Just in time for the start of spring, the internationally-renowned Brazilian steakhouse Fogo de Chão
introduces new menu items using the freshest ingredients of the season
and crafted for those ready to embrace warmer temperatures. From
Brazil-inspired meat varieties to nutritionally balanced soups and
salads, new spring selections are now available as part of the Full
Churrasco Experience at all U.S. Fogo locations for a limited time.
“Brazilian
cuisine focuses on harvesting and serving fruits and vegetables when
they are in season and have reached peak flavor,” said Barry McGowan,
Chief Executive Officer of Fogo de Chão. “At Fogo, our gaucho chefs
refresh our Market Table with seasonal items to deliver new choices for
our guests to dine with us in a naturally nutritious way.”
A selection of Fogo’s spring menu items include:
Lighter Cuts of Spring – Pork Picanha (butchered and prepared with the same simple style as traditional Picanha, then carved tableside) and a new spicy Linguica Sausage (pork sausage with red pepper, garlic and fresh onion) are added to the Full Churrasco Experience this spring.
Market Table Additions – Roasted Cauliflower Salad (oven-roasted with olive oil, garlic and black pepper, then topped with scallions and sesame seeds) and Brazilian Kale & Orange Salad (with a citrus-honey vinaigrette), plus gluten-free Carrot & Ginger Soup (blended with fresh herbs and coconut milk) join the Market Table this season.
Crème de Coconut – A traditional Brazilian recipe, this new dessert features shredded coconut baked with condensed milk and cream, then served warm with ice cream and lime zest.
Blood Orange Manhattan – Buffalo Trace Bourbon is shaken with Carpano Antica, blood orange and angostura bitters, then served on the rocks.
Fogo de Chão is also honored to unveil “Eulila,” a red wine blend specially created exclusively for Fogo by the
award-winning winemakers at Viña Vik. Available by the glass or bottle,
the wine blends Carmenere, Cabernet Sauvignon and Syrah grapes from the
Cachapoal Valley in Chile and pays tribute to Eulila “Selma” Oliveira,
Chief Culture Officer of Fogo de Chão.
Spring
menu selections and the Eulila tribute wine are now available at all
Fogo locations in the U.S. and Puerto Rico and are the perfect additions
to guest favorites such as the Bone-In Cowboy Ribeye or dry-aged steak
offerings, including the 24-ounce New York Strip and 32-ounce Tomahawk
Ribeye.
For more information about Fogo de Chão, the new culinary and cocktail additions, or to make dining reservations, please visit http://www.fogo.com.
Happy Eating!
This is a sponsored post.
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