Art & Culinaria Magazine, Edition 2

Art & Culinaria

Edition 2/ Spring 2019 artculinaria.com

Chandelier in AĂŻoli by Sherman Warren Photo By Evelin DarĂŠ

Asazul Art Co.

Your Social Media is Our Art

Content Creation Community Management Reporting & Analysis Graphic Design Digital & Print Media

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Editor's Note

Staff & Contributors Jason Richardson Managing Editor & Contributor Evelin Daré Lead Photographer & Contributor Fred Daré Brazil Correspondent Eliseu Silva Contributing Photographer Debora Daré Legal Review (Brazil)

For this edition, we spent five weeks in the south of Brazil, in the seaside city of Laguna. While there, we enjoyed much of the local restaurant scene, home-cooking and cultural experiences that are integral to this fishing community.

Additionally, I was thrilled to have the time to complete several short series of paintings that reflected the natural beauty and magic I felt in the air of the South Atlantic and the natural beauty of the Brazilian coastline.

I would like to thank all those in my family, the local community and our readers who have provided endless encouragement and support for this major undertaking.

Enjoy the read!

Jason Richardson

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Table of Contents Art Opinion/ pg 4

The Importance of Process

Q&A Creative/ pg 8

Interview with Photographer Eliseu Silva

Gestalt Abstractions/ pg 16

Reading Abstract Images with Psychology

Dancing Diva/ pg 28

Q&A with Brazilian Model Wendy Tavares

Allez Les Bleus/ pg 46

A&C Talks with Aziz Bellarbi-Salah

Comidas Caseiras/ pg 54 Home Cooking, Brazilian Style

Restaurant Review/ pg 76

Petiscos in Laguna, Brazil

Kitchen Korner/ pg 80

A&C Talks With Aioli Chef Pablo Hernández

Laguna Perspectives/ pg 86

A Sacramento-Based Painter in the South of Brazil

Standing Tall/ pg 94

A&C Talks with João Carlos Fagundes de Moraes

Moments to Memories/ pg 104

Evelin Daré Presents Scenic Pictures from Brazil

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The Importance of Process Opinion

by Jason Richardson

Many of us are fortunate enough to experience minimal wait times for the things that we love.

Instant messages allow us to communicate with

our loved ones around the world. Instant coffee

gives us the morning perk-up when we're on the run. Instant popcorn provides us with the

nostalgia of the cinema, while sitting on our own couch. And, even in the art world there are ways for artists (and non-artists alike) to experience

the creation of art works nearly instantaneous.

Nearly every cell phone today is more

camera than phone; and, for those who are

interested, there seems to be an endless supply of apps that allow their owners to transform

photos taken into sketches or paintings and add

or remove content to their pics before uploading to the world via social media. This creativity is

seen by some as the democratization of art or,

rather, the liberation of art from the elitist grip of the artist, the galleries, the dealers and the

critics. Nowadays, your five year old really could

make art like Pollock or Picasso --albeit digitally.

However, for those of us who have chosen

to make a profession in the arts, we are often

more consumed with understanding the hows-

to's of art than the finished piece. And, it's these how-to's that we call process.

By definition, the word process refers to

the way that a task is accomplished. For example, if you would like to make a hot chocolate, you 4

might first heat some milk, then add chocolate syrup or powder, then stir, then top with whip

cream and marshmallows. Completing each task in the right order is the process for making your hot chocolate. But, how did you come to that particular way to make hot chocolate?

Maybe, you learned to make your steamy,

chocolaty beverage by watching your mother or

grandmother. Maybe it was shared with you by a friend, or you took a class. No matter how you

learned to make hot chocolate, you had to first learn the process before you could present the final, delicious result. Well, making art is no different.

As an artist who primarily works on pieces

that could be considered abstract, I still make use of my training in drawing from life, exploring

shape, line and value, and I even devote a great deal of time and effort toward making

representational paintings that are radically different from the works that I most enjoy

creating. But, why would I spend hours or days or

weeks developing paintings that are not going to be included in an upcoming exhibition?

Well, much like your perfect cup of hot

chocolate is informed by the learning of how to make it, your palette is also informed by your

non-chocolaty gastronomical experiences. Think about the person who loves the complex flavors

and aromas of a rich, Mexican mole (a traditional

While on location in Laguna, Brazil, I was approached by a local to paint two paintings that captured a slice of life in this seaside fishing community. My sketches and studies led me to interpret the subjects in an Impressionistic style.

Left: Geminis, oil on canvas 2019 Below: Launching Pad, oil on canvas 2019 Mexican sauce that often included spicy, sweet

and savory components). To that person, maybe

adding just a bit of chili powder to the cocoa mix would be desirable --but how much to add?

Well, that requires experimentation and

even some initial failures. But, with time, the final product might be so fantastic that they become a millionaire by selling their idea on Shark Tank.

And, while a final painting or sculpture or sonata or film may not receive funding from the sharks,

it is just as important to make the same efforts to developing a process for making art that will last.

The paintings presented along with this

opinion article are the body of work that

preceded my finished series Laguna Perspectives (see page 74). And, while each of the paintings

shown here are considered finished, they were

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created as exploration and two were

body of work that best expresses an

However, their exhibition is essential to

rigors of process that the artist is most

commissioned by a client in Brazil.

understanding the context in which the Laguna Perspective series arose.

As I learned during the

development of my MFA Thesis Paintings, there are no instant actions an artist can

take that will allow for creating a cohesive 6

intent or conveys an idea. It is through the informed as to where any given series may end up going.

Enjoy the work; process can be its own result!

Jason Richardson is a California artist living in Sacramento with his wife and daughter. He is earned a B.A. in International Relations from UC Davis, an MFA from the Academy of Art University in San Francisco and is Managing Editor of Art & Culinaria Magazine.

You can view his work at jwrďŹ nearts.com

Opposite: Grupo de Panelas, oil on canvas 2019 Above: Sala de Jantar, oil on canvas 2019

These two paintings represent my eorts to incorporate techniques associated with Abstract Expressionism to interpret domestic settings while on location in Laguna, Brazil.

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Q&A

Creative with

Eliseu Silva A: I can say that it is being very satisfying.

Currently, it’s in a stage of exponential growth.

With each new day new work and new contacts appear. My work schedule today is fully booked for months. I work mostly in Brazil, yet also travel to some jobs in other South America countries. So far, I would say that my career has been rewarding and successful.

Art & Culinaria roving photographer,

Eliseu Silva sits down with the Editorial Team to talk shop. Here's how it went.

Q: After winning multiple awards and academic degrees what made you choose photography as a career?

A: I graduated in Social Media advertising in 2001. During my studies, two subjects called out to me more than any others – marketing and photography. Photography was always a passion of mine; yet, during college, photography became part of my life in a more professional setting.

Q: How would you summarize your professional career so far?

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Q: Do you use any techniques to help the model feel comfortable at the time of the shoot?

A: Yes, first thing happens is the initial chat. I try to take all doubts that my model has regarding the whole process of photographs, makeup, clothes. After, we plan the ideal place and date. Each model has her own ideas.

Each photographic essay is unique, because when the date of the shoot comes, the model already knows me. However, there are things I do not allow in the photo shoot; for example, the use of alcoholic beverages. The use would only be part of the scenario, but the consumption I do not allow, because they effect the facial expressions and the overall look.

Q: What is your greatest advice to a novice photographer?

A: Nowadays, a lot of people buy a camera and, then, go out shooting and think they're photographers. However, I believe it’s best to take an in-person to develop the basic tool kit of a photographer. It’s important to learn composition, framing, how to move the camera, how to work on the 3 pillars of photography that are ISO, shutter speed and aperture of the diaphragm. It’s essential to learn how to deal with flash, external light, sunlight, internal and various types of light that a studio can provide.

Q: Do you believe that photographers should specialize in a single field?

A: No. Although I have chosen female subjects and expos, I advise that every beginning photographer work in all areas and subjects.

It’s through the act of shooting that a novice photographer will be able to choose his/ her target audience.

Q: Do you have any funny or critical facts about your profession?

A: Not critical, but I have a funny one. I was shooting in the studio, and I was wearing sneakers. The soles of the sneakers were not really gripping the floor of the studio. Next thing you know, I was skating from one corner of the studio to the other. Then, I got tangled up in a lighting wire as well. Thankfully, I did not fall, but; my assistants laughed a lot, as did the customer on. From that day on, I never wore sneakers again.

Q: How do you define the photographer/ client relationship? Does it ever become friendly, or does it just remain

professional?

A: I'm friends with all my clients. Even before the shoot, we establish the friendship. Then, after the shoot, we often become better friends. In many cases I become friends with their families, spouses and maintain contact throughout the years. We build solid relationships based on our mutual respect as creative people.

Q: What is it like working with famous personalities like Wendy Tavares? Does it require a lot of change in your work?

A: Working with Wendy Tavares and all the staff that advise her, as well as her family, is a great honor and joy. Wendy is a unique human being. She is a full-engaged professional, extremely talented and determined. She is a beautiful model, and we’re working on her exposition at Carnival 2019. She is an illuminating figure. She is a light. The family is a wonderful support group for her work. The father, mother and brother are wonderful.

I covered her in Carnival last year, and, again, this year in Rio de Janeiro and São Paulo. With Wendy we always seek to align our schedules, so we always have a calendar of to work together. We did some rehearsals at the AFA in Pirassununga (Air Force Academy) here in the interior of São Paulo, where she was honored as the Godmother of lieutenant aviators’ class. It’s a great joy to know and work with her. She is an inspiration because of the dedication and sensitivity she brings.

Through her dedication and how she leads her life, she inspires optimism and energy. She was born with her own light and is shining for all of Brazil. I love working with her.

Continued on page 10 9

Q: How do you see your work appreciated by a North American magazine? Do you have future projects outside Brazil?

A: For me, my work, is a huge joy. When I first received the invitation to collaborate with Art & Culinaria, I pitched my subject as the sensual artistic nude. And, now, with this segment in the magazine and showcasing Carnival here in Brazil, there are no words that describe the joy and gratitude. I take great pride in being able to show the essence of the Brazilian people; their joys and struggles people; their struggle for social equality and the struggle of social differences, especially politically speaking, -and, yet, everyone celebrates [during Carnival].

Yes, I do have projects outside of Brazil. I am busy with many projects here in South America and I plan to be in California next year. I hope the readers enjoy the photos [of Wendy] and hope they can see us and enjoy our work at Carnival.

If not this year, I hope [the readers] can come next year. It would be great for visitors to come and to know the natural and social beauty of this enchanting land. Brazilians are cheerful and fantastic people. Brazil is a welcoming country that treats everyone in a positive and welcoming way. Come and visit Brazil and take a lot of pictures, as well.

Contact Information: Eliseu Silva producoesfotograficas.com.br

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Café à Côté 1201 K Street Sacramento 11

Q&A

Creative com

Eliseu Silva

O fotógrafo itinerante da Art & Culinaria,

Eliseu Silva, reuniu-se com a equipe editorial para conversar. Veja como foi.

Q: Depois de ganhar vários títulos e diplomas acadêmicos o que fez você escolher a fotografia como carreira?

Graduei-me em publicidade Comunicação Social, Publicidade e Propaganda em 2001.

Durante o curso, duas matérias me chamaram bastante a atenção que foi o Marketing e a Fotografia. A fotografia sempre foi uma paixão desde pequeno. Durante a faculdade e no semestre de fotografia, nós aprendemos a fotografar. Naquele momento, a fotografia se tornou parte da minha vida num âmbito mais profissional.

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Q: Como você resumiria sua carreira profissional até agora?

Posso dizer que está sendo bastante satisfatória. Está em um crescimento exponencial. A cada novo dia novos trabalhos e novos contatos aparecem. Minha agenda de trabalho hoje é totalmente preenchida no mês.

Eu trabalho no Brasil viajando para todos os Estados e também agora desenvolvendo alguns trabalhos na América do Sul. Eu poderia resumir minha carreira profissional como uma carreira de sucesso, pois é fruto de muito estudo e investimento em equipamentos e livros.

Q: Você utiliza alguma técnica para ajudar a modelo a se sentir confortável no momento do ensaio?

Sim, primeiramente acontece é o bate-papo inicial. Eu procuro tirar todas as dúvidas que a minha modelo tem em relação a todo o processo das fotografias, maquiagem, roupas.

Daí neste momento planejamos o local e a data ideal. Pois cada modelo tem seu jeito próprio. Cada ensaio fotográfico é único, pois quando chega no dia a modelo já me conhece.

Existem coisas que não permito no ensaio fotográfico. Um exemplo seria o uso de bebidas alcoólicas. O uso seria apenas para fazer parte do cenário, mas o consumo eu não permito no momento, até por que o efeito de bebidas alcoólicas interfere nas expressões faciais e no olhar.

Q: Qual seu maior conselho para um fotografo iniciante?

Hoje em dia, muita gente compra uma maquina fotográfica seja ela cara, barata ou até mesmo as profissionais, e saem fotografando por aí achando que é fotografo.

