10 Days of Bourbon Christmas - Day 3

It's day 3 of the Ten Days of Bourbon Christmas and so far you've got some history to read up on and a nice and affordable bourbon to give to your best bourbon buddies.  But you know that presentation is everything.  When it comes to sipping a nice bourbon whiskey, you've gotta have the right hardware.

The Glencairn Glass

Today's gift idea is The Glencairn Glass.  This is a glass that's perfect for sipping a high quality spirit.  The Glencairn won the Queen's Award for Innovation in 2006 and has been recognized as the "official whisk(e)y glass" by the experts.  It's got a custom shape, starting as a bowl at the bottom of the glass and then tapering towards the top of the glass which enhances the color, body, nose, taste, and finish of the bourbon.  I really like the weighted base of the Glencairn.  It's got a good hand to it for a narrow glass. 

Check out a good deal on these glasses here.

10 Days of Bourbon Christmas - Day 2

When I originally set out to do this series of posts my plan was to list bourbon drinking accessories first and then a few bourbons towards the end.  Since there was reasonable outcry that Day 1's gift was not consumable, I thought I'd throw ya a bone on Day 2.

My favorite all-around bourbon - Old Weller Antique

Old Weller Antique Kentucky Straight Bourbon Whiskey.  Yes, this is a one I talk about frequently as it's my favorite all-around bourbon.  Why?  Let's start with a wheated mashbill that imparts a slight sweetness to blend with the spices and woodiness of the barrel.  Let me remind you that this mashbill is the same exact mashbill used in Pappy Van Winkle bourbons, which makes perfect sense since they are both distilled and aged by Buffalo Trace.  I like these wheat recipe bourbons a lot because wheat doesn't have the flavor fireworks that rye has and the result is that you taste more of the part that the charred white oak barrel has played in the aging process.  Speaking of fireworks, this bourbon is 107 proof, or 53.5% alcohol!  Another reminder: Pappy Van Winkle 15yr is bottled at 107 proof...  My favorite whiskeys are of a higher proof.  I enjoy the fiery flavor when sipped neat and also the flavors that open up when the bourbon is taken down in proof through the addition of ice or branch water.  I'm also of the opinion that higher proof whiskeys tend to mix better classic cocktails, like The BTS Old Fashioned shown above, as they keep the alcohol on center stage.

Ok, so here you have a bourbon that has the same mashbill, proof, and producer as Pappy Van Winkle 15yr.  It's gotta be expensive, right?  HELL NO!  You can find OWA locally here in Miami for about $25! BOOM!

Instead of killing yourself trying to locate a bottle of Pappy this holiday season and then emptying your wallet when you finally do, take the smart approach and give Old Weller Antique a try.  It's a fantastic bourbon at a reasonable price.  Plus, you'll save some money to buy even more Bourbon Christmas items!

Stay tuned!

10 Days of Bourbon Christmas

Christmas is a-comin' and I thought I'd give you some great ideas on what gifts to get the bourbon drinker in your life.  I'll be posting a new idea each day right up until Christmas Eve so stay tuned! 

 

Today's gift idea is a book that gives a great insight to the history of one of the most sought after bourbons on the market today - Pappy Van Winkle.  But Always Fine Bourbon is the story of the old Stitzel-Weller Distillery which for a large part of the 20th century was known for making the finest bourbon in the world.  It's also the story of the Van Winkle family and Julian "Pappy" Van Winkle himself.  I really enjoyed learning this piece of bourbon history as told by Sally Van Winkle Campbell, granddaughter of Pappy Van Winkle.  For the bourbon drinker who enjoys his spirit and enjoys a piece of American History, this is a fine gift.

Experiment #28: Cobaya Hinckley @ The Hoxton

Sometimes Cobaya happens just by being at the right place at the right time.  Such was the case when I ran into Chef Matt Hinckley at the launch party for Miami's Queen of Desserts, Hedy Goldsmith's, Baking Out Loud cookbook.  I knew Matt from his days working as sous chef at Michael's Genuine Food & Drink.  He told me about a couple of new spots he would be in charge of culinary for.  The first to be opening was The Hoxton, a restaurant in the burgeoning Brickell area with a New England style menu.  That would be followed by BoxPark, a restaurant that would echo Chef Matt's approach to local, sustainable, cuisine with various Florida proteins like alligator, boar, and turtle showcased.  Now we're talkin' Cobaya!

