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© 2007 Dan Perlman
Casa SaltShaker
Buenos Aires, Argentina
Chef: Dan Perlman
Host: Henry Tapia
April 19, 2007
I was looking through my first book of menus - yes, I have a copy of every menu for every dinner party over the years - I’d had a call from a woman earlier in the week hoping to book nine spots at one of our dinners this week - already being fully booked that was out, and we’ve also stopped taking large parties for the regular dinners - it takes away from the whole communal table experience, and the individuals and couples end up feeling like they’ve been tacked on to someone else’s dinner - so, with rare exceptions, no more groups larger than 4-5 (private dinners instead). I offered the idea of a private evening, she was game, and other than a request for no seafood, the menu was left in my hands. I was looking for something that I vaguely remembered from an early menu, and suddenly, while flipping pages, thought - why not pull out five dishes from those first dinners, and make them as I’d make them today? Combine that with what was available in the market, and I quickly had a menu planned.
