It’s been interesting seeing what classes get requested over the last couple of months while I’ve been only scheduling them by request. Even more interesting is that it seems as soon as I post up a class on our schedule that someone’s asked for, I immediately get one or two more people who want to… Read More I Contorni

While we haven’t been focusing much on themes of late, now and then they creep into my planning of our dinners. And so when Fez came on the horizon… …no, not that fez… …not that one either (what ever happened to Wilmer Valderrama?)… …okay, we’re getting on the right track here… …ah, there we go,… Read More Fez

Another round of our varied Tentaculo Espectaculo series of classes on working with cephalopods… Confit of baby octopuses A new, lightened up version of rabas, fried calamari rings – a quick olive oil saute with all the good spices. Recipe coming out in the Buenos Aires Herald tomorrow. Whole roasted squid in olive oil, fish… Read More All the Wriggly Bits, Take 3

Something is happening out there. It seems like the whole world has gone pescetarian. Or at least the people who are vying to come to Casa S these days. I would venture to guess that a solid quarter of the reservation requests I’m getting at this point fall into that category, plus a good number… Read More Have We Gone Pescetarian?

Getting in from Asunción late Thursday I’d already decided that I’d pass on trying to get everything ready for a Friday evening dinner, so we were open just Saturday and Sunday. Several past customers joined us over the weekend, it was nice to see some familiar faces amongst all our new friends. It was also… Read More Back in the Groove

It all started with being in a rainbow sort of mood. There I was, thinking about presenting a five course menu in the colors of the rainbow (minus blue, which just doesn’t work well for food). And that was the starting point, but I ended up not being tied to it because, well, I just… Read More Rainbow Connection

Although not actively creating dinners in our old themed manner, it doesn’t mean I don’t still get some inspiration from various “today in history” sort of sites. This past weekend was Bulgarian Republic Day, and while there were certainly no dishes of Bulgar origin on the menu, I did take in some ideas from favorite… Read More A Touch of Bulgarity

Another week of multiple menus – we had two private events and two public dinners this week, and, for the second week in a row, a huge number of folk on the waiting lists for the latter (43!) – actually, we even had someone try to bribe his way into one of the private events… Read More 4 Nights, 3 Menus, 36 Happy Campers