Sometimes even we're surprised.
When we plan these Cobaya dinners, we purposefully keep the "marching orders" to the chefs minimal: basically, be creative, and do something you don't normally get to do. Often we'll kick around ideas, we might see preview menus, but not always. Sometimes we have only a rough sketch of what to expect, and sometimes we go in completely blind.
When we sat down to talk with Chef Alejandro Piñero and Manager Jonathan Lazar of Sustain Restaurant + Bar in Midtown Miami, they said they were thinking of doing a Southern Italian inspired menu. Though Sustain is known mostly for its focus on fresh, local, and - yes - sustainable ingredients, this didn't come as a complete surprise to me. Before Sustain, Chef Piñero spent five years as sous chef at Casa Tua and then took over as chef de cuisine at Fratelli Lyon, so Italian is clearly in his repertoire. We invited them to run with the idea, and that was the extent of what we knew.
I expected Sicilian and Sardinian flavors, I expected some modern and some old-school techniques, I expected some great wine pairings from sommelier Daniel Toral. Even I didn't expect a roasted goat's head.
Here is the full menu (you can see all my pictures in this Sustainable Cobaya flickr set, or click on any picture to view a larger version):
Arancia Rossa e Averna
Lardo e Ricci di Mare
Andrea Franchetti "Guardiola" Etna, Sicily 2010
"Oliva" e Frissée
Tenuta delle Terre Nere Etna, Sicily 2010
Ragu di Cinghiale
Arianna Occhipinti "SP68" Vittoria, Sicily 2010
Cerevella di Capra, Patate e Cavolo Nero
Andrea Franchetti "Passopisciaro" Etna, Sicily 2008
Arancia Rossa, Torta all'Olio d'Oliva
Miele Sardo e Sorbetto al Latte di Mandorle
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