Among the cobblestone streets adorned with endless rows of vibrantly painted tiles, you’re just as likely to run into a portly grill master with a mean set of tongs tending to his barbecued sardines as you might find a highly stylized door leading to an army of dapper waiters at your beck and call. In Porto, there is no distinct divide between one neighborhood and the next, between posh and poor, between modern and ancient recipes. Every door leads to the discovery of colorful culinary stories.
Your culinary door will open to a highly influential family home near the lush and private gardens of Serralves, where you’ll be taken under the wings of the matriarchs of the family. These warm and vivacious women will teach you how to make their favorite three traditional dishes of northern Portugal from which their ancestors came. The final product will be served for lunch on their outdoor terrace (weather permitting) where you’ll savor the family’s very best wines aged in the Douro Valley.
This is a very rare experience that very few have the privilege to enjoy! Mind you, the class can be as hands-on as you desire, and printed recipes will be provided so you can try and replicate these dishes at home.
“It’s not easy to plan a wine trip, especially for a group that expects a high level of wine communication, education, and experience. Ryan Opaz and the team at Catavino exceeded all expectations in my first visit to the Douro. The knowledge base they represented, the contacts they have, and the professionalism they exhibited is of the highest caliber. Beyond that, and possibly most importantly, Ryan was simply a blast to travel with.”
Today, you will meet the family in their private home. The choice is yours. Should you meet the Chef at the market, you’ll receive a private tour along with a history of Portuguese food culture. Once your ingredients are purchased for your three iconic dishes, you’ll go back to their home to whip up legendary Portuguese cuisine such as “Bulhão Pato,” steamed Portuguese clams in a garlic, white wine and fresh coriander broth; “Brás,” a fried bread sausage with shoestring potatoes and scrambled eggs; or even “Peixinhos da Horta,” deep fried green bean tempura. These are just a few of the flavors that you might not only savor over lunch, but learn how to prepare under the trusted guidance of the chef in his personal kitchen. This is a fantastic experience not to missed by anyone who adores phenomenal cuisine!