Sitting in the Vintage Room at Graham’s Lodge earlier this week, Mike Colameco, American celebrity chef, tasted Graham’s 20 Years Old Tawny Port and groaned with delight. “My mind just started racing with ideas for food pairings,” he said afterwards. He listed a series of exquisite dishes that he thought would pair well with this port, including lentil-based dishes, succulent meats and other savoury dishes. This was a real revelation. The joy of the world of food and wine is that the possibilities are endless and always changing.
Mike Colameco, is host of ‘Mike Colameco’s Real Food’ and ‘Weekend Food Talk’, which air on TV and radio across America. He visited Vinum Restaurant this week as part of his tour of Portugal in order to cook with Head Chef Celme as part of a new series of programmes he is filming.
His trip is in partnership with Wines of Portugal (Vini Portugal), who have ensured that Mike is introduced to the top food and wine spots across the country. His next engagement was to catch a boat to take him up the Douro Valley but not before he had got in the kitchen with the award winning Vinum team.
Celme introduced Mike to some typical Portuguese dishes and house specialities. He expressed his admiration for the Vinum kitchen, murmuring on one occasion, “I wish I had a kitchen like this.” On the menu were ‘Alheira’ (Portuguese smoked sausage) with roasted peppers, Bacalhau (Cod) steaks in kale soup, and Vinum’s signature prime rib-eye steak grilled on the open fire.
Mike’s dynamism was infectious. He enthused about the supreme quality of the cod and the beef, massaging it and exclaiming, “just look at that marbling.” He spoke very highly of all the ingredients in the kitchen as he was introduced to the delights of Portuguese cuisine.
After his work in the kitchen he settled back with Rupert Symington on the terrace at Vinum with a glass of Graham’s Six Grapes and some dark chocolate truffles. This popular pairing was, he said, perfect – and we would happen to agree. It is also exciting to hear though that one of America’s top chefs sees the opportunity for an innovative and exotic future for Port and food pairing. Our mouths are watering with anticipation.