We gathered last Monday in the elevated dining room area at The Hoxton for Cobaya #28.  Here's how it all went down...

The menu tasted as good as it reads

A welcome cocktail, the Bacon Old Fashioned, was a nice start.  The smoke from the bacon was there without being overly hammy and I was glad the maple syrup was tame and allowed the Bulliet rye to shine.  From there, passed apps made their way around the room.  The duck egg quiche was fantastic, fried alligator was crisp and tender, and the rabbit liver toast was a phenomenal bite.  It was go time!

If there's one thing I'm a sucker for, it's fresh baked bread and silky smooth butter.  It's a catch-22 at a coursed dinner because bread is filling but I threw caution to the wind and went at it.  I was glad I did.  The butter was absolutely insane!!  Here we had butter mixed with duck fat, brined green peppercorns, aleppo chili, and chives and I was applying a thick layer to every piece of bread I could get my hands on.  The cornbread was my favorite.  I need to have Chef Matt make me some of that butter for the homestead.  Jerk boiled peanuts hit the table next.  A great snack, spicy and delicious.  Gotta eat the shells people!

Housemade charcuterie was equally delicious.  Duck ham, tasso, and the lardo were my favorites but I really loved them all.  I could go for this plate any day all day.  The duck ham had a nice cured fattiness to it, the tasso was smokey and the lardo just melted on the tongue.  A deliciously spicy homebrew mustard complimented these meats well, as did the equally awesome spread of pickled veggies that included a new favorite of mine discovered on a previous visit to The Hoxton with Frodnesor to discuss Cobaya details - wing beans.  Hinckley pickles these with a fiery spice that I loved. 

A local bitter green salad was next and one of my favorite dishes of the night.  I love a nice, crisp, fresh salad and this one really did it for me.  The bitterness of the endive and dandelion greens played really well with the subtle spice of the pickled chilis.  Perfectly crisp and savory chunks of pork belly added a little sin to this dish but didn't overpower with gluttony.  It was a well-rounded composition.  After the salad, some cider-braised turnips hit the table.  I have to be honest, I don't remember much about this dish besides the crispy bits of pork jowl and that the cider braise gave the turnips a nice texture.  Could be that I was getting full which was troublesome because...

Three Little (?!?!) Pigs

The irony in this dish was that it was dubbed Three "Little" Pigs on the menu.  This was far from a little dish!  Jeezus!  The pork chop was a monster!  Knowing that was going to fill me past the point of full, I went for the crispy pig head first, a delicious pate of pork with unctuous fatty bits, breaded and fried to crispy perfection.  The andouille was another winner.  The pork chop was, as I had suspected, too much for me to take down.  It became the first thing to hit my plate and escape.

Dessert came in the form of ice cream and cookies.  In this case, ice cream made from Oskar Blues' Ten Fidy Imperial Stout and crumbled bits of cookies...made with pig fat.  Yes, pig fat cookies.  Throughout the dish were bitter tangerine segments, budda hand candy, and some citrus zest.  This is where my usual disclaimer of not being a big dessert person would come in but not today as the one exception is ice cream. I didn't get much of the stout flavor of the beer in the ice cream but that could be because I was enjoying the bitterness of the tangerine and all the citrus flavors going on.  It was a refreshing end to the meal.

Being in the right place at the right time to plan Cobaya magic like this had certainly paid positive dividends.  I thought this was a fantastic meal and really got the sense that Chef Hinckley showcased his passion with all of the various homemade meats and accompaniments served in the meal.  Be on the lookout for BoxPark coming soon where a lot of this type of food will definitely be served along with plenty of other surprises I'm sure.  Here's a Cobaya insider's tip for ya too - The Hoxton serves a badass portion of Chef Hinckley's delicious fried chicken along with a couple sides for a mere $10 during happy hour.  Strong buy!

A huge thank you to Chef Matt Hinckley, all the kitchen staff, management, and servers at The Hoxton, my dining tablemates who generously shared some tasty wines, and all of the guinea pigs who keep this Cobaya fire roaring here in Miami. 

