A mix of folk from the US, UK, Argentina, and Kazakhstan. Much fun had by all! Causa de Jibia – Chilled base of potato puree flavored with lemon juice, yellow chilies, olive oil, and salt. Jibia, or Humboldt squid tentacles, confited in olive oil with a mix of spices, then chilled and sliced. Garnished with… Read More 2022 Menu #7

We had that pandemic thing that started back in March of 2020, remember? At the time, we were up and running, two or three nights a week. We take reservations up to eight weeks ahead of time, and so from mid-March into mid-May, we had twenty dinners scheduled that had people reserved for them –… Read More 2022 Menu #6

Quite the mixed group this last weekend with folk from Mexico, Norway, Holland, and the U.S. Prawn ceviche cured in a mix of lime juice, cactus fruit, ginger, celery. Topped with pickled olluquito, red onion, limo chilies, peanuts, black sesame, and mint. Rutini “Trumpeter” Rosé de Malbec Extra Brut Ajoblanco, chilled soup of toasted bread, almonds… Read More 2022 Menu #5

Another successful dinner, albeit with two people canceling at last minute, leaving us with a smaller group of five, representing Canada, the UK, Hungary, and Russia! And, no special dietary requests, so away we went… A slight reworking of a dish we debuted three weeks ago, mostly in plating, but also we felt it needed… Read More 2022 Menu #4

Another group of happy campers, representing the US and UK this time around. And, only three weeks into 2022, we’re taking a break. Okay, only a week – we’re headed up to Córdoba, a little over an hour flight northwest of here. Henry has a gig teaching folklore dance for four or five days, and… Read More 2022 Menu #3

A full night, with ten folk at the table. And the first time in a long time we’ve had an “all American” night, though that’s just by chance. Folk from Chicago, Savannah, and New York. Sole Tiradito – Thin slices of fresh sole served over a pool of yogurt and grana padano cheese. Drizzled with… Read More 2022 Menu #2

Although we’ve had some scattered dinners, mostly private, over the last 22 months, we’re finally back and on a regular schedule. I have to admit, I’ve kind of gotten used to not really working, and being more fully retired, and Henry’s got numerous projects going right now, so we’ve decided on once a week for… Read More Launching 2022 Dinners