Session 2, Dinner 9 with Chef Wesley Douglas

Tonight's dinner had a Brazilian influence to each course as Chef Wesley spent 5 years there cooking in Rio de Janeiro. Take a look at what we ate...

 

 

Appetizer

Coxinha e Risole - shredded chicken, shrimp and pastry, Manioca flour, deep-fried. 

This appetizer was a take on a food found at any local corner food store in Brazil.

Soup

Caldo de Feijoa - Black bean purée, cilantro, bacon and toast to garlic.

Did you know black beans were super popular in Brazil? Chef Wesley was not a fan of them until having this soup there!

Salad

Ensalada de Polvo e Ovos de Codorna - Frisée, octopus, heirloom tomatoes, soft poach quail egg.  

Boiled then fried octopus and quail eggs flown in just for us. *feeling special*

Entrée

Salmon com Moho de Maracuja come Risotto e Couve - pan seared salmon,
 passion fruit sauce, risotto, kale. 

We were all full by this course. Interesting combination of flavors. Sweet and savory all on one plate.

Dessert

Brigadeiros, Beijinhos, Quindim de Limaoa Cuca de Abacate - famous Brazilian chocolate
and coconut desserts, limon custard, avocado milkshake. 

Dessert Trio. Chef Wesley says that in Brazil that avocado is commonly enjoyed in the sweet from versus the savory form how we have it here in the states. I likey.




...see ya'll one final time, this Saturday!  Viva La Food Prize!