R.I.P. - My Pappy is Dead

The Van Winkle family collection (missing Van Winkle Reserve Rye)

Anyone who is mildly into bourbon has heard the name "Pappy Van Winkle".  If not, you must be living under a rock.  Bourbon is all the rage these days and the Van Winkle brand is the golden goose of the bunch.  A little history lesson for ya...  Julian "Pappy" Van Winkle made his mark as a whiskey salesman for W.L. Weller & Sons in the late 1800s, later purchasing the A. Ph. Stitzel Distillery in 1910 and forming Stitzel-Weller that distilled his own bourbon whiskey - Old Rip Van Winkle amongst other brands like Old Fitzgerald and W.L. Weller.  Prohibition hit and the Old Rip brand did not resurface until after 1972 when the distillery and its brands were sold off.  The Van Winkle family retained the rights to the Old Rip brand.  Julian Van Winkle Jr resurrected the Old Rip Van Winkle brand shortly after Stitzel-Weller sold, buying up stocks of his family's whiskey, a wheated recipe that imparts a smooth, sweet flavor.  In 1981, Julian Van Winkle III took the reigns of the family business.  In the early 90's, with whiskey an afterthought in a burgeoning rum and vodka market and many whiskey distilleries struggling, he saw opportunity.  He bought up barrels of his family's whiskey that had sat for years aging in charred oak barrels and introduced a premium aged bourbon under the Pappy Van Winkle name with the bottle bearing an image of his grandfather.  Boom!  Last year, Julian Van Winkle III won a James Beard Award for Outstanding Wine and Spirits Professional and it was well deserved.  Today, the Van Winkle family keeps the Pappy Van Winkle brand alive through a partnership with Buffalo Trace. 

Each year, a limited quantity of 7000 or so cases is released and states and their distribution channels are allocated a limited amount to sell to consumers.  Last year the chances of getting a bottle were somewhat slim.  Today it's damn near impossible without paying, in many cases, double what you would've paid last year or more.  It's the bourbon industry's hottest commodity, coming in bottles of 10, 12, 15, 20, and 23 years of age and fetching suggested prices of anywhere from $50 to $300 per bottle.  You've got to get lucky and/or have some cash to burn to get your hands on your bottle of Pappy.  But it wasn't always this way...

I remember a mere 2 years ago walking into Total Wine & Spirits, seeing a bunch of bottles of Pappy gracing the shelves, and purchasing one for my buddy, Chadzilla, for his birthday.  No frenzy, no fuss, no muss.  This year, I was at Total Wine & Spirits the day they got a few bottles in stock.  The Pappy Van Winkle 15yr bottle, a favorite of mine, last year sold at Total Wine & Spirits for a well-deserved and respectable $69.99.  This year?  Try $149.99.  The 20yr, a great bourbon at $89.99-$119.99, is now $199.99.  The 23yr somehow held the selling price of $299.99 on Total's shelves.

So why the price hike?  Well, like I said, bourbon is all the rage these days.  Pop culture has embraced bourbon whiskey and distilleries are producing like no tomorrow.  This is great for the industry.  After all, bourbon is the only spirit classified by Congress as a distinct product of the United States of America.  That means you can't get Chinese, Italian, Latvian, French, or Russian bourbon.  This juice must come from the good ol' US of A in order to bear the "bourbon" name.  More business is great for this American industry.  It creates more jobs.  But now what used to be a prize savored by enthusiasts has now become mainstream society's object of affection.  The Pappy that I once knew and loved is dead.  He's buried far underneath a pile of pop culture television shows and celebrities that have taken this prize usually reserved for appreciative enthusiasts and placed it in the limelight, many just to say they're the big man for drinking the best stuff.  Well, they broke rule #1 of Pappy Club and that is...you don't talk about Pappy Club!

We make fine bourbon.

At a profit if we can,

at a loss if we must,

but always fine bourbon.

- Julian "Pappy" Van Winkle   

It's pretty simple math, really.  Take something that is limited and blab about it in the media where millions are exposed to it and...BOOM...demand far exceeds supply even more than it ever had with a cult following.  And what happens when demand exceeds supply?  Yes, that's right - prices increase.  You can't fault the producers.  They pay taxes on this whiskey as it ages in charred, white oak barrels for 10-23 years.  Why shouldn't they make the boku bucks?  Thing is, they really don't.  The ones who benefit are usually those on the distributor level or on the consumer level where people flip bottles on eBay and elsewhere for ridiculous amounts because there are those people out there ready to spend, spend, spend, who just HAVE to have the most expensive product out there.  After all, it must be the best if it costs the most, right?

