Taste of Portugal in USA

James Beard

Portugal esteve em destaque no dia 7 de Junho a convite da Beard Foundation e assim Nova York "provou" sabores do nosso país.

Portugal marcou pontos na "Beard House" com o menú que se segue, elaborado pelos Chefs José Meirelles do restaurante Tintol (NYC), Francisco Meirelles do Sessenta Setenta (Porto) e Pedro Nunes do São Geão (Guimarães):

Mackerel in Escabeche
Marinated Sardines
Salt Cod Crudo
Octopus Jelly
Fried Stuffed Quail Eggs

Partridge Bread Pudding
Wild Boar Empanadas

Morgadio da Torre Alvarinho Vinho Verde 2004

Sogrape Reserva Dão 2001

Tintol Tapas Selection > Shrimp Turnovers, Fresh Farmer Cheese

and Flamed Portuguese Chorizo

Rare Wine Co. Historic Series Boston Bual Special Reserve 10-Year-Old Madeira

Sogrape Planalto 2004

Salt Cod Slow-Roasted in Olive Oil

Sogrape Reserva Dão 2001

Coarse Cornmeal with Braised Veal Breast, Pork Belly,

Cabbage and Portuguese Sausages

Callabriga Douro 2003

Serra Cheese and Quince Paste

Offley Port 2000

Portuguese Abbey Flan

Offley 20-Year-Old Tawny Port

É um prazer ver produtos de excelência portugueses assim promovidos.