And, yet another private party! We’ve been getting a lot of those recently. This one, a family of six from Jujuy, who have one son and one nephew studying here in BA, and came down to celebrate the dad’s birthday. I’m not sure we were what they expected, but I think they had a good meal.

Sole Ceviche – We went pretty “clásico” this time – fresh sole, red onion, rocoto chili, cilantro, cured in lime and lemon juice with a hint of garlic and ginger; garnished with a shiso leaf, wedge of sweet potato, and salted fried corn kernels.

Concha y Toro “Castillo del Diablo” Extra Brut

Caldo Verde – Literally, “green broth”, this is only a slightly modified version of the one I made for the Cape Verde entry in The Bread & Soup Project. A base of onions, garlic sauteed in the oil from frying the longaniza sausage “coins”, then potatoes, kale, and chicken stock added, partially pureed, and then the sausage added back in for the remaining cooking time.

Catena Zapata “Nicasia Vineyards” Viognier 2021

Fettuccine with Mushroom and Green Olive Cream Sauce – A classic favorite from Umbria, though with a different pasta than it’s normally served there (umbricelli). Homemade semolina fettuccine. The sauce is mushrooms, green olives, garlic, and chili cooked in olive oil, then cream, pecorino, and some chopped parsley added and cooked down until thick before tossing with the pasta.

La Liga de Enologos Criolla Rosado 2021

Griddled Hanger Steak, Roasted Andean Potatoes and Cherry Tomatoes – A return of a dish we’ve done a few times over the last few months. Hanger steak cooked on the griddle, then rested and sliced. Olive oil roasted small Andean potatoes and cherry tomatoes. A salad of arugula, pickled Italian frying peppers, and pistachios in a Dijon mustard and cocoa vinaigrette.

Tomero Cabernet Franc 2020

Dark Chocolate Cheesecake with Passionfruit – Another favorite. Cookie crust, dark chocolate malt cheesecake filling, a layer of gelled passionfruit pulp, a dusting of cocoa.

Saurus Pinot Noir Tardío 2021