Location: my place
Edibles:
Musings: Diego is the Real Deal. I am more obsessed with him than ever after seeing him in action. The man at work:
He was so happy about the fish, he kept exclaiming about its freshness, stroking it fondly, and holding filets up for anyone nearby to sniff. It was adorable.
Putting the finishing touches on the huancaina sauce. Sanra told me that in Argentina they use a locally produced cheese sold as feta. The feta in New York is more authentically Greek, and is consequently much stronger and saltier than the recipe calls for. When in the US, they substitute a queso fresco.
Looking for a place to stash the roasted veg.
Closeup of the veg. How gorgeous is that?!
The rest of the Colectivo: Sanra and her sisters. Diego explained that when they're on the road (mostly stateside to visit with Sanra's California-based family), he likes to think of their various adventures as the "Colectivo Felix." The Casa is in Argentina, and it's a separate endeavor for him. (If you're in Buenos Aires, I highly encourage you to experience Diego in his natural habitat - Casa Felix.)
The dinner was amazing. My favorite course was the app - that ceviche blew my mind. I think this is how he did it. (There were so many things going on, I could hardly keep track!) Plunge the seafood very briefly in boiling water; immediately remove to an ice bath to stop the cooking (a.k.a. blanch and shock it). Julienne some red onion; keep it and the seafood in ice water until needed. Dress with lime juice just before service (presumably to keep the acid from overcooking the delicate seafood). This method departs somewhat from the traditional way to make ceviche - that is, adding acid to raw fish, and using it to chemically "cook" the fish. I will definitely be attempting to replicate it sometime soon.
The shrimp, scallops and fish (trimmings from the fish filets in the main course) were all incredibly plump and moist and flavorful. A really refreshing dish for the weather. Just awesome.
Diego also served us each a shot of the savory, puckery ceviche liquid. He claimed it's a South American hangover cure, and I believe it.
The main was a quinoa-crusted blackfish on a bed of roasted vegetables. Although yummy to be sure, I thought the crust on the fish could have been crisper, and found the Malbec-berry sauce a tad sweet.
The chocolate-covered alfajores for dessert were just decadent. Chocolate, cookies, dulce de leche - you had me at hello. We also got to try some Argentinean dessert wine (late harvest Torrontés) and mate.
For me, the best part about the dinner was getting to watch the magic happen. It was like peeking into a restaurant kitchen, but also surprisingly like the controlled choas of my family's kitchen when we're doing holiday meals - chatty, messy, fifteen things going on simultaneously, spoons stuck in people's faces for tasting.
This meal was as good a representation of my food philosophy as any: techinque but no fuss; local, seasonal ingredients; unbridled passion and enthusiasm for food; friends and family to share it. Thanks to all the participants - hope everyone had a great time!
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