For the September “At the Bar” event, Chef Lacasse & I decided to test drive some flavors for the upcoming Brazilian Independence Day dinner. Focusing our inspiration on the diverse flavors of Brazil, this 8 person food and cocktail pairing proved and exciting exercise. With a nation whose culture and customs have been influenced by countries as distant as Africa, Lebanon and Germany, we would have to dust off some cookbooks and visit the local Brazilian market for inspiration. While the flavors we create would be authentic to Brazil, the end result be our modern interpretation.
While Nick was busy stewing, braising and searing every cut of meat imaginable, Tim & I fired up the “Smoking Gun” (bartender’s have all the fun) to infuse some Cabana with hickory and applewood flavors.
Our unsuspecting guests arrived to a bar set with a few atypical utensils, bowls of sugar and a bottle of Benedictine for good measure. We talked about the history of Brazil & cachaca, muddled caipirinhas together and made one too many Cheech & Chong references….if that can be done.
