Among the pork dishes prepared by Janaína Rueda are the ‘Sushi de Papada’ and the ‘Torresmo de Pancetta con Goiabada’.
Next Thursday (23), Buenos Aires chef Juan Gaffuri will welcome Janaína Rueda from São Paulo to cook a dinner for four at the Elena restaurant of the Four Seasons Hotel Buenos Aires. Together with her husband, Jefferson Rueda, Janaína is responsible for four kitchens in downtown São Paulo, one of which is A Casa do Porco. Opened six years ago as a place with pork on its menu, it gained prominence after being voted the 17th best restaurant in the world by the 50 best restaurants in the world. In the regional ranking of 50 best restaurants in Latin Americaa Pig house rises to 11th position, and the Argentine Elena enters 34th place in the ranking.
The dinner menu will consist of four courses that mix elements of the two restaurants. At the entrance, snacks such as Tuscan croquettes, bresaola, focaccia, anchovies in butter, smoked trout and chopped beetroot accompany some Casa do Porco classics: pork tartare, ‘Paddle Sushi’ and ‘Crispy Bacon alla Goiabada’. For the second there will be burratinas, burrata in a smaller version, moutabel, a spicy preparation of aubergines, octopus, carpaccio and Mendoza tomato paste. As for the third dish, the pacu, the lamb capon, stands out among others. Finally, the dessert is made up of chocolate, red fruits and mint. Each dish will also be paired with the wines of oenologist Alejandro Vigil, responsible for the production of the Mendoza Catena Zapata winery, and the cocktails of Ines de Los Santos, one of the masterminds behind Orilla.
Dinner will begin at 8:30 pm and reservations must be made by calling the Four Seasons Buenos Aires: +54 11 4321-1200
Rueda kitchens
In addition to Casa do Porco, the couple Jefferson and Janaína Rueda are also the creators and administrators of three other establishments. or hot pork, located on Rua Bento Freitas, specializes in hot dogs with 100% free range pork sausage or tofu and mushrooms, which also includes milk bread, tomato and apple ketchup, lemon mayonnaise, and homemade fermented tucupi mustard. THE downtown ice cream parlor, in Rua Epitácio Pessoa, sells ice cream in cones made with natural products and without preservatives that change in flavor every season. Finally, at the foot of the Copan Building, on Avenida Ipiranga, is the Bar da Dona Onça, where Janaína Rueda works daily as a chef preparing typical bar dishes and stews made in the pressure cooker.
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Source: Terra
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