kateringleppert

[kateringleppert]

ALMEJA , Porto Portugal 24.01.2025 há muito tempo que queria visitar o Almeja. Fazia o caminho todos os dias para a Faculdade pela Rua Fernandes Tomás e a montra com as mesinhas muito catita na frente do espaço chamava me à atenção. Tem uma vibe old timey romântica. heehee Bem, mas preferimos ficar lá atrás, também bem jeitoso e resguardado. Era um clássico dia de chuva e sala de trás é confortável.

aqui ilustrado para vocês: vinho INDIEgente 2021 tosta , cabeça de xara, escabeche e maçã abóbora castanha cogumelos e manteiga peixe do dia, bacon, raízes, couve e alcaparra

destruir o prato para devorar partia o coração, mas logo voltava a ser reparado pelo sabor. é definitivamente feito com amor. os pormenores no sitio certo. x exclui as sobremesas por planear um banger especial pelo futuro. atentem

[kateringleppert]

PATA GORDA, Porto Portugal , 2024

Enquanto não dou update em Português nas outras publicações, começo já esta na lingua mãe com todo o amor que merece. O Uber deixou-nos longe do Pata Gorda e tivemos de caminhar *quase nada* para arrumar lugar para algo que será um dos melhores pitéus de sempre. Uma cozinha aberta e umas excelentes boas vindas. Uma mesa bem jeitosinha com vista para tal (como podem ver pela ilustração). Morfámos: - Bonito - Camarão - Rosbife - Arroz de Pato - Pannacotta - Mousse Deixo-vos com uma ilustração do Bonito, do Arroz de Pato e da Pannacotta. Que foram absolutas sensações lindas que tanto quanto sei, já não estão na carta. Os quadrados ilustrados na 1a Pagina (esq.) são crípticos e só sabe quem foi ao Pata Gorda

[kateringleppert]

NIPO, BEATRIZ , CATRAIO POP-UP 17.07.2024

If you know Catraio, a local Craft Beer bar in Porto, You have already met the *crazy* and amazing team. The owners are known for also boosting artistic and cultural artisans and Chefs are one of them. ON A WARM DAY OF JULY, Chef Celebi and I went to Catraio for Chef Nipo Pop-up. She had returned from Spain so I remember this was one of her first Pop-Ups after that period. This is also when I met her. A very concentrated and dedicated person, with a killer smile. Haha. Since it was a very non-formal and chill vibe, ended up drawing two of five dishes: Burrata + Pêssego + Salvia + Pinhão + Mel (picante) Tartelete de Cereja

I am a very picky eater so this was so cool for me to taste. The softness of the Burrata mixed with the honey felt very nice. The texture of the grilled peach and pine nut entering in this mix was very surprising. It was most of all soft and interesting flavours. It is a great dish to share and for a calm afternoon.

[kateringleppert]

CANALHA, LISBOA . 08.2024

Great and perfect meal before an Air Concert. this is important: We sat by the counter and had kitchen visibility. So that was the first banger. Chefs and staff were the sweetest. But you know what was the sweeeetest of it all? The food of course.

Second Banger, the food: Tataki de Atum Tortilha aberta de Gambas Escabeche (Espadarte) We asked for fresh fish but i was already on another level and completely forgot about it. Gemada + Pistachio + Alperce

Aaah. There are days where I daydream about that f* gemada. Escabeche felt like a spring Klimt painting, it was very light, smooth and tender. As a tuna avoider, I want that tuna near me all the time.

When traveling inside your own country, you must feel welcomed home (It's not that simple sometimes!) And I felt like that the whole visit. Chef João Rodrigues dishes made me feel at home while traveling. ------------------------ Note: It is a personal choice to write the Menu in Portuguese as it is my first language and how I read it. Product might have specific designation I am not familiarized with (E.g. Peixe Espada is not Sword Fish.) swordfish (Xiphias gladius) vs peixe-espada (Lepidopus caudatus)

[kateringleppert]

CELEBI, EGE AT EPOCA @ PORTO, PORTUGAL 08.08.2024

Chef Celebi 3rd Edition on food from the Mediterranean Region of Turkyie, Pop-Up. Celebi masters the culinary arts from her roots on these Pop-Up sessions. She combines flavours from certain regions of the country and creates a menu based on Culture. Every event celebrates a Region. The menu, for consultation:

Eggplant Dip Tahini haricot Beans Salad + Katmer

Yoghurt Soup

Bulgur Kofte in Garlic Tomato Soup

Adana Kebap + Flat bread, onion Salad + Grilled Tomato

Kunefe - Cheese filled dessert, Pistachio

This was such a fulfilling experience I shared with people I love. One of the pages was a brief pause before dessert, where everyone draw and signed underneath.

Details about the table and the decoration. Many thanks to the Chef Celebi Sous Tiago Reis Host Sara Atilano