https://www.saltshaker.net/20060917/a-spirited-evening Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 28 Mar 2026 13:56:27 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20060917/a-spirited-evening#comment-241180 Sun, 12 Jul 2015 12:27:20 +0000 https://www.saltshaker.net/20060917/a-spirited-evening#comment-241180 […] smoked them in a […]

]]> https://www.saltshaker.net/20060917/a-spirited-evening#comment-220892 Sun, 27 Oct 2013 14:55:45 +0000 https://www.saltshaker.net/20060917/a-spirited-evening#comment-220892 […] in abundance at the fish market this last week. I decided on smoking them over green tea using the method I’ve outlined before. From there, the dish probably bears little resemblance to anything monégasque, in fact, in […]

]]> https://www.saltshaker.net/20060917/a-spirited-evening#comment-171346 Sun, 05 Oct 2008 03:39:50 +0000 https://www.saltshaker.net/20060917/a-spirited-evening#comment-171346 […] have been a fan for many years of Anita Lo’s Anissa, which I would sum up as elegant, fancy food, with Asian fusion touches. Bar Q is the reverse – […]

]]> https://www.saltshaker.net/20060917/a-spirited-evening#comment-8045 Sun, 03 Dec 2006 12:37:40 +0000 https://www.saltshaker.net/20060917/a-spirited-evening#comment-8045 […] The film’s feast finished, if my sources and memory are correct, with a fig tart of some sort. Fresh figs, alas, are not in season yet here. I decided to make a genoise cake – mostly because it’s about the only cake I really make well. To soak it, I used a mix of fig syrup that I found in a local specialty shop and some of Tapaus’ honey liqueur. To serve it, I topped it with freshly whipped cream and some jarred figs in syrup that the cheese shop where I got the Morbier had – mostly for a little color and contrast. Good, but fresh figs would have been even better – and I’d have probably ended up making something like a fresh fig cheesecake, something that they used to serve at The Oyster Bar at Grand Central Station, and was worth going there for, oysters aside. […]

]]> https://www.saltshaker.net/20060917/a-spirited-evening#comment-6334 Sun, 05 Nov 2006 14:46:01 +0000 https://www.saltshaker.net/20060917/a-spirited-evening#comment-6334 […] Buenos Aires – About a month and a half ago here at Casa S we put on a dinner featuring spirits and liqueurs from what is arguably Argentina’s finest distillery, Tapaus. The food was received to rave reviews from the dozen folk who attended – in fact the evening had been booked out by one of my regular readers and friends, who loved the idea. The owner of the distillery, Sergio, and I had continued to talk about putting on another event where he could come and talk to the folks at hand a bit about his ideas and perhaps offer a bit of education, or reassurance, or, simply answer questions. We ended up with only a half full house last night – unfortunately my friend the wine writer had to head off a day earlier than we thought, so couldn’t make it (though he did get a chance the day before to sample the wares of the distillery and Sergio’s homemade feijoada, a meat (tongue in this case) and black bean stew that is the national dish of Brazil); and two other folk cancelled at last minute – the wife apparently feeling that her husband appearing to be having a minor stroke or something similar was more important than dinner. (We’ll give her that as a reasonable excuse, or at least certainly creative – and, when she called again later, he seemed to be doing okay.) […]

]]> https://www.saltshaker.net/20060917/a-spirited-evening#comment-1630 Thu, 21 Sep 2006 02:44:27 +0000 https://www.saltshaker.net/20060917/a-spirited-evening#comment-1630 thanks for the help

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