Gastronomia angolana e Adega de Borba em destaque no Skyna Hotel

In Angolan, Hotels, Ingombotas, Jantares vínicos, LNL Events by Luanda NightlifeLeave a Comment

Ontem tivemos o prazer de marcar presença num evento singular no Skyna Hotel: a degustação de finger food (pequenos aperitivos) gourmet da gastronomia angolana harmonizada com vinhos da Adega de Borba. A iniciativa, que partiu do Hotel Skyna, teve a presença dos chef Ricardo Braga, do restaurante Caribe, do chef Helt Araújo, do Guapa Catering, e do chef Miguel Flaminio, do Skyna Hotel. Os vinhos em degustação foram os Adegas de Borba tinto, branco e rosé, o Adega de Borba Premium e o Adega de Borba Reserva.

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Entre as deliciosas iguarias que comemos destacaram-se a Espuma de Kizaca e os Catatos (sim, catatos!) do Chef Helt Araújo, as “Sanduíches de Sushi” e Pastéis de Calulu do Chef Braga, as Moelas feitas pelo Chef Flaminio (feitas apenas em água, tomate e sal, e depois cozidas por duas horas), entre vários outros. Todas os aperitivos foram feitos exclusivamente com ingredientes angolanos. Foi uma bela maneira de provar o lado mais gourmet da nossa gastronomia e apreciamos bastante a criatividade dos chefes convidados.

Sem dúvida um evento a repetir.

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Yesterday we had the pleasure of attending a unique event at Skyna Hotel: a wine tasting featuring Angolan finger food and Adega de Borba wines. Skyna, the organizers, invited Caribe’s chef Ricardo Braga, Guapa Catering’s Helt Araújo, and the Hotel’s very own chef Miguel Flaminio. The white, red and rosé Adega de Borba wines as well as the Adega de Borba Premium and Adega de Borba Reserve were the featured wines.

Among the delicious appetizers we had were Chef Helt’s Kizaca Foam and his Catato dish (a local delicary – catatos are worms), Chef Braga’s Sushi Sandwiches and Calulu Pastries, and Chef Flaminio’s Chicken Gizzards made only with water, tomatoes and salt and braised for two hours. All dishes were made exclusively with Angolan ingredients. This was a great example of gourmet Angolan cuisine and it was exciting to witness firsthand how inventive these chefs are.

We hope there are more events like this to come.

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