What a cool birthday present! Not for me, but I’d love one similar one day. A young woman just off a two year stint in Paraguay with the Peace Corps decided to buy a trio of private cooking classes with us for a friend she made while in Paraguay who’s now living here in BA,… Read More Showing a little class

Every time I go away I come back with ideas and inspirations gleaned from one meal or another during the trip, and this time was no exception. Looking back at the 10 days in New York and Washington there were some true highlights (all written about in the last few posts) – the meal at… Read More Vacation Inspiration

Maybe I should just end with the title, because, who doesn’t like pasta and ribs? Just a quick wrap-up to dinners here at Casa S before heading to the airport this afternoon and winging my way to NYC and WDC for a week and a half. I’d actually planned to go earlier, in mid-April as… Read More Pasta and Ribs

After all these recent visits to various Peruvian fusion spots like La Rosa Nautica, Mullu, Astrid & Gastón, Bardot and probably at least one more I’ve forgotten, we thought we’d turn our sights that direction. We’ve had fun with it in the past, and although Henry tends to not like me to mess with his… Read More Our Own Peruvian Fusion

‘Tis that time of year when suddenly, precipitously, business falls off for about 6-8 weeks. It’s like clockwork, well, calendarwork I suppose, as a clock has little to do with dates. Mid-April until the end of May is the slow time of year for restaurants around here – and talking with friends in the biz,… Read More Green. Eggs. And Ham.

I was looking over and rewriting notes for our Italian regional cooking class series and started thinking that the regional cuisines might make for some interesting nights at Casa S. The classes tend to be really traditional in the recipes, so I want to do something a little more creative, at least for some of… Read More A Piemontese Week

I love it when a menu just completely turns out the way I want it to and I don’t find myself needing to make any adjustments over the course of the week. It doesn’t happen often, usually there’s a little tweak here and another one there, be it in seasoning, an ingredient, or, just presentation.… Read More The Third Ñoqui

So when I posted last week that I’d be playing around with the bacon wrapped boga for this weekend’s dinners, I really meant it. Starting from the same idea, I took it a fairly different direction that worked out, thankfully, as a great dish. But we’ll get to that… first you have to sit through… Read More And Now, That Fish is Hammin’ it Up