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© 2007 Dan Perlman
Casa SaltShaker
Buenos Aires, Argentina
Chef: Dan Perlman
Host: Henry Tapia
June 1-2, 2007
Never having been to any of the eighteen islands and islets that make up Samoa, and that would fit, combined, comfortably into the state of Rhode Island, I’d be hard-pressed to even guess at what the “real, native” cuisine is actually like. My experience of food from any part of Polynesia, probably like many of us, comes from places that range from theme restaurants like a Trader Vic’s, to an occasional dish prepared by someone from there - most of which I had at various spots while traveling in Australia. There are certainly online and book references to the cuisine, though a good percentage of it appears to be very “adapted”, as opposed to something that has the air of tradition to it. So be it. As usual, we’re just out to have some fun and do something a bit different. And so, this last weekend found us offering up a Samoan inspired menu in celebration of Samoan Independence Day(s) - since it’s celebrated from June 1st through 3rd - this was, I gather, the 45th official celebration.
From some of the guests:
"La verdad, quedamos muy contentos con la cena. La comida fue muy buena y se logra un ambiente muy cálido y divertido. Yo supuse que nos encontraríamos gente que habrara inglés, pero quienes no lo hablan supongo que no lo habrán disfrutado tanto. Seguramente serás recomendado de nuestra parte." - A.D.
"It was a wonderful evening. Many thanks to both you and Henry. D... and I both thought the salmon starter was spectacular, although we enjoyed all the dishes. I was so impressed by your improvisational use of Samoan-inspired ingredients. The wine pairing was delicious; the stand out was the white Gascon. I've recommended Casa SaltShaker to a number of folks; some who have already gone, some who will be contacting you. We leave for the US at the end of July. I hope you and Henry continue to enjoy cooking and hosting!" - D.B.
"Thank you for your thoughtful note. I thought you might like to know that with the Seafood Soup had a lovely light flavor. I loved the Salmon starter, it was fresh and like butter in your mouth and the sauce really complimented the dish." - J.N.