Thing is - when it comes to Pappy Van Winkle bourbon - it is the best.  As frustrated as I've become with the chore of sourcing a bottle, I simply can't say it's not the best bourbon on the market.  I love the stuff.  I'm more than happy to have stocked up on bottles of the 15yr last year at a fair price.  I enjoy the hell out of them every time I pour a dram of Pappy, usually reserved for special occasions.  A bottle of the precious 23yr lasted me nearly 2 years, kept hidden away on my home bar to be poured in celebration only.  The 20yr expression is my favorite bourbon whiskey of all time.  I love that juice.

When I say "the best" I'm purely stating my personal opinion on the flavor of the bourbon whiskey that's in the bottle.  Is it the best value?  At the prices bottles of PVW are fetching today the answer is no.  I had a hearty laugh when the clerk at Total Wine told me the 15yr would be $150 this year, more than double it's cost on the very same shelf the previous year.  That was pure comedy to me.  But sadly, it was also confirmation that my Pappy is dead.  Part of what made PVW the best was that it was priced at a premium but that premium was still a somewhat accessible price.  The sensationalists who want to shell out $150 for a bottle of Pappy 15yr can have at it.  I'll happily take 6-7 bottles of Old Weller Antique, a bourbon made from the exact same wheated recipe as Pappy that is aged differently (age, rickhouse location) but bottled at the same exact proof, for the same $150 price.

Yup, you won't find me chasing after any Van Winkle bottles this year.  I've got a few stashed away in my bourbon bunker and I'm finding so many bourbons under $30 that I love that I really don't care to spend the extra dough.  I'm enjoying more and more great rye whiskeys for short money too.  I'm also loving other limited releases of single barrel and small batch bourbons like those the good folks at Four Roses are producing.  These days, there's a lot of fantastic stuff out there to be sipped and savored, too much to be chasing the ghost of a whiskey that was once

My Pappy is dead.  He was great and I loved him.  Still do.  But he's buried in the back of my bourbon bunker now.  I've moved on. 

The Dutch: Hurricane Sandy Relief Dinner

Living in South Florida, we are no strangers to hurricanes.  So, when Hurricane Sandy ravaged the Northeast leaving millions in New York and New Jersey without power, it hit home.  Outside of residents, many businesses were affected and some totally destroyed.  As the storm exited and slow steps to recovery began, many chefs from the tri-state area and beyond took to Twitter to encourage diners to eat at their local establishments to help by supporting the businesses and the employees who count on those paychecks.

When my Cobaya co-conspirator, Frodnesor of Food For Thought, saw that Cobaya alumni Chef Andrew Carmellini (The Dutch NYC, The Dutch Miami, Locanda Verde, The Sausage Boss) had to cancel a dinner event, he offered our assistance in any way to put together a dinner to help raise funds for recovery efforts.  Chef Carmellini loved the idea and suggested we get local chefs onboard too.  About 72 hours and 384 emails later, we had all but dotted the I's and crossed the T's on a great plan to raise money for NYC Food Flood, an effort to aid Sandy victims started by Carmellini and fellow chefs Marco Canora, Seamus Mullen, and George Mendes.  An insane lineup of badass local chefs and generous auction prizes assembled quickly.  It was a hurricane of awesomeness in and of itself.

The all-star lineup of chefs who graciously donated their time, money, and talent in the kitchen were none other than Chef Aaron Brooks (Edge Steak & Bar), Chef Michelle Bernstein (Michy's), Chef Brad Kilgore (Route 9, Exit 1), Chef Jeremiah Bullfrog (gastroPod, Freehand), Chef Andrew Carmellini, Chef Conor Hanlon, & Chef Josh Gripper (The Dutch), Chef Richard Gras & Chef Antonio Bachour (J&G Grill), and also Andrew Zimmern of Bizarre Foods had his gang from his food truck, AZ Canteen, park on the property to welcome guests wtih a couple bites.  What do all these chefs have in common besides rallying to support our fellow Americans affected by Hurricane Sandy?  Yup, you guessed it.  They are all Cobaya alumni!

In addition to these chefs donating their time they also donated gifts for the silent auction to raise additional dollars for the charity.  Other area chefs and businesses like Chef Michael Schwartz (Michael's Genuine Food & Drink, Harry's Pizzeria, Cypress Room *coming soon*), Bliss Spa, The W Hotel South Beach, South Beach Food & Wine Festival, The Bazaar, neMesis Urban Bistro, Miami Wine & Food Festival, Wolfe's Wine Shoppe, and Bourbon Steak also donated items to be auctioned off in support.  Oh, and we can't forget the fantastic welcoming cocktails provided by Bar Lab and The Dutch's own Rob Ferrara.

