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© 2008 Dan Perlman
Casa SaltShaker
Buenos Aires, Argentina
Chef: Dan Perlman
Host: Henry Tapia
December 26-27, 2008
I’ve recently been working on a series of interviews with local chefs who are reworking traditional Argentine cuisine. They’re tired of the reputation for bland, meat and potatoes food that the country has, and want to show the world, or at least visitors to this part of it, that there are Argentine chefs capable of using something more than salt and a few dusty, dried herbs. It got me thinking that outside of a couple of special requests for private dinners, we’ve never offered up an Argentine menu at Casa SaltShaker - we’ve always said that there are enough restaurants in the ‘hood serving local food that we want to put something different on the plate. On the other hand - there aren’t a whole lot of places serving up Argentine food with much zip - so for our end of the year weekend dinners I decided on… Argentine cuisine if they actually used spices….
Comments from some of the guests:
"I noticed a heated debate on which course was the best. On a personal note, I think your presence and participation in the conversation was well-noted by many of the guests. If I think about it, you’re kinda the ‘guiding light’ the ‘Luke’s Yoda’ the ‘SENSAI’ of Buenos Aires." - K.H.
"The night was a blast, you and Henry did a fantastic job. Love your apartment, and the food was amazing. Would you mind sending me the menu for the night we were there? I'd appreciate it. The only improvement that I could think of would be to set the tables up 6/6 instead of 8/4-- we didn't really get the chance to chat with anyone other than the people at our table (although we had an awesome time with them)." - C.M.
