Fried Banana

Fried Polenta

Mashed Potatoes

Pão de Queijo

An all-you-can-eat gourmet salad bar featuring fresh vegetables, salads, exotic cheeses, and cured meats, along with hot side dishes like Feijoada, Rice, Farofa, and Soup of the day.

Salad Bar

Abacaxi Assado

Frango com Bacon

Costela de Porco

Lombo

Frango

Linguiça

Costela de Cordeiro

Picanha de Cordeiro

Costela Bovina

Picanha com alho

Bife com Bacon

Ancho

Filé Mignon

Fraldinha

Alcaltra com queijo

Picanha

In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Gradually add water while stirring until a smooth batter forms.

Prepare the Batter

Peel the ripe bananas and cut them in half lengthwise, then into quarters to create long strips.

Prepare the Bananas

In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).

Heat the Oil

Dip each banana strip into the batter, ensuring it is fully coated. Carefully place the battered banana strips into the hot oil. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Bananas

Serve the fried bananas hot, optionally with a sprinkle of powdered sugar or a drizzle of honey.

Serve

Ripe bananas

All-purpose flour

Sugar

Baking powder

Salt

Water

Vegetable oil

In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt. Gradually whisk in the polenta to prevent lumps. Reduce heat to low and cook, stirring frequently, until thickened (about 20-25 minutes).

Prepare the Polenta

Once the polenta is thick, pour it into a greased baking dish and spread evenly. Let it cool at room temperature for at least 30 minutes or until set. Once set, slice the polenta into desired shapes (squares or triangles).

Cool and Slice

In a large skillet, heat the olive oil over medium-high heat. Add the sliced polenta in batches, frying until golden brown and crispy on both sides (about 3-4 minutes per side).

Fry the Polenta

Remove the fried polenta from the skillet and drain on paper towels. Season with black pepper and sprinkle with grated Parmesan cheese. Garnish with fresh herbs if desired. Serve hot.

Polenta

Olive Oil

Parmesan cheese (grated)

Black Pepper

Fresh herbs (for garnish, optional)

Peel the Russet potatoes and cut them into evenly sized chunks.

Prepare the Potatoes

Place the potato chunks in a large pot and cover with cold water. Add a teaspoon of salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender.

Boil the Potatoes

Drain the potatoes and return them to the pot. Allow them to steam for a few minutes to remove excess moisture.

Drain and Steam

Add the butter, heavy cream, garlic powder, salt, and pepper to the pot. Use a potato masher or hand mixer to mash the potatoes until creamy and smooth.

Mash the Potatoes

Taste and adjust seasoning if necessary. Transfer to a serving bowl and sprinkle with chives if desired. Serve immediately.

Garnish and Serve

Russet potatoes

Butter

Heavy cream

Black pepper

Garlic powder

Chives (optional)

Preheat the Oven

In a large mixing bowl, combine the tapioca flour and salt. In a saucepan, heat the milk and vegetable oil until just boiling. Remove from heat and pour the hot mixture over the tapioca flour. Stir well until combined.

Mix Ingredients

Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition. Stir in the grated cheese until fully incorporated.

Add Eggs and Cheese

Using your hands, shape the dough into small balls, about the size of a golf ball, and place them on a greased baking sheet, leaving some space between each ball.

Shape the Dough

Bake in the preheated oven for 15-20 minutes, or until the tops are lightly golden and puffed.

Bake

Remove from the oven and serve warm, ideally while they are still puffy and cheesy.

Tapioca flour

Milk

Eggs

Grated cheese (e.g., Parmesan or Minas cheese)

Wash and chop all fresh vegetables into bite-sized pieces. Arrange them in a large salad bowl or tray.

Prepare Fresh Vegetables

Set out the Caesar salad, Greek salad, and quinoa salad in separate bowls for serving.

Prepare Salads

Cube or crumble the cheeses and arrange them on a cheese platter.

Arrange Cheeses

Thinly slice the prosciutto, salami, and chorizo. Arrange on a separate platter.

Slice Cured Meats

Heat the Feijoada, rice, and soup of the day in pots. Serve the farofa in a small bowl.

Prepare Hot Side Dishes

Set up a buffet-style salad bar with all the ingredients laid out for guests to assemble their own salads and choose hot side dishes.

Set Up the Salad Bar

Encourage guests to explore different combinations of salads, vegetables, cheeses, and meats to create their perfect plate.

Enjoy!

Romaine Lettuce

Cherry Tomatoes

Cucumber

Bell Peppers (mixed colors)

Carrots

Red Onion

Radishes

Caesar Salad

Greek Salad

Quinoa Salad

Feta Cheese

Parmesan Cheese

Blue Cheese

Prosciutto

Salami

Chorizo

Feijoada

Rice

Farofa

Soup of the Day

Cut the top and bottom off the pineapple, then slice it in half lengthwise. Remove the core and slice each half into thick wedges.

