay, Napa Valley 2013

Pheasant

Pistachio Nuts, Green Grapes, Epoisses Cheese, Black Pepper Honey Jus

35 Day Dry Aged New York "Super" Steak

"Backyard BBQ"

Duckhorn Merlot, Napa Valley, 2012

Coffee Crusted Venison

Parsnip, Mustard Greens, Spiced Nuts, Chocolate Vadouvan Jus

Roasted Coconut and Passion Fruit Vacherin

Macadamia Nut Soil, Honeycomb, Coconut Meringue

Moscato D'Asti Ruffino, 2012

Dark Chocolate Soup

Ginger Panna Cotta, Dehydrated Chocolate Mousse, Bitter Orange

A big thank you to Chef Lee, pastry chef Alycia Delaney (who knocked out her desserts only a couple days before giving birth!), sommelier Gino Santangelo, to all the crew at The Forge, and as always most of all, to the guinea pigs whose interest and support make these events possible.

experiment #52 - 4.28.15

Hello, Guinea Pigs! It's time for another experiment. Here's the info:

Quick Details:
Date: Tuesday April 28, 2015
Price: $100 (inclusive of tax and tip)
Start time: 7:00pm-ish

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 Sunday April 19 if your request has been confirmed. You'll then need to book your seats by 5pm on Wednesday April 22, or we may need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.

We have limited seating available, 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 limit 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 pairing option (details to come shortly) and a la carte beverages available on site; BYOB is also an option, though there may be a corkage fee this time.

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 #52 - choose # and pairing

1 seat (no pairing) $103.00 USD 1 seat (with pairing) $170.00 USD 2 seats (no pairing) $206.00 USD 2 seats (with pairing) $340.00 USD

experiment #51 - Cobaya Griese at MM74

Another experiment successfully concluded! Only ten days after celebrating the big Five O, we were back at it, this time with Chef Thomas Griese of MM74 in the Fontainebleau. You can see pictures in this Cobaya Griese at MM74 flickr set and Chowfather's instagram feed, stay tuned for recaps and read a recap at The Chowfather and Food For Thought. Here's last night's menu:

Kusshi Oyster

Truffled Yuzu Sabayon, Ossetra Caviar

Delamotte Brut Le Mesnil-Sur-Oger Champagne, France NV

Foie Gras and White Miso Brulée

Port Reduction, Toasted Brioche

Chateau Coutet Sauternes and Barsac, France 2009

Escargot en Surprise

White Asparagus, Fresh Golden Morels, Jamón Ibérico

Domaine Weinbach Riesling Schlossberg, Alsace Grand Cru France 2012

Tagliatelle Pasta

Nantucket Bay Scallops, Nebrodini Mushrooms, Shellfish Nage

Thierry & Pascale Matrot Meursault "Les Chevalieres" Burgundy France 2013

Wagyu Ribeye Cap

Shallot, Sauce Perigourdine

Long Shadows "The Sequel," Columbia Valley, Washington State 2012

Mango Custard

Candied Violet, Aerated Vanilla Ice Cream

Dr. Loosen Estate Riesiling Beerenauslese Mosel Germany NV

A big thank you to Chef Griese, whose cooking was outstanding and whose enthusiasm was contagious; to all of the crew at MM74, including some familiar faces from prior Cobaya dinners; and as always most of all, to the guinea pigs whose interest and support make these events possible.

experiment #50 - Cobaya Five 0 with Chefs Jeremiah Bullfrog and Alexander Talbot

Thanks to all of you who helped us celebrate our fiftieth (!) dinner. We had a blast and we hope you did too. To celebrate the big Five 0, we brought back some people who have been a big part of what we've been able to do with this little experiment: chefs Jeremiah Bullfrog of the gastroPod (a veteran of experiment #2/2.5 and #19, plus a helping hand on countless others, ), and H. Alexander Talbot of Ideas in Food (who joined us for #10 almost exactly four years ago), with assists from Kurtis Jantz of the Trump International Beach Resort in Sunny Isles (one of the chefs for Cobaya Gras and also the original inspiration for Cobaya), Steve Santana of Taquiza (who is also part of old Cobaya lore, going back to experiment #2), and Ricardo Torres on desserts.