Como no inicio de carreira eu aconselho a todos que façam um curso presencial, pois existem diversos cursos online que são ferramentas para acrescentar conhecimento que já está construído. Seja um de faculdade ou técnico, mas que ele aprenda o que é composição, enquadramento, em como mexer na câmera, como trabalhar nos 3 pilares da fotografia que são o ISO, velocidade do obturador e abertura do diafragma. Aprender a lidar com flash, luz externa, luz do sol, interna e diversos tipos de luz que um estúdio pode proporcionar.

Q: Você acredita que os fotógrafos devem se especializar em um único campo?

Não. Apesar de eu ter escolhido o público feminino e Shows, não. Eu aconselho que todo fotógrafo em inicio de carreira faça todas as áreas, pois somente fotografando todas as áreas você vai conseguir escolher o seu público alvo. Eu já escolhi meu publico alvo, mas eu trabalho em todas as áreas. Mas o que é meu "carro chefe" é o sensual feminino e eventos.

Q: Você teria algum fato engraçado ou

critico sobre sua profissão?

Eu não teria um fato crítico, mas tenho um engraçado. Uma vez estava fotografando no estúdio, e estava usando um tênis. Daí este tênis não estava combinando muito com o piso do estúdio, foi quando eu acabei dando uma patinada que durou de um canto a outro do estúdio. Tinha alguns fios pelo chão também, o que me fez ficar um pouco embolado. Eu não cheguei a cair, mas as minhas assistentes riram muito, a cliente riu e etc. Daquele dia em diante eu decidi nunca mais usar tênis.

Q: Como é a relação fotografo / cliente e já se tornou amigo de algum cliente ou é apenas no profissional?

Eu sou amigo de todas as minhas clientes.

Desde antes do ensaio nós já construímos a amizade. E depois do ensaio nos tornamos mais amigos ainda graças ao respeito que eu ofereço no serviço. A maior parte delas é casada e também tenho um ótimo relacionamento com o casal. A gente se fala sempre. Pais de crianças que fotografei são meus amigos. Bandas que fotografo são meus amigos também. Nunca fico apenas no profissionalismo, pois quando fazemos um ensaio bem feito, eles sempre me procuram para fazer um novo ensaio. Quando uma família me chama para fazer um ensaio, eu me torno o fotografo da família, tudo isso graças ao profissionalismo.

Q: Como é trabalhar com personalidades famosas como a Wendy Tavares? Exige muita mudança no seu trabalho?

Trabalhar com a Wendy Tavares e com toda a equipe que a assessora, bem como na família e, sobretudo ela, pra mim é uma grande honra e alegria. A Wendy é um ser humano impar. É uma profissional de mão cheia, extremamente 13

talentosa e profissional. É uma modelo linda, uma revelação do carnaval de 2019. Aonde ela entra, ela ilumina. Ela é uma luz. A família é maravilhosa. O pai, a mãe e irmão são maravilhosos. Cobrindo ela no carnaval como eu já cobri no ano passado, e agora esse ano no Rio de Janeiro e São Paulo. E se exige mudanças na minha rotina? Fotografo não tem rotina.

A cada dia a gente tá fotografando pessoas diferentes em lugares diferentes. Com a Wendy a gente procura sempre alinhar nossas agendas. Então eu tenho sempre uma agenda e calendário de eventos que vou estar presente com ela. E não muda a minha rotina.

Fizemos alguns ensaios na AFA em Pirassununga (Academia da Força Aérea) aqui no interior de São Paulo, aonde ela foi condecorada como madrinha de turma dos tenentes aviadores. Todas as vezes que vou para a quadra dos ensaios e etc. É uma grande alegria conviver e trabalhar com ela. É uma grande inspiração pelo ser humano que ela é pela dedicação e pela mulher sensível que ela é. Pela seriedade e pelo jeito que ela leva a vida, sempre de forma otimista e de alto astral. Ela nasceu com brilho próprio e está estourando o Brasil. Adoro trabalhar com ela.

Q: Como você vê seu trabalho apreciado por uma revista Norte Americana? Você tem projetos futuros fora do Brasil?

Pra mim é uma alegria enorme. Quando recebi o convite da editora Evelin pra fazer a primeira matéria aonde falei um pouco da minha trajetória acadêmica e da minha trajetória com o nu artístico sensual. Pra mim foi maravilhoso e receber esse convite agora dentro do segmento arte da revista, divulgando nosso

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carnaval aqui no Brasil não tem palavras que descreva a alegria e a gratidão. Poder divulgar a essência do nosso povo, a alegria de um povo batalhador, que luta muito pela igualdade social e luta muito com diferenças sociais, sobretudo politicamente falando. E mesmo assim estar todos ali comemorando.

Tenho sim projetos para fora do Brasil.

Pretendo estar na Califórnia no ano que vem e tenho novos projetos. Já estou com novos projetos aqui na América do Sul e possivelmente na Califórnia espero que vocês leitores curtam nossas fotos e espero que possam nos ver e curtir nosso trabalho no Carnaval. Se não der neste ano que venham no próximo. Que venham conhecer a beleza natural e social desta terra encantadora. Pois são pessoas alegres e fantásticas. É um país acolhedor que trata todo mundo de forma positiva e acolhedora. Venham conhecer o Brasil e fazer um ensaio fotográfico também.

Eliseu Silva Produções Fotográficas está a disposição. E conte sempre comigo!

Contact Information: Eliseu Silva producoesfotograficas.com.br

Sweet Social Media Asazul Art Co. asazul.com

"Pera Aioli"

Photo by Evelin DarĂŠ 15

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Understanding Abstraction

Deciphering Abstract Art With Gestalt Psychology Photos & Article by Jason Richardson

patients were responding to outside stimuli. Here is the list.

Law of Similarity (Grouping) Essential to this law, is the concept that similar things tend to be grouped together. This can be a series of circles sitting next to a random triangle, or even a series of red lights that you encounter when in a hurry.

When compared to representational art, abstract art

often presents the viewer with a unique set of challenges.

Some spectators might confuse the lack of a clear form with the lack of artistic talent in the artist. While, still others, might be tempted to interpret a supposed feeling or the life context, in which the painting was made. And, of course, there are even those who would protest the viewed work stating, “my five-year-old could do that!”

And, yet, there is a way in which viewers can set themselves free from these types of questions when appreciating an abstract artwork. What I propose is the use of Gestalt Principles to understand the organization of the entirety of abstract artwork.

These principles are derived from a branch of psychology which is concerned with the whole of events affecting a patient, rather than the individual parts. Gestalt psychologists believe that the perceptual organization is essential to finding workable solutions to better the lives of their patients. As such, they set out to create a list of six laws, or principles, to help them understand how their 16

Law of Pragnanz (Simplification) Pragnanz (good figure in German), holds that the human mind looks to simplify shape, even when one is not clearly visible. The horizon “line”, a figure eight with slits at the top and bottom, are examples of the human mind inserting information where none really exists.

Law of Proximity (Grouping) As with similarity, this law deals with the human mind establishing groups to apply reason, where it might not actually exist. However, unlike similarity, the shapes or forms might take on radically different identities. And, yet, to

many, their sheer closeness offers up the idea that they are related.

Law of Continuity (Motion) In this law, shapes, lines or points can be seen in a way that indicate a continuous path. That is, their sequential placement in space can create the sense of continuity of motion.

Images of railroad tracks become the basis for a potential abstract painting. The original photo (opposite page) was put through filters to saturate & invert colors, then increase contrast. The result is artistic gold.

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Law of Closure (Completeness) The law of closure is possible because the human mind abhors missing information. As such, the brain fills the emptiness by ignoring contrary information, and, thus, creates completeness. It is this completion that allows for the viewer to create a meaningful image, even when some data might be missing.

Law of Common Region (Grounded in Space) Here, we come to understand that all we have described before is predicated on the understanding that a common region indicates to our minds that all information contained in that space is related.

Imagine an orange, some grapes a banana and some apples sitting in a basket. Individually, we know these items as fruit; however, together, they are a fruit basket.

And, even more specifically, if we designate that basket for a special purpose, say a picnic, they can be considered our healthy snack while at the park. In essence, how objects are grounded in space indicates that they might have some commonality worth noticing.

Many of these concepts are commonly known to students of fine and studio arts. And, even

those who may never have taken an art (or psychology) class might find these principles to be obvious. However, to those for whom this information might be new, I would challenge you to use these laws the next time you evaluate any work of art, representational or abstract.

And, for those who would like to do so now, please browse the following pages of abstract photography taken in the fall of 2018 –all within a two-block radius in Midtown Sacramento.

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A quick note on the works.

On a chilly autumn day, I borrowed my wife’s Nikon. I went around Midtown Sacramento with the lens pointed to the ground. It was my contention that I would capture images of art occurring ‘naturally’ in an urban environment.

So, armed with a professional camera and limited photographic skills, I walked with my head hung down, hoping to find compositions using the Gestalt Principles, as laid out above. In all, I took over threehundred photos, and was surprised at just how easy it was to create compelling compositions that (if I chose to) could be turned into abstract paintings.

Later, at home, I processed the raw images through a photo editing app on my computer to change levels of brightness, color saturation, degrees of contrast and even color reversing. The result was a beautiful gallery of abstract photos and their altered companions. I am pleased to be able to present you with the findings here.

I hope you enjoy.

The cross-like pattern made by the union of lines is elicited by the mind filling in the missing information created by the interrupting railroad track in the lower part of the image.

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With the use of photo editing software, the original image is transformed into a conceptualized version for a potential painting.

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Aged & broken pieces of painted plywood are the perfect place to begin when looking for abstract art in the urban environment. In this image, we can see very clearly how the Law of Continuity is at work. The many cracks, create the illusion of horizontal movement across the picture plane.

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Again, working with the photo editor, the potential for an abstract painting is revealed.

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In this image, the Law of Closure is a dominant feature. The overlapping scraps of broken wood clearly indicate a triangular figure that resembles the letter "A".

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Here, the photo editor enhanced the shadows in a way that demonstrated the Law of Continuity, which increased the cross-current flow of their forms.

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Again we see the Law of Closure in the rectangular form in the upper right quadrant of the photo. However, we also can recognize the Law of Similarity, which gives rise to our understanding that there are three vertical rectangular shapes that comprise the background of the image.

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Cropping out most of the right side emphasizes the overlapping rectangle in the upper right corner. Also, the use of filters that invert the values, makes a group of shadow shapes that illustrate the Law of Proximity.

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Pragnanz, as you may recall, refers to the idea that "good figure" is maintained through simplicity. In this photo, their are two major forms that are considered in the composition.

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Upon manipulation with the photo editor, we can see that our assumption of two dominant forms was correct. However, due to color inversion & increased saturation a third, pale blue, form is revealed under the top red rectangle.

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Dance like the world is watching Photos by Eliseu Silva

When

Americans think of Brazil they often think sitting on the beaches of Rio de Janeiro, drinking Caipirinhas and watching a sexy woman in string bikini stroll slowly by. However, in this país tropical there is beauty in its many cultures and flavors in its cuisine that the outsider might find even more exciting and enriching than that scene on the beach.

In this segment, the editorial board at Art & Culinaria Magazine had the chance to chat with Brazilian model and Social Media Influencer, Wendy Tavares about how she balances her many roles an artist, role model and influencer in the ever-demanding season of Carnival.

For many of our readers in the U.S.,it would be understandable if you asked us, “who is Wendy Tavares?”

However, as a Social Media Influencer with more than one million followers on Instagram worldwide, she has already shown that she can command the attention of a large, dedicated following.

Wendy was born on March 31, 1995 in the city of Três Lagoas, in the state of 28

Mato Grosso do Sul. She left her home town to pursue her modeling career in the sprawling metropolis of São Paulo, where she currently resides, when not traveling to photo shoots. She is a quiet person, who holds her family and career most dear to her.

In the following interview (conducted in January 2019), Art & Culinaria talked with Wendy about her ideas on Culture & Career, Art and her ideas on Culinaria.

Please go to page 30 for the interview.

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Culture & Career Q: You have become very well known in Brazil due to your work as a model, your TV appearances on the show Pânico na Band and later as a Social Media Influencer. How would you say that these three experiences have informed your understanding of how media reaches its audience?

A: Yes, these three experiences really boosted my media career here in Brazil, and I am grateful to everyone who helped me along the way. At the beginning of my modeling career, I traveled from the interior [of Brazil] to São Paulo, in order to prepare for the [modeling] campaigns and shoot publicity photos. I also participated in many of the skits of and photo shoots of the program Pânico, later becoming a `Paniquete` (the nickname given to the girls who work in the program of Pânico). And, after that program ended, I have continued to use my presence in the social networks for self- publicity.

Q: Which of your professional experiences would you say have had the most impact on your current, and future, career plans?

A: Certainly, my participation on the show Pânico elevated my profile in the social networks and has made me more recognized in other media like television.

Q: You are currently working with well-known Brazilian photographer, entrepreneur and contributor to Art & Culinaria Magazine, Eliseu Silva; how would you describe your working relationship with him? Do you two have plans for future projects?

A: Yes! Eliseu is a dear and wonderful person. We have been working together since carnival of 2017, when I was the muse of the samba school X9 Paulistana. Since then, he has 30

accompanied me to many other events. But, now, we are dedicating ourselves to Carnival 2019.

