Brazilian Chef Jorge comes from Belem, the capital of the state of Pará, which is a port city and gateway to Brazil’s lower Amazon region. The cuisine of Belem do Pará is considered to be indigenous, authentic and known for championing local ingredients.
Chef Jorge Baumhauer da Silva has over 20 years cooking experience. As the head chef at Ceviche Old Street, his cooking is vibrant, fresh, and well presented.
I was told that some ingredients and even some of the tableware were brought from Brazil to make the experience very genuine. The room looked so beautiful and inviting. The smells coming from the stove were captivating. I had tried Amazonian food before in São Paulo many years ago, so I was very excited to have the opportunity to try it again in London.
|Chef Jorge Baumhauer da Silva|
The evening started with a delicious cupuaçu caipirinha and deep fried ox cheek with breadfruit croquettes served with a tasty red guava and bird's eye chili jam for canapés. Cupuaçu is a tropical rainforest fruit related to cacao. It is very nourishing, and it has a unique tropical aroma.
Next, we were guided to our seats and enjoyed a truly special dinner.
The dishes were so well crafted, with a touch of modern and creative interpretation. The service was helpful and pleasant, but it would have been useful to have the menu at the table with descriptions.
At first, I thought the portion sizes were small, but after eight courses, I was glad about the scale of the portions - they were just right!
|casquinha de caranguejo de Belem do Para - crab dish|
|Tiras de Hamachi with tomato vinaigrette perfectly paired with champagne|
The third course was a very creative dish, a vibrant superfood salad made of avocado filled with açaí paste and amaranth grain, jambo (rose apple fruit) and passion fruit vinaigrette. I could eat this dish anytime of the day including breakfast.
Course number six was Maniçoba, a festive Amazonian dish. Made with leaves of the cassava, salted pork, dried meat, and smoked ingredients, such as bacon and sausage and boiled for a week! It was served with cassava grit, white rice and pork scratching.
|Pato no tucupi - Duck dish|
I forgot how much I like rice with banana - thanks Chef Jorge for the reminder!
A condensed milk mousse topped with quinoa, chocolate and coffee soil, pop-corn of amaranth and decorated with edible mini rainforest orchid and fennel seed crest - That looked lovely, and it was a sweet, light finish to our meal.
For more info on prices and dates for next supper clubs contatc:
Luiz Hara - The London Foodie
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