It’s
official, 20 top Brazilian chefs in Rio de Janeiro will treat guests with
ethical cuisine during the opening cocktail of the Global
Fair Trade Week at ‘O Navegador,’ Rio’s high-end, ethical restaurant on 27
May 2013. EcoChefs Maniva recently
inked with organizers to host the opening of the weeklong Fair Trade event,
which will run from 26 to 31 May 2013. See program here.
The Global Fair Trade Week is organized by World Fair Trade Organization
(WFTO) and its regional chapter WFTO Latin America, Faces do Brasil, SENAES
(Brazilian government’s paltform for solidairty economy), SEBRAE (Brazilian
agency for micro and small enterprises), Parceria Social (Brazilian Fair Trade
platform), Instituto Marista and Instituto Maniva.
Major Fair Trade
actors are expected to attend the weeklong celebration in Brazil’s booming city,
Rio de Janeiro. This is the largest gathering of Fair Trade Organizations and
its networks and solidarity economy initiatives and its networks. Brazilian
Federal authorities, Rio Town Hall Officials, academe and businesses from around
the world are also expected to attend.
Using their culinary powers, the Ecochefs of Rio de Janeiro are cookingfor social change.
Photo: Adriana Loreti
Ecochefs is a project of Instituto Maniva.
Using Brazilian culinary art, top chefs of Rio de Janeiro formed a network of
conscious chefs to promote Brazilian culinary identity giving high respect to
the food chain, from farm to the table. The network promotes ethical cuisine,
environmental awareness and social change through cooking.
Ana Asti,
board member and Latin American representative to the WFTO Board, says there
will be parallel events during the entire Fair Trade Week celebration like the
Maniva Gastronomy Week, the International Fair Trade Fair in Copacabana, as well
as seminars on related issues, which include business rounds.
According
to the Institute Maniva’s Events Committee, the cocktail at “O Navegador”
restaurant will be held in a casual atmosphere along with an exhibition of Fair
Trade products. Selected by ten participating Ecochefs, the ingredients are:
pink peppercorns, pequi cream, brazilian nuts, baru nuts, organic coffee, goat
cheese, and tapioca. These are all sourced from local small farmers,
particularly from the network Organic Farming Association (ABIO) of Rio de
Janeiro.
The menu consists of: Goat Bruschetta with marinated zucchini
on brown bread with dried persimmon and baru nuts, Cassava chips with pickled
west Indian gherkins, hibiscus and arugula sprouts, water yam pie with chicken
and pequi filling, Fish flour tray and cassava grated on schinus, Red rice and
Azuki beans Baião de Dois and Badaró west Indian gherkins. The guests will also
be treated with the taste of sweet tapioca from the serving stations.
Ecochef Marcel Scofano said guests will be treated with delicious food
and drinks during the opening. He expects to serve guests from the production
chain, from producers to buyers, representatives of organizations and consumers
who will be present at the opening.
Maniva Institute mission is to
promote not only the Brazilian food inheritance and excellence but also the
country’s agricultural biodiversity. The institute aims to articulate
sustainably the tightening of the production chain by enlightening producers and
consumers and bringing them closer. The Ecochefs of Maniva are part of the
directing board of the Institute. They are: Ana Carolina Portella, Ana Maria
Pedrosa, Ana Ribeiro, Ana Salles, Bia Lopes, Ciça Roxo, Claude Troisgros,
Claudio Lourenço, Flávia Quaresma, Frederic De Maeyer, Jan Santos, Joca
Mesquita, Kátia Barbosa, Leonardo Araújo, Marcelo Scofano, Osvaldo Gorski, Pedro
Artagão, Rafael Costa e Silva, Teresa Corção and Thomas Troisgros.
News
about the Maniva Gastronomy will be announced soon.
For more
information, contact the Brazilian Communication Agency:
Interação Rede
de Comunicação
Andréa
Fantoni (21) 2246-0552 / 9111-3328
Isabel Sena (21) 2246-0552 /
9511-3328
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