Q: Photographers are always trying to tell a story with their images. As a Social Media Influencer, do you see yourself as the actor or director of that story?

A: Every story has a theme, to which we act in different ways, in order to pass on an image and feeling, that arouses in people the intended emotion. As such, I always try direct myself, in a way, that meets that goal.

Q: If you could be the photographer for a day, what is the story you would like to tell? Who would be your subject?

A: I think I would portray love, people, everyday meetings in unusual places; The subject would be always be Love. I would like to explore how it is transformed into various forms represented in beings: animals, humans and even objects or places.

Q: Much of your media presence is associated with glamor photography, what can you share with our readers about the Wendy away from the cameras?

A: Wendy Tavares, outside the lens, is a simple person of not many friendships, but of sincere friends. I am family-oriented and I love to take advantage of the spare hours to rest.

Q: Currently, you are preparing for participation in Carnival celebrations.

What can you tell us about the physical, mental and emotional preparation that goes into planning for such a large event?

A: If I were to define it in a word, I would certainly say Adrenaline. Intense preparation, practice, gym, healthy eating,

everything with great intensity. Since I am already counting down to this year’s Carnival, my commitment and dedication must be 100 percent. My priority is healthy mindset. Because there is a great responsibility to the school I will be representing, I must choose the best Samba fantasy. After the mind, comes the body.

After all, it must be wonderful worthy of a queen.

Q: When working with a dance troupe during Carnival you are often presented with music and dance themes. How do you utilize those themes to execute your performance?

A: Each School has its theme; Samba story is specific dance. The fantasies correspond to the direction of the music –it’s all a part of the dancer’s work. The performance provides the meaning to these elements.

And, the successful execution of the whole of these elements are the art and what brings a good score for the Samba School.

Q: Did you ever imagine as a young girl that one day you would become such a recognizable figure and, what advice would you have for young girls who are thinking of following your path?

A: I always had this dream to be recognized for my work, I had a lot of help and understanding from my family –they lived this dream with me. To those who are now pursuing an artistic career, I would say, 'Never give up on your dreams; persevere until you have reached your goal.’

Art Q: You are very well known for your images of fashion and self-beauty. Do you have an artistic vision that guides you as a Social Media Influencer?

A: Well, I really like some [social] influencers but, I try to create my content, in ways, to show my followers that I am

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always striving to make myself better.

Q: Who would you say has most influenced your decisions with respect to how you present yourself to your fans and followers?

A: My parents are really my inspiration. They have always supported me and were present in my decisions. What I do today, also represents their dream. And, my brother also played a part in my artistic inspiration. Since he started first as a model, gave me many tips. And, my fans and followers, because they have accepted me showing a real life –I don’t make a caricature for them, it's always me.

Q: What does “style” mean to Wendy Tavares?

A: Style for me is to have something of your own without interference from other artists. Something that is yours and that you feel good about using; something that might, in the future, make people want to use what you are using.

Q: Do you have a creative outlet away from the social media arena? Can you name for us an artist who inspires your own creativity?

A: So it's not a talent, but I like to cook when I have time. I really enjoy cooking to please someone.

Carrot cake is my specialty, I love it! I do not have any one person to cite as inspiration for my creativity, but I do admire the Brazilian people.

They really are very creative in everything they do; inventions, videos, jokes, stories, and all this always influences our creativity.

Q: You have become recognizable, in-part, due to your media presence. Do you have plans to pursue future media projects?

A: Well, I always tried to portray a positive image, because I have no vices. My great concern for health, always providing forms of food and body care, allows for people to identify with me and increases my popularity as an artist. Yes, I do have plans to act on television; such as, soap operas and videos on my You Tube Channel Discovering with

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Wendy Tavares.

Culinaria Q: You present an image to your fans and followers of refined physical beauty; do you have a daily dietary regimen that you follow?

A: Look, I live a regulated life and I take care with my food and [therefore] the Body, which everyone who follows me on social networks can attest to. I try to lead a healthy life, but [with that comes] a certain vigilance. However, there is a garbage day that I also leave the routine. As the models say, I have my Lixo day (where I can eat everything).

Q: Do you have a “guilty pleasure” when it comes to your eating habits? If so, what is it?

A: Sweets, I love them! I know they’re an enemy to my body, but whenever I can rob a brigadeiro, I do! (a brigadeiro is a chocolate truffle)

Q: As part of your work you are required to travel. What are the differences between your culinary tastes at home and on the road?

Q: Do you have a most memorable dining experience? If so, what made it so special for you?

A: At home I can control my food better; everything is more difficult when traveling: But I try to control myself. I know I have good genetics, but I still can’t abuse myself [with junk food], I always try to eat something healthy.

A: I do not have one, in particular. But I always remember occasions like Christmas, when our family gathers. Any time I can be with my parents and brother, I am happy, and [the food] is always amazing.

Q: What can you tell our readers in the United States about Brazilian cuisine? Do you have any favorite “home recipes”?

Q: How do you believe that social media contributes to the art, culinary and cultural experiences of its users?

A: The Brazilian cuisine is wonderful, each region of the country has its specialties, wonderful spices and I like a good meal from South-Mato Grosso. I love a good barbecue! I love meat, with rice, cassava and farofa. Um, it makes my mouth water [just thinking about it].

A: I see everything as influence. Everything you put in social networks always has someone who will follow. If you talk about culture, people will seek you out. Put on a training [video] and people will watch, because they want a body like yours. If it is a diet or they want to learn to maintain fitness, [they will watch].

[Therefore] I always keep in mind that I will only post healthy things, which can add value to people who enjoy my work. As artists, we must realize that we are public people and that the public wants to mirror us; therefore, we must act responsibly, always.

Art & Culinaria would like to thank Wendy

Tavares for her generosity of time during this very busy season for her.

In addition, we would like to extend a special thanks to her family, including her father, William Tavares, for collaborating on this interview .

And, of course, we would like to thank our Contributing Photographer, Eliseu Silva, for his determined efforts to provide us with the stunning imagery of this beautiful ballerina from Brazil.

Obrigado a todos!

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Dance como se o mundo está te assistindo Quando os americanos pensam no Brasil,

costumam se imaginar sentados nas praias do Rio de Janeiro, bebendo caipirinhas e observando mulheres sexy de biquini andando lentamente. No entanto, neste país tropical há beleza em suas muitas culturas, muitos sabores em sua culinária que o forasteiro pode achar ainda mais emocionante e enriquecedor do que aquela cena na praia.

Neste segmento, o conselho editorial da Revista Art & Culinaria teve a oportunidade de conversar com a modelo brasileira e influenciadora de mídias sociais, Wendy Tavares, sobre como ela equilibra seus diversos papéis como artista, modelo e influenciadora na sempre exigente temporada do Carnaval. Para muitos dos nossos leitores nos EUA, seria compreensível se você nos perguntasse, “quem é Wendy Tavares?”

No entanto, como uma influenciadora de mídia social com mais de um milhão de seguidores no Instagram em todo o mundo, ela já mostrou que pode comandar a atenção de um grande e dedicado seguimento.

Wendy nasceu em 31 de março de 1995 na cidade de Três Lagoas, no estado de Mato Grosso do Sul. Ela deixou sua cidade natal para seguir sua carreira de modelo na metrópole de São Paulo, onde mora atualmente, quando não

está viajando para sessões de fotos. Ela é uma pessoa quieta, que mantém sua família e carreira que sao mais queridas para ela. Na entrevista a seguir (realizada em janeiro de 2019), Art & Culinaria conversou com Wendy sobre suas idéias sobre Cultura, Carreira e Arte e suas ideias sobre a Culinária. Veja como foi.

Cultura & Carreira

Q: Você se tornou bastante conhecida no Brasil devido sua carreira como modelo, sua participação no programa televisivo Pânico na Band e mais tarde como Influenciadora de Midias Sociais. Como você diria que essas três experiências formaram sua compreensão de como a mídia atinge seu público?

R: Sim realmente estas três experiências impulsionaram minha carreira na mídia aqui no Brasil, sou grata por todos que colaboraram para que isto viesse a acontecer. O inicio da minha carreira de modelo, vindo do interior para São Paulo preparação para campanha e fotos publicitarias, minhas participações na dramaturgia dos quadros do programa Pânico e como assistente de palco `Paniquete` e após o termino do programa, minha influencias nas redes sociais para divulgações publicitarias.

Q: Quais de suas experiências profissionais você acredita que tiveram maior impacto em seus planos de carreira atuais e futuros?

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R: Com certeza a minhas apresentações no programa Panico me impulsionaram nas redes sociais, me deixou mais conhecida na mídia televisiva e nas redes sociais.

Q: Você está trabalhando atualmente com o renomado fotógrafo, empreendedor e colaborador brasileiro da Art & Culinaria Magazine, Eliseu Silva; como você descreveria sua relação de trabalho com ele? Vocês planejam futuros projetos juntos?

R: Sim, o Eliseu é um querido, uma pessoa maravilhosa. Estamos fazendo trabalhos juntos deste o carnaval de 2017 quando eu fui musa da X9 Paulistana, ele tem me acompanhado em alguns eventos também, mas estamos dedicando muito agora para o Carnaval de 2019 onde temos vários eventos e metas para cumprir até o carnaval.

Q: Fotógrafos estão sempre tentando contar uma história com suas imagens. Como Influenciadora de Midias Sociais, você se vê mais como atriz ou diretora desta história?

R: Olha é claro que para cada tema procuramos atuar de formas diferentes , procurar passar através da imagem um sentimento, despertando nas pessoas a emoção, mas procuro sempre dar o direcionamento necessário para que o sentido seja satisfatório e o objetivo atingido.

Q: Se você pudesse ser uma fotógrafa por um dia, qual história você gostaria de contar?

Quem ou o que seria o seu assunto?

R: Acho que eu retrataria o amor, as pessoas, o cotidiano, os encontros em lugares inusitados e o assunto principal seria "O Amor", transformado em varias formas representado em Seres Animais ou Humanos e ate mesmo objetos, lugares e etc.

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Q: Muito de sua presença na midia esta relacionada a fotografías glamurosas, o que você poderia dizer aos nossos leitores sobre a Wendy Tavares fora das câmeras?

que um dia você se transformaria em uma figura tão reconhecida? Qual conselho você deixaria para as jovens que estão pensando em seguir o seu caminho?

R: A Wendy Tavares, fora das lentes, é uma pessoa simples de não muitas amizades, mas sim de amizades sinceras, voltada a família e que gosta muito de aproveitar as horas vagas para descansar.

Q: Atualmente você esta se preparando para participar das celebrações do Carnaval. O que você poderia nos dizer sobre a preparação física, mental e emocional que envolve um evento de tamanha amplitude?

R: Sempre tive este sonho em ficar reconhecida pelo meu trabalho, tive muita ajuda e compreensão da minha família, eles viveram comigo este sonho, aos que estão se ingressando agora na carreira artística, se eu pudesse orientar, falaria ´nunca desista de seus sonhos, seja perseverante que você chegara ao seu objetivo´.

R: Se fosse definir em uma palavra, certamente definiria como ´adrenalina´ , uma preparação intensa, ensaios, academia, alimentação, tudo com maior intensidade, pois já estou em contagem regressiva, este ano tenho muitos compromissos e a dedicação tem que ser total, prioridades seria, a mente saudável , para a escolha da melhor fantasia, a dedicação ao samba, pois há uma responsabilidade muito grande com a escola, e enfim o corpo, tem que estar maravilhosa digna de uma rainha.

Arte

Q: Você é muito conhecida no âmbito da moda e da beleza. Você teria alguma visão artistica que te guia como Influenciodora de Midias Sociais?

R: Olha gosto muito de algumas influenciadoras mas, procuro criar as minhas próprias sugestões e formas de estar mostrando isto para meus seguidores, busco sempre me aperfeiçoar trazendo sempre novidades. Por isso não tenho nenhuma influenciadora em especial.

Q: Quem você diria que mais te influenciou em Q: Quando se trabalha em um grupo de dança suas decisões no que diz respeito a como durante o Carnaval, se é apresentado com você se apresenta para seus fãns e temas específicos. Como você utiliza estes seguidores? temas para executar sua performance?

R: Sim cada escola tem seu tema, o Samba Enredo é especifico, as fantasias correspondem a direção da musica é tudo um conjunto da obra, a performance vem exatamente dando sentido a tudo isto que eu disse, todo este contexto completa uma arte e traz boa pontuação para a escola de samba.

Q: Quando pequena, você chegou a imaginar

R: Meus pais são realmente minha inspiração, sempre me apoiaram e estiveram presentes nas minhas decisões, o que vivo hoje, também representa o sonho deles , meu irmão também teve uma boa parcela na minha inspiração artística, pois começou primeiro como modelo, com uma trajetória Internacional, me deu muitas dicas. E para meus fãns e seguidores passo a mesma imagem, pois vivo a vida real e não faço um personagem para eles, sou eu mesma 39

sempre.

Q: O que significa “estilo” para Wendy Tavares?

R: Estilo para mim é ter algo próprio sem interferências de outros artistas, algo que seja seu e que você se sinta bem em estar usando, utilizando, algo que possa no futuro, fazer com que pessoas queiram se vestir ou usar o que você esta usando.

