Learn from experience
PAYING RESPECT: PARTY IN PORTUGAL
For JOEY chefs quest for new flavours in foreign lands, where new tastes and techniques become souvenirs for sharing with others—at home and abroad. It began as reconnaissance trip to uncover the history and culture of Portugal. They cooked with well-known locals and baked bread in primitive wood-fired ovens. They learned about love for the sea from fisherman while hooking sardine and farmed salt the way it’s been done for thousands of years.
But this time discovery turned into exhibition. Taken by the local kindness and inspired by its rustic heritage, the chefs conceived an elaborate street fête, pitted teams against each other and invited the whole town.
The idea was to pay homage to the people and place: its rich agriculture and seafood, traditional techniques and old world artisan style. Putting newfound knowledge to work, the chefs cooked over wood-fired stoves, harvested local vegetable and flavored with seasoned olive wood.
It was a scene from a movie: wooden tables propped on cobblestone under twinkling light strands. As traditional fado musicians played, the town celebrated over fifteen-plus courses—beet and almond salad, salt cod fritters, dates wrapped in cured ham, whole roasted lamb, grilled octopus, fresh baked tarts and of course, countless bottles of wine and port. Sure the food was great and camaraderie amazing, but giving back to Aldeia da Mata Pequena was truly once in a lifetime. Wherever JOEY chefs go to explore, they always bring home amazing.
"The idea was to pay homage to the people and place"
