Asado (Spanish: [aˈsaðo]) is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla which are cooked on a grill called a parrilla, or an open fire. Generally, the meats are accompanied by red wines and salads. The meat is prepared by a person who is the assigned asador or parrillero. Our asador for Alumni Weekend is Norberto Zas, owner of Piccolo Mondo restaurant in Hyde Park. Join International House as we sample and learn about the delicious meats and wine.

To register, visit the Alumni Weekend @ Home website. Attendees must create a Hopin account to view the event. All programs are free and open to the public. Additional Alumni Weekend packages with speciality items are also available to purchase. 

Menu

-Asado Argentino (barbecue of all natural, grass fed cow beef cooked with natural charcoal and red oak wood)
-Appetizer: Choripan (sausage, French bread, and chimichurri)
-Salad: Mix greens with tomato, onions, and infusion dressing
-Molleja: Veal sweetbread, olive oil, peppers, onions, and touch of white vinegar infusion
-Morcilla: Black sausage
-Entrania: Thin cut, juicy and crispy beef
-Vacio: Soft, crispy outside, inside medium rare beef.

Featured wine to pair: Urano Malbec (Mendoza, Argentina)