Q: Você tem alguma expressão criativa ou talento que não esteja relacionado com a arena das midias sociais? Você poderia citar o nome de um artista que inspira seu lado criativo?

R: Então não chega ser um talento, mas gosto de cozinhar quando tenho tempo, tento fazer algo para agradar alguém. Bolo de cenoura é minha especialidade...adoro!!!, Não tenho uma pessoa certa para indicar como inspiração de criatividade pra mim sabe, mas admiro o povo brasileiro estes realmente são muito criativos em tudo que fazem, invenções, vídeos, piadas, histórias , e tudo isto sempre influencia a nossa criatividade.

Q: Você tem sido reconhecida, em parte, por causa de sua presença na midia. Você teria algum plano futuro relacionado a isso?

R: Sim claro, sempre reconhecida, acredito que passo uma imagem positiva, pois não tenho vícios, tenho uma grande preocupação com a saúde, posto sempre formas de alimentação e cuidados com o corpo, isto faz com que as pessoas se identifique comigo e com certeza aumenta sempre a popularidade do artista. Sim tenho planos de atuar na televisão, novelas filmes e voltar a postar vídeos no meu canal

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descobrindo com a Wendy Tavares, de coisas interessantes para meus seguidores.

Culinária

Q: Você apresenta uma refinada belesa fisica para os seus fãns; você segue uma dieta alimentar especial ?

R: Olha levo uma vida regrada sim cuido da minha alimentação e do corpo, onde todo mundo que me acompanha nas redes sociais podem confirmar. Mas tudo com acompanhamento médico. Procuro levar uma vida saudável, mas sempre com uma certa vigilância, mas tem dia que também saio da rotina. Como dizem os modelos também tenho meu dia do¨lixo¨. (onde posso comer de tudo)

Q: Você teria um “guilty pleasure” quando se trata de seus habitos alimentares? Se sim, quais são?

R: Doces, adoro! Sei que é um inimigo para meu corpo, mas sempre que posso roubo um brigadeiro.

Q: Como viajar faz parte do seu trabalho, quais as diferenças entre a sua preferência alimentar em casa e na estrada?

R: Em casa eu consigo controlar melhor minha alimentação, agora em viagem fica tudo mais difícil, mas procuro me segurar, sei que tenho uma genética boa, mas não abuso, procuro sempre comer algo saudável.

Q: O que você poderia dizer da cosinha Brasileira para os leitores dos Estados Unidos? Você tem alguma receita caseira preferida?

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R: A cozinha brasileira é maravilhosa, cada região do Pais tem suas especialidades, temperos maravilhosos e eu como uma boa Sul-Matogrossense, tenho minha preferencia em um bom churrasco, adoro carne, e acompanha arroz, vinagrete, mandioca e farofa, hum já me deu agua na boca.

Q: Você tem em sua experiencia de vida, um jantar que você considera inesquecivel? Se sim, o que o fez tão especial?

se posta sobre treinos as pessoas querem aprender porque almejam um corpo igual ao seu, se é uma dieta querem aprender para manter a forma física. Tenho sempre em mente que só postarei coisas saudáveis que possam agregar valor as pessoas que gostam do meu trabalho.

Nos artistas temos que nos conscientizar que somos pessoas publicas e que pessoas querem se espelhar em nos, portante temos que ter esta responsabilidade sempre.

R: Um em especial não tenho, mas guardo sempre na recordação ocasiões e datas especiais como o Natal, ceias em familia, pois esta data é sagrada e tiro para estar com meus pais e meu imão, e sempre é muito saboroso e prazeiroso.

Q: Como você acredita que as midias sociais contribuem para as experiencias artísticas, culinárias e culturais de seus usuários?

Art & Culinaria gostaria de agradecer a Wendy Tavares por sua generosidade de tempo durante esta temporada muito movimentada para ela.

Além disso, gostaríamos de agradecer especialmente a sua família, incluindo seu pai, William Tavares, por colaborar nesta entrevista. E, claro, gostaríamos de agradecer ao nosso fotógrafo colaborador, Eliseu Silva, por seus esforços determinados para nos fornecer as imagens impressionantes desta linda bailarina do Brasil.

R: Olha tudo é influencia, tudo que você posta nas redes sociais sempre tem alguém que vai seguir, se fala de cultura as pessoas procuram descobrir,

Obrigado a todos!

Photos by: Eliseu Silva

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"Moscow Mule"

This refreshing cocktail is good anytime of the year, but it shines especially bright in the warmth of the summer sun.

Here we give you the basic recipe. However, feel free to experiment with other fresh fruit like strawberries or peaches, or even, a different spirit. The possible variations are limitless.

Ingredients

2 oz. vodka 1/2 oz. lime juice 6 oz. ginger beer

Directions

Squeeze lime juice into a Collins glass (or Moscow Mule mug) Add 2 or 3 ice cubes, then pour in the vodka and fill with cold ginger beer

artculinaria.com

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Asazul Art Co.

Social Media Management Photography & Graphic Design Web Design & Publishing Fine Art 44

asazul.com

Brasserie Capitale

1201 K Street Sacramento, CA 916.329.8033

Photo by Asazul Art Co. 45

Aziz Bellarbi Salah is the driving force behind Sacramento's unique French connection -Brasserie Capitale & Café á Côté, located just blocks from the Golden 1 Center in Downtown Sacramento

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Allez les Bleus

by Jason Richardson Photos by Evelin Daré

In the restaurant business, family legacies are

nothing new. And, it’s no surprise, either, when one considers that growing up in the same family means a shared sense of taste and style.

Yet, in some cases, the next generation decides to take on the same challenges that faced their predecessors and push forward with a new concept. This is exactly what happened when second-generation restaurateur Aziz Bellarbi Salah launched French cuisine concept over four years ago --Brasserie Capitale, and its companion Café à Côté.

However, his path to that point wasn’t always as clearly delineated as one might think.

After high school, Aziz decided to move away from home to San Diego, where he earned a Bachelor of Science in the field of Cognitive Science. “[I] loved academics quite a lot,” Aziz states wistfully, “I almost wish I had more time for academic discovery.” Yet, after returning from his studies in 2009, Aziz found himself leading the effort at the family’s newest edition, The Grand Wine Bar, located at 16th and L Streets, in Midtown Sacramento.

Today, Aziz relishes in his decision to continue the family business; “I feel like I was always in the restaurant business… As long as I remember, I was always in a restaurant,” he says with a playful smile; “I enjoy this work tremendously,… it’s very satisfying.” As he puts it, “there isn’t one thing I do, it’s a little bit of everything… all of my faculties get stimulated by working in a restaurant.”

Upon entering the space of the old Broiler Steak House, it’s clear that Aziz has staked out a unique vision of his own. But what inspired such an audacious and glamorous undertaking?

Well, as Aziz explains, the concept for a French restaurant originated from conversations between his father, Reda BellarbiSalah (founder of Aïoli Bodega Española, located at 18th & L in Midtown Sacramento) and current Executive Chef, Cristophe Cornet. From there, Aziz began to lay the groundwork for executing on the ideas discussed in those preliminary talks. And, thus, the Brasserie came into being.

Building on the early ideas that were being passed around, Aziz seems to have known that a French restaurant in the style of a brasserie would fit well in Sacramento. As Aziz puts it, a brasserie “is the perfect concept for a restaurant in our city.” Continuing, “Sacramento lends very well to a regular style restaurant; that’s what [a brasserie] is. It’s a long menu, it’s a regular menu, one that is not a small mom and pop, but not a fancy 10 course tasting restaurant. It's homey and is comforting and spotlights the local cuisine.”

While developing the Brasserie Capitale 47

concept, Aziz and his father decided that the restaurant should have a companion, the Café à Côté. This, of course, meant that there would be added efforts and stresses added to his workload. So, how did Aziz cope with the mounting pressures of opening two concepts simultaneously?

With a wry grin, he says, “anxiety, lack of sleep, always thinking about the place, what needs to be done to improve… [that’s] what got me through.” He continues, “you cannot think about everything that you need to do, so what you can do is turn into a reactionary animal… let’s do this, and then we’ll do the next thing, and then we’ll do the next thing, and then we’ll do the next thing.” And, when visitors view the finished product, it’s hard to argue against Aziz’s methods.

In Sacramento's ever-evolving dining scene, there are any number of concepts that focus on the latest culinary trends. Following these trends was never a consideration for Aziz.

As he puts it, “The beauty of French cuisine, and I think the reason why, in a general sense, it has become the basis of so much modern cooking, is that the technique is rooted in basic methodology. I have these sauces, I have a mother sauce, and it is made this way. Now with this mother sauce, I can make fifteen other

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sauces, [but] there is only one way to make that base.” And, it's from that base that the Brasserie has become the paragon of French cooking in Sacramento.

With regard to the aesthetic choices, Aziz and his father found their inspiration in the charm of the Belle Epoch French ways of thinking. Working with San Francisco-based designer Sherman Warren (see page 52) the space expresses itself with modern elegance, with details that might evoke the feelings of an era past. For Aziz, this combination calls to another time; “I feel like the aesthetic of 1910’s and 1920’s French, is one that you feel when you travel in Paris, or any larger French city, and [that feeling] lends well to [the idea of] hey we’re that brasserie on the boulevard.”

Like any professional, Aziz has received a highdegree of training in his field. Unlike most, however, his began at the earliest stages in his childhood. Given his pedigree, maybe this could have been anticipated.

With a father who made a successful business out of being a gastronomical explorer, Aziz’s culinary palette was honed by experiences both at home, and in some of the most prestigious restaurants around the world.

“My father influenced my culinary development

Aziz is a 'hand-on' restaurateur.

At any given moment, you will find him seating guests, delivering food to a table or (in this case) serving up a cocktail.

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100 percent; From a very young age, all of my memories of what I do with my family revolve around eating and drinking.” Musing on, Aziz continues, “he trained many people to cook.

And I was always around him teaching others to cook.” Adding, “we are constantly trying our own food and riffing on it,” as a way to continue innovating.

If his father was the inspiration for his culinary development, than his mother, Jennifer Sparks is “the complete inspiration, in my life about art.” He continues, “in the same way that my father brought me to restaurants and to tables and into the kitchen, my mother took me around the world to experience great art, from a very young age.” And, this love of art grew as both his parents became active collectors and promoters of local arts and artists.

Although he doesn't consider himself to be an artist, Aziz does see a connection between his life as restaurateur and the creative process; “a lot of what I do involves the creation of something that people are emotionally bound by.” And, sometimes, it’s what cannot be seen that lends itself to the emotional charm the Brasserie.

When asked what guests should notice about the Brasserie, Aziz is quick to point out

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that light and sound are the most important part of the aesthetic. Not the light fixtures, mind you, but the way that the interior has been designed to cast exterior light throughout the space. Then, there’s the sound, which has been carefully harnessed using sound-dampening materials and circular design, such that each area of the restaurant provides optimal ambiance to increase the guest’s level of comfort.

Moving beyond the walls, Aziz is bullish how

Sacramento’s restaurant scene has evolved. “I think it’s fabulous!” Aziz exclaims. “The best thing about being in Sacramento is that we are at the crossroads, and in the center of, one of the world’s most diverse breadbaskets.” Lauding the inherent camaraderie, he feels, he adds, “we’re all in this together; [there’s a] mutual appreciation,” between the various institutions and he grins when he states, emphatically, “we are all playing at such a high-level –I get excited when I get to go out to eat!”

And, for all his own labors, Aziz is quick to express his gratitude to those who've contributed to the restaurant's success. "I couldn't imagine arriving to this point without my team. I firmly believe that this restaurant wouldn't be what it is without Annie or Isaac." Here, Aziz is referring to Manager, Anni Allair and Chef de Cuisine, Isaac Hernández.

At home, Aziz relies on the ongoing love and support from his wife, Carrie, and two young boys, Saleem and Khalil. When asked about how he balances family and the long hours of work, Aziz praises Carrie for her efforts at home, and her patience with the demanding schedule placed on him. "I couldn't do this without her. Carrie is the one who makes my efforts outside the home possible. She is a great friend, companion and mother. I'm so happy to have her in my life." When asked if he plans to encourage them to follow in his footsteps and carry on the family business, he smiles and says he’ll do anything to help them realize their own happiness.

Upon getting up to leave, Aziz leaves us with one final thought. “I think that the Brasserie Capitale has done exactly what it meant to do. It meant to be a flagship French restaurant in a burgeoning culinary scene, in a growing metropolis.”

Brasserie Capitale is located at 1201 K Street and is open Monday through Friday, from 8:00AM to 10:00PM, and Saturday, from 4:00PM to 10:00PM. They can be reached at 916) 329-8033.

Aziz beams with joy as he talks about spending time with his wife Carrie and their two boys, Saleem and Khalil.

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ART BY DESIGN

Sacramento born artist & designer, Sherman

Warren, has dedicated his life to fulfilling his creative aspirations, while also enriching the lives of others in his community.

