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Thursday, April 4, 2019

Philly Food Blog Fogo De Chao Brazilian Steakhouse

Tinsel & Tine highlights

Fogo de Chão Serving New Spring Menu 2019


By Le Anne Lindsay, Tinsel & Tine Editor


It's that tasty time of year again when Tinsel & Tine shares what's new at one of my favorite spots to dine in Center City - Fogo de Chão...


Fogo has introduced seven new menu items using fresh seasonal ingredients, including 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). Both of these delicious cuts of pork are available as part of the Full Churrasco Experience.


Excellent cuts of meats every day FOGO DE CHÃO


Additional seasonal flavors have also been added to the menu, including:


Carrot & Ginger Soup – Rich in vitamin K, potassium and antioxidants, this vegetarian friendly, gluten-free soup is made with baby carrots and spicy ginger, blended together with fresh herbs and coconut milk

Roasted Cauliflower Brazilian Steakhouse Salad Bar

Roasted Cauliflower Salad – An excellent source of vitamins, minerals and fiber, this refreshing salad is made of cauliflower that has been oven-roasted with olive oil, garlic and black pepper, and finished off with scallions and sesame seeds.


Brazilian Kale & Orange Salad – A salad of fresh kale, crunchy red onion and juicy oranges, topped with a citrus-honey vinaigrette.


Fogo de Chão desserts Philadelphia Restaurant

Crème de Coconut – Freshly-shredded coconut is combined with condensed milk and cream, baked in the oven, then served warm with ice cream and a little lime zest.


Blood Orange Manhattan Coctail Fogo de Chão

Blood Orange Manhattan – Buffalo Trace Bourbon is mixed together with a splash of Carpano Antica, a dash of blood orange and angostura bitters, then served over rocks.


Fogo also unveiled “Eulila,” a red wine blend (Carmenere, Cabernet Sauvignon and Syrah) specially created exclusively for Fogo by the award-winning winemakers at Viña Vik that pays tribute to Eulila “Selma” Oliveira, Chief Culture Officer of Fogo de Chão. Available by the glass or bottle, the wine blends Carmenere, Cabernet Sauvignon and Syrah grapes from the Cachapoal Valley in Chile.

Pays tribute to Eulila “Selma” Oliveira, Chief Culture Officer of Fogo de Chão


I'll be heading to Fogo this Sunday, April 7th so be sure to check out my 

About Fogo de Chão (fogo-dee-shown) is a leading Brazilian steakhouse, or churrascaria, specializing in the centuries-old Southern Brazilian cooking technique of churrasco – the art of roasting high-quality cuts of meats over open flame, all of which are carved tableside by Brazilian-trained gaucho chefs. Founded in Southern Brazil in 1979, there are currently 52 locations throughout Brazil, the United States, Mexico and the Middle East.

Fogo’s distinctive and authentic Brazilian dining experience begins with the seasonal Market Table and Feijoada Bar, which includes seasonal salads, soup, fresh vegetables, imported charcuterie and more. The restaurant features a variety of simply seasoned meats that are fire-roasted by gaucho chefs, plus seafood, desserts, signature cocktails and an award-winning wine list. In addition to the full churrasco experience, Fogo offers its guests multiple ways to enjoy the experience at varying price points, including weekday lunch starting at $15, weekend Brazilian Brunch and a Bar Fogo menu that features smaller, sharable plates, Brazilian-inspired cocktails and happy hour.

For an inside look into the history and heritage of the gaucho culture, visit Fogo.com, Facebook, Twitter and Instagram.

While You're Here Check Out

US
writer/director Jordan Peele





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About This Blog

is about discovering what I find pleasing in screening & eating - in case you missed it, the name is a play on Tinseltown using the Tines of a Fork.

Feel free to send me info on a film or new restaurant you'd like me to highlight.
-tinseltine@gmail.com


Will there ever be a cap on movie prices?

Will we one day pay $20 a pop?

Why don't we pay on a scale?

A crap movie like everything Adam Sandler has ever done should cost about $4.50.
Big action movies like"Lord of the Rings", "Iron Man," "Transformers" are worth $10.
Woody Allen movie or something like "Silver Linings Playbook" $6-$7.
A chick flick or light comedy $5.75 and most Indie Films $5.25.

You could even do it by seasons - all summer block busters from May to August - $10
Sept - November 15th $3.50 - $4
Back to $10 for Thanksgiving and Christmas etc...

Or you can do it by A Actors ($9 - $10), B Actors ($6 - $7) TV actors on the big screen ($3.50 - $4)

Surely I'm not the first person to realize this makes sense. Has it been voted on in the Motion Picture Industry and then vetoed? If so, why?

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