Fall sweet potato & sage soup

NOLAchef-sweet-potato-herb-soup-buenos-aires-fall

New soup recipe! She’s healthy and practically vegan!

Ticol and I have been such little gordos lately.

Burgers, pork milanesas, asados, empanadas, it’s just been so easy when you’re wearing tights and oversized sweaters.

Sunday night we were adamant about a ‘light dinner’ as our bodies couldn’t handle anything heavy, especially more meat.

I wound up making this soup with leftover chicken stock and a quick run to the verdulería (vegetable stand).

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We’re painting!

NOLAchef-restaurant-pub-palermo-buenos-aires

This is very exciting news!

Aesthetically, the space…. I barely recognize it!
Why???

No more massive holes in the walls. Oh wait, we actually have walls!!

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butternut squash, coconut & cayenne soup

NOLAchef-butternut-squash-coconut-cayenne-soup-vegan-soup-recipes

This soup is everything!

Like a bowl of Fall with the most velvety texture.

The addition of coconut milk and cayenne chilis raise the bar on this classic soup and momentarily transplants me to the beach.

She’s simple and uber healthy. She’s actually vegan! That was not my intention.

And by all means, feel free to richen her up with butter, cream, or a bit of salty pork!

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NOLA pub has exposed brick!

NOLAchef-NOLA-pub-Buenos-Aires

You have NO idea how happy this makes me!!

I’ve requested this from NOLA pub Day #1.

No, it’s not a fun job, but neither is cleaning out deep fryers or polishing wine glasses.

We all have parts of our work that we don’t want to do, BUT WE DO THEM.

Heated discussions made these bricks appear!

Don’t tell me I can’t, I will just stand taller.

Justice and victory!!!

That is all.

Gracias, Victor . La rompiste!

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flashback Fierro Sunday

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Last Sunday Ticol and I treated ourselves to a fancy brunch at the Fierro Hotel. It was also the perfect excuse to grab my new camera and practice some food photos in the natural light!
It all happened very last minute on Easter Sunday.

We woke in the early afternoon with big appetites and no desire to jump straight in the kitchen as we had service that night at NOLA for 18 guests. (Days of service means 5 hours of prep + 3 hour dinner + 1 hour cleanup. It’s a lot of kitchen time and I try to stay clear of the cocina beforehand.)

We called Fierro and they told us they were booked however if anything opened up they’d give us a buzz.

And then they did and we threw ourselves together and jumped in a cab.

It was exactly how I remembered it….

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