After a decade in retail display and visual merchandising in Sacramento and San Francisco, Sherman felt the need to change the trajectory of his life. As a result, he returned to his studies at The California College for Arts & Crafts (now California College of the Arts), where he earned his degree in Architecture and a minor in Interior Architecture.

Since then, Sherman has made it his business to enrich the spacial experiences of his clients.

In the mid-nineties, as Sherman worked as an independent designer and artisan, his work led him to a recently-opened restaurant, Aïoli Bodega Española.

What happened next, is the stuff of legend in the iconic Spanish restaurant. As Sherman tells it, restaurateur Reda Bellarbi was inspired by a sketch on a napkin. That sketch became the concept to renovate the bar area of the restaurant; which led to the creation of the patio fountain. Soon after, several more design opportunities arose with Bellarbi. Sherman worked on The Grand Wine Bar, and Brasserie Capitale and Café à Côté, bringing inspired design for guests to enjoy..

Sherman Warren, artist, designer and artisan, currently lives and works in San Francisco, California.

For more information about how he can transform your space, he can be reached by email, shermanwarren@mac.com.

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Located across the lobby from Brasserie Capitale is Café à Côté (quite literally, the Café on the side). It’s a quaint setting that inspires casual conversation and gentle voices.

In the morning hours the espresso machine brutes as it pours steam into fresh milk, while filling the air with the aroma of the rich, velvety coffee nectar that streams from the carefully packed handles.

At night, the Café livens up with the shaking sound of bartender maracas beating ice and spirits into a refreshingly potent elixir.

The crew that runs at this enchanting little haunt are a well-natured and eclectic bunch, and each has a story that they are more than happy to share with the many-varied personalities that perch themselves at the bar.

Whether you want a break from the usual, or you want to create a new usual, come and join us at Brasserie Capitale or Café à Côté. When you’re here, we’re here for you.

Thank you for your patronage.

Café à Côté

1201 K Street Sacramento, California 916-329-8033 8AM to 10PM Monday to Friday 4PM to 10PM Saturday Closed Sunday 53

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Comidas Caseiras de Dona Angela

by Dona Angela & Jason Richardson Photos by Evelin Daré

For centuries, the state of Minas Gerais, in

Brazil, held many precious treasures. Located in close proximity to the gateway city that would become São Paulo, the many minas (mines in English) of this expansive region were relentlessly harvested for their riches in gold, silver, precious stones and iron ore. And, as was the case in other parts of the world where the discovery of gold promised fortune, immigrants naturally gravitated to the region in search of their own riches. However, as the riches didn’t last, the communities of Minas Gerais would have to turn to other industry to sustain themselves economically.

While grains, legumes and livestock cultivations have always been a part of growing communities worldwide, “cash crops” have often given rise to agricultural industries –and, in Minas Gerais, it was no different. With the mines drying up, the 54

landowners turned to the production of goods that could provide a longer-term base for economic growth.

Cotton, sugar and, of course, coffee would become the transformative commodities of the region and turn it into an active participant on the world exchanges.

As a result of the many peoples immigrating to the region, Minas Gerais was exposed to a wealth of culinary traditions. The cuisines from Italy, Germany, Spain and, of course, Portugal, combined with indigenous and imported ingredients to define a new culinary experience, as rich as the red soils of the land they tended.

Today’s Mineiro (as one from the state is known, in Brazil) enjoys an elevated status for their culinary arts throughout this country of over 200 million. From their Pão de Queijo (baked cheese bread), or their Feijoada (a kind of black bean stew with loads of smoked and even cured pork bits inside)

to their revered artisanal cheese industry, Comida Caseira (home food) for the typical Mineiro would leave others amazed at first bite and begging for seconds.

While I could never encapsulate the entire breadth of the comidas caseiras tipo mineiro in eighteen pages, I have selected some of my favorites to showcase.

These recipes come from my mother-in-law, Angela. She is a lively woman, full of vigor and yet highly disciplined in her craft. She is typical Mineira, only in that she carries herself with such great pride and dignity for the food she prepares. Where she stands apart, is with the little touches that she adds to the preparation of the almoços and jantas she delivers daily. You know it’s Dona Angela cooking when you taste the final result. And, yet, like many home chefs, she borrows freely from many outside sources, including friends and family traditions.

When asked if she had any formal training, she states plainly that along with what she learned growing up in the cities of Boa Esperança and Varginha, she was also influenced by a series of cookbooks published in 1989 titled, Araxá Põe a Mesa (published by, Associação das Auxiliares do Lar de Araxá).

For almost forty days at the end of 2018 and the beginning of 2019, I spent much of my days in the new home of Dona Angela. And, while she has moved away from her native Minas Gerais for the beach community of Laguna, Santa Catarina, I still enjoyed the many hearty and homey traditions of this singular Mineira. I hope you all enjoy the following foods as much as I did.

Obrigado, sogra!

Churrasco is Brazilian for barbeque. and that means skewers piled high with meat. continued on page 46 55

Comidas Caseiras de Dona Angela

by Dona Angela & Jason Richardson Photos by Evelin Daré

Durante séculos, o estado de Minas Gerais,

no Brasil, detinha muitos tesouros preciosos.

Localizadas nas proximidades da cidade de entrada que se tornaria São Paulo, as muitas minas (mines em inglês) dessa extensa região foram implacavelmente colhidas por suas riquezas em ouro, prata, pedras preciosas e minério de ferro. E, como foi o caso em outras partes do mundo onde a descoberta do ouro prometia fortuna, os imigrantes gravitaram naturalmente para a região em busca de suas próprias riquezas. No entanto, como as riquezas não duraram, as comunidades de Minas Gerais teriam que recorrer a outras indústrias para se sustentarem economicamente.

Embora as culturas de grãos, legumes e gado sempre tenham sido parte das comunidades em crescimento no mundo todo, as “culturas de rendimento” muitas vezes deram origem a indústrias agrícolas e, em Minas Gerais, não foi diferente. Com as minas secando, os proprietários 56

se voltaram para a produção de bens que poderiam fornecer uma base de longo prazo para o crescimento econômico. O algodão, o açúcar e, é claro, o café se tornariam as commodities transformadoras da região e o transformariam em um participante ativo das trocas mundiais. Como resultado dos muitos povos que imigraram para a região, Minas Gerais foi exposta a uma riqueza de tradições culinárias.

As cozinhas da Itália, Alemanha, Espanha e, claro, Portugal, combinavam uma nova experiência culinária, tão rica quanto os solos vermelhos da terra que eles cultivavam. O Mineiro de hoje (como é conhecida a pessoa natural do estado de Minas Gerais) desfruta de um status elevado por suas artes culinárias em todo o país, de mais de 200 milhões de habitantes. De seu Pão de Queijo, ou da Feijoada (uma espécie de guisado de feijão preto com um monte de pedaços de carne de porco defumada e até curada) na tradicional indústria de queijo artesanal, a Comida Caseira para o típico mineiro

deixa os outros surpresos na primeira mordida e implorando por mais. Embora eu nunca tenha conseguido encapsular toda a extensão das comidas caseiras tipo mineiro em dezoito páginas, selecionei algumas das minhas favoritas para mostrar.

Essas receitas vêm da minha sogra, Angela. Ela é uma mulher animada, cheia de vigor e altamente disciplinada em seu ofício. Ela é a típica Mineira, apenas por se portar com tanto orgulho e dignidade pela comida que prepara.

Onde ela se destaca, é nos pequenos toques que ela acrescenta à preparação dos almoços e jantares que ela entrega diariamente. Você sabe que é Dona Angela que cozinhou quando você provar o resultado final. E, no entanto, como muitos chefs caseiros, ela toma emprestado livremente de muitas fontes externas, incluindo amigos e tradições familiares. Quando perguntada se tinha algum treinamento formal, ela afirma claramente que, juntamente com o que aprendeu crescendo nas cidades de Boa Esperança e Varginha, também foi influenciada por uma série de livros de receitas publicados em 1989, intitulada Araxá Põe a Mesa. Associação das Auxiliares do Lar de Araxá).

Durante quase quarenta dias, no final de 2018 e no início de 2019, passei grande parte dos meus dias na nova casa de Dona Angela. E, enquanto ela se mudou de sua terra natal, Minas Gerais, para a comunidade de praia de Laguna, em Santa Catarina, eu ainda desfrutei das muitas tradições saudáveis e caseiras desta singular Mineira. Espero que todos gostem das seguintes receitas tanto quanto eu.

Obrigado, sogra!

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"Mineira" is the word used to describe a woman from the Brazilian State of Minas Gerais. Mineiras are considered to be strong, yet caring women, who jealously protect the family unit. This includes the daily task of feeding those who come to visit. There hospitality knows only one limit, there's only room for one Chef in the kitchen --and she's the Chef!

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Frango à la moda Mineira

Although uncomplicated in its preparation, this chicken dish packs a powerful flavor punch. It doesn’t matter if you’re a student, amateur home-chef, and even kitchen pro, you can easily recreate this mouth-watering recipe from the land of soccer legend Pelé.

INGREDIENTS (approx. 4 servings) 1 whole chicken 1 white or yellow onion (Large) 2 garlic cloves 2 red bell peppers 2 green onion stalks 1 can of peeled tomatoes (800 g)

Chicken broth (200 ml) Herbs of Provence Salt & black pepper METHODS Preparation Chop onion into large cubes and finely mince both garlic cloves. Chop the green onion and julienne the red bell peppers, placing all vegetable ingredients aside in separate containers.

Remove one whole medium-sized chicken from its packing and place on a large sheet pan. Using a paring knife, cut the chicken into 4-6-ounce pieces, leaving attached to the bone. Remove skin, if desired.

Cooking In a nonstick sauce pan, heat a drizzle of olive oil and begin to sauté the chopped onion and the minced garlic. Once the onion has starts to sweat and the garlic has begun browning, carefully place the chicken pieces in the sauce pan as well.

Monitoring the chicken pieces, allow them to brown well, rotating them with tongs. When the chicken is a dark brown color, remove everything from the pan and set aside. In the same pan, sauté the chopped peppers in strips. Let them cook for about 15 minutes over low heat, stirring occasionally.

Add the chicken pieces, onions and garlic back to the pan and stir together. Add the chopped tomatoes and the chicken stock to the sauce pan. Let sit to simmer. Mixing occasionally, add the chopped green onions. Season with the herbs of Provence and Tabasco pepper, to taste. Correct salt and pepper if necessary.

Cover and cook over low heat for 45 minutes. Serve with steamed vegetables and pasta or rice.

Pairs well with Pilsner, Sauvignon Blanc or Chenin Blanc 59

Frango ao creme de milho

In our second recipe, we begin to challenge those who spend little-to-no-time in the kitchen. But, don’t stress, it’s only a bit more challenging. The results, however, will blow your mind!

INGREDIENTS (approx. 4 servings) 2 kg chicken thighs ½ cup dry white wine 1 white or yellow onion (Large) 2 bay leaves 2 spoons of butter 2 tablespoons of oil ½ cup chicken stock Salt and black pepper to taste.

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METHODS Preparation Peel corn and separate enough kernels to fill one cup. Chop onion into medium-sized cubes. Set ingredients aside in separate containers.

Remove chicken thighs from packing and place on a larger sheet pan. Remove skin, if desired. Season with four large pinches of Kosher salt.

Cooking In a sauce pan, sautĂŠ chicken in butter and oil and bay leaf. Cook through, until brown. Drizzle in wine and cook until the wine has evaporated off.

Add chicken stock and let simmer.

Sauce 2 cups milk 1 cup of fresh corn 2 tablespoons cornstarch 1 tablespoon butter 2 tablespoons chopped parsley 1 cup of sour cream or table cream 1 bunch parsley

Starches like rice & potatoes are the normal sides for this creamy dish.

For a lighter meal, sautĂŠ some veggies like zucchini or eggplant.

Preparation In a blender, add the corn, milk and butter. Blend until ingredients form a creamy paste.

Add all wet ingredients to a large mixing bowl.

Mince 2 tablespoons of parsley. Add to mixing bowl.

Wisk ingredients together slowly.

Transfer ingredients to a sauce pan, and place on a medium-low heat. Stirring constantly, add the cornstarch and a pinch of salt.

Continue stirring until a homogeneous texture is achieved. Add parsley and salt to taste.

Remove from the heat, add the parsley and the cream, mix well and pour everything on the chicken. Serve hot with pasta or white rice.

Pairs well with Pilsner, IPA or Chardonnay.

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We now move onto a dish made famous by the many Mineira mothers and wives yet has now become a staple of many local eateries. As with many dishes that call for a marinade, patience is an unwritten ingredient for this delight.

Marinade 4 chicken breasts 1 lemon 2 garlic cloves ½ white or yellow onion (Medium) 1 tablespoon soy sauce 3 tablespoons vegetable oil 1 teaspoon of sugar ½ teaspoon Kosher salt METHODS Preparation Juice one lemon, mince two garlic cloves and finely chop ½ onion.

In a large mixing bowl add the lemon juice, garlic, onion, vegetable oil, soy sauce, salt and sugar. Mix well. Place the chicken breasts in bowl, cover and allow to marinade for one hour.

