We’re back! For our second Spicebox Supperclub, we travelled vicariously through our gracious and dashing hosts, Chris and Diana, who prepared an ambitious (and meaty) menu inspired by their recent trip to Buenos Aires, Argentina.
Chris and Diana dressed the part: Chris wore a tux with a fearless scarlet shirt underneath, and Diana worse a gossamer long black gown with lovely embroidered flowers. They looked ready to tango, but alas, we were not so lucky to be treated to a performance.
We were warned beforehand: Argentine cuisine loves meat. There was meat in nearly every course, save the cocktails and dessert. When there was not meat, there was liquor, starting with the cocktails and ending with dessert.
Chris and Diana were the only ones in the Supperclub who had been to Buenos Aires, but they shared some of their new cultural knowledge. The beautiful tablescape was flanked with several pinguinos, or penguin shaped wine carafes, a popular way to serve house wine dating to mid-Century Buenos Aires. (It’s surprisingly difficult to find information on the history of these cute wine vessels, but according to one blog, the only reason for their popularity is that Argentina is home to four species of penguins.)
We also learned about the ritual of sharing a gourd of yerba mate, which we’ll revisit in an upcoming blog post.
Finally, “Porteño” refers to residents of Buenos Aires.
All of this information made the rest of us want to experience Buenos Aires for ourselves. Chris and Diana advised us, based upon their experience, to make sure to include a full weekend in Buenos Aires– because that’s when the city comes to life, starting with markets and finishing with nightlife going late into the night. Duly noted!
Here’s what we ate:
Spicebox Supperclub Numero Dos, Saturday, November 23, 2013
Comida Porteño con Sabor Latino
Hosts: Chris and Diana
Executive Chef: Chris
Bartender: Nalin
Sommelier: Dave
Pastry Chef: Linda
Menu
Cocktails
Pisco Sour
Porteño
Ritual Drink
Yerba Mate
Small Plates
Empanadas de Carne y Empanadas de Humita
Locro
Choripan
Main Courses
Parilla: Bife de Ojo (rib eye) y Entraña (skirt steak) con Chimichurri Argentino
Spinach torta
Dessert
Alfajores
Tres Leches Cake
And for a musical lagniappe, here’s “Buenos Aires” from 1996’s “Evita,” a personal favorite of Peter’s. It will get you in the mood for the rest of our Buenos Aires/Porteño dinner (and hopefully you’re a fan of Madonna and musicals!).
Come back in the next few weeks, where we’ll be posting the details and recipes from our Porteño dinner.
¡Salud!
Spicebox Supperclub 