At the first ever Newport Beach Food and Wine Festival, the
Macau Tourism board will present Chef Pascal Olhats preparing minchi as well as
egg custard tarts.
The Macau Government Tourism office sponsored chefs
including Olhats, owner of Café Jardin, on a special tour of Macau. There Chef
learned about preparing traditional Macanese food, a unique blend of Portuguese,
Chinese, and other influences from seafaring nations.
Olhats will also present a unique cooking demonstration on
Saturday highlighting some of the methods and tastes he picked up from the
trip.
MGTO is one of the sponsors of the NBFW Fest, happening this
weekend at the Newport Beach civic center.
It’ll be interesting how the presenters are setting the
event up. Supposedly there are several components of the event, with a pavilion
set up for unique tastes including $100-$200 wines.
Here’s more from MGTO and the festival:
Chef attended three cooking courses to learn how to prepare traditional
Macanese food. Under the guidance of Chef Raimund Pichlmaier and Chef John
Chan, he learned how to make a range of appetizers and soups including lacassa
soup, chillicotes, deep fried wontons, turnip cake among many other dishes. For
the main course, he learned to make African chicken, minchi, pork balichão and
other tasty traditional recipes. For the Chef’s last cooking class in Macau, he
worked alongside Chef Hans Rasmussen in preparing a Macanese buffet dinner.
Chef Pascal will be participating in the Newport Beach Wine and
Food Festival on September 20-21 from 11am to 5pm at the Macau food tent. He will be distributing samples ofhis version of Minchiand
Portuguese egg tarts for guests and chefs to try, and will also be doing a
45-minute cooking demonstration on September 20 from 2:25pm-3:05pm.
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