Filling 3 tablespoons vegetable oil 1 garlic clove ½ white or yellow onion (Medium) 1 tablespoon seasoning salt* 1/2 cup crushed fresh ricotta 1 cup coarsely chopped spinach 1 tablespoon wheat flour Salt and black pepper to taste 4 tablespoons light cream (optional) METHODS Preparation Mince garlic and chop onion and Chop enough spinach to fill one cup; placing in separate containers.

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The wine is a lovely Merlot from the Serra Gaúcha region of southern Brazil.

Keep this dish fresh with a green salad or some roasted vegetables.

Peito de frango recheado com espinafre e ricotta

Cooking In a sauce pan, heat the vegetable oil and add the garlic and onion; cook until brown. Then add the spinach, add seasoning salt and cook until spinach is wilted. Sprinkle in wheat flour, stirring thoroughly to avoid clumps, and cook for another minute. Remove from heat and let cool. Fold in the ricotta; mixing well. Season with salt and black pepper, as needed. For a softer texture, a little cream. Let sit in a cool place.

Assembly Remove the chicken breasts from the marinade and butterfly cut each, so that a bag or envelope forms.

Use a teaspoon to place the filling inside each breast. Using short wooden skewers, close the ends of the chicken breasts tightly.

Cooking In a cast iron skillet add two tablespoons of vegetable oil and heat well. Place chicken breasts in the oil –cook until brown on each side – occasionally brushing marinade on the chicken breasts. When finished cooking all the chicken, place in an oven safe glass dish.

In the oven safe dish, add ½ cup water, 3 teaspoons of brandy and the marinade around the browned chicken breasts. Cover with aluminum foil.

Preheat a conventional oven to 350 degrees. Place covered chicken in oven and allow to continue cooking for approximately 10 minutes.

Occasionally, verify the progress of the internal cooking with the aid of a wooden toothpick. The dish is ready when the toothpick comes out clean.

When finished, place chicken breast into a deep serving dish and ladle the hot broth on top.

Serve with orzo, linguine or a multigrain rice.

Pairs well with lager, pale ale off-dry whites and Pinot Noir or a more hearty red.

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This recipe is a Dona Angela original. With a little bit of advance preparation, you can enjoy this wonderfully rich chicken dish in less than an hour.

INGREDIENTS 4 servings 4 large chicken thighs (skinless) 1/2 tablespoon lemon juice 1/2 teaspoon of salt 200 g of unflavored yogurt 1/2 teaspoon minced garlic 1 tablespoon grated ginger 1/2 teaspoon sweet paprika 4 tablespoons extra virgin olive oil Ground Nutmeg (to taste) Turmeric (pinch) METHODS Preparation Season the thighs with the lemon juice and the salt. Cover and place in the refrigerator for 20 minutes.

In a mixing bowl, combine the yogurt, garlic, ginger, paprika and nutmeg with 2 table spoons of olive oil. Mix well with a wire whisk.

Remove the chicken thighs from the refrigerator and drain away the marinade juices. Place the chicken thighs in the mixing bowl and cover with the seasoned yogurt mixture. Cover with plastic wrap and let set for 12 to 24 hours.

Cooking Preheat a conventional oven to 325 degrees Fahrenheit. Transfer the thighs to a baking dish and drizzle the meat with the remaining olive oil. Cover with foil and bake for 30 minutes, or until the chicken is cooked and tender. After 30 minutes, remove the foil and let the chicken brown for a few more minutes. Remove from the oven and serve hot.

Serve with fettuccine or whole grain rice and roasted root vegetables. Pairs well with IPA, GewĂźrztraminer, Chardonnay or Viognier.

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Comidas Caseiras inspire many renditions and even friendly rivalries between family members. Don't be surprised if next Thanksgiving your cousin steals this recipe for their turkey.

Coxa de frango assado com iogurte

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Tutu de FeijĂŁo

Beans are an essential part of the Brazilian diet. What you do with them is an essential part of the home foods concept. Top this one with freshly grated Parmesan and fresh chopped parsley for a quick, yet filling, bite.

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Weather at home or dining out, well-prepared side dishes are just as important as main courses. In this traditional side from the state of Minas Gerais, Dona Angela provides us with a quick, easy-to-prepare tutu (aka mixture) of ingredients which are commonly found in a casa mineira.

Ingredients 2 cups cooked beans 1 white or yellow onion (small) 3 cloves garlic 1 green onion stalk 100 g bacon into cubes 1 slice of calabrese sausage cut into slices Raw cassava flour or ready-cooked farofa.

Salt and black pepper to taste Olive oil to taste.

METHODS Preparation Chop the white or yellow onion into small cubes, mince the garlic and chop the green onion. Cut the bacon into small cubes and slice the calabrese sausage.

Cooking Fry the onion, garlic, bacon and sausage in a large frying pan.

Add the beans and season with salt & pepper to taste. Add the chopped green onion and cassava flour slowly and stir in until creamy.

Serve hot with white rice, pork chop or other grilled meats.

Pairs well with pilsner, lager, IPA and a red or white wine of your choice.

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In this next recipe, we celebrate the simple, yet satisfying, flavors that accent much of Brazilian home cooking. Known as xuxu (pronounced shushu) in Brazil, the Chayote squash is fruit-like on the palette and is a refreshing accompaniment to the regular regimen of beans, rice and seasoned meats.

INGREDIENTS 3 Chayotes ½ red onion 3 tablespoons vinegar or lemon 2 tablespoons olive oil (to taste) Chives (to taste) Salt (to taste) METHODS Preparation Peel the Chayotes and cut into cubes. Blanche the Chayote in a sauce pan with water and a tablespoon of light cooking oil. Drain well and transfer to a large mixing bowl.

Julienne the red onion and add to the mixing bowl.

Fine chop chives and add to mixing bowl.

Add vinegar (or lemon) to the mixing bowl and toss ingredients. Put in the refrigerator to serve chilled.

Serve with any dish and add crumbled feta for an extra kick.

Pairs well with any beverage of your choice.

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Salada de Xuxu

Tip: Add a sprinkle of Aleppo Pepper for a mild, smoky spice.

In the summer heat, this little salad is a refreshing and lively complement to the more hearty staples found in Brazilian Cuisine. While it is common to serve up a couple of spoonfuls atop a bowl of rice and beans. On more than one occasion, I went back for a second helping, without the rice and beans.

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In all honesty, I ate this for breakfast, lunch and dinner.

Served with our churrasco de noite, I cracked open an ice cold pilsner and went back for more.

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Farofa de Cenoura

Another of Dona Angela’s breathtaking sides is a lovely carrot farofa. Farofa (for those who don’t already know) refers to the many types of flours that can be used in preparations across Brazil. In this recipe, we are exposed to the healthy attributes of corn meal combined with other hearty ingredients.

INGREDIENTS 2 carrots (Large) 200 g calabrese sausage 1 white or yellow onion (small) 4 eggs 100g bacon 200g corn flour METHODS Preparation Finely chop (or grate) the onion; clean and grate carrots, then set apart. Cube bacon and thinly slice the calabrese sausage.

Cooking In a sauce pan place carefully the eggs carefully into boiling water. Cook hard (approx.. 8 minutes), then cool and peel. Chop the cleaned eggs into small pieces.

In a sauté pan, fry the sausage and bacon. Add the carrots and onions and cook until the onions have been caramelized and the carrots are soft. Add the farofa and mix well. Last, add the chopped eggs.

Sauté the onion and a carrot in the sausage with the bacon. Add the eggs and the farofa in the braised carrot and mix well.

Serve with feijoada, braised or grilled meats and whole grain or white rice. Pairs well with pilsner, lager, IPA and a red or white wine of your choice.

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The Feijoada is a Brazilian treasure, and the style of Feijoada made by Mineiras occupies a special place in the hearts of all Brazilians. The base for this hearty dish is achieved by combining all ingredients into a pressure cooker, and allowing for the pressure cooker to do most of the work. However, it is still very important that the Chef honor the process for successful results.

Also, as some ingredients are hard to find outside of Brazil, we recommend that you experiment with the many different type of meat available in your part of the world.

INGREDIENTS ½ kg of black beans 2 bay leaves 250 g of dried meat 250 g of salted pork loin 250 g of smoked pork ribs 250 g of sausage (Portuguese) 250 g of sausage (Calabrian) 250 g of sausage (Paio) 180 g of salted pork feet 72

Feijoada ao Estilo Mineiro Especial

5 tablespoons olive oil 1 cup chopped fresh bacon 1 chopped onion 5 cloves garlic, minced ½ cup of cachaça (optional) METHODS Preparation As most of these cured meats have an extra layer of external fat, it will be necessary to wash them well with hot water to melt away some of this fat layer.

Cooking Measure out the beans and place all ingredients into a large pressure cooker. With all the ingredients inside, fill pressure cooker with cold water. The water level should be between three and four inches above the level of the ingredients. Seal the pressure cooker and cook on a medium heat until the needed pressure is reached. When the correct pressure is reached, reduce heat and allow to cook for approximately 30 minutes. **Note** Pressure cookers can be very hazardous if used incorrectly. Please review the operating instructions of your particular pressure cooker for safe handling instructions.

After the feijoada base has finished cooking, there are a few modifications and additions that make this an extra special rendition of feijoada.

Modifications In a separate sauce pan, brown out some minced garlic and caramelize chopped onions in a light olive oil. Add fresh bacon, as desired. Then, ladle in a sizable portion of the feijoada on top of the onion, garlic and bacon. After a few minutes, add ½ cup of Cachaça.

Continue cooking for approximately five minutes, then serve. When the meat in hot water remove the external fat. Cook the beans in water with the bay leaf and the desalted meats. Add the cachaça. In a frying pan, heat the oil, sauté the onion, the garlic and brown the bacon. Put in the beans as soon as you are ready.

Recommended Accompaniments Sliced kale braised in butter with garlic, topped with sliced oranges.

Serve with white or whole grain rice.

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asazul.com 74

Classic Inspired Social Media

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No Container No Worries Restaurant Review

by Jason Richardson Photos by Evelin Daré

On a bustling Friday night along the main

drag in the Mar Grosso district of Laguna, Brazil, my guide and I made our way to a converted shipping container for a quick bite, a beer (or two) and some live music.

The initial impression one gets walking up is a half-in, half-out stage and a lot of smoke. Not the choking plumes of a camp fire, but the sweet smell of meats cooking somewhere in close proximity. And, after a quick glance to the right, its obvious that half the container has been sliced off and turned to make a backward facing L shape, where the kitchen is located, and the sweet aromas are emanating from.

There is no door man here, no coat check and no valet to deal with your car.

Walking up the ramp, its first come first serve. You grab the seat that you want and flag down one of the two waiters who are tending to the twenty-five, or so, tables. If you’d like to see a menu sooner, go to the bar. Now, its worth mentioning that the “bar” serves more as a counter for paying your tab and expediting drinks for the waiters. Either way, the young lady behind the bar was very engaging and eager to please.

With menu in hand, I began perusing the petiscos (small bites that many Americans would call tapas). Skewers of different alcatra (rump roast) and lombo suíno (pork loin) grabbed my attention right away, as did the bolinhos (basically, 76

croquettes) that were filled with siri (crab) and bacalhau (salted cod). And, to round out my selections I chose two molhos (sauces) for dipping –the first, a Jack Daniels barbeque sauce and, the second, a creamy Gorgonzola. For the beer, we went with a chop (pronounced shop, this just means a draft beer). I was in happy to find out that they were serving a local pilsner that was crisp and refreshing.

My companion, on the other hand was busy eying limited, yet delicious looking selection of hamburgers and something with a bit more hop in the flavor profile. Unfortunately for him, however, his eyes were much bigger than his stomach (as this was our third stop of the evening).

So, he settled for a local IPA and decided to sit back and enjoy the music and the ambiance.

While we waited for our food to arrive, we were both happy to take in the local scene of tourists that have flocked to this coastal community in the middle of summer.

Brazilians form near and distant cities trekked in, and even some Argentines were taking in the scene. The wooden tables were ample for two and, yet, could be a bit tight for a party of four. The matching wooden chairs were sturdy and comfortable, and I didn’t feel that they would give way as I leaned back to look around.

The duo playing music were two young men, one played the accordion (or concertina –I don’t know the difference) while the other plucked at his acoustic guitar. They were perched along side the glass slider that opens up to the patio area and were obviously well practiced and festive. They engaged in banter, and even took requests (in both Portuguese and Spanish). They were a definite complement to the dining experience.

By the time that our food arrived, we were in something of a trance as the mood of the restaurant had taken us over. Both my guide and I were feeling the calming effects of a cold beer, festive music and just

the right amount of smoke.

As for the food, the skewers were uncomplicated in their presentation. I received one skewer of each meat, on the same plate, with a single small leaf of some type of edible green and a small mound of farofa. The croquettes were three to an order, and likewise shared a plate. They were paired with a sauce that resembled a tartar sauce that one would find in the U.S. The side sauces were brought out in small circular ramekins and tiny clear plastic spoons. Everything looked exactly as I had hoped.

Without delay, I went for the croquettes. The bacalhau was very well balanced, with a nicely fried exterior and soft creamy interior, and was not overpowering on the palette. The crab, on the other hand, I felt could have used a bit more meat to balance out the creamy batter. My companion thought differently.

