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Cobra Ottawa

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Foods from Cobra
Comments

2010 Mar 25
you know your sashimi is uber fresh when it's bludgeoned and still moving

2010 Mar 25
supper's ready: as sure as eggs is eggs

2010 Mar 25
baby cow

2010 Mar 25
flourless chocolate cookies, la sauvagine cheese

2010 Mar 23
Gonna repost my thoughts on last night, won't even bother uploading photos as Pej has done a good job of that:
1) Oysters, fresh horseradish, champagne - delicious, great way to start the night.
2) Freshly killed, still moving lobster sashimi w/ yuzu, green onion aioli, shiso, ume plum, thinly sliced jalapeno & cucumber - very mild, sweet, delicious, the citrus flavours of the yuzu sauce made this shine.
3) Trio of eggs, quail egg salad with 2 types of caviar, tomato curd and a foamy meringue, goose egg & tofu custard which was super creamy and had an almost caramel like taste to it,
4) Veal two ways, Gen Tao style - slow cooked veal cheek, fried sweetbreads with Korean rice noodles, pea shoots, and baby bok choy - the veal cheek was so tender you could cut it with your fork, the sweetbreads were crispy on the outside, melt in your mouth on the inside, amazing,
6) Hot phoque sandwich, seal meat cooked sous vide, served on bread like an open faced sandwich with black trumpet mushrooms and a sauce on top, mustard, truffle, and an egg yolk sauce accompanied it - tasted like liver/bison, was very good,
7) Dessert - Kraft dinner ice cream, blue cheese ice cream, Sauvagine cheese, seed bread, flourless chocolate walnut cookies... The KD ice cream was serious stoner food, the blue cheese ice cream went well with the flourless chocolate & walnut cookies.

It was a bring-your-own-drinks type of deal, so participants brought in their own bevs, which led to a varied and amazing selection of drinks. The atmosphere was intimate, hosted at one of the chef's homes. They had a DJ in to spin tunes for us. The group was small, around 10 people, but everyone was game and had fun throughout the night (at least I did).

Overall, a great experience, great fundraising effort (all proceeds went towards www.watercan.com), and a great way for chefs to collaborate and create dishes that they normally could not serve on their menus. I want to see more Cobras in Ottawa.

2010 Mar 23
what happened at cobra, stays at cobra. part of the foodie allure of cobra is its ongoing mystery. if you enjoy adventurous food and want to support local charities, you know what to do.

eatcobra.ca

and it was extremely fun for both the diners and the chefs from many restaurants participating!

2010 Mar 23
landmark to meetup for the secret venue. this is very james bond.

2010 Mar 23
cryptic email instructions to meet a mysterious man with a black umbrella to escort you to a secret location for the underground dinner...

2010 Mar 23
look for the mysterious man with a black umbrella

2010 Mar 23
the not-so-serious ones are screened out automatically through not making this a priority, doubting the mystery, risking a charitable participation fee and not appearing on-time at a mysterious location. impressive 100% attendance with precise timing.

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