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Eating to a Brazilian Beat
North Miami Beach, Florida 11-19-2000 Aaron H. Schectman
THINKING ALLOWED
Essays on issues, ideas and reflections on the times. Published now and
then. Opinions pro or con are welcome.
EATING TO A BRAZILIAN BEAT
I couldn't hear much with the din of a lot of talking and sounds bouncing
off all the available surfaces. There may have been music but I can't
attest to that. Last night Carol and I were taken to dinner at "Porcu", a
Charcuterie in downtown Miami by Luiz Cardoso, Cassia, his wife and their
daughter, Maria Paula. Luiz is our contractor and friend.
This restaurant is located in a sumptuous hotel on Brikell Avenue in the
middle of the commercial and banking district. Unfortunately we were seated
next to a table with a woman who needed to hold a lighted cigarette in her
hand for the two hours during which we dined.
We were introduced to new things right off the bat. This was a Brazilian
dining and watering spot and Luiz was well known by the maitre de and the
serving staff. We were given cheese rolls, mineral water and a drink made
from the juice of a whole crushed lime, sugar and absolute vodka. Then we
were off to a "salad" bar with two or three potential meals on colorful and
tasty looking dishes. I chose by intensity of color and memories of
unforgettable flavors suggested by them. My plate was full and I chose
wisely and too plentifully.
The significant thing about this kind of restaurant where meat is the main
meal is that waiters came pouring out of the grill with skewers of different
cuts of meat done to all the levels of done-ness that you could wish for.
These were held upright with a platter beneath and a sword-like long knife
gripped in a hold that bespoke of professionalism. The uniformed server
presented the meat and you selected the piece from which he would then
thinly slice one or more pieces according to your direction. You are
expected to pick up a metal tong to carry the piece as it is fully separated
from the skewer and down to your plate. Fried plantains, sliced yucca dipped
in crumbs and some lovely salad greens also graced the table.
The food kept coming and we kept eating. I noticed that Luiz ate with
restraint that I could not employ. Over loaded senses in delight depict
this night of gorging.
Carol's Evaluation: 10 out of 10.
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