Barbecue by way of Brazil
For each Spider in the Kitchen event, Richmond Chef Tyler Betzhold and crew immerse themselves in that particular culture. Brazil’s barbecue is known for being big and beefy with super bold flavors and ingredients most students don’t see every day, so while steaks were a big part of this event, other items got fired up as well.
As a counterpoint to the beef skirt steak (fraldinha) and linguica sausage, marinated veggies were on hand to make for colorful plates. Chimichurri, capsicum salsa, creamy aji verde sauce and pickled jalapenos punched the flavors up even more.
Sweet and smoky
It’s definitely the Brazilian way to grill or bake pineapple (known as abacaxi), giving the fruit a smoky-sweet side.
Finished pineapple product
It’s amazing how meaty and succulent pineapple can get on the grill!
Skewered sweet bell peppers also got into the fiery action at this event, creating a fresh backdrop.
Grill mark goals
The salmon received some very noteworthy grill marks.
Change of pace
Spider in the Kitchen events provide a way to escape the daily grind, even if just for a lunch hour.