For some reason Portuguese cuisine is not as well known in USA. Sadly, nobody seems to talk about it and no one seems to rave about it. As a result, I never felt an urge to give it a try. I felt content in my world of Italian, French, Spanish, American and Asian fare.
Then a few months ago, I started hearing some conversations about this chef named Rui Correia and his restaurant Douro in Greenwich CT. He has even appeared a few times on the Today show. Needless to say, I was curious. So when the opportunity knocked at my door, I took it. I signed up for an appetizers class taught by Chef Rui Correia at Clarke Culinary Center in SONO (stay tuned for my next blog entry to learn more about this culinary center).
I have to admit, I was blown away by this chef. His talent and his obvious passion for his style of food is the first thought that hit me as soon as he started the class. He made the class very interesting….with his in-depth knowledge of his ingredients. He creates such masterpieces with a very elegant and sophisticated simplicity.
His cuisine is a fusion of Portuguese and Mediterranean. He has managed to successfully tap into the best of both those worlds. Genius!
A lot of the complex flavors come from his sauces and, MAN! Does he have a repertoire of those. The beauty of his recipes is that once you make and store those sauces, the assembly of the appetizers is a breeze.
Chef Rui makes his own Hummus, his own Piri Piri sauce and other sauces like Piri-naise (Piri Piri mayonnaise), and even a sauce called Chorizo Vinaigrette! The good news for us is that Chef Rui is looking into marketing his sauces very soon. That will indeed be a happy day for me, and I can’t wait!
I have not yet visited Douro, and I am now dying to do so. Hope you do the same and then let’s compare notes! :-)
For more information on Chef Rui and Douro restaurant, click here.