You`ll be greeted by us with an apertiv and typical must-try Portuguese specialities ( including a premium Olive Oil tasting) as we get aquainted and go over the recipes ( which I have written with detailed and clear instructions myself and are yours to take with you after the class) and dishes we will be cooking. I'll introduce you to a selection of Portuguese seafood dishes and you'll leave with the skills necessary to prepare them at home and a deeper understanding of Portuguese cuisine in general. We'll work with the freshest market ingredients, cooking all the dishes from scratch. Menu: 1. Chickpea salad with Bacalhau ( salted cod) caramelized onions and lemon & herb dressing 2. Steamed clams Bulhão Pato style ( local market clams 3.Stuffed squid with locally grown rice and Iberian pork chouriço (sausage) simmered in a rich tomato sauce served with a watercress salad in a Madeira wine vinaigrette 4. My signature Portuguese dessert will be a already prepared to conclude our meal I'll share tips and tricks, about cooking methods, cutting techniques, must-have kitchen tools and equipment to help you demystify the cooking process. Afterward, we'll sit at a beautifully set table enjoy the meal we have cooked together, drink different wines and share each others stories, not just about food...
Vítor & Tolga
I grew up in Germany with Turkish parents who instilled in me my passion for travelling, food and culture. I lived in New York for many years where I graduted from the Natural Gourmet Institute in 2004, ever since then I have been teaching cooking classes and developing recipes for cookbooks and restaurants in different countries. With my partner Vítor, a Lisbon native, we host culinary walking tours, pop-up dinners, and diverse cooking classes. I like to cook world cuisine, where I fuse my numerous influences, creating new dishes, yet staying true to the culinary traditons, the soul and the local ingredients to whichever cuisine I am cooking. My teaching style is based on telling stories about the culture, ingredients and preparation methods, so no one will leave without having gained a new practical kitchen skill and new perspectives.
Food ingredients I'll provide all the food for three dishes and surprise dessert.
Drinks Aperativ, 3 different wines, Portwine and water
We live in a tiny house tucked away within a private Palace build in the 16th century in the middle of Alfama, easily accessible by all modes of transport, my home kitchen is semi-professional where I create and test all the recipes I'm developing for my upcoming cookbook and other culinary projects.
18歳以上の方6名まで参加できます。 使用される材料を理解し、アレルギーや食事制限をホストに伝えるのは各ゲストの責任となります。 また、生肉や生焼けの赤身肉、鶏肉、シーフード、貝類、卵を摂取すると、食中毒になるリスクが高まることも考慮する必要があります。