A fun group of 9 folk (10 were planned, but one person had to cancel last minute due to sudden illness) from the UK, Germany, and the US. Tigerfish Ceviche – Brazilian tigerfish (here called surubí, a freshwater fish), cured in lime juice, fish sauce, ginger, salt and pepper. Mixed with red onion, fresh corn,… Read More 2022 Menu #13

Another private dinner, a group of friends from Scottsdale traveling to celebrate a couple of birthdays! And, no dietary restrictions. We like that. Grilled Eggplant – A deceptively simple looking dish. Slices of eggplant, brushed with olive oil and seasoned with salt and pepper, then grilled. To serve, brushed with nira oil (garlic chives chopped… Read More 2022 Menu #12

A private dinner for ten folk from the Boston area, part of a group who dance tango and, I gather, once a year go on vacation somewhere together where they can explore tango and culture. Sole Ceviche – Diced sole, cured in a leche of lime and lemon juices, garlic, ginger, celery, salt, and pepper; and… Read More 2022 Menu #11

Being on a bit of a pasta binge recently (see yesterday’s post), it was gratifying to have two different people, on two different nights (we had both a communal dinner and a private dinner, that shared the same menu), acclaim the pasta course from this last weekend as “the best pasta I’ve eaten in my… Read More 2022 Menu #10

An All-American night, with five duos from different parts of the country. Sea Bass & Calamari Tiradito – Sashimi slices of sea bass and quickly poached, diamond cut calamari, lightly cured in lime and orange juices with a touch of cucumber, ginger, szechuan peppercorn, and jalapeño. Garnished with red onions, fried corn, and cilantro. Finca… Read More 2022 Menu #9

A worldwide mix of folk from the US, Canada, Holland, Australia, and the Dominican Republic. And, we think, a fun menu! Sole Ceviche – A classic ceviche of sole cured in a “leche” of lime and lemon juices, garlic, ginger, celery, salt and pepper. The fish is mixed with red onion, limo chilies, and cilantro. Garnish… Read More 2022 Menu #8

A mix of folk from the US, UK, Argentina, and Kazakhstan. Much fun had by all! Causa de Jibia – Chilled base of potato puree flavored with lemon juice, yellow chilies, olive oil, and salt. Jibia, or Humboldt squid tentacles, confited in olive oil with a mix of spices, then chilled and sliced. Garnished with… Read More 2022 Menu #7

We had that pandemic thing that started back in March of 2020, remember? At the time, we were up and running, two or three nights a week. We take reservations up to eight weeks ahead of time, and so from mid-March into mid-May, we had twenty dinners scheduled that had people reserved for them –… Read More 2022 Menu #6