An Asado Celebration

The completion of each Antares is marked by an asado, an Argentinian extravaganza of barbequed meat.  The beef is seasoned, with special salt meant only for meat a couple of hours beforehand and then grilled.  In the boatyard, the grill was outside in the courtyard.

This was one of many rounds of grilling

 The dining table was long enough to sit 55 staff plus Peter and I.  Boatyard barrels, planks, benches and tarpaulins doubled as table supports, tables, benches and tablecloths.  Salads and pop were on the menu.  The chefs served a huge platter/board of chorizo, blood sausage and hunks of beef once, twice, three times, four….until everyone said, “No mas”.  Peter and I sampled each - this time the blood sausage was very tasty.  The beef had a thick, crunchy, delicious something or other on the outside - hide, skin, I don’t know, but it was great.

A delicious meal in the factory

I made a small thank you in three halting Spanish sentences, corrected by the crowd.  And Peter toasted each division individually with a thanks for their skill and dedication - in English, translated by Santiago. Our sentiments felt inadequate to the endeavours we have witnessed at the factory.  The skill, pride and workmanship are very clear and we are so very grateful.  We have been welcomed and kindly and patiently looked after each time we have come to visit with lots of emails in between.  The staff have been wonderful.

We sincerely thank everyone at the factory and in the Antares family for our exceptional Milly!