Good morning guinea pigs, and thanks for your participation in another of our experiments. This time, we paid a visit to Pao at the Faena, where executive chef Paul Qui, along with his chef de cuisine Derek Salkin, were our hosts.They put together a really outstanding dinner that incorporated all sorts of Filipino flavors. You can see pictures in this Cobaya Qui at Pao flickr set; we'll update when recaps are online.
Here's the rundown of the menu, along with the wine pairings:
Kumamoto Kinilaw
Oyster, Sake Granite, Umeboshi, Tomato, Shiso
Lumpia
Foie Gras, Passionfruit, Szechuan Pepper, Pistachio
Sparkling Rosé, Graham Beck NV, Western Cape
Rice Milk
Fresh Ricotta, Smoked Trout Roe, White Kimchi, Black Garlic
Kirinzan Junmai Sake, Niigata
Red Porgy Crudo
Hibiscus Dashi, Finger Lime, Lychee, Yuzu Kosho
Gewurtztraminer, Zind-Humbrecht "Calcaire," Alsace 2013
Dinuguan
Hen of the Woods, Red Onion, Smoked Shishito, Cilantro
Priorat, Torroja "Terroir al Limit" 2012
Guinea Hen
Corn, Black Rice, Coxcomb, Girolles
Régnié (Cru Beaujolais), Guy Breton, 2013
Kare Kare
Oxtail, Langoustine, Beef Tongue, Dried Shrimp Paste
Red Wine Blend, Col Solare, Columbia Valley 2013
Polvoron
Caramelized White Chocolate, Sweet Corn, Huckleberry
A big thank you to Chef Qui, Chef Salkin, GM Michael Pounsberry, Wine Director Zach Gossard (a Cobaya veteran whose pairings once again drew lots of raves), to all the crew at Pao, and as always most of all, to the guinea pigs whose interest and support make these events possible.
