A night in Bahia, by the Consulate of Brazil in NY
plus fears, panettone, and the future of food.
This year, I've been shuttling back and forth to New York, and it's not to show off, but rather to emphasize the fact that I am terrified of flying. Here's my stupidest secret and I feel that now we can carry on with our friendship. So when I do take a flight, there must be a compelling reason behind it (aka there's food).
You might think, 'This is highly questionable,' given that I've circled the globe at least four times in the past 12 months. However, I assure you, I am terrified of flying, just as much as I am terrified of frogs. But that's a topic for a future conversation, perhaps the one where I'll recount the day I was invited to a formal lunch in Paris and was served a golden platter of frog's legs. I'll tell you everything about it one day. One fear at a time is my preference.
My fear of flying began when I was 10 years old, on my very first plane journey during a family vacation to the enchanting Northeastern Brazil destination known as Bahia. For no apparent reason (really, everything went so well), I formed the notion that I wasn't cut out for flying, and that belief has lingered to this day. Are you afraid of flying? Someone once told me this fear is pretty common, so I am considering your answer as a yes.
Every time I board a plane, I still find myself saying three prayers, shedding a few tears, and compulsively devouring (before take off, of course) whatever snacks manage to pass through TSA: stale granola bars I've been carrying for way too long, goldfish, really good dark chocolate (I can be a clever woman sometimes), and beef jerk (don't ask why).
Then, for the rest of the flight, I do my best to maintain an appearance of complete composure while I promise to whatever universal force that permits a plane to fly, that I'll do more charity and become more up to date with my deadlines. I either read a book or pretend to do so, while also staring at the small screen displaying that little plane that ironically glides over vast oceans. If flying were not a privilege, I'd call it a nightmare.
Usually, when I arrive, I don't even bother dealing with the jetlag I carry all the way from California, considering my absurdly wonderful sense of relief. I go straight to food.
In an attempt to condense the story (as if I could condense anything but sweet milk): I flew back to Bahia. But Bahia found its way to New York, to my luck.
In August, amid my whirlwind travels in Brazil, I received a delightful phone call from my dear friend and partner in an exciting new business venture that I'm eager to share more about—Mariana, the founder of Brigadeiro Bakery in NYC.
Teaming up with the Consulate of Brazil in NY and Instituto Capim Santo, Mariana orchestrated “A Night in Bahia - Brazil in Flavors” featuring the acclaimed chefs Fabrício Lemos e Lisiane Arouca from Restaurante Origem in Salvador, Bahia.
Origem, the restaurant founded by chefs Fabrício Lemos and Lisiane Arouca, has redefined the culinary landscape in Salvador by skillfully blending local ingredients with the time-honored techniques of French cuisine (Chef Fabrício, having also received training at Le Cordon Bleu Paris). This transformation has propelled Bahia onto the global stage, earning recognition and acclaim through numerous national and international awards.
This includes their prestigious rank of 52nd on the exclusive list of the 100 best restaurants in Latin America in 2022, as well as their impressive 4th place in the 2023 Brazilian “Exame Magazine” list of the 100 best restaurants in Brazil. They have also recently secured awards for Best Restaurateur and Best Chef Pâtissier from another reputable Brazilian food magazine, "Prazeres da Mesa." To top it off, in 2023, they have become finalists in The Best Chefs Awards.
So, with this enviable curriculum, it's no surprise that have been traveling around the world representing the food of my country through wonderful new programs supported by the Brazilian Ministry of Foreign Affairs. What an honor for us, Brazilians, to be represented by them.
The true surprise lies in how I secured a seat at this extraordinary table. Yet, just as in numerous other moments in my life when I've found myself in remarkable places without quite comprehending how (remember when I was sitting at that table in Julia's kitchen?), I don't really question. Instead, I appreciate the oportunity. Oh, and of course, I eat. I eat very well.
Allow me to present the extraordinary menu of the evening:
CORN + CORN + CORN
Crispy Corn + Pamonha + Popcorn + Red Wine Béarnaise Sauce
FRESH TUNA
Clam and Coconut Milk Sauce + Radishes + Basil Oil + Crispy Rice
OCTOPUS "BAIÃO DE DOIS"
+ Licuri Farofa + Paprika Aioli
CARNE DE SOL OF FLATIRON
+ Yuca Mousseline + Fried Yuca + Onion Brulée + Cachaça Sauce + Cuscuz Farofa
CASAL PERFEITO
Coconut & Cheese Cake + Guava Mousse + Parmesan Farofa with Licuri + Guava Ice Cream
Big night!
I envision this as just the beginning of our journey of progressively introducing Brazilian flavors to the United States, dish by dish, ingredient by ingredient, with the help of many generous hands. No region of my beautiful, flavorful, and incredibly rich country will be left behind.
For this mission, believe me, I’d fly back to Bahia every day.
Merci,
J
Alright, indulge me for a moment because I can't help but share this exciting news: Cherry Bombe Magazine just nominated me as a Future Icon in their ‘The Future of Food’ Issue. (I knoooooowwwww!!!). Can you believe it? It sounds pretty crazy for this jungle girl to be in NY holding this page. Hope you'll get the magazine :)
And, if you'd like, here you can: LISTEN TO THE PODCAST.
Great news!
You can now pre-order Brigadeiro Bakery's Chocolate Brigadeiro Panettone — Panettone is more than a sweet bread loaf, it’s a true Italian Christmas tradition. But at Brigadeiro Bakery, ours got a Brazilian tweak. We've added an inner layer filled with creamy Brigadeiro, and lastly topped with 58% dark chocolate drizzle. It's a total of 2lbs of indulgence that is much needed for a memorable celebration.
Needed a gift idea?
This is all incredible news Jaíne. We had no idea you have a fear of flying. Brian is a pilot and can speak to that for you. Bon Apetit mon amour!