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© 2010 Dan Perlman
Casa SaltShaker
Buenos Aires, Argentina
Chef: Dan Perlman
Host: Henry Tapia
June 26-27, 2010
Comments from some of the guests:
"Many thanks for an absolutely amazing dinner. We thoroughly enjoyed the food and the company, and would certainly love to repeat the experience. It must be a coincidence that the 2 weekend newspapers here - on our 1st few days back - have carried articles on underground restaurants for the first time! They are definitely underground in New Zealand due to the strict food laws (Dan mentioned that), but there is one in Wellington whose latest dinner was featured in the Sunday paper. I registered on their blog this evening, and we hope to be invited soon! Best regards, and thanks again for a great evening." - G.D.
"We thought it was fantastic and loved the atmosphere." - T.D.
"It was great. We all had a wonderful time and the food was outstanding. We will be back!" - D.G.
"Las tres la pasamos excelente! muy buena la calidad de la comida, los vinos y la atencion. Nos gustaria volver claro! si es posible avisanos cuando tengas reservas de chicos, ya sean extranjeros o no, mas que nada por R... que quiere conocer gente nueva ja ja Un saludo para los dos." - C.L.
"Thanks for giving us another great experience. As my wife related to my son, "this is why we travel--to experience things like this." - M.S.
"Pizza: Perfect combo of flavors. So glad it was small. Soup: well defined flavors and a really nice feel in my mouth. Kinda shiny rustic (?!) Risotto: I really liked how the smokey meatiness belied the creamy appearance. Pork/mashed: I'm so happy that you didn't offer more. I believe I could have eaten 4 plates of the stuff. Simple and perfect meat 'n potatoes. Dessert: It was, again, perfect! If I had a whole pie, it wouldn't survive 2 days. Sadly, I mean that (oink!). The Louisiana couple were really fun (it would be interesting to know how their son turns out in 10 years). I just wish there were some other nations represented ('cept Serbia). Well done Chef/Host!!" - A.K.
"We were going to send you an email before leaving for the US this Friday to let you know how much we enjoyed our evening at your puerta cerrada. The food was excellent, the company congenial, and your hosting very welcoming. It was a very special evening, probably the best overall dining experience we've had here in BsAs. And thanks for accommodating our dietary restrictions. All the best. P.S. BTW the desert was to die for." - B.K.&J.B.
"I have taken an over-long time to get back in touch with you on our wonderful dinner we had with you and Henry and a great ensemble on 27 June 2010. We came the night we arrived in Buenos Aires, and--as often occurs--things seem to happen for a reason. My son, S..., learned so much about Nashville, TN and its environs from L... and S..., the two co-eds from Bellmont Unitersity in Nashville. It proved to be invaluable to him on his recent trip from which he has just returned. But on to the food! For the first time, I encountered a menu at Casa Saltshaker so much like what I enjoy preparing. The small pizza or pizzette--the unique stuffed cabbage--the roast pork tenderloin; believe me, I prepare items in that same vein often and as is often the case, getting to consume items I obviously have a fondness for without having to actually prepare any of them is truly a treat. Two items were outside my "usual range" but each an eye-opener to me. The soup with spaetzle dumplings was delightful. First the intense flavor of the broth itself with its excellent seasoning that--taking it in either direction would have reduced its impact--could stand proudly alone. The spaetzle were unexpected and a wonderful touch. They immediately brought to mind my fascination with quenelles of more than a few years back. My family and friends had quenelles so often and of such varying ingredients that I jaded their tastes for them. Everything from a beurre blanc to a hollandaise to a cardinale sauce garnished those little logs. I was so glad to taste your spaetzle that it has my mind working on when next to experiment again. Luckily, it's so hot here in Louisiana now that any spaetzle or quenelles will have to wait for cooler times. Now, let's turn our attention to that chocolate finale. Where I found the broth with spaetzles to have such a powerful impact, it was the subtlety of the cheesecake that worked its wonders. Not too sweet, not too highly-flavored, not overpowerinly rich. All contributed to my inability to not resist its charms and to lift every forkful with growing gusto. As a 3-time alumni of Casa Saltshaker, I must note that my comfort level has grown with each experience. Thank you Dan for the wonderful evening. You assemble a host of characters in an environment that--for some at least--is glamoursly foreign and work your magic. You host a "salon" in the best meaning of that long-distant term. We look forward to seeing you and Henry again." - M.S.