You'll see some more detailed recaps soon (and probably some reflections and reminiscences on this anniversary of sorts), in the meantime see some pictures in this Cobaya Five 0 flickr set, and in Chowfather's instagram feed. And here's the menu:

a small procession of snacks and such

(cajun kale crisps with pecan aioli; chicken liver preparada; frod's mom's pickled shrimp; pork pop w charred piña salsa; hogfish crudo with sour orange, aji oil, black lava salt and cilantro; orange gel, goat cheese, oregano ancient grain granola creamsicle push pop)

chicken fried shrimp, schmaltz mayo, lemon

dried aged beef chuck tartare, sea truffles, garlic chives

blistered snow peas, salsa verde, woodlands pork coppa

beef tendon, coca cola, tamarind, green papaya

olive pickle octopus, date palms, endive, powdered coconut

gochujang paccheri, aged cheddar, luchito n'duja

roasted pig head pupusas, kimchi curtido, el santana's masa

taleggio, watermelon, radish

purple corn pudding, roasted corn ice cream, fresno relish

soursop mousse, caramelized cashew milk, sorrel

A huge thank you to chefs Jeremiah, Alex, Kurtis, Steve, Ricardo and all the rest of the crew who helped us celebrate 5-0 in style; and as always most of all, to the guinea pigs whose interest and support have made it possible for us to do fifty of these experiments over the past five and a half years.

experiment #51 - 3.26.15

Hello, Guinea Pigs! It's time for another experiment. We haven't eaten even [you can see where our minds are] done the big Five O yet, but we're ready to start taking requests for #51. Here's the info:

Quick Details:
Date: Thursday, March 26, 2015
Price: $95 (inclusive of tax and tip)
Start time: 7:00pm

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 March 17 if your request has been confirmed. You'll then need to book your seats by 5pm on Friday March 20, or we may need to release the seats to the wait list to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.

We have limited seating available, 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 limit 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 pairing option (details to come shortly) and a la carte beverages available on site; BYOB is also an 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 #51 - choose # and pairing

1 seat (no pairing) $98.00 USD 1 seat (with pairing) $165.00 USD 2 seats (no pairing) $196.00 USD 2 seats (with pairing) $330.00 USD

experiment #50 - 3.16.15

Hello, Guinea Pigs! It's time for another experiment. And after surviving our collaboration with the South Beach Wine & Food Festival, it's another occasion: we're turning #50. It's hard to believe this will be the 50th of our little experiments. Anywhere, here's the info:

Quick Details:
Date: Monday March 16, 2015
Price: $115 (inclusive of tax and tip)
Start time: 7:30ish

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 Saturday March 7 if your request has been confirmed. You'll then need to book your seats by 5pm on Tuesday March 10, or we may need to release the seats to the waitlist to ensure all spots are filled. Note the tight schedule: please make your request quickly, and if you get a spot, please book quickly.

We have limited seating available, 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 limit 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 is likely to be BYOB only.

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 #50 - how many seats?

1 seat $118.50 USD 2 seats $237.00 USD

Cobaya SOBEWFF with Chefs Andrew Zimmern, Chris Cosentino, Michael Schwartz, Makoto Okuwa and Kaytlin Brakefield

Well, it finally happened: Cobaya goes SoBe. On Friday night, Cobaya teamed up with the South Beach Wine and Food Festival for a dinner – and we couldn't be happier with how it turned out. A big thank you to Lee Schrager and his hard-working team at SoBeWFF, who really pushed to make this happen and do it right; to the Perez Art Museum Miami for letting us use their gorgeous facility for the dinner; to all of the chefs who participated – Chris Cosentino of San Francisco's Cockscomb and Boccalone, local hero Michael Schwartz of Michael's Genuine, Makoto Okuwa of Makoto in Bal Harbour, and Kaytlin Brakefield of Verde at PAMM, all of their crews and the folks from FIU's Chaplin School of Hospitality who helped out, with a special thank you to chef, host, and curator Andrew Zimmern; and as always most of all, to the guinea pigs (some old, many new this time) whose interest and support have enabled us to put on 49 of these events over the past 5+ years.

You can read recaps of the dinner at Food For Thought and The Chowfather, see pictures in this SOBEWFF Cobaya Dinner flickr set or Chowfather's instagram feed, plus there's more pictures on the SoBeWFF website. Here's the menu:

RECEPTION

Foie Gras Hakata Shime with Shiso Cake, Yamamomo Berry and Kurozu Black Vinegar

Makoto Okuwa

Local Tuna, Green Juice, Puffed Wild Rice, Pickled Kohlrabi

Michael Schwartz

Hamachi Crudo, Tomato, Cucumber, Basil

Kaytlin Brakefield

Carciofi allla Giudia

Andrew Zimmern

Island Creek Oysters and N'duja Mignonette

Chris Cosentino

2014 Kim Crawford Sauvignon Blanc

DINNER

Teuchi Shin Soba, Hokkaido Amaebi, Turnip Surinagashi, Fresh Wasabi

Makoto Okuwa

2013 Kim Crawford Small Parcels Pinot Gris

Marinated Baby Beets, Shaved Vegetables, Beet-Ginger Kombucha, Hemp Seed, Sprouts

Michael Schwartz

2014 Kim Crawford Unoaked Chardonnay

Vitello Tonnato-Braised Veal Cheeks and Tuna Tonnato with Parsley, Red Onion and Caper Salad

Kaytlin Brakefield

2013 Kim Crawford Small Parcels Chardonnay

Grilled Abalone with Black Bean Sauce, Crispy Shallots, Charred Scallions and Hot Chile Oil

