The Antigourmet Movement –the group of friends passionate about taverns, inns and grills – turns 10 years old and celebrates in a crazy way with ten dinners in ten taverns, to celebrate ten times in ten weeks.
Throughout September, October and November, the Antigourmet will visit 10 different wineries They will prepare a special menu with their signature dishes that will include a starter, main course, dessert and a Cunnington drink.. As a welcome, a glass of Amargo Obrero with Drago soda.
The birthday guests will be able to try, among other dishes, the Black panzotti stuffed with crab and parmesan with seafood sauce of Mamma Silvia; he Classic Menu of The Tano; the Giant Paella of The Roblaor the Flan at La Cremería of The Craving. Also the Retucuman empanadas of Cristina Rojasnational champion of the Tucuman empanada, in Club Re; wave Baked Meat of the King of the Roasted Meat with potatoes and sweet potatoes, Sweet Potato Cooking. The Milanga Alvear with the Taba River near Alvear Club; or the Napo Chambotta, Rabas and Muzzarelites of Palermo CanteenThe last supper will be special: a different ending in the I go with energy of Juninwith cold cuts table, grilled meat and an epic dessert.
There will be everything there should be at a birthday: bonnets, confetti, piñatas, penguins, demijohns, napkins, posters and tablecloths with illustrations by Anti. Raffles, gifts, recognitions and emotional moments. To crown the celebration, everyone will blow out the candles on a fresh and sweet potato cake.
“Antigourmet is five friends who love taverns, good anecdotes and Argentinean cuisine. We like abundant dishes, the price/quality ratio, grandmothers and grandfathers who cook for their grandchildren, professional waiters, owners who welcome you with a hug, places with history, taverns that make us feel at home, food without pretense or pretensions, cooks who don’t think they’re rock stars and the celebration of sharing a plate of food with the people you love,” said Matías Pierrad, one of the founders. “The project was born as a joke 10 years ago and has been maintained over time thanks to the Tavern Community that was created around it. That’s why we organized the Cumple Infinito. To meet face to face again and have 10 new excuses to be happy for a little while.”complete.
The Infinite Birthday has the support of Drago, Marolio, Amargo Obrero, Milkaut Profesional, Cunnington, Voy con Energía, Ginebra Llave and El Taba.
To participate in the Infinite Birthday Diners will have to choose which one they want to go to and reserve your table at each tavern. Starter, main course, dessert, Cunnington, Amargo Obrero, Soda Drago and all the Milkaut Profesional dulce de leche that each person can eat, for $20,000.
What, when and where:
18/9 at THE CORNER OF THE ANTI: Ossobuco empanadas, OBNIS (Unidentified Babé Objects), Fiat 600 with Marolio Chassis and Flan as Juan Carlos Milkaut eats it.
9/25 at EL TANO: The Classic Tano Menu, meat with meat, with a basket of offal, on fine herbs of skirt steak and a side of matambrito on pizza.
3/10 at THE CRAVING: Mozzarella, XXL Milanese and Flan at La Cremería.
9/10 at CANTINA PALERMO: Chambotta, Rabas and Napo Muzzarelitas, Cartridge Fucciles or Fried Chicken a la Guadalupe and House Dessert.
16/10 in LA ROBLA: Squid, Giant Paella with mate, coffee, flour and hearts of palm, yerba, jam, cocoa, minced meat (follow the song) and Ice Cream.
10/23 at CLUB RE: Empanadas Retucumanas by Cristina Rojas, national champion of the Tucuman empanada, Sanguche Insoslayable, ReHamburguesas and ReChocotorta.
30/10 in THE SWEET POTATO KITCHEN: King of Roast Beef with potatoes and sweet potatoes, dessert and taxi home.
6/11 at CLUB ALVEAR: Antigourmet Tortilla, Milanga Alvear with Taba nerca and Anti Dessert.
11/13 at MAMMA SILVIA: Tortillas and things, Black panzotis stuffed with crab and parmesan with seafood sauce and Milkauteed Banana Cake.
In JUNÍN, I GO WITH ENERGY because there is a table of cold cuts, grilled meat and an epic dessert.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
