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© 2008 Dan Perlman
Casa SaltShaker
Buenos Aires, Argentina
Chef: Dan Perlman
Host: Henry Tapia
June 30, 2008
People don’t really drink that much sherry. In fact, they seem to drink so little of it that I used to wonder how it was that it seems to sell in retail stores or restaurants at all. Sure, there’s the occasional person at a bar who would ask for a “Tio Pepe”, one of those fino style sherries that technically needs to be consumed within about 2-3 days of opening, but usually sits in the bar’s refrigerator for 6-8 months going bad. And there’s the cream sherry (semi-sweet) drinkers, or even sweet sherry drinkers, who have a little nip before bedtime. But who, exactly, is drinking the really good stuff - the legendary dry sherries that encompass a range of styles and weights and flavors and colors from pristinely transparent to deep chocolate brown? And what, exactly, are they drinking them with?
Comments from some of our guests:
"I want to thank you for the marvelous opportunity last Monday. We really enjoyed the dinner. Your food was absolutely unique. A perfect, precisely milimetric match to Mickey’s Jerez. Rarely found. Honestly, your guioza (“wang tang empanadas”?) were above Pierre Gagnaire’s style." - R.N.
"S... and I had a great time at the dinner. I never really got into a wine scene in NY where I could talk on the same level about wines with my friends at a party or function, and I greatly enjoy that. In addition, it seemed a well-rounded group where wine was another interesting topic, but not the only one. As much as I enjoy discussing wine, I realize it can get old pretty fast. The wines were exceptional, and your cooking was top notch, as well. I meant what I said about you outdoing yourself, and enjoyed every course thoroughly, though the empanaditas and chorizo casero topped the list. And while I knew a decent amount about sherry, I was glad to have Mickey, who obviously knows a good bit more, to enlighten me. All in all, a hit." - M.D.
"What a great evening last night! It really was a fun group. I thought everyone mixed well with each other. Dan, the food was really spectacular, my favorite was the dumplings. I thought that pairing was also the best. Buenísimo." - V.H.
