Earlier this month we conducted our eightieth experiment, with Chef Deme Lomas at his second restaurant, Arson in downtown Miami. This was Deme's second round with Cobaya: almost exactly four years ago we held Experiment #58 at Deme's first restaurant, Niu Kitchen, just down the block. You can read a more detailed recap at Food For Thought, and see all the pictures in this flickr set. Here's what we had (with links to pictures):
cold almond and garlic soup, salt-cured red tuna,
figs and charbroiled scallions
white asparagus, charbroiled green huancaina,
sesame seeds
steamed clams, chipotle sofrito, charbroiled garlic aioli
slow charbroiled monkfish, zucchini textures,
Spanish green chili, golden garlic
lamb chops, burnt eggplant puree,
red pepper juice viniagrette, Josper onions
condensed milk gelato, passion fruit foam,
chocolate sand, diced brownie
A big thank you to Chef Deme, to Karina Iglesias for picking some great wines and generally making the evening feel like exactly the kind of dinner party you hope to invited to, to the entire crew at Arson, and as always most of all, to the guinea pigs whose interest and support make these events possible.
