Over the past two plus years our concept has been embraced by both chef and diner alike, with our group growing from a small number of about a dozen or so people to a list that is approaching 600 members, all whom are in search of a different dining experience. That's pretty awesome. It's also challenging since our dinners are limited to 30-40 people at a time on average and most of the time we receive more requests than that. We've even had to develop a high tech "lottery system". Well, our lottery system was worked to the hilt on this last dinner held this past Monday. With 30 seats available we fielded over 100 seat requests! Again, pretty frickin' awesome.
Diners gathered at SushiSamba on Lincoln Road for a dinner served by Chef Michael Bloise that certainly beared no resemblance to anything that has come out of that kitchen on any other night. Chef Bloise greeted everyone and announced that we'd be going "back to school" for this dinner. Menus were presented, class was in session.
|"Back to school, back to school, to prove to Dad that I'm no fool..."|
|Lunchables! Thanks, Mom!|
The chef had dismantled the juice box from the bottom, refilled it up with unfiltered apple juice, vanilla, and acai vodka, and sealed it back together. Pop in the straw and you're good to go! This drink was really refreshing with a nice alcohol bite. With that came a legit lunchables container where the processed supermarket junk had been removed and replaced with homemade rabbit ham, truffled mozzarella, and manchego thyme crackers. I loved this dish. The rabbit ham had a nice gamey flavor and the texture was firm but not too tough. Piling the ham on top of the mozz and the cracker made for a flavorful bite with a texture that went from firm to soft to crunchy.
Next up - taco talent show! Chef Bloise presented a trio of tacos, their crisply-fried shells filled with a belly of tuna, lamb, or pork. That's the order I consumed them in and the lamb belly was the winner of the bunch with the tuna a close second. The pork belly taco to me was the weakest of the bunch but still good.
|Not your average lunch tray...|
|Tripe churros & marrow cobbler, anyone?|
I gotta say, this was one of the most fun Cobaya dinners we've had. It's awesome when a chef hears, "do whatever you want" and has a creative explosion like this. He was teacher and entertainer all at once. Big thanks to Chef Bloise and all his staff who made this dinner possible. Class dismissed!