Being on a bit of a pasta binge recently (see yesterday’s post), it was gratifying to have two different people, on two different nights (we had both a communal dinner and a private dinner, that shared the same menu), acclaim the pasta course from this last weekend as “the best pasta I’ve eaten in my life”. I thought it was pretty damned good myself.

Sole Tiradito – Sashimi cut sole cured in lime juice and salt, served with toasted pistachios, capers, limo chilies, red onions, black pepper, and a lime and merquén chili infused yogurt.

Finca La Linda Extra Brut

Cockle & Mussel Caldillo – More or less a Chilean chowder, our version includes potato, green squash, onion, garlic, jalapeño, tomato, peas, cockles, and mussels, all in a shellfish and vegetable broth finished with cilantro, parsley, and a splash of cream.

Yacachuya “Coqueña” Torrontés, 2021

Textures of Tomato – Bringing back a long time favorite – smoked, sun-dried tomato cheesecake, fresh grated tomato and olive oil vinaigrette, roasted cherry tomatoes, tomato powder, and a polenta and parmesan chip.

Trivento White Malbec Reserva 2021

Ling Cod Concentrado, Garlic Fettuccine – The ling cod is poached in a reduced “sudado” broth of bell pepper, tomato, panko and mirasol chilies, garlic, white wine, cumin, oregano, cilantro, and vegetable stock. It’s served alongside the noted pasta – handmade semolina fettuccine in a garlic butter sauce accented by a touch of ginger, soy sauce, fish sauce, and oyster sauce.

La Liga de Enologos “El Bautismo” Blend de Tintas 2020

Poppyseed Tart, White Chocolate Mousse – With Purim approaching, I had poppyseed hamantaschen on my mind, and brought back an old personal favorite, our poppyseed tart (poppyseeds, raisins, lime, honey, egg) over a sable crust. Served with a white chocolate and olive oil mousse, and garnished with grenadine syrup and fresh pomegranate seeds.

Amalaya Blanco Dulce de Corte 2021