Perhaps the coolest part of the event for me though was my parents' spur-of-the-moment decision to fly down from Boston to take part in it.  It was awesome to get to share this great experience with them.

Unfortunately, I didn't get more than a couple of not-so-great pictures of the event and the dishes served.  I went for pure enjoyment.  To see more pictures of the dishes served, check out this link, courtesy of Food for Thought.  Anyways, here's how it all went down...

Guests arrived and were treated to an Andouille & Seafood Gumbo as well as a mini Cabrito Burger from AZ Canteen.  The gumbo was served up hot and hearty with nice flavor and a bit of heat.  My folks and I initially decided to pass on the burger for fear of filling up too quickly.  After all, there were passed canapes and then another 7 courses on the way.  However, there was only so many times that burger could float by without us giving into temptation.  It was well worth it.  The goat burger was juicy and flavorful which made me want another but I held tough.

The night started with cocktails in the grove

From the truck we were escorted to the back of The W property and into the grove area where the silent auction was set up along with the Bar Lab & Rob Ferraro cocktail bar where I had a fantastic Smokey Old Fashioned.  It was made with bacon-infused Knob Creek Rye mixed with a touch of maple syrup and BBQ as well as Angostura bitters.  I'm real picky about my Old Fashioneds but this one nailed it.  Perfect balance of the spicy liquor and sweetness of the syrup.  Chef Aaron Brooks' canapes were passed around and were my favorite bites of the night.  Each one was a huge home run!  Trout caviar sat on top of potatoes with a little squeeze tube of horseradish stuck in their sides to squirt as you popped the bite in your mouth.  Mini foie gras hot dogs with plum chutney exploded with flavor.  Lamb ribs slathered with a Thai BBQ sauce were tender as hell and came loose from the bone without much effort.  A bite of hamachi with pickled aloe vera and a bit of heat from some serrano chile was refreshing and fiery at the same time.  We were off to an awesome start!

After making a few initial bids we were seated outside on the terrace, 55+ diners enjoying the best of Miami weather.  Chef Michelle Bernstein was up first with a tuna crudo on top of burrata and a crostini.  Fresh and clean.  Then came Chef Brad Kilgore's lamb tartare profiteroles, the lamb being chopped nicely to be mixed with a creamy almond anglaise and some dill that added a fresh flavor that I loved.  Dad and I also loved Chef Jeremiah Bullfrog's smoked mussels that were served with a trio of baby carrots with different textures and a carrot emulsion.  I loved the way the smoky and briny mussels played with the earthiness of the carrots.

Agnolotti with truffle

Chef Andrew Carmellini and Chef Conor Hanlon were up next with a masterful agnolotti dish.  The pasta was pillowy soft and packed with bolognese bianco and black truffle and then topped with more shaved truffle.  The beauty was that the truffle was subtle in flavor and added to the richness of the bolognese.  Delicious!  Chef Richard Gras originally planned for roast squab but adapted on the fly to a lamb belly dish served with parsnip puree that ended up being a great dish.

A cheese course consisting of a blue cheese macaroon got us ready for dessert.  I'll put my usual disclaimer here: I am not a dessert guy.  I don't have much of a sweet tooth.  However, the dueling dessert pairing by Chef Antonio Bachour and Chef Josh Gripper was a beaut!  Chef Bachour's side of the plate held a log of flexible caramel-chocolate along with some compressed apple, toasted caramel brioche, a nutty almost peanut buttery powder, some lavender petals, and caramel ice cream.  Chef Gripper's side of the plate showcased a lemon-lime coconut cake amongst compressed pineapple, lemon curd, and caramel-lime crema.  I really enjoyed the way the richness of Chef Bachour's dish was balanced by the acidity of Chef Gripper's dish.  It made for a delicious pair.

