Cobaya SOBEWFF with Andrew Zimmern 2.20.15

What a night!! On February 20, 2015, 50 gourmet guinea pigs raided the Perez Art Museum Miami for a fantastic event.

The Cobaya Crew

Cobaya Miami experiment #49 may not have been as "underground" as the prior 48 but it was a wonderful night with a great group of chefs and guinea pigs.

Huge thanks to Lee Schrager and his South Beach Wine and Food Festival team for inviting us to be a part of the best wine and food festival in the world. And for delivering a first class event in every way. It was truly an honor to participate.





Huge thanks to Andrew Zimmern for agreeing to host, curate and cook for us.  Andrew attended Cobaya 21 and featured us on his popular show Bizarre Foods America.  Ever since that night we've wanted to get him in the Cobaya kitchen to cook a killer Cobaya style meal.  It almost happened a couple of years ago but it unfortunately did not materialize.  But Lee reached out to us again this year and made sure it got done. And it got done right. 

Andrew invited some of his incredibly talented national and local chef-friends to join in the fun.  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. 

It was a diverse group of chefs and each one delivered delicious dishes that showcased their styles and remained in the spirit of Cobaya. 

Additional thanks to  Perez Art Museum Miami for hosting us in their amazing venue.  And thank you to all the guinea pigs in attendance including the new SOBEWFF guinea pigs. 

Hopefully, Lee will invite us back again and Andrew will host, curate and cook another outstanding meal.  Or we can gas up the Cobaya bus and have the guinea pigs invade NYC for the NYCWFF....

Andrew Zimmern

                          

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 alla Giudia
ANDREW ZIMMERN




Island Creek Oysters and Nduja Mignonette
CHRIS COSENTINO

Michael & Makoto

DINNER

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

MAKOTO OKUWA

2013 Kim Crawford S.mall 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 Sm.all Parcels Chardonnay



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

ANDREW ZIMMERN

2013 Kim Crawford S.outh Island Pinot Noir

Pork Belly and Clams

CHRIS COSENTINO

2012 Kim Crawford Small Parcels Central Otago Pinot Noir

Chocolate Pots de Creme, Coconut Streusel and Whipped Cream

KAYTLIN BRAKEFIELD