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Brazilian Filet Mignon with Sauce Madère

A taste of Portuguese-Brazilian-French Cuisine.

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Brazilian Filet Mignon with Sauce Madère

Brazilian Filet Mignon with Sauce Madère

A taste of Portuguese-Brazilian-French Cuisine.

Pricing
  • Member Registration
    $ 125.00
  • Guest Registration
    $ 148.00
Tuition Assistance and Policies
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Cancellation & Other Policies
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About

Explore Portuguese and French influences on Brazilian food culture. Filet mignon is served with Madeira sauce, made with wine from Madeira Island. Potatoes au murro is a popular Portuguese dish. To finish, enjoy pastel de Belém, a traditional Portuguese custard tart that originated in the Belém district of Lisbon and is famous for its flaky puff pastry and silky, rich cream filling. 

On the menu

  • Fillet mignon with sauce Madeira.
  • Potatoes au murro.
  • Carrots with rosemary and garlic. 
  • Pastel de Belém, a traditional Portuguese custard tart .
  • Portuguese wine and non-alcoholic drink.

Details

  • Do not bring water bottles. Water will be provided.
  • BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses dairy (butter), tree nuts, and wheat.

Details

A $30 materials fee, included in the cost of the class, covers all the ingredients you'll need.

Class Policies

  • You must wear closed-toe shoes and tie back long hair.
  • Ages 14 and up are welcome.
Instructor
Sandra Evanoff

Born in the Bahia region of northern Brazil, Sandra was introduced to the kitchen at a young age while helping her mother in her small bed-and-breakfast. She also learned about fresh foods from her father, who operated a fresh fruit market. Thus began her exposure to healthy eating as they prepared food they grew themselves. Later, in university, she started a small business called Feijoada to Go,” preparing Brazil's most traditional dish. This endeavor enhanced her culinary skills further while earning money to finance her studies. Sandra graduated in international relations in Sao Paulo, but food remains her passion, her real carnival. After moving to the Pacific Northwest, she said she relishes the opportunity to share the the “true” ways and tastes of Brazil with others.

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