Wow, what a night!  It is incredibly humbling to be a part of Cobaya and be able to assist with an event like this that raises funds for those who are in need after a storm like Sandy.  The way the chefs here rallied together was just awesome.  Even more humbling was the support of our Guinea Pigs who pledged their support through buying tickets to the event and bidding on the many items up for auction.  At the end of the day, we were able to raise about $17,500 for NYC Food Flood!  Here's a HUGE thank you to Chef Carmellini and all of the chefs and donors who took part of the dinner and all of the people who supported this initiative thru ticket purchases and the silent auction.  Another GIGANTIC thank you to Elli Jafari, Katya Segovia, Jacque Burke, Patricia Jones, and all of the other staff at The Dutch who made an awesome event look easy to pull off AND who we learned donated their time for the night.


Learn more about NYC Food Flood here.

Here is a list of charities involved if you would like to assist with Hurricane Sandy relief efforts.

Cobaya for a Cause: November 18th @ The Dutch, Miami Beach, FL

THE DUTCH AT W SOUTH BEACH TO HOST HURRICANE SANDY RELIEF DINNER

Local Miami Chefs to Join Andrew Carmellini for Dinner & Silent Auction November 18, 2012

COBAYAS FOR A CAUSE

Miami is no stranger to hurricanes, and when Hurricane Sandy hit the Northeast last week, thousands of businesses and residents were left struggling for survival.  In an effort to provide relief for the victims of ‘Sandy’, chef Andrew Carmellini and his team at The Dutch at W South Beach Hotel & Residences have teamed up with Cobaya – Gourmet Guinea Pigs, the organizers of Miami’s premier underground dining events, to gather renowned Miami chefs and businesses to join them in a five-course dinner and silent auction taking place Sunday, November 18, 2012.

“We got rocked up in New York, some much worse than others. Many people like myself have roots in both the tri-state and South Florida, so I knew I could count on the culinary talent of Miami for help. Cobaya has been instrumental in this rally,” says Carmellini.

Priced at $250 per person all-inclusive, the special evening will bring together some of our region’s most notable chefs including Antonio Bachour (J&G Grill), Michelle Bernstein (Michy’s), Aaron Brooks (Edge Steak), Jeremiah Bullfrog (gastroPod and the upcoming Freehand), Richard Gras (J&G Grill), Brad Kilgore (Exit 1) and Andrew Zimmern’s AZ Canteen joined by The Dutch’s stellar culinary team, chef de cuisine Conor Hanlon, pastry chef Josh Gripper and head bartender Rob Ferrara. Guests can expect signature dishes and chef favorites for each course, expertly paired with wine and cocktails and Michael Schwartz of Michael's Genuine Food & Drink will be on hand to pour his Michael's Genuine Home Brew and help out in the kitchen. . The evening starts at 7:00 p.m. with cocktails by BarLab and canapés in the lush Grove at W South Beach followed by dinner on The Terrace at The Dutch.

All of the participating chefs are Cobaya alumni in one way or another, and we are thrilled by the incredibly generous and unhesitating response by local chefs to the call for help. We hope that our group of guinea pigs responds in the same fashion. We have a block of tickets that we are taking requests for and will conduct a lottery this Friday November 9, 2012 to fill available spots. Though this is pricier than our usual Cobaya events, it is a stellar lineup and a worthwhile cause, and we hope you feel the same.

We also encourage you to come ready to bid on some fantastic items for the silent auction, which will feature an array of items from hotel stays (W corner suite!!)  and spa days to autographed cookbooks (Schwartz's "Michael's Genuine Food", Hedy Goldsmith's "Baking Out Loud") and dinner certificates (The Dutch, Michael's Genuine Food & Drink, Harry's Pizzeria, Edge Steak & Bar, Bourbon Steak, The Bazaar, and more!). Cobaya also will be contributing four guaranteed seats for a future Cobaya dinner to the auction.

ALL PROCEEDS from the dinner and silent auction will go directly to NYC Food Flood, a fund started in concert by Carmellini and fellow New York chefs, Marco Canora, Seamus Mullen and George Mendes, joining efforts to generate funds directed to relief efforts in their own backyard. You can follow NYC Food Flood on twitter @NYCFoodFlood.

To request seats, please email your request to cobayamiami@gmail.com and specify how many spots you would like. We will be conducting a lottery to fill our available spots on Friday November 9, 2012. You will then need to book your seats via PayPal by Monday November 12 (a link will be made availably on the Cobaya website). So please respond quickly if you're interested.

Please help Cobaya support this worthy cause.

The Dutch is located inside W South Beach Hotel & Residences, 2201 Collins Avenue, in Miami Beach, Florida, 33139.