Pop-Up Portuguese: Takeout Portuguese "Piquenique"

  • June 13, 2021
  • 11:00 AM - 2:00 PM
  • 511 Caledonia St, Sausalito

Registration

(depends on selected options)

Base fee:


A Takeout Portuguese Picnic

Sunday, June 13th 11AM -2PM

 Sales open through June 6th only. No same-day sales.
Click on Register button to place your order. 

$60 donation includes a generous picnic for 4 including:

  • A variety of Portuguese meats and cheeses including: 
    • São Jorge cheese from Joe Matos Cheese in Santa Rosa, Mendonça  cheese from Bivalve Dairy in Point Reyes and Castelões, Topo and Castelinhos cheeses imported from Portugal
    • Salpicão and chouriço sausages
  • A variety of Portuguese breads and toasts including: pão de milhobolo de Picopapo secos and Portuguese sweet bread
  • Portuguese accompaniments including tomato jam, marmelada and olives
  • Typical Portuguese bar snacks including crunchy fava beans and tremoços (lupini beans)
  • Dessert pastries including 2 pastéis de nata (Portuguese custard tarts) and 2 queijadas de coco (Portuguese coconut tarts) from Silva Bakery in Hayward
 
Other Options
  • Just the cheeses
  • 1/2 dz pastéis de nata from Silva Bakery in Hayward
  • 1/2 dz queijadas de coco from Silva Bakery in Hayward
  • Sardines in olive oil
  • Portuguese sweet bread from 9 Islands Bakery in Rohnert Park
  • Portuguese cinnamon swirl sweet bread from Silva Bakery
  • La Salette Cookbook – Cozinha Nova Portuguesa
  • Wines and beer


    Quinta da Garrida White Reserve 2017

    90 pts Wine Enthusiast - One of Portugal's greatest white grapes has floral aromas, tropical fruits and melon flavors and a generous rich aftertaste, balanced by tense acidity. Touches of vanilla and almonds to add complexity.

     

    Adega de Borba Premium Red Wine 2015

    88 pts Wine Enthusiast - Deep grenade color and good aromatic intensity with notes of ripened red fruits, jam and ripened pepper. Soft and elegant flavor with notes of black fruits, coffee and chocolate.

     


    Vinha Real Vinho Verde

    This truly genuine wine from the Vinho Verde demarcated region is distinguished by its richness, taste and aroma. Young and delicate, it is a perfect pair to fish, seafood, white meat dishes, or a Summer appetizer.

    Quinas Portuguese Beer - 6 pack

    According to reviews on beeradvocate.com, this beer is reminiscent of blonde ales. Clean, smooth and easy to drink." Cool and refreshing!




    Notes

    • Alcoholic beverages sales open on 5/29. But don't wait to place your order! You'll get a notification if you show interest in wine or beer when you place your order.
    • All proceeds benefit the Sausalito Portuguese Cultural Center.
    • If a particular cheese is unavailable due to supply chain issues, we will provide a substitute. 
    • Questions? Email us at ticketsales@idesst.org.

    How It Works

    IMPORTANT: Register by June 6th, 2021. No same day sales. 

    • Click on Register button on the left.
    • Choose your pickup time on June 13th between 11am and 2pm.
    • Place your order.
    • On June 13th, pick up your picnic at the center at 511 Caledonia St in Sausalito.
    • Enjoy your delicious picnic!

    Help Us Spread the Word!

    A large part of the fundraiser’s success in the past has been through serving not only our members, but the greater community as well! Help us reach fellow Bay Area Portuguese food lovers!

    • Forward this email to fellow Portuguese food lovers, boaters, hikers or bikers 
    • Follow us on social media and share our posts
    • Treat the family, a friend or a neighbor
    • Join us virtually! If the date doesn’t work, have your own delicious Portuguese treats, raise a glass to the center and consider making a donation in lieu of buying a ticket 

    We appreciate your support and hope to see you in the drive thru line on June 13th

    Obrigado!

