This vendor no longer exists!

5

Cobra Ottawa

Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Cobra
Foods from Cobra
Comments

2010 May 5
Duck testicle dish by Marc and Sarah from Atelier

Rubber ducky were are you? I have your balls in my mouth and they taste damn tasty.

Simply but perfectly cooked. Very rich and buttery. The small ones were the best. When you chewed on them, they would explode and send juices spewing all over the inside of your mouth. Yum.


2010 May 5
Shad Roe dish by Mike and Dirk from Beckta

Can you say "caviar"? Can you say... pop in my mouth and leave me a lemon/lime sour after taste in my mouth. Well by using Australian Limes only recently available in ottawa, now you can!

Mike tried explaning the dish to us. I'm not 100% on how he did this but i'll try to give an idea...

The meatloaf thing on the right of the plate is actually fish eggs still in the sack. From what I understood, he removed the entire fish sac full of eggs and then cooked them sous vide in order to produce this. Funny, it doesn't taste as fishy as you think. It pairs extreamly well with the 5 year old gouda also on the pate. Yes, you heard right, fish and cheese = very good.

2010 May 5
Geoduck soup part 2 - by Ross and Simon from fraser cafe

This soup desered it's own picture. The soba noodles were perfectly cook. Dunking the geoduck into the egg yolk could become a favorite pass time of mine. The creaminess of the egg on the slightly rubery geoduck blew my mind.

2010 May 5
Geoduck soup part 1 - by Ross and Simon from Fraser Cafe

Incredible! Geoduck sprinkled with seasame seeds. Asian inspired soup with soba noodles, fried egg, tiny baby musrooms. Laying in the middle of the plate, a carrot and asian pear colslaw.


2010 May 5
Geoduck Clam.

I have the feeling ive seen something like that before... oh yeah it looks like an elephant trunk!

2010 May 5
Geoduck Clam by Ross and Simon from Fraser Cafe

Panko covered deep fried Geoduck shared around the table. I overheard a few... what part of the duck is this from. Then we found out that it was also known as "gooey duck"! See the pic above.

2010 May 5
Eel Dish by Ross and Simon from Fraser Cafe

Excellent mixture of tastes and textures. Art on a plate then in my tummy. What a way to beggin the night! The closest thing we got to actual ... cobra that night :)

2010 Apr 4
Time for a little after dinner drink: water. Yeah. Water.

Thanks to Charlotte, Marc, Mike, Trish (of Whalesbone, Atelier, Farb's, and the Black Cat, respectively) and everyone else who threw this event - it was truly amazing and a great way to raise money.

2010 Apr 4
At this point we're all happily busting at the gills and suffering from a food coma. So what do they do? They serve us perfectly tempered Sauvagine cheese, seed bread, flourless chocolate walnut cookies, Kraft Dinner ice cream and blue cheese ice cream. The blue cheese ice cream goes well with the cookie so I decided to make a little sandwich out of it. The KD ice cream was ultimate stoner food. Sauvagine cheese was oozing and melty and delicious on some seed bread.

2010 Apr 4
Now it's time for a little cow... as in, a baby cow. Slow cooked veal cheek with fried sweetbreads, served with General Tao sauce, pea shoots, fried Korean noodles, baby bok choy... the sauce was amazing, the cheek required NO KNIFE. If was so tender, it all melted in my mouth. The sweetbreads were so tender and melted in my mouth as well. Simply amazing! By this point in the meal, I'm thinking to myself that the bar has been raised, that dining out in Ottawa will never be the same anymore.

Newer · Older

1

2