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… Read More 2022 Menu #15

Private dinner for a mix of American expat and Argentine friends. Whole Wheat Focaccia – We need some good bread to go with dinner! Whole wheat bread flour, olive oil, yeast, water, salt, oregano. Bluefish Tiradito – Ceviche’s not limited to a couple of standard white fishes and salmon or trout, anymore than sushi and… Read More 2022 Menu #14

A fun group of 9 folk (10 were planned, but one person had to cancel last minute due to sudden illness) from the UK, Germany, and the US. Tigerfish Ceviche – Brazilian tigerfish (here called surubí, a freshwater fish), cured in lime juice, fish sauce, ginger, salt and pepper. Mixed with red onion, fresh corn,… Read More 2022 Menu #13

Another private dinner, a group of friends from Scottsdale traveling to celebrate a couple of birthdays! And, no dietary restrictions. We like that. Grilled Eggplant – A deceptively simple looking dish. Slices of eggplant, brushed with olive oil and seasoned with salt and pepper, then grilled. To serve, brushed with nira oil (garlic chives chopped… Read More 2022 Menu #12

A private dinner for ten folk from the Boston area, part of a group who dance tango and, I gather, once a year go on vacation somewhere together where they can explore tango and culture. Sole Ceviche – Diced sole, cured in a leche of lime and lemon juices, garlic, ginger, celery, salt, and pepper; and… Read More 2022 Menu #11

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… Read More 2022 Menu #10

An All-American night, with five duos from different parts of the country. Sea Bass & Calamari Tiradito – Sashimi slices of sea bass and quickly poached, diamond cut calamari, lightly cured in lime and orange juices with a touch of cucumber, ginger, szechuan peppercorn, and jalapeño. Garnished with red onions, fried corn, and cilantro. Finca… Read More 2022 Menu #9

A worldwide mix of folk from the US, Canada, Holland, Australia, and the Dominican Republic. And, we think, a fun menu! Sole Ceviche – A classic ceviche of sole cured in a “leche” of lime and lemon juices, garlic, ginger, celery, salt and pepper. The fish is mixed with red onion, limo chilies, and cilantro. Garnish… Read More 2022 Menu #8