    ABOUT THE FOOD 

    • São Jorge cheese from Joe Matos Cheese in Santa Rosa – Original São Jorge is aged to 9 months, intensifying the cheese’s sharp, nutty notes, gaining tyrosine crystals letting the savory umami feel linger after each bite enjoyed. Texture and tasting quality is a creamy silk mouthfeel with an extra sharp sea salt and warm caramel flavor.  We love it paired with marmelada (Portuguese quince paste).
    • Mendonça cheese from Bivalve Dairy in Point Reyes - Island-style organic raw milk cheese pays homage to the family heritage, and the coastal climate of Tomales Bay. Natural rind wheels are aged and brushed for 6-8 months before being hand selected. Slightly open and buttery texture will become more crumbly over time. Tangy and grassy flavors upfront, ending with a spicy piquant finish that develops further with age. Perfect for a cheese & charcuterie board, Mendonça is great shaved or grated over greens and pasta. Melts well in dishes; use as an alternative to cheddar. Pair with hearty, full-bodied wines such as Cabernet Sauvignon or a hop-forward IPA. Try it with the marmelada (Portuguese quince paste).
    • Castelões – Castelões is a semi-hard cheese with a mild and butter flavor. Delicious by the slice and also good on sandwiches. We enjoyed it with the tomato jam. 
    • Topo - A semi-hard matured Portuguese cheese, yellowish in color, with small irregular holes and a firm consistency. It has a mild and clean aroma and taste. It is produced from raw cow's milk, and has minimum aging period of 3 months. Imported from the island of São Jorge in the Azores, it is great on a Portuguese roll with fresh butter or marmalade. 
    • Castelinhos - Castelinhos cheese is a pasteurized cow’s milk cheese from the island of Terceira, in the Azores.  Castelinhos, which means small castle, takes its name from the castle of São Sebastião in the city of Angra, a world heritage site. Aged for a month, Castelinhos has a smooth buttery texture and delicate flavor, with hints of fresh fruit and herbs. The bark is washed with brine for development. Its melting texture makes Castelinhos ideal on hot bread, as an aperitif, as a spread and as a dessert. We like it paired with the tomato jam. 
    • Salpicão – a traditional Portuguese sausage made with beef and pork. It is smoked and flavored with salt, wine, garlic and paprika. Salpicão is from the northern region of Trás os Montes and great on a piece of bread. 
    • Chouriço is a versatile Portuguese sausage. Made with pork meat, it’s similar to Spanish chorizo, but has less paprika and tastes a bit smokier.
    • Pão de milho - This artisan style bread is usually made with both corn and wheat flour and originated in the Northern region of Trás os Montes, Portugal. Also known as broa, it began as a staple cornbread in the poorer regions of Portugal. Corn was introduced to Portugal by whalers and fishermen sailing from the New England coast. What is unusual about the baking process it that you initially use scalding hot water to pre-cook the corn flour before you add in the regular flour. This is called pre-gelatinization of the corn meal, kind of like cooking polenta. This process speeds up the cooking and leaves a less sticky dough. Once the corn flour and water mixture cools down you add the flour and, finally, the yeast. The dough is placed in round-shaped pans to form the bread. There is no need to let the dough rise for hours like most bread doughs. 
    • Bolo de Pico – An Azorean specialty unleavened flat bread, it is made by the combination of corn and wheat flour, and cooked on a sertã – a flat circular cooking surface traditionally made of clay. It’s perfect for serving as a complement to many typical Azorean stews but can also be served on its own as a snack. We like it with softer cheeses or sardines. 
    • Papo Secos – The quintessential Portuguese bread rolls, they are crusty on the outside, soft on the inside, and most often used sandwich-style for sliced linguiça or other meats. We also think they make a great burger bun. They’re also great with cheese or toasted like a crostini. 
    • Portuguese sweet bread – This soft, slightly sweet bread is mainstay among Portuguese bread lovers, especially at Christmas (and Easter, when it encloses a boiled egg). While it's traditionally served plain or with butter, it also makes delicious toast (or French toast). 
    • Doce de tomate (tomato jam) – A delicious jam made from summer ripe tomatoes, it is perfect on toast or with one of the soft cheeses in our piquenique.
    • Marmelada (quince paste) – A staple of Portuguese cuisine, quince paste makes an excellent accompaniment to sharp aged cheeses, but we love it with buttered toast too. 
    • Olives – green and black olives from Gonsalves brand. Imported from Portugal. 
    • Crunchy fava beans - salted roasted fava beans with a nutty flavor and delightful crunch. They can be used to add crunch and nuttiness to a nut-free trail mix, or in addition to nuts in a snack mix to add an extra crispy texture and unique flavor to an ordinary snack mix. They’re also a great salad topping. Roasted fava beans are also known as broad beans.
    • Tremoços (lupini beans) - Lupini Beans, are signature Portuguese snacks. These bite-size salty treats are perfect for any occasion, and great for storing and eating whenever you have guests around. They are especially great when serving with a beer. Make sure to pop them out of their shell before eating!
    • Pastéis de nata – Portuguese custard tarts - If you've ever been to Portugal, you know that one of the most famous pastries is the pastel de nata, a small tart filled with a creamy sweet egg custard center. And if you haven’t been yet, trying it should be on your list of things to do. 
    • Queijadas de coco – Portuguese coconut tarts - One of the most traditional and popular desserts in Portuguese pastry making, these tarts have a pastry crust, with a creamy coconut filling.
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    IDESST SAUSALITO 
    PORTUGUESE CULTURAL CENTER

    511 CALEDONIA STREET
    SAUSALITO, CA 94965

    Main Phone: 415.331.5925
    Fax: 415.842.0353
    General Email: info@idesst.org

    Rental Phone: 
    415.843.1761

    Rental Email: rental@idesst.org

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