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The Food & Wine of Portugal: Hands-On Cooking & Wine Pairing
March 28, 2012 (Wed)
from 6:00 PM - 9:30 PM
New York, NY
Cost: $129.00
Event ID #401546
For a little country on the edge of a continent, Portugal has a remarkably rich culinary heritage inspired by the rich-tasting meats of its mountains, its impeccably fresh fish and the flavorful produce of its Mediterranean climate. In this hands-on class we’ll explore just a little of this underappreciated cuisine, our menu beginning with Algarve gazpacho perfumed with fresh coriander and garnished with fried whitebait “croutons”. The main course, arroz de frango com amendoas, is the Portuguese answer to Spanish paella, tinted with saffron and enlivened with roasted peppers, chorizo and almonds. Broad beans are a national favorite, best served stewed silky in a dish such as feijão verde á Alentejana. Our meal will conclude with pudim de vinho do porto, a dense, orange-scented flan made with Portugal’s most famous export.
But Portugal doesn’t just produce exquisite port; a range of beautifully made wines including sparkling, whites, reds, and sweets have recently burst into the scene. Once our culinary creations are complete, we’ll gather around the table as a resident wine expert leads us through a flight of spectacular Portuguese wines.
Event Details
Wine OR Wine & Food
Tags:
Food
Wine
Educational
Cooking Demonstration
For a little country on the edge of a continent, Portugal has a remarkably rich culinary heritage inspired by the rich-tasting meats of its mountains, its impeccably fresh fish and the flavorful produce of its Mediterranean climate. In this hands-on class we’ll explore just a little of this underappreciated cuisine, our menu beginning with Algarve gazpacho perfumed with fresh coriander and garnished with fried whitebait “croutons”. The main course, arroz de frango com amendoas, is the Portuguese answer to Spanish paella, tinted with saffron and enlivened with roasted peppers, chorizo and almonds. Broad beans are a national favorite, best served stewed silky in a dish such as feijão verde á Alentejana. Our meal will conclude with pudim de vinho do porto, a dense, orange-scented flan made with Portugal’s most famous export.
But Portugal doesn’t just produce exquisite port; a range of beautifully made wines including sparkling, whites, reds, and sweets have recently burst into the scene. Once our culinary creations are complete, we’ll gather around the table as a resident wine expert leads us through a flight of spectacular Portuguese wines.
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