The skewers were cooked perfectly.

The pork loin remained juicy inside, which 77

is impressive considering that the size of the cuts was rather small. The rump roast had pieces of onion and green bell peppers also on the skewer and the meat was equally tender and juicy. After a quick bite to taste the meat by itself, I had to go for the sauces.

I decided that the pork should go with the whiskey BBQ sauce, and I was pleased I did. The sauce had a lively kick of spice that was enriched by caramel noted brought to bare from the whiskey. With the red meat, the creamy Gorgonzola sauce was decadent and damn near addictive. I wanted to bathe the meat in the pungent, white cheese sauce –I refrained. Nearing my limit on food, I asked for one more chop and sat back to enjoy the rest of our time at this locale.

Paying is a bit different than some of our readers in the United States might be accustomed to. As I mentioned, you pay at the counter. You are not presented with a bill, rather you tell the young lady at the 78

counter your table number, which is found on the condiment box at your table.

She asks if you are paying the whole bill, or just your part –I paid for our tabs together. And, just like that, my card was processed, and I was set to go. Except, having worked in the restaurant business for so many years I had to inquire about gratuity. She informed me that it was included with the cost if the meal. Of course, I asked the percentage, to which I was informed that it was ten percent.

Now, some might feel offended that the gratuity would be included because they would like to determine the value of the service. And, I get it. I have seen servers and bartenders who work less diligently when they know they will get an included tip. But, in this case I watched two men running the entire floor of twenty plus people, not making mistakes on service or orders. So, I was happy they would be guaranteed a reasonable gratuity from a notoriously thrifty tourist crowd. My total

for the two of us was R$82.22, roughly $22.00 in U.S. dollars.

Leaving, I found that my experience at No Container to be lively, and enriching.

Sometimes when one is traveling, it’s difficult to find eateries that offer a something that in inviting to both locals and tourist a like. Next time you find yourself in the Laguna area, stop in for a bite and a brew. They opened their doors January 2019 and serve year round.

Address: Avendia JoĂŁo Pinho, 704 - Mar Grosso, Laguna - SC, 88790-000 Phone: (48) 3647-2971 The chicken heart skewers were especially delightful when dipped into the creamy Gorgonzola sauce.

And, while the burgers weren't cooked-to-temp, they were still quite juicy & were impossible to leave alone --even though I was already filling up.

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Korner

AAAAAAAAAAAAAAAAAAAAAAAAAAAA

Kitchen with

Pablo Hernández Executive Chef at

Aïoli Bodega Española

For the many regulars and newbies that

"La Guardia Civil"

by Helen Post 80

flock to Midtown Sacramento’s, Aïoli Bodega Española, the expansive menu of tapas, soups & salads and dinner entrées represents an encyclopedia of stunning culinary visuals, combined with, mouthwatering aromas and an array of spices that deliver intense flavors every visit.

However, what many of these visitors may not know is the back story of the man who makes that possible, day after day.

Pablo Hernandez is a soft-spoken man who assumed the mantle of Chef over two decades ago. Chef Pablo always knew that he wanted to one day run his own kitchen; and, yet, when he arrived at Aïoli he had no formal experience running an industrial kitchen. Rather than see this as an obstacle, Chef Pablo did what he has done all his life when he was faced with a challenge –he dove right in and began learning from those around him.

Accepting an entry-level position at Aïoli gave Chef Pablo much needed access to the preparation techniques, ingredient manipulation and, most importantly, the instruction from other professionals working in the fast-paced environment of a burgeoning Midtown restaurant. For a yet-to-be Chef Pablo, this new environment carried with it echoes of his childhood.

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As a boy, he always seemed to find comfort in the sanctuary of his mother’s company as she worked tirelessly to deliver much needed nutrients to the rest of the family.

Watching how his mother carefully crafted each meal, a young Pablo paid close attention to how she selected her meats and vegetables at the market; how she then honored them with deliberate handling and the reverence she showed her traditional Oaxacan spices. In those early years, Chef Pablo learned how the act of preparing food for others could be a mystical experience, not unlike meditation or even alchemy.

“I liked the smell of the kitchen,” he says with a smile. As he tells it, the transformation of ingredients as they hit the pan or fall on the fire is an exciting experience.

So, at an early age, Chef Pablo made the craft of developing his talents in the culinary arts a priority.

However, it wasn’t until Pablo was in his early twenties, when he came into Aïoli, that he would get the chance to realize his

dream. “Practically, I grew up in the kitchen at Aïoli,” he says with a nostalgic gleam in his eye.

Coming into a new environment can be challenging, especially in the restaurant business. Yet, Chef Pablo recounts about how he found a true partner in the larger-than-life founder of Aioli, Reda Bellarbi. “I recognized the opportunity in Aïoli,” he says “[and] I learned a lot from Reda in the kitchen.”

For anyone who knows these two men, it’s obvious that they have formed a lasting partnership based on mutual respect and a passion to create exciting food for as many people as possible. But, how do they continue to thrive in an ever-more competitive Sacramento restaurant industry? Well, as Chef Pablo explains to me, it’s about the base of the Aïoli cuisine. As he tells it, the food is not just Spanish, “it’s Mediterranean, it’s French, it’s Italian” in technique and ingredients, all based on the Spanish sensibilities and traditions of assimilating to new worlds.

And, while his preference is rooted in 81

traditional Spanish spices and flavors, he is quick to point out the importance of using outside influences to develop new dishes and specialty items at the restaurant.

He describes his exploration process for his new creations like this, “I try something and, sometimes, people say why didn’t you put that in there,” to which he would respond, “because I wanted to try something different.”

It’s this kind of fearlessness that can be seen a result of years of success. And that success is even more amazing to outsiders, when you see the relatively small area that Chef Pablo and his crew operate out of.

If you haven’t seen it, the main kitchen is no larger than a domestic kitchen. Which isn’t surprising if one considers that the building that houses this 24-year-old destination was, and (partially) still is, residential. The actual working space is less than 100 feet squared. There is a six-burner range, a convection oven a refrigerated ingredients case, a dual door upright refrigerator and a few well-placed freezers. On the weekends, the restaurant usually serves over 150 guests from a menu that offers more than seventy-five items.

As Chef Pablo explains it, the feel of the kitchen is “perfect, not too small,” and over the years, delivering the quality product his guests have come to expect is now “easy.”

Easy is a word that comes about only when a skilled master is at the top of his or her game; and, surely Chef Pablo is. When asked about if he has faced pressure to change anything in order to compete with the many new restaurants coming on line, he smiles and says calmly, “No. Aïoli is Aïoli. I do what I do because I want to bring good food to people, not because I want to compete.”

Chef Pablo Hernandez of Aïoli is a rare find these days in the restaurant business. He runs his kitchen with ruthless efficiency but is

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The"Jarret" (above) is a braised lamb shank that falls of the bone. It has delighted guests since the restaurant opened in 1994.

generous with flavors and portions to his many, many guests. In a Sacramento restaurant landscape that has seen many establishments pop-up, only to quickly fade, it’s clear that Chef Pablo a main ingredient for the longevity that Aïoli has enjoyed.

Aïoli Bodega Española is located at 1800 L Street in Midtown Sacramento. Reservations can be made online at aiolibodega.com or by calling 916-447-9440.

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In Spain, a "Zarzuela" is a folkloric musical. At Aïoli it's a seafood opera that has a satisfying splash of spice and saffron.

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Food is his obsession. That's why Chef Pablo is always ensuring the quality of the meals he and his crew send to the table.

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AĂŻoli Bodega EspaĂąola Authentic Spanish Cuisine

tapas | raciones | paellas | vino 1800 L Street Sacramento, CA 916-447-9440 aiolibodega.com 85

Altered States Inspired by the Light of Southern Brazil a Californian Painter Re-Discovers the Joy of Expressive Color

by Jason Richardson

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About the Series While in the deep south of Brazil, I found inspiration in the often glaring sunlight and the rich blues that bounce off the Atlantic Ocean.

This short series, titled Brasil Perspectives is an exploration of light and water vessels on the interior lagoon of the city of Laguna, in the beautiful State of Santa Catarina.

These paintings were completed in 2019 using oil paints & canvas brought from the United States and local materials to construct the frames and textures.

Upon returning to the States, I had tapped into that inspiration and began interpreting iconic symbols of the city to which I had traveled; the Farol de Santa Marta, and the Balsa which transports travelers to the peninsula on which it resides.

I hope you enjoy viewing this series as much as I did making it.

Jason has a studio at 1727 I Street in Midtown Sacramento. You can see more of his works at his website, www.jwrfinearts.com.

He can be reached via his website or at asazulart@gmail.com.

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Ponte Garibaldi, oil on canvas, 36 1/2" x 51 1/2"

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Launching Pad, oil on canvas, 36 1/2" x 48 1/2"

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Shipwreck, oil on canvas, 36" x 30"

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Gemenis, oil on canvas, 36" x 30"

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Farol de Santa Marta, oil on canvas, 60" x 72"

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Balsa, oil on canvas, 36" x 48"

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STANDING TALL

Art & Culinaria sits Down with a Giant of Regional Tourism in Brazil Photos & Interview by Evelin DarĂŠ

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Director João Carlos Fagundes de Moraes is a man of great stature and an even greater commitment to his guests' happiness. Here, he came down to greet us on the day of the interview.

While on location in Laguna, Brazil, Art &

Culinaria had the chance to talk with a local tourism guru, Senhor João Carlos Fagundes de Moraes. We talked at length about his life as Director for the iconic hotel property The Laguna Tourist Hotel. In return, he enlightened us as to how he got into the biz, what it's like to be in such a demanding position, and the state of tourism in the enchanting state of Santa Catarina, Brazil.

Here are the highlights.

Q: How long have you worked in the hospitality industry and what attracted you in the first place?

A: I’ve worked in hospitality for 25 years; 17 of those years in Laguna. Before entering this industry, I worked in São Paulo for a company that represented was engaged in sales across several industries. With the Internet and cell phones and the like, the industries that we represented began to outsource their sales forces. It was very common at the time to outsource, and with that I traveled a lot and lived [primarily] in hotels. I traveled extensively throughout Brazil and established a broad network of relationships. From there I started to love [the hospitality industry] and I started having other ideas for the future.

Q: What would be your greatest achievement since taking the lead of the Laguna Tourist Hotel?

A: I was contracted in June of 2002 to stay 5 years and I have been here since. My greatest expectation for the Laguna Tourist Hotel was to grow the business and attract new investments, so that we could build on it’s history.

Today Guglielmi Companies are trying to find their way. In Brazil, the established companies do not always worry about their long-term success –they, sort of, take it for granted. And, that happened here.

Over the years, this deterred investors.

Today, the younger generation [of the family] are starting to turn to that around.

Q: As the Director of a large hotel property, you face long hours and many daily challenges. What do you like to do when you’re not working?

A: Not working? (LAUGHS). My personal and professional lives are very connected. Currently, I work an average of 16 hours per day, Monday to Monday. And, that’s always been the case.

[However], at 61 years old, I am feeling the need to stop [this] –it's starting to weigh on me. The body just doesn’t take it [like it used to].

The hotels of today are very modern, very dynamic. [They require] a lot of attention; hotels operate on presence. Of course, there are hotels that rely on [a lot] of technology; but this means they lack personal touch. Our idea of hospitality is independent [of technology]. We work with people and nature; you must be present. So today, with all the demands of the hotel, the restaurant, the

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laundry, the maids, the bars, I cannot separate my personal and professional lives. Of course, my wife always gets on my case to enjoy life –we’ll arrive at that point [sometime] for sure.

Q: What do you think makes Laguna a special place for tourists to visit?

show that [Laguna] is wonderful for hang-gliding; you have to show the fantastic canyons [in the region] that support extreme sports; this is part of the American tourist.

As I understand, the American tourist also likes fishing on the high seas –which we have.

Our region thrives in these areas.

A: First, the people. I believe that Laguna has a natural charm that’s fantastic! Of course, the main attraction is the ancient art of fishing with the dolphins. You can imagine that over time, the dolphins learned to feed themselves by bringing fish into the channel where the fishermen would make it easy for them to feed. It’s a fantastic thing.

Because the fish form shoals for protection from predators, the dolphins surround these shoals in the open sea and corral them into the channel [of the lagoon]. There, over time, they realized that the closer to the shore [the fish] were, the fishermen would take notice. So, the dolphins would signal, that is, they began to dive and jump.

They were saying that there shoals of fish, and then so the fisherman would cast their nets.

This symbiosis, man and animal is something historical. Fishing with dolphins is one of the main attractions of Laguna, and I've brought media from all over the world interested in this symbiosis.

Q: For many of our readers in the USA, they are very focused on Rio de Janeiro, what you would like to tell potential visitors about tourism here in Laguna. Maybe a general message?

A: Well, I am very adept at regional tourism. When you talk about attracting American tourism to Brazil, I believe that Americans love, and correct me if I'm wrong, but they love adventure.

