So....
What Is "Churrascaria" Exactly? |
The
BlueFire Churrascaria Concept |
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The BlueFire “Churrascaria” concept has been strongly influenced by the traditional Brazilian custom of cooking various cuts of seasoned meat and seafood over an open fire. BlueFire has taken this concept and infused it with a modern Australian twist. BlueFire’s
Churrascaria features huge skewers of your flame grilled favourites
including: beef, calamari, chicken, lamb, swordfish & pork.
Only the finest cuts of meat and the freshest seafood are used for
our Churrascaria. Our chef puts the portions of meats and seafood
onto our giant skewers and brushes various marinades on as it's
cooking over the flame.
Once cooked to perfection, our knife wielding
‘passadors’ bring the skewer to you and carve it right
at your table until you say “no more!” The meats &
seafood are complimented by grilled seasonal vegetables (such as
potato, pumpkin and corn) along with chef’s selection of condiments. On
your table you will find a card (the size of a coaster). Keep it
turned to 'green' and our passadors will know to keep coming around
with food. When you've had enough or need a rest, simply flip it
over to the red side. |
History
of the Churrascaria |
Churrascaria literally means "barbeque" in Portuguese.
This style of cooking was developed in South Brazil. Tantalizing cuts of beef, chicken, pork and fish would be seasoned and barbecued on skewers over open fire pits by the ranchers, who were known as gauchos.
They then carried the freshly cooked meats to the tables, and sliced juicy portions off the skewers on the plates. Each was free to choose from any or all of the meats. In time, restaurants were opened offering the same style of food. The concept caught on quickly, and has now become a permanent fixture of Brazil. |
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