Tonight I’m cooking at Chila, one of the best restaurants in Argentina. I met the chef, Soledad, in Seattle back in September for the Argentina 444 launch party. She spent a night in the kitchen with me, seeing what we do in Seattle. Now it’s her turn to host. We’re doing a six course menu, 3 dishes each. Originally I sent her 6 or 7 ideas, and she chose the three that would best compliment her menu and that were possible to source. The menu is below. Soledad and her team were amazing and generous, and her suckling pig was the highlight of dinner! John LOF

Chila/Lark Menu
Caldo de langostinos con pimentos, choclo y tomate (Shrimp consommé with peppers, corn and tomatoes)

Mollejas de chivito, crema de papas y limonite, brotes de menta y Jamin de Cordero (Young goat sweetbreads, potato cream, lemon, mint sprouts and lamb ham)

Mero, coliflor, alcaparras y pasas de uva (Grouper with cauliflower, capers and golden raisin)

Ravioles de conejo, morillas y caldo de coccion (Rabbit ravioli with morels and cooking broth)

Cochinella en coccion larga, matacuya, raviol de manitas, pure de echalotes (Piglet cooked for 4 hours, passion fruit, pig leg ravioli, shallot puree)

Tarta de fruitilla y mascarpone, crema de te de limon and gel de frutillas (Strawberry mascarpone tart with lemon tea custard and strawberry gel)

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