Andrew Zimmern

2013 Kim Crawford South Island Pinot Noir

Pork Belly and Clams

Chris Cosentino

2012 Kim Crawford Small Parcels Central Otago Pinot Noir

DESSERT

Chocolate Pots de Creme, Coconut Streusel and WHipped Cream

Kaytlin Brakefield

Chocolate Truffle Cookie

Alisa's Painted Bistro

experiment #48 - Cobaya Proof with Chefs Justin Flit and Matt DePante

Another experiment successfully concluded – an outstanding dinner with chefs Justin Flit and Matt DePante at their new-ish restaurant in Midtown Miami, Proof Pizza & Pasta. You can see all the pictures in this Cobaya Proof flickr set, and read recaps at Food For Thought and The Chowfather we'll update when recaps are posted. In the meantime, here's the menu from last night:

king crab, heirloom tomatoes, tarragon, pickled red onion

cauliflower, harissa, iberico bellota, roasted pork broth

bucatini, bottarga, lemon breadcrumbs

duck, dried figs, barley, sherry vinegar

beef, salsfiy, herb gremolata

blood orange curd, pistachio, semolina cake

That doesn't include the beef tartare with colatura served on parmesan frico crackers or the clam ceviche they passed around before everyone sat down, or the chocolate sampler (including an excellent macaron ice cream sandwich) they served after, the little take-home goodie bags they gave everyone, or the post-dinner cocktail supplied by the good folks at Afro Head Rum. A big thank you to Justin, Matt and their whole team at Proof, and as always most of all, to the guinea pigs whose interest and support make these events possible.

"Friends of Cobaya" Alert: SOBEWFF tickets, BBQ Beatz & Brew

A couple items that may be of interest to you guinea pigs:

1.24.15: BBQ. Beatz. & Brew @ gastroPod

Chef Jeremiah Bullfrog is back with the gastroPod 2.0, a kitchen built into a shiny shipping container, and he's throwing a party in Wynwood on Saturday January 24. Whole lamb BBQ, live music, and beer, all for $25. Get tickets at gastropodmiamitickets.com. To see pictures from a couple recent gastroPod visits, check out this gastroPod 2.0 flickr set.

2.19.15 SOBEWFF tickets (and discount!)

We announced a couple months ago that we were teaming up with the Food Network and Cooking Channel South Beach Wine and Food Festival to put on a dinner during this year's festival. That event sold out very quickly - but there are still several other dinners that look great and for which spots are still available. Better yet, the folks at SOBEWFF have passed along a nice discount code for Cobaya members to use and get a 25%+ discount. Here are the dinners, all on Thursday, February 19 (scroll down for the discount code):

Best of the Northwest Dinner hosted by Tom Douglas - Tom Douglas is one of the godfathers of Pacific Northwest cuisine. I still have very fond memories of a dinner I had years ago at his Dahlia Lounge in Seattle; since then he's opened more than a dozen restaurants around Seattle. He'll be showing what's special about the region's food - along with wines from Washington State's Ste. Michelle winery - at an intimate dinner at 1826 Restaurant and Lounge on South Beach.

Southern Divinity Dinners hosted by Frank Stitt and Kyle Knall - Frank Stitt is another name you should know, someone who was a couple decades ahead of the curve on the renewed interest in Southern food. He picked up the Beard Foundation "Best Chef in the Southeast" award in 2001 for his work at Highlands Bar and Grill, and ten years later was inducted into its "Who's Who of Food and Beverage." Kyle Knall is another Birmingham native who made his way to NYC, and now runs the kitchen at Maysville after having spent a few years at Gramercy Tavern (Maysville got a very nice New York Times review last year). They'll be cooking a Southern-themed dinner together at - where else? South Beach's Yardbird.

Retro Feast Dinner hosted by Ben Ford, Ashley Christensen and Jonathan Lane - I don't mean to dismiss the other chefs involved - Ben Ford is highly regarded for his cooking at Ford's Filling Station in LA, and Jonathan Lane has been getting raves for his elegantly classical cooking at the Traymore here in Miami - but the name that really jumps out at me here is Ashley Christensen. I've actually tried to figure out reasons to go to Raleigh, NC so I could visit Poole's Diner. Now she'll be coming here instead to cook a dinner with Ford and Lane at Traymore's home base, the Metropolitan by COMO hotel.

If you didn't get into our SOBEWFF Cobaya dinner, one of these dinners would be an awfully good consolation prize; and even if you did get in, it could be the perfect warm-up for the night before.

To get the discounted $185 price (usually $250), use the code "COBAYA15" when you purchase seats through the website (www.sobefest.com) or by calling the box office at 877-762-3933. A reminder, ALL proceeds from the Festival benefit the Chaplin School of Hospitality and Tourism Management at FIU, so you get to dine for a good cause too!