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© 2008 Dan Perlman
Casa SaltShaker
Buenos Aires, Argentina
Chef: Dan Perlman
Host: Henry Tapia
November 6-8, 2008
Although it was suggested, I did not wear a proper French Basque Beret to celebrate “National Day” in the northern Basque country, i.e., the French side of the Pyrenees. We hear alot about the Spanish Basque side of things, and all the high falutin’ restaurants along the coast and up into the mountains there, but we rarely hear about what’s happening in the southwest of France. So, how could I pass up the opportunity to play with some classic flavor combinations from the countryside? Even if I wasn’t wearing a beret.
Comments from some of the guests:
"We had a really nice time at your place. The food was great as was the company. It was a nice way to get oriented to BA, we got quite a few tips from the other guests." - L.B.
"Dinner was great and it was a very fun evening! I liked the addition of the welcome drink - that was a nice touch. It was a good group of people and the food was excellent. I am glad I may get a couple of Thursdays in there and I will check the website when I know my next trip dates. I hope you get lots of visitors this year. Thank you and be well." - M.L.
"La verdad es que la pasamos muy bien. La gente divertida y la comida excelente. Ya los he recomendado a algunos amigos." - L.A.
"We really enjoyed the evening, which was made all the more special with the champagne M... and W... surprised us with. I don't know if you remember them, but they are VERY special people. We thought the dinner went extremely well. The dishes were the right size, sometimes subtle but always full of flavor. The theme worked well from our perspective, but we love the food from that area, and the company was interesting. I think you have a very nice set up that feels special for your guests, gives travelers like us a chance to "connect" with other travelers, and provides some of the best taste treats in town. When we talked about it the next day, the only introspective thoughts we had were that the meal seemed over before we knew it--but that was probably because we were all so busy talking--and that you might have felt we weren't a very appreciative audience, again probably because we were talking so much. But maybe that's what you're aiming for: an ambience that makes guests feel comfortable in your home, and that creates a shared bond between them. Good luck to you and Henry, and thanks again for the evening." - R.&B.H.
"First of all, we had a great time and we're all looking forward to this weekend. Aside from the great food, I also enjoy the introductions you give each course. One thing that perhaps you can add is a brief comment on the wine-pairing and why you chose it? The only other thing I can think of is an extra cheesecake course - yours is seriously the best I've ever had." - D.D.
