The Clubhouse Chef Series: Diego Felix

On Wednesday May 9th, the Clubhouse Chef Series will launch with a multi-course dinner of Latin American tapas prepared by Diego Felix of the popular closed door restaurant Colectivo Felix. The Colectivo Felix is an eco-gastronomic project that has received international recognition from the likes of the New York Times, Condé Nast Traveller, and Nylon Magazine. To learn more about the chef, we asked Diego a few questions about his approach to cooking, how to create an urban garden and overall ecological living. He even provides a seasonal recipe for Mushroom Confit that we can’t wait to try at home! To make a reservation for next week’s dinner, email clubhouse@oasiscollections.com

Oasis Blog: For our readers who aren’t familiar with the term, how do you define edible biodiversity?

Diego Felix: Edible biodiversity refers to the wide spectrum of plant varieties and animal breeds that we eat. Today this diversity is endangered by industrialized agriculture, environmental degradation and homogenization of food around the world.

OB: How has your concept been received across North and South America?
DF: In both North and South America more and more people are getting interested in where and how their food is produced and so what we do, cooking with local and indigenous ingredients, attracts curious and conscious eaters in both hemispheres.

OB: What do you think people should be doing in their own homes in order to be less wasteful?
DF: Sanra, my wife who works with Ambientate, would recommend a few simple things people can implement in their homes in Buenos Aires to reduce their waste. – Buy beverages and foodstuffs that come in recyclable or returnable packaging. – Buy products that you commonly use in bulk. – Get a water filter to avoid plastic water bottles. – Take cloth or reusable bags with you to the store.  - Separate your trash in your home for the cartoneros and if you have even a little bit of space, on a terrace, patio or balcony, start a compost!

OB: What are some of your favorite, lesser known foodstuffs that you’ve found during your global travels?
DF: The variety of potatoes in the north of Argentina. If you can get a chance to go to the markets in Jujuy in May, you will be astounded at the different types of potatoes, which are actually not potatoes but tuber vegetables. I also still remember the rich fragrance of the herbs in Paraguay used in their tereré, most of which I still haven’t been able to find fresh in Buenos Aires.

OB: In a New York Times feature you were included in, the writer mentions a “botanical lesson” in your backyard. Do you have any tips on creating an urban garden?
DF: Luckily, there are a lot of resources in Buenos Aires, the Vivero Organico Sonyando for example, gives classes and workshops here in Casa Felix on how to garden in pots and how to compost. That’s a good place to start. In limited space it’s also good to grow herbs and leafy greens, which freshly picked add amazing flavor to your meals  and can grow pretty well in shallow dirt and don’t need full sunlight.

OB: Do you have any tips for Buenos Aires locals on which fruits and vegetables are in season now? Any tips on how to prepare them?
DF: This is really exciting time because the pine mushrooms, hongos lactareos, from the Atlantic coast are finally here in Barrio Chino! An easy and delicious preparation is to make a confit. Basically cover them with olive oil in a shallow dish with garlic and fresh oregano and put them on low heat in the oven for about an hour. Apples and pears are also still in season, great time to make compotes, marmalades and dehydrate them if you can to preserve them for the upcoming winter months.