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© 2008 Dan Perlman
Casa SaltShaker
Buenos Aires, Argentina
Chef: Dan Perlman
Host: Henry Tapia
August 1-2, 2008
Like the multi-function knife that the country is famous for, the cuisine of Switzerland is noted for it’s varied influences. Sandwiched in a mountainous region where it is bordered by Germany, Italy, France, Austria, the local cuisine picks up techniques, elements, and ingredients from all of those, making for a mix of interesting dishes. Now, did we offer up a fondue? No. Not even a raclette, though I gave it serious thought. Instead, I tried to pick a variety of dishes from the different regional styles of Swiss cookery.
Comments from some of our guests:
"Disfrute mucho la velada. la comida estuvo muy, muy buena y el maridaje perfecto. Tal vez seria agradable, inducir ligeramente a que la gente se conozca y hable un poco mas de si, antes de sentarse a la mesa. si cada uno se presenta y comenta un poco lo que hace, su pais, etc será aun mas grata aun la velada ." - L.A.
"Thank you so much for the wonderful dinner and service on Friday. It was a truly enjoyable evening and the most fun we had during our trip. The food was really well done and absolutely comforting and the company surprisingly well mixed." - J.K.
"Muchas gracias por las fotos ,hemos pasado una muy buena velada.Volveremos a cenar con ustedes." - J.A.
"the dinner was really an unique and amazing experience and the candle dessert was a sweet thought...I only wish K... and I hadn't been late and we could have mingled a bit more." - T.B.
