After a starter of assorted canapes, one of which being an insanely delicious foie gras meatball, Chef Carmellini greeted the guests and talked about his theme for this dinner. He dubbed it "The Whole Damn Thing" and utilized an entire 50 pound pig as well as some whole turbot. The results were frickin' awesome.
|photo mashup courtesy of The Chowfather|
I'm not a dessert guy really but the dessert was not only delicious but impressive too. A sparkling croque en bouche from Pastry Chef Josh Gripper along with some assorted sorbets and ice creams. Chef Carmellini said that this was served at his wedding instead of wedding cake. A great ending to an over-the-top fantastic meal.
Huge 'thank you' to Chef Carmellini and all his staff and crew along with the team from The Dutch and The W who helped execute the plan for a great night. That was one for the ages. The only not-so-great part was being the only Celtics fan at the bar afterward where the Heat ripped off a huge comeback to win game two and go up 2-0 in the series. I got over it pretty quickly though by thinking about that rib dish again.
Additional thanks to all the guinea pigs who came out and those who continue to show enough support and interest to keep this Cobaya thing going. We see lots of new faces each meal and that's been really cool. We've just announced that The Summer of Cobaya rolls on with two more events in June - one dinner, one brunch. More details here.