Friday, January 30, 2015

COBAYA PROOF 1.26.15 @ Proof Pizza & Pasta

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A perfectly orchestrated menu from start to finish.

The progression was proper, flavors were fantastic, pacing was perfect and the execution was excellent.

The Proof Posse thoroughly embraced the Cobaya spirit, take the handcuffs off, have fun, cook whatever you like to cook, make it a special meal, and delivered a dynamite night at the Triple P.


I'll keep the details about Proof brief since I did a detailed post about them recently that you can read here. In a nutshell, Proof is the product of three chef friends with impressive fine dining resumes who decide to technically step down in class and do their own thing. And they are doing it right. But make no mistake, they are still serving fine dining caliber food.  Their dishes exhibit restraint, balance and finesse.  Traits I admire in chefs.

The Proof Posse were not strangers to the Cobaya kitchen.

Executive chef Justin Flit was executive sous chef at Bourbon Steak for the impressive Cobaya VI.

Chef du cuisine Matt DePante was sous chef for the killer Cobaya Carmellini at The Dutch.

Both were in the kitchen for several other special meals I enjoyed at both spots.

Pastry Chef Malcolm "Macaron" Prude is another Bourbon Steak alum as well as owner of Xavier's Macarons.

It should be noted that service, hospitality and the wine pairings were all spot on.

Huge thanks to Justin, Matt, Malcolm and the entire crew at Proof for delivering a special meal and night. To Afrohead Rum for their generous and delicious cocktail. And to all the gourmet guinea pigs out there for your continued interest and support. 


I said it in my initial post and I will reiterate it now. Proof is not only the best new restaurant in town, it's one of the best restaurants in town.

Do yourself a favor and go pay them a visit. 


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Experiment Number Forty Eight. (2015)

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The calm before the gourmet guinea pig storm.

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Pre dinner snacks.  Beef Tartare with colatura and chives served on parmesan frico.

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Another pre dinner bite, Clam Ceviche.

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King Crab, heirloom tomatoes, tarragon, pickled red onion, pea shoots. Really nice overall dish.  

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Cauliflower, wild harissa, Iberico bellota and roasted pork broth. A terrific trio of  flavors. 

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Bucatini with bottarga, lemon, breadcrumbs. Perfect pasta paired with a favorite of mine, bottarga.

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Duck, dried figs, barley, sherry vinegar. Knockout dish.

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Beef salsify & herb gremolata. Pat La Frieda Prime 50 day dry aged NY Strip. Flawless.

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The apron less crew hard at work plating dessert.

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Blood Orange Curd, pistachio, semolina cake.

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Chocolate treats from Malcolm including an awesome macaron ice cream sandwich. Forget the cronut you want the Malcolm Macaron Sandwich.

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Mixologist Isaac Grillo made a cameo appearance on behalf of Afrohead Rum who generously allowed us to sample their new rum which happens to be great.

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Redhead, Afrohead Aged Rum, fresh lime juice, ginger beer, chile syrup topped with a candied jalapeño.































A tasty parting gift for the diners along with a gracious thank you. 

Proof Pizza & Pasta on Urbanspoon

786-536-9562
3328 North Miami Avenue
Miami, FL 33127

On the corner of North Miami Avenue and NE 34th street

Hours:
Wednesday/Thursday Dinner 5:00-11:00 pm
Friday Lunch Noon- 3:00 pm Dinner 5:00-12:00am
Saturday Lunch Noon-3:00pm, Dinner 5:00pm-12:00am
Sunday Lunch Noon-3:00pm, Dinner 3:00pm-9:00pm
Monday – closed
Outdoor seating available.

They currently do not accept reservations. If you have a party of 6 or larger please call ahead so they can accommodate your party to the best of their ability.

Parking

Self park pay lot available across the street from Proof directly on NE 34 th street.

Thursday, January 29, 2015

Low Country Brunch & Dinner Chef Jeremiah & Husk 2/8 - 2/9

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Chef Travis Grimes is heading south from Charleston and his critically acclaimed kitchen at Husk Restaurant to pair up with Miami favorite, Chef Jeremiah Bullfrog.  They will be collaborating on a brunch and a dinner. Both should be fantastic.  Tickets for the brunch are $50.00 and dinner $100.00.  They can be purchased at gastropodmiamitickets.com

Monday, January 26, 2015

Craft Spirits & Beer 1/31/15 (South Beach)






This is a great event that all spirit fans should attend.




ABOUT CRAFT: SPIRITS & BEER

CRAFT: Spirits & Beer (CRAFT) will kick off with a trade day on Fri., Jan. 30 from noon to 3:00 p.m. followed by a consumer, Tasting Gallery Experience on Sat., Jan. 31 with a VIP tickets granting access one hour early at 3:00 p.m. and General Admission beginning at 4:00 p.m. to 7:00 p.m. The two day event focuses on trade and consumer elements ranging from panel discussions to unique pairing dinners. The second annual event will be held at the Fillmore Miami Beach, located at (1700 Washington Avenue). For more information please visit www.craftspiritsandbeer.com. Jennifer Massolo is the founder of CRAFT, which is part of The Liquid Projects. 

