Casa Saltshaker:
A closed door restaurant is only as good as the chef in its kitchen. This bodes extremely well for Casa Saltshaker, established in 2005. Its chef, Dan Perlman, arrived in Buenos Aires for an extended vacation in 2005 and never left. Offering "fancy home cooking" out of his and his partner, Henry Tapia's, home, Dan has been delighting guests with his flare for gastronomic alchemy. According to Perlman:
"It's me playing around in the kitchen and making food that I enjoy and sharing it with others. Sometimes it's elegant, sometimes it's simple."
"It's me playing around in the kitchen and making food that I enjoy and sharing it with others. Sometimes it's elegant, sometimes it's simple."
The Event:
Dinners are typically held Friday to Sunday (and occasionally on Thursday's) in Chef Perlman's cozy home, a moderate sized one bedroom duplex in Recoleta. The dining table is flanked by intriguing souvenirs from Perlman's travels as well as a healthy stocked bar and wine collection. Guests all sit together at one table, which makes for interesting conversation through out the meal.
Seating is limited to 10 people (with the option of 4 additional seats upon request) and by reservation only. Diners are given the exact address upon confirmation of their reservation. It is requested you arrive between 8:45 and 9:00 p.m. so that the first course can start by about 9:15. According to Chef Perlman: "Generally each meal follows a similar pattern - an appetizer, a soup, a mid-course, a main course, and a dessert." Each course is paired with a wine. Usually, in progression, a sparkling, a white, a rose, a red, and a sweet wine though it changes to fit the menu.
Seating is limited to 10 people (with the option of 4 additional seats upon request) and by reservation only. Diners are given the exact address upon confirmation of their reservation. It is requested you arrive between 8:45 and 9:00 p.m. so that the first course can start by about 9:15. According to Chef Perlman: "Generally each meal follows a similar pattern - an appetizer, a soup, a mid-course, a main course, and a dessert." Each course is paired with a wine. Usually, in progression, a sparkling, a white, a rose, a red, and a sweet wine though it changes to fit the menu.
Sample Menu:
Odds are that if you go to Casa Saltshaker, you won't have the same meal twice. The menus are established based on available ingredients, interesting flavor combinations, and sometimes around a theme. This sample menu is one of many, some of which are listed on the past menus section on Casa Saltshaker's website. You can find images of all the dishes below in this photo gallery.
A lenguado, or sole, tiradito, a type of ceviche. The fish served over a corn puree and topped with a scattering of fava beans, red onion, cilantro, rocoto peppers, cherry tomatoes and crushed tortilla crumbs. A little swish of smoked cashew chipotle sauce for extra heat.
Classic gazpacho with watermelon filling in for tomato. Other than that all the usual suspects – cucumber, red onion, bell pepper, celery, garlic, vinegar, spices, and some mint for a nice finish.
Roasted calamarette filled with a savory bakhlava filling, served over crispy rice noodles, confit of onions, and a drizzle of reduced pomegranate syrup with fish sauce and chilies.
Seared magret of duck over a charred eggplant puree with mint and garlic. Roasted artichoke hearts, fennel and daikon in duck fat. Savory yogurt with black olives and sun-dried tomatoes.
Lúcuma cheesecake with a lemon zest crust, white chocolate ganache topping, and a sauce of strawberries roasted with molasses.
A lenguado, or sole, tiradito, a type of ceviche. The fish served over a corn puree and topped with a scattering of fava beans, red onion, cilantro, rocoto peppers, cherry tomatoes and crushed tortilla crumbs. A little swish of smoked cashew chipotle sauce for extra heat.
Classic gazpacho with watermelon filling in for tomato. Other than that all the usual suspects – cucumber, red onion, bell pepper, celery, garlic, vinegar, spices, and some mint for a nice finish.
Roasted calamarette filled with a savory bakhlava filling, served over crispy rice noodles, confit of onions, and a drizzle of reduced pomegranate syrup with fish sauce and chilies.
Seared magret of duck over a charred eggplant puree with mint and garlic. Roasted artichoke hearts, fennel and daikon in duck fat. Savory yogurt with black olives and sun-dried tomatoes.
Lúcuma cheesecake with a lemon zest crust, white chocolate ganache topping, and a sauce of strawberries roasted with molasses.
The Chef:
Training: Perlman is both a trained chef and sommelier. He began his training young, at 14 years of age he began cooking at a neighbor's restaurant. Later he trained at Peter Kump's Cooking School (now the Institute of Culinary Education). Since then he has constantly taken classes and/or worked with other cooks and chefs to keep learning. Perlman has trained in French, Italian, Japanese, Chinese and Vegetarian schools as well, and went through a professional pastry chef program here in Buenos Aires.
He's taught in both cooking and as a sommelier at various places - the Sommelier Society of America, the American Sommelier Association, the Culinary Institute of America, and the Asociación Argentina de Sommeliers. Currently, Perlman is the only "Advanced Sommelier" in South America as certified by the Court of Master Sommeliers, and a candidate for "Master Sommelier".
Background: Dan Perlman is anything but idle. Dan enjoys an esteemed reputation as an accomplished chef and sommelier who has been in the business of fine cuisine for over 30 years. He has also written many articles and a book, Spanish - English - Spanish Food & Wine Dictionary. In 2011 he was listed on the Top 50 Best Food Bloggers on the Friends Eat website. His food website, Saltshaker, has garnered awards for its commentary on cuisine from places around the world.
He's taught in both cooking and as a sommelier at various places - the Sommelier Society of America, the American Sommelier Association, the Culinary Institute of America, and the Asociación Argentina de Sommeliers. Currently, Perlman is the only "Advanced Sommelier" in South America as certified by the Court of Master Sommeliers, and a candidate for "Master Sommelier".
Background: Dan Perlman is anything but idle. Dan enjoys an esteemed reputation as an accomplished chef and sommelier who has been in the business of fine cuisine for over 30 years. He has also written many articles and a book, Spanish - English - Spanish Food & Wine Dictionary. In 2011 he was listed on the Top 50 Best Food Bloggers on the Friends Eat website. His food website, Saltshaker, has garnered awards for its commentary on cuisine from places around the world.
Contact:
Website http://www.casasaltshaker.com/
Twitter
Facebook
Email:dan@saltshaker.net
Tips: Spots fill up quickly so make reservations as early as you can. Be sure to indicate any food restrictions in your party when making the reservation.
Email:dan@saltshaker.net
Tips: Spots fill up quickly so make reservations as early as you can. Be sure to indicate any food restrictions in your party when making the reservation.
