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© 2008 Dan Perlman
Casa SaltShaker
Buenos Aires, Argentina
Chef: Dan Perlman
Host: Henry Tapia
October 17-19, 2008
There was no reason in particular to go with a Malaysian theme at Casa S this past weekend. It was a whim - I like Malaysian food, it had been awhile since I’d cooked any, our southeast Asian dinners in general are popular - why not? Malaysia, being a conglomeration of what were once fourteen independent states, has a variety of influences on its cuisine - the majority Malay population, India, China, and various smaller tribal cultures. All of these lead to a cuisine that’s similar in many ways to its neighbors but with its own unique character. I have some favorite dishes, though, in the end chose not to prepare them, simply because they’re red-meat based and several guests on both nights had asked for non-red options… so be it - a seafood and vegetable dinner it was to be, and thankfully, much of Malaysia’s cuisine is based on both of those.
Comments from some of our guests:
"We absolutely loved every moment-I would not change a thing. Just to let you know-the owner of the Mine Hotel where we stayed was very interested in Casa Saltshaker and you may get some guests from the hotel. All the best to you and Henry-see you next time." - B.&L.
"We did have a wonderful time. Thank you so much for hosting us. I personally enjoyed all that was served. I’m sure we’ll do this again sometime, hopefully soon." - E.H.
"Your dinner and wine selection were wonderful treats. And your soup was the only bowl I found in 5 weeks. (Primafila shows 'sopa' on its online menu, but when I got there, I was told that the soup is served only in winter.) So, strangely, it is your soup that I remember most often out of everything in your delicious Malaysian meal. I didn't get the chance to tell you on the night but the way you used the herbs -even if it was your own invention - was exactly as I've had them in a special Malaysian restaurant in Penang that served meals only in the indigenous matter. (There, a starter can consist of a plate of different herbs to chew.) Your rendition of one of your dishes took me back to that meal straightaway - to a taste I haven't experienced since 1991. I discovered 'Torrontes' white wine while there, and am happy to find a white wine with a new taste to me. Loved it. But it wasn't easy to find outside of Primafila and Milion though 'Armesto' carries it. I really enjoyed the people, the topics of conversation at your dinner. I hadn't expected that! Thank you too for telling me what it cost you to move your furniture to BA. That is really useful to me. I've walked out onto my balcony a few times today, half-dressed and expecting it to be warm, and then wondering what that odd feeling is on my skin. It's cold air of 6 C. Weird. I look forward to seeing you and Henry again early next April, this time with D..., my husband." - B.M.
"Thanks for a wonderful experience and helping to celebrate my brother's brithday. It was such a unique and pleasant evening! The most memorable things were the ceviche appetizer, the ambiance, and the gran rose." - E.L.