They like the sea, the likes air; so, you have the

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Then, you have the hot springs. Only 60km from here. So, Laguna is at the center of several tourist spokes. You can target extreme sports, the sea, and various sporting activities, like: Surfing, canoeing, swimming, diving –we have beautiful areas for diving. And then you have our mountain region. There, tourism has been a big attraction, although, mainly the European. They come here for the sports and fishing.

So, to the American tourist, I say that Santa Catarina is thriving. It can be a native tourism, or professional tourism; but, either way, it’s of high quality.

I guess I can say, come on down!

Address: Praia do Gi, S/n, 0, Laguna - SC, 88790-000, Brazil Phone: +55 48 3647-0022 Website: https://www.lagunatourist.com

With over two decades of experience, Sr. João Carlos Fagundes de Moraes has established himself as a leader in local and regional gastronomy and tourism.

In addition to running a successful hotel management business, he is also a purveyor of fine wines, cheeses and specialty items. You can see his wares at Solemare, his boutique in the hip Mar Grosso area of Laguna.

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No Alto com Orgulho Art & Culinaria Conversa com um Gigante do Turismo Lagunense

Photos & Interview by Evelin DarĂŠ

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O Diretor João Carlos Fagundes de Moraes é um homem de grande estatura e de um compromisso ainda maior com a felicidade de seus hóspedes.

Enquanto esteve em Laguna, no Brasil, a Art & Culinaria teve a oportunidade de conversar com um guru do turismo local, o Sr. João Carlos Fagundes de Moraes. Conversamos longamente sobre sua vida como diretor da icônica propriedade do Laguna Tourist Hotel. Em troca, ele nos iluminou sobre como ele entrou no negócio, como é estar em uma posição tão exigente, e a trajetoria do turismo no Estado encantador de Santa Catarina, no Brasil.

Aqui estão os destaques.

Q:A quanto tempo você trabalha na industria da Hospitalidade e o que o atraiu em primeiro lugar?

A: Na Hospitalidade nós estamos a 25 anos.

Dentro desses 25 anos estou a 17 anos em Laguna. Então a minha área era a comercial. Em São Paulo nós tinhamos uma empresa que representava as areas comerciais de várias industrias. Depois quando veio a internet com os celulares e afins, as industrias começaram a operar a própria area comercial. Era muito comum na época terceirizar as áreas comerciais. E com isso eu vivia em hoteis. Viajava muito pelo Brasil inteiro. E com isso se criou uma rede de relacionamento bastante vasta. A partir daí eu comecei a me encantar, começamos a ter outras perspectivas para o futuro. E naquele mesmo tempo a Hotelaria começou a tomar um outro formato aqui no Brasil, os hoteis vieram com as

grandes redes e isso faz uns 20 a 30 anos atrás.

Antes tinhamos no Brasil os donos de hoteis e agora temos investidores e empresários hoteleiros. Então havia uma grande diferença entre ser dono e investidor. E eu peguei bem no meio dessa fase de transformação e de novos conceitos dentro da hotelaria. Começaram a se criar as universidades de hotelaria e turismo e foi crescer e a tomar vulto.

O que seria sua maior realização desde quando assumiu a liderança do Laguna Tourist Hotel?

A: Fui contratado em junho de 2002 para ficar 5 anos e estou aqui até hoje. E minha grande expectativa no Laguna Tourist Hotel, espero que algum momento e que seja rápido é que ele receba novos investimentos. Eu creio que essa é a grande expectativa minha como profissional, é ver o Laguna Tourist ser retomado pela sua historia. Hoje as empresas Gugliemi estão tentando achar esse caminho. No Brasil os grandes investidores não se preocuparam com o tema chave de sucessão.

E nossa empresa também não cuidou da sucessão. E com isso ao longo dos anos ela trouxa esse problema de falta de investidores.

Hoje nós estamos já na terceira e quarta geração e eles estão começando a se voltar para isso.

Pois o hotel precisa de investimento para a retomada do seu status. Já que o Laguna Tourist foi o primeiro hotel 5 estrelas de Santa Catarina, foi referencial por durante 1 decada na hotelaria catarinense. Ele foi inaugurado em dezembro de1973 e isso se perdura até hoje.

Q: Como o Diretor de uma propriedade de hotel de 1º linha você enfrenta longas horas de desafios diariamente. O que você de fazer quando não está no trabalho?

A: Trabalhando! (Risos). A minha vida pessoal e profissional está muito interligada, então eu 99

trabalho hoje uma média de 16 horas diárias, de segunda a segunda. Isso sempre foi assim, e hoje aos meus 61 anos eu estou sentindo a necessidade dar uma parada. Porque está começando a ficar pesado. O organismo não acompanha. E como a hotelaria é muito moderna, muito dinâmica, muita presença, a operação hotel é muita presença. Claro, já existe no mundo alguns hotéis totalmente tecnológicos, mas isso perde muito pela falta do contato pessoal,eu creio que perde muito. A nossa hotelaria como é dependente, que se faz através das pessoas e a natureza, você tem que estar muito presente.

Então hoje, em todas as demandas da empresa eu estou junto. Hoje eu estava no comercial, estou no restaurante, estou na operação lavanderia, operação camareiras, bares, e isso porque se faz a movimentação. É uma necessidade minha? Não. É uma necessidade em função da equipe, já que ela é maravilhosa. Aos 61 anos, posso dizer que sempre fui assim. Essa divisão profissional como diretor e uma vida pessoal, eu não consigo fazer. Vira tudo uma coisa só. E isso claro, a minha esposa sempre me cobra isso, porque a gente não aproveita a vida.

Mas agora estamos com uma perspectiva de vida bem interessante, e vamos chegar nesse momento com certeza.

Q: O que você acha que torna Laguna um lugar especial para os turistas visitarem?

A: Primeiro a sua gente. Eu creio que Laguna tem o seu encanto atural fantástico, e claro, aí a gente coloca como principal atração hoje, a pesca artesanal dos botos. Você imaginar que ao longo do tempo, os botos para se alimentarem, entenderam, que trazendo os peixes para o canal e ao soltar as redes dos pescadores facilitam a alimentação dos botos, é uma coisa fantástica. Porque os grandes cardumes se movimentam em espiral como forma de proteção dos predadores. Então os botos 100

cercam esses cardumes de peixes em alto mar e vão trazendo esse cardume pro canal.

Aí eles ao longo do tempo perceberam que quanto mais próximo da faixa de areia, havia uma facilidade de alimentação, porque os pescadores começaram a observar que quando os botos fazem sinalizações, ou seja, quando eles começam a dar muitos mergulhos e saltos, eles estão dizendo que ali tem cardumes, e então eu solto a minha rede. E aquele cardume se dispersa, e se dispersando, ele consegue se alimentar facilmente. Então essa simbiose, homem e animal é algo histórico.

A pesca com os botos é uma das principais atrações de Laguna, e já trouxe TV’s do mundo inteiro interessadas nessa simbiose.

Q: Para muito de nossos leitores dos USA, estão muito focadas no Rio de Janeiro, o que você gostaria de dizer aos visitantes em potencial sobre o turismo aqui em Laguna?

Talvez uma mensagem geral.

A: Eu não consigo identificar hoje, turismo, só falando de Laguna. Eu sou muito adepto ao turismo regional. Porque quando você fala numa prospecção de um turismo americano e assim turistas americanos para o Brasil e para nossa região eu foco no seguinte. O americano adora, corrija-me se eu estiver errado, mas ele adora aventura. Ele gosta de mar, ele gosta de ar, então você tem a serra que permite voos maravilhosos de asa delta, você tem cânions fantásticos que permitem alguns esportes radicais, e isso faz parte do turista americano... O turista americano também gosta de pesca, alto mar, e tudo isso nós temos, a nossa região é próspera nisso. Trabalha a matéria saúde, então você tem as águas termais, a 60km daqui, então hoje, Laguna está dentro de um centro que pode segmentar vários polos turísticos.

Você pode segmentar o esporte radical no mar, então você tem várias atividades esportivas,

Laguna Tourist Hotel Photo by Evelin Daré

como Surf, canoagem, natação, mergulhos, temos lindos cenários para mergulhos. Então você passando por isso, você tem a nossa serra, aqui o turismo que atraí muito por aqui, principalmente o Europeu, é o de pesca. Pesca esportiva, que lá fora é muito bem difundida, é algo que também chama atenção. A Baleia Franca... Então hoje nós temos, entre julho até novembro, planteis de Baleia Franca que é fantástico, e a cada 2 anos que retornam os planteis. Então o plantel que vem hoje, retornará em 2021. O que vem agora em 2019 é o plantel de 2017. E assim vai... Isso faz parte de pesquisas. Essas baleias vêm sendo monitoradas.

Então são atrações que o mundo adora, que as pessoas do mundo adoram. Então eu vejo que a nível de uma mensagem para o turista americano, é que a nossa região sul de Santa Catarina é próspera. Ela consegue ser um turismo

nativo, não é um turismo profissional, mas ele é um turismo nativo e de extrema qualidade.

Q: O senhor é proprietário da Solemare. Como veio esse projeto? Tem alguma influência com a hotelaria ou algo totalmente diferente?

A: Dentro de um projeto de vida pessoal, meu e da minha esposa, a gente definiu algumas coisas.

Bem, vamos parar com a hotelaria. Mas nós temos 61 anos de idade, mas não podemos ficar parados. Ela trabalha muito, ela é funcionária pública federal, eu trabalho muito.. Como vamos parar? Não dá. Mas o que que nos queremos?

Queremos algo mais tranquilo. Vamos fazer o que nós gostamos. Começamos a pensar. Eu gosto de viajar e ela também, mas não dá porque nós temos uma filha de 95 anos. Nossa sogra tem 95 anos e mora conosco. Então não a chamamos de 101

vózinha, e sim de filha.

Então o que acontece, tudo é voltado para ela, não da para viajar. Era o primeiro plano.

Nossa vontade era pegar um motorhome e sair viajando, sem destino. Segunda coisa que nós gostamos, vinho. Adoramos vinho. Deu certo por que naquele local, já havia uma casa de vinhos, porém bem simples, com outra proposta. E o casal se separou e eles vieram nos oferecer. Aí coincidiu que a gente já estava pensando nisso.

Sou muito devoto de Nossa Senhora do Caravás.

Nossa Santinha sempre disse: “Deixa que eu vou dar uma luz pra vocês lá na frente”. E isso aconteceu. E aí veio. A gente formatou, tem a nossa cara.

A loja hoje é a nossa formatação, tivemos uma outra graças que foi a Kelly estar junto com a gente, que já tem uma experiência, uma vivência, e está nos auxiliando bastante, vivendo esse momento junto com a gente, e a Solemari se tornou uma realidade, graças a Deus, com a sua proposta bem definida. Vamos melhorar ainda essa proposta. Principalmente a hora que a gente ficar focado só nela. Estamos com algumas ideias, ontem a gente estava fazendo uma degustação aí veio uma ideia que talvez ali mesmo se expandir para fazer um espaço gastronômico ali.

Ali no Mar Grosso está acontecendo algumas coisas muito interessantes... Novas casas, novas propostas, projetos arquitetonicos fabulosos. A cidade esta ganhando uma cara mais moderna, a nivel futuristico. Fantástico que Laguna preserva seu lado histórico com paixao e devoção, ao mesmo tempo que abre espaço para a modernidade.

Interview & Photos: Evelin Daré Address: Praia do Gi, S/n, 0, Laguna - SC, 88790-000, Brazil Phone: +55 48 3647-0022 Website: https://www.lagunatourist.com 102

Praia do Sol, Vista Laguna Tourist Hotel Photo by Evelin DarĂŠ

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"I see the world as a series of beautiful moments hoping to become memories."

Evelin DarĂŠ

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Returning home, Evelin was inspired to create a collection of photos taken in the city of Laguna, in the state of Santa Catarina, Brazil 105

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Farol de Santa Marta Photo by Evelin DarĂŠ 107

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Vista do Cemitério do Farol de Santa Marta Photo by Evelin Daré

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Vista do Mirante da Gloria Photo by Evelin DarĂŠ

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Lookout point of The Laguna Tourist Hotel. Northeast orientation Photo by Evelin DarĂŠ

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Pedra do Frade

Photo by Evelin DarĂŠ

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Art & Culinaria is always looking to showcase the connections between art & food. If you have an topic you think we should cover, contact us via our website artculnaria.com Thanks for reading

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Community & Stockists Aioli Bodega Espanola Brasserie Capitale Cafe A Cote The Grand Wine Bar Producoes Fotograficos The Brazilian Center for Cultural Exchange of Sacramento Asazul Art Company JWR Fine Arts Daphne Eleanor Daré Richardson Frederico Daré Débora Eliene Messias Daré Reda Bellarbi Aziz Bellarbi Salah Dennis & Susan Richardson Angela & Roberto Skalla Eric & Shelby Richardson Sariah Richardson Leticia Clares Wendy Tavares & Family Chef Miro Adham Taher April Rindfleisch Fernando Vellanoweth Diana Flak The Art Studios Sacramento Senhor João Carlos Fagundes de Moraes Laguna Tourist Hotel Empório Solemare

Café à Côté 1201 K Street Sacramento, California

Wine Cabinet at Brasserie Capitale Photo by Asazul Art Co,

asazul.com