It's always exciting when we have the chance to get a nationally recognized chef like Michelle Bernstein to cook for Cobaya, like we did last month. But for me it's equally exciting when we can find someone who may not be on everyone's radar screen already. From the number of our diners who weren't familiar with Chef E. Michael Reidt, or hadn't been to Area 31 at all, our dinner this past Monday would fall into the latter category. I hope they feel like they've made a happy discovery.
Area 31, a restaurant with a sustainable seafood theme, opened about two years ago; but being hidden away on the 16th floor of the Epic Hotel in downtown Miami it can easily elude notice, particularly by locals. John Critchley was the chef until about six months ago, when he departed for Washington DC (he's now at Urbana) and was replaced here by Chef Reidt (who was traded from Baltimore's B & O American Brasserie).[1] Chef Reidt actually has some Miami connections from earlier in his career: ten years ago he was the chef at Wish on South Beach.[2]
Chowfather, a fellow Cobaya instigator, was particularly excited about having Chef Reidt do a dinner for us and was instrumental in making this one happen. And Chef Reidt really delivered. Here's our menu for the evening (you can see all my pictures in this Cobaya 31 flickr set):
Amuse Bouche
Heirloom Tomatoes, Peaches, Truffle Cheese, Flowering Basil
Roederer NV Brut Premier
Cobia Ceviche
Pressed Avocado, Puffed Rice, Granny Smith Apple, Red Pepper Sorbet
Pio Cesare Cortese di Gavi 2010
Foie Gras "Fluff"
Smoked Peach, Crispy Basil Sponge, Pineapple, Tamarind Gastrique
"Cobaya Cocktail"
Flounder
Maine Lobster, Green Asparagus, Grapefruit, Vanilla Turnips
Luca Chardonnay 2007
Diver Scallop
Crab, Farro, Chorizo, English Peas, Coconut Broth
Turkey Flats Rose 2008
Sous Vide Duck
Confit Pork Belly, Carrot, Curry, Pistachio
Bell Syrah 2007
Dark Chocolate
Truffles, Dehydrated Mousse, Yogurt, Cherry Sorbet
Lindeman's Framboise Lambic
Starting with the amuse bouche, Chef Reidt encouraged us to really dive into the experience, and in this instance to literally stick our noses right down into the bowl. It was a sensible instruction, as the flowering basil from Paradise Farms offered up a potent spicy fragrance. The basil was the highlight of a simple, pure composition of heirloom tomatoes, slivered peaches, a couple thin shards of truffle cheese, and pea tendrils, floating in a limpid tomato water. Crisp, racy Roederer NV Brut Premier Champagne played along well (and the wine pairings were mostly spot on with each of the courses).
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