Café Bouffon pop-up dinner series brings Argentine flavours to Stratford

Sous chef Joaquin Garcia and his father Gus Garcia enjoying home Argentina cooking ahead of Café Bouffon’s pop-up dinner series  where the pair will work together to serve attendees at the Jan. 29 event.

Those interested in a unique food tasting experience will have the opportunity to attend an intimate, one-night-only culinary event when Café Bouffon hosts its latest pop-up dinner on Thursday, Jan. 29.

The event, titled A Study of Argentina: Cocina y Vin, features a five-course tasting menu with wine pairings inspired by traditional Argentinian home cooking. The evening will be led by sous chef Joaquin Garcia, with curated regional wine pairings presented by sommelier Steve Doyle.

What makes this particular pop-up especially meaningful is the personal connection behind the menu. For the Jan. 29 dinner, Garcia will be joined in the kitchen by his father, Gus Garcia, who recently graduated from the Stratford Chefs School and will serve as sous chef for the evening.

Joaquin Garcia developed the menu based on traditional family recipes, drawing from his background and experience with Argentinian cuisine. The dishes reflect classic flavours and techniques, offering diners a culinary experience that’s unique to Joaquin Garcia.

"I’m excited to work with my dad because all of the recipes are ones that I learned from him and my mom,” said Joaquin Garcia. “I wouldn't know anything about Argentinian food if it weren't for them."

Joaquin Garcia says he expects the evening to go well and admittedly he’s a bit nervous about being his dad’s boss for the night, he’s ultimately excited to see how it all comes together.

"I'm actually really excited to see how my dad reacts in the kitchen,” he said. “I think it will also be nice for him to see me in this leadership role. I don’t think he's ever really pictured it before.”

Head chef Isaac McCabe will also be on hand, allowing Garcia to take the lead for the night and he too notes his excitement in letting someone else step into his role for an evening.

“The pop-up dinner series are always a lot of fun,” said McCabe. “It’s nice to highlight other people's ideas and recipes. I don't think (the head chef) needs to control all the ideas at all times. I always learn a lot when other people are in the kitchen and are able to have conversations and bounce ideas back and forth between each other."

The evening begins with Chimichurri-spiced carpaccio, featuring a fresh herb and arugula salad topped with shaved parmesan. This is followed by tomato toast with burnt tomato, goat cheese, anchovy and chili oil.

Guests will also enjoy Empanada Mendocina, a deep-fried pastry filled with ground meat, onions, butter, scallions, egg, green olives and raisins, served with aji molido mayo.

The main course features skirt steak served with squash purée and beet purée, accompanied by papas fritas provençales — French fries tossed with garlic and parsley. The meal concludes with Argentinian rogel, a traditional dessert made with thin, crunchy pastry layered with dulce de leche and topped with meringue.

Café Bouffon’s pop-up dinner series is a rotating culinary experience showcasing seasonal menus, regional wines and guest chefs. Each event is designed as a one-night-only experience, offering diners something new with every instalment.

The Jan. 29 pop-up dinner is priced at $100 per person. More information and tickets are available through Café Bouffon’s pop-up events page.