Private Dinner: Upscale Argentine
Chef Daniel Morduchowicz’ origins are reflected in this quintessential Argentine elevated menu – with references to the many cultures that have created the fabric for our society.
His father was a prominent journalist and editor in Argentina, and would regularly have dinner parties at home for famous politicians, including ex-presidents and other highly ranked functionaries.
His mother, an early adopter foodie, was always in charge of the food. She would often serve this exact meal.
Vitel Toné, originally from Italy, is a surprisingly delicious cold appetizer where seemingly incompatible elements combine to create a dish that is much more than the sum of its parts.
Lomo al Champiñon came to Argentina by way of France in the early part of the 20th Century, when Buenos Aires was built up with a look towards Paris.
Quince paste, or “dulce de membrillo”, came to the country via our Spanish roots.