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[title]Sunset is often a special time: whether it's because of the colors that paint the sky, the end of the workday, or simply enjoying the rest of the day. It’s also a good excuse to crack open a cold beer, have a snack, or maybe even enjoy a coffee with something sweet on the side.
Can you imagine all of that in one place? And what if you could experience it with the best chefs in Buenos Aires? Well, on Saturday, October 19, from 6 p.m. to midnight, the first edition of the Time Out Experience by Imperial will take place at the Imperial Beerhouse in Campo Argentino de Polo, transforming it into the best spot in the world to enjoy the sunset.
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You'll also get to attend a masterclass with Dolli Irigoyen, who will prepare two spring-perfect recipes: carrot and shrimp gazpacho, and trout tartare with avocado mousse and crispy rice. Meanwhile, Imperial's ambassador Donato de Santis will host live streaming from the event.
What dishes will you be able to try at the Time Out Experience by Imperial?
With a cold Imperial beer in hand, background music, and the glow of an unforgettable sunset, you’ll be able to visit various stands and taste the best of Argentina's gastronomy. At this event, there are no rules: sweet can come before savory and vice versa. For instance, you could start the evening by exploring Tita la Vedette's project and trying their Trifungi triangolis stuffed with three types of mushrooms and cashew cream cheese, topped with cashew cream, pesto, and pangrattato. “It’s a Tita classic, and we want people who don’t know us yet to discover us through these flavors,” says Mena Duarte, one of its creators.
After some delicious pasta, why not move on to Oli’s signature Shrimp Roll? “We chose this dish because it reflects our everyday approach to food, almost like a club. With this roll, you experience so many things at once: it inspires you, makes you want to eat it, cook it, and find new ways to make a classic surprising. That’s who we are: taking classics and doing them our way. It's almost impossible not to love this dish,” says Olivia Saal, the chef behind this hit Palermo spot.
From savory, you could jump to something sweet with one of Argentina’s iconic desserts: Maru Botana’s rogel. Several layers held together by dulce de leche and peaks of meringue that look like clouds make it irresistible. “We chose to make the rogel because it's Maru Botana's signature cake. Everyone knows it, everyone loves it—it’s for all ages. It’s super eye-catching and delicious, and today it represents us a lot,” Maru explains.
Want to go back to savory? A great option might be the rib-eye sandwich from La Cabrera. “We chose this cut because it's one of the tastiest and most requested at our place. It’s the perfect combination of the muscles that make it up (the eyebrow and the medallion), giving it a flavor that stands out over other cuts. We believe it perfectly represents the essence of our gastronomic offering: a combination of intense flavors, high-quality ingredients, and cooking techniques that highlight the best of the meat. We want attendees not just to taste it, but to experience La Cabrera with every bite,” says Gastón Riveira, the mastermind behind one of Buenos Aires' most successful steakhouses.
For those looking to enjoy some of the best versions of classic dishes, they can start by trying the options from Ti Amo Pizzeria: a Margherita Napoletana pizza—with Italian tomato sauce, fior di latte, parmesan, and olive oil—and a Sorrento pizza—with thinly sliced potatoes, rosemary, mascarpone, and fior di latte. “Both products are very Italian and super versatile, which is why we chose them for this kind of event,” explains Carola Santoro, one of the founders of this pizzeria based in Adrogué.
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The Imperial Beerhouse will showcase the best version of a world culinary classic: the Imperial burger, featuring double beef patties, blue cheese, onion compote, arugula, and potato bun. “We're going to create an experience of tasting different gastronomic proposals at the Imperial house, and this burger is the one that best represents us,” said Pedro Demuru, chef of the Beerhouse.
Although the rogel is already an Argentine classic, Obrador Florida will present a dish that will undoubtedly take many back to their childhood in just one bite. “We’ll offer an ice cream dessert based on the classic 'almendrado' with a Charlotte sauce from our childhood, but reimagined with peanuts! We thought it would be a great combination so that when it’s time for dessert, the audience can naturally pair it with a beer! It will also have a citrus surprise that pairs wonderfully, bidding farewell to winter and welcoming the season of gatherings,” says Mecha Román, its creator.
Just as sweet can mix with savory and cold with hot, Las Flores brings a proposal that blends cooking with pastry: Patagonian lamb pastries with yasgua, and a vegetarian version with artichokes, cuartirolo cheese, and lemon. “We based our selection on the idea of linking these two worlds. The pastry will be made with our gluten-free puff pastry, and both fillings include ingredients that are part of Argentina’s gastronomic identity, such as Patagonian lamb and artichokes from La Plata,” explains Sol Barone, head pastry chef of the project.
Finally, a much-anticipated moment arrives: coffee time. The experience will be rounded off by Cuervo Café, offering options to put the finishing touch on this journey through classic and innovative flavors. "We'll be presenting a menu of five espresso and filter coffee recipes from our classics. We’re also adding a passion fruit, toasted hazelnut, and white chocolate bar, which we feel introduces our new pastry offerings. We're excited to participate in this event that brings together and promotes local food culture," say Agustín Caro and Pablo Tokatlian, the creators.
Sweet and savory flavors, traditional and innovative recipes, and reimagined gastronomic classics will all come together at this sunset event, showcasing the best of several worlds in one place. Admission is free, but capacity is limited, so we recommend securing your spot via this link.