Chef Natalia Machado is in the OWK studio making a three course Argentinian meal that reminds her of her family. Starting with her mother's favourite appetizer, Swiss chard fritters, Natalia blends a sweet dough with the leafy green's bitterness. Next she prepares her favourite meat from childhood, grilled flank steak with an everyday chimichurri sauce. Sides for her steak are an ensalada de quinoa and caramelized endives, her father's favourite. White and red quinoa are mixed with cherry tomatoes and cucumber, then topped with olive oil and lemon juice to create a simple salad. Endives are caramelized chapa style to create a golden, crispy crust. Dessert features crepes with a dulce de leche caramel sauce.