Saturday, January 24, 2015

Valentine's Day @ St. Regis (Bal Harbour)


BEYOND EXPECTATION


Go beyond expectations this Valentine's Day with The St. Regis Bal Harbour and seductive experiences to inspire romance and indelible memories.




VALENTINE'S DAY DINNER AT J&G GRILL

Indulge in a dinner with the most seductive ingredients curated by Chef Dagan Stocks, and specialty desserts by Award-winning Executive Pastry Chef Antonio Bachour
Saturday, February 14th 
Four course prix fixe dinner -$165 per person
Advanced Reservations Required.


MIXOLOGY FOR TWO

J&G Grill mixologist David Ferre will lead couples on an interactive course in cocktail creation designed just for two. Learn how to fuse and infuse unique ingredients to create your partner's perfect cocktail

Saturday, February 14th
5pm - 6pm - J&G Grill Bar
$50 per person


ST. VALENTINE'S AFTERNOON TEA

Spoil your sweetheart this Valentine's Day with a romantic tea
for two by Executive Pastry Chef Antonio Bachour

Saturday, February 14
2pm - 5pm - The St. Regis Bar
$59 per person


ST. REGIS SOMMELIER'S CLUB

Oysters & Champagne Pairing
Head Sommelier Sebastian Verrier will lead couples on how to
best pair Oysters with the finest Rosé Champagnes

Saturday, February 14th
6pm - 7pm - The St. Regis Wine Vault
$100 per person


THE ST. REGIS BAR

The St. Regis Bar is delighted to offer an alluring menu of Sushi and Champagne pairings for the bold-hearted connoisseurs, and live music adds to the already-romantic atmosphere

12pm - 11pm -  Sushi & Champagne Pairings Available
7pm - 11pm - Live Music featuring the St. Regis Band


ULTIMATE ROMANCE

Go beyond expectation and celebrate Valentine's Day with a private butler-served romantic dinner overlooking the Atlantic Ocean. Start with a bottle of vintage Dom Perignon Champagne, followed by a 4-course dinner by Chef Dagan Stocks.  A luxurious Oceanfront Day Villa is yours to enjoy throughout the evening

Only one experience is available.
$1,800+ tax & gratuity.





Tuesday, January 13, 2015

Cobaya Yeo @ Khong River House 1.7.15



Cobaya Miami experiment #47 was a return to the scene of a prior Cobaya Dinner, Khong River House. No insects were served this go round but the kitchen was hives free.

Kunkel in Missing in Action


John Kunkel and his 50 Eggs team have made some very impressive additions recently with the hirings of Danny Grant, Daniel Toral and Patricia Yeo. Danny Grant delivered an Epic Cobaya Dinner recently which was an Eater Best Meals of 2014 recipient and super sommelier Daniel Toral served some great wine during Cobaya Sustain. But Cobaya #47 was all about Patricia Yeo.

You may be familiar with Patricia from her season four appearance on Top Chef Masters where she finished in the Final Four. Iron Chef fans may recall seeing her compete head to head with Iron Chef Morimoto on two occasions. First as Bobby Flay's sous followed by a solo tofu challenge in 2006.

Those who don't own a TV may recall reading the impressive Three Star review in the NY Times while she was the executive chef at AZ in NYC.

Prior to AZ, Patricia worked with Bobby Flay at Miracle Grill, Mesa Grill and Bolo. Subsequent to that she moved to San Francisco to work for Barbara Tropp at China Moon and then opened Hawthorne Lane.

Recent restaurants include Ginger Park and Om in Boston. Prior to joining the 50 Eggs team she was creative director for Lettuce Entertain You in Chicago.

Yes, she has an impressive resume and yes we were very excited to have Patricia enter the Cobaya Kitchen.

In the spirit of Cobaya, Patricia veered away from the daily menu at Khong and opted for a Belly themed dinner. Clam, tuna, swordfish, lamb and pork belly all made tasty appearances.

Big thanks to Patricia and the Khong team for participating in another experiment and thanks to all of the guinea pigs out there for your continued interest and support. Full steam ahead to Cobaya 50.


50Eggs


Patricia busy plating the Toro Tataki dish.




Clam Belly Fritters, Lemon Caper Aioli.

Peter Lauer Saar Riesling. 



Toro Tataki, Kalamansi Ponzu.



Swordfish Belly Pastrami, Pickled Red Cabbage Slaw.

Albert Boxler, "Edelzwicker" Reserve, Alsace, France, 2012



Slow Cooked Lamb Belly, Wilted Watercress Salad.



Pork Belly & Kim Chi Bi Bim Bap.

Evesham Wood, Pinot Noir, Willamette Valley, Oregon, 2013.



Banana and Cashew Springrolls with Dark Chocolate Sauce.

1661 Meridian Avenue, Miami Beach, FL 33139

(305) 763-8147