Prepare the Pineapple

In a bowl, mix the brown sugar, cinnamon powder, melted butter, lime juice, and honey. Coat the pineapple wedges in the marinade and let sit for 15 minutes.

Marinate the Pineapple

Preheat the Grill

Place the marinated pineapple wedges on the grill. Cook for about 3-4 minutes on each side, or until grill marks appear and the pineapple is caramelized.

Grill the Pineapple

Remove from the grill, garnish with fresh mint leaves, and serve warm.

Pineapple

Brown sugar

Cinnamon powder

Lime juice

Honey

Mint leaves

Season the chicken breasts with garlic powder, paprika, salt, and black pepper.

Prepare Chicken

Wrap each chicken breast with 3 strips of bacon, ensuring they are fully covered.

Wrap in Bacon

In a skillet, heat the olive oil over medium heat. Sear the bacon-wrapped chicken for about 3-4 minutes on each side until the bacon is crispy.

Sear the Chicken

Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through.

Remove from the oven, garnish with fresh parsley, and serve hot.

Chicken breasts

Bacon strips

Olive oil

Paprika

Fresh parsley

Preheat your oven to 150°C (300°F). Rinse the pork ribs under cold water and pat dry with paper towels.

Prepare the Ribs

In a small bowl, mix together the olive oil, garlic powder, paprika, brown sugar, salt, black pepper, and chili powder. Rub this mixture all over the ribs.

Season the Ribs

Place the ribs in a large baking dish. In a separate bowl, combine the apple cider vinegar and water, then pour this mixture over the ribs.

Prepare for Cooking

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for about 2.5 to 3 hours, until the ribs are tender.

Cover and Cook

Remove the foil and increase the oven temperature to 200°C (400°F). Bake for an additional 15-20 minutes to caramelize the outside. Let rest for a few minutes before slicing and serving.

Finish and Serve

Pork ribs

Chili powder

Apple cider vinegar

In a bowl, mix together olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice.

Prepare the Marinade

Place the pork loin in a large resealable bag or a dish and pour the marinade over it. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 1 hour, preferably overnight.

Marinate the Pork Loin

In a small bowl, combine the grated Parmesan cheese with a little extra black pepper.

Prepare the Cheese Topping

Remove the pork loin from the marinade and place it in a roasting pan. Sprinkle the Parmesan cheese over the top of the pork loin.

Cook the Pork Loin

Roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 70°C (160°F).

Roast

Remove the pork loin from the oven and let it rest for 10 minutes before slicing. Serve warm.

Rest and Serve

Pork loin

Parmesan cheese, grated

Garlic, minced

Fresh rosemary, chopped

Black pepper, freshly ground

Lemon juice

In a large bowl, combine olive oil, minced garlic, paprika, salt, black pepper, dried thyme, and lemon juice. Add the chicken legs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

Marinate the Chicken

Place the marinated chicken legs on a baking sheet lined with parchment paper. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.

Bake the Chicken

Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving. Enjoy your delicious frango!

Chicken legs

Garlic cloves, minced

Dried thyme

Fresh parsley, chopped

In a large mixing bowl, combine the ground pork, minced garlic, smoked paprika, black pepper, cumin, salt, red pepper flakes, and chopped parsley. Mix thoroughly until well combined.

Prepare the Sausage Mixture

Rinse the hog casings in cold water, then soak them in water for about 30 minutes to soften.

Prepare the Casings

Using a sausage stuffer, carefully fill the casings with the sausage mixture, being careful not to overstuff. Tie off the ends of the sausages with twine.

Stuff the Sausage

Grill or pan-fry the sausages over medium heat for about 15-20 minutes, turning occasionally, until fully cooked and browned.

Cook the Sausage

Remove from heat and let rest for a few minutes before serving. Enjoy your homemade Linguiça!

Ground pork

Smoked paprika

Cumin

Red pepper flakes

Natural hog casings

In a bowl, mix olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Add the lamb chops and coat them evenly with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes.

Marinating the Lamb

Preheat the grill to medium-high heat. Remove the lamb chops from the marinade and let any excess marinade drip off. Grill the lamb chops for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Grilling the Chops

Once cooked, transfer the lamb chops to a plate and let them rest for about 5 minutes before serving.

Fried Banana

Fried Polenta

Mashed Potatoes

Pão De Queijo

Salad Bar

Abacaxi Assado

Frango Com Bacon

Costela De Porco

Lombo

Frango

Linguiça

Costela De Cordeiro

Picanha De Cordeiro

Costela Bovina

Picanha Com Alho

Bife Com Bacon

Ancho

Filé Mignon

Fraldinha

Alcaltra Com Queijo

Picanha