The meeting was a sample of what will be done at the event, which takes place between July 28 and September 16.
Submitted at Jul 30, 2018, 12:57 PM
Tuna with avocado, chilli oil and mango vinegar (Dionathan Santos)
On the evening of July 25th, the Chef's Table at CASACOR Rio Grande do Sul 2018 opened its doors in an exclusive preview for the press and guests. The meeting was a sample of what will be done at the event, which takes place between July 28th and September 16th. 
Guests enjoyed a ten-course menu created by Resident Executive Chef Lucas Cinti and Resident Pastry Chef Lucas Corazza. As a couvert , the duo served artisanal bread made with spirulina. Main course options included endive with bacon and broth pork; tuna with avocado, chili oil and mango vinegar; hot shrimp ceviche with huancaína; snapper with sour mash and basil; chicken, creamed corn and crispy chicken skin; entrecote with sweet potato and pine nuts. 
Each dish told a story: the snapper and sour mash, for example, was a reminder of Chef Cinti's fond memories, served on Duralex plates – famous grandma's plates – collected from the CT creative team's family. The hot ceviche The shrimp dish was a demonstration of what Lucas Cinti does successfully, as he is a specialist in Peruvian cuisine at Le Cordon Bleu, in Peru. The entrecote with sweet potato and pine nut mayonnaise, known in the South Region, was a tribute from the chef, from São Paulo, to his wife from Rio Grande do Sul. 
Cássio Furtado, who was responsible for the dessert, also added sensitivity to his choice. With the pecan pie, he reinforced the spirit of sharing, inviting those present to share the generous slices, which were not served individually. 
Chef's Table is a gastronomic experience by CASACOR Rio Grande do Sul lasting eight weeks, always on Thursdays, Fridays and Saturdays. More information and tickets at www.chefstable.com.br . 
