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© 2006 Dan Perlman
Casa SaltShaker
Buenos Aires, Argentina
Chef: Dan Perlman
Host: Henry Tapia
May 5, 2006
This was our first "real" dinner as Casa SaltShaker, initiating our weekly schedule and the name.
It may be “Cinco de Mayo” but that seems too cliché. More important in the culinary world, is that today would have been James Beard’s 103rd birthday. Since he started out his culinary career catering small dinner parties, with a company called “Hors d’Oeuvre”, I couldn’t think of a better kick-off dinner than one to honor him. All of tonight’s recipes will be inspired by his repertoire.
Tendría que ser « cinco de mayo » pero parece demasiado cliché. Más importante en el mundo culinario es que hoy podría ser el 103º cumpleaños de James Beard (un chef famoso de Norteamérica). Debido a que inició su carrera culinaria organizando un servicio de cenas privadas con su compañía propia que se llamaba « Hors d’Oeuvre », no pude pensar mejor opción que una primera cena que sea un homenaje a él. Todas las recetas para esta noche están inspiradas en su repertorio.
From Oliver & Emma Balch, Argybargy.biz:
"Out of the Saltshaker
Buenos Aires’ blogging world got personal last night.
Emma recently discovered the city’s most thorough online (and off-line, probably) restaurant guide. Hours of serious eating have gone into professional chef Dan Perlman’s assessment of Buenos Aires’ eateries.
The 166 reviews (there’s a new one almost every day) include many of our Palermo hangouts, such as Sarkis, Cabernet and Zadvarie.
There’s also an enormous number we’re yet to try. Among those we don’t know but which come ‘highly recommended’ are: 788 Food Bar (Arenales 1877), Buddha BA (Arribeños 2288), Chungo (Arias 2510), Dashi (Fitz Roy 1513), Il Matterello (Martín Rodríguez 517), La Comarca (Juramento 2492), Las Cuartetas (Corrientes 838), Scannapieco (Córdoba 4826) and Un Altra Volta (Santa Fé 1826).
Foodies will love this site. There’s advice on food-related shopping (need an outdoor oven? Head down to Jardín Sur, Córdoba 3781), how to cook the ‘ultimate parrillada’ and even a Spanish-English food dictionary.
Eating in
Dan’s putting his skills to the test by opening his own house for private dinners. Emma heard about it through friends and went along for the opening night last night (see photo above - Emma right; Spanish friend Samuel front left).
For his inaugural 50-peso in-house supper, Dan took the anniversary of James Beard – a celebrated US cook – as his theme. The menu comprised New England clam chowder, chicken potstickers with a raspberry sauce, Lamb Cousselet all wrapped up butternut mouse and Tanzanian Peaberry coffee.
Em was full of praise for the evening. There’s advice on how to cook all the dishes on the website"
