{"id":14040,"date":"2016-06-14T11:30:40","date_gmt":"2016-06-14T11:30:40","guid":{"rendered":"http:\/\/www.flavorsandsenses.com\/en\/?p=1783"},"modified":"2019-04-04T11:58:02","modified_gmt":"2019-04-04T11:58:02","slug":"flavors-senses-the-best-for-2016-the-ceremony","status":"publish","type":"post","link":"https:\/\/flavorsandsenses.com\/en\/flavors-senses-the-best-for-2016-the-ceremony\/","title":{"rendered":"Flavors & Senses \u2013 The best for 2016: The Ceremony"},"content":{"rendered":"
\n

\"Premios_FAS16-060616-6235\"<\/a>\u00a0For the 3rd time we delivered the Blog awards, on the past June 6th, in the impressive event room at the\u00a0Real Companhia Velha<\/strong>, which responded positively to the bold proposal of joining us to another edition of “The best for…”. Allowing us to jump up our organization quality, increase\u00a0the guest list, always with a party environment, elegant and relaxed, as it has become our signature.<\/p>\n

\"Premios_FAS16-060616-6785\"<\/a>\u00a0This year we had the already usual support of\u00a0Riedel<\/strong>, through Portfolio, which allowed\u00a0Alejandra,<\/strong>\u00a0from Atelier We Came From Space, to personalize for our awards, two of the most emblematic pieces of the brand, the Riedel Sommeliers Bordeaux Grand Cru glass <\/em>and the\u00a0<\/em>Decanter Cornetto <\/em>with which we awarded the winners.<\/p>\n

\"Premios_FAS16-060616-5814\"<\/a><\/p>\n

\"Premios_FAS16-060616-5815\"<\/a>\"Premios_FAS16-060616-5821\"<\/a>\"Premios_FAS16-060616-5826\"<\/a><\/p>\n

With the guests arriving, we started the party with some great wines, as it has become usual in our events. This time in charge – as expected – of Real Companhia Velha<\/em>, their excellent Espumante Bruto<\/em>, the top notch Carvalhas Branco<\/em>\u00a0and the red Carvalhas Tinta Francisca.\u00a0<\/em><\/p>\n

\"Premios_FAS16-060616-6074\"<\/a><\/p>\n

\"Premios_FAS16-060616-6018\"<\/a>Two of the great winners of the evening\u00a0<\/em><\/p>\n

While the last details were being taken care of and while waiting for the last guests to arrive, it was time to taste some excellent delicacies our partners brought to captivate some of the most important palates in town. Starting with the usual presence of\u00a0B\u00edsaro<\/strong>, this year with the suprise of bringing a cutter and an imposing prosciutto with 30 months of cure, in addition to the rest of the smoked products, with highlight to the Cacha\u00e7o<\/em> that always conquers me.<\/p>\n

\"Premios_FAS16-060616-6362\"<\/a><\/p>\n

\"Premios_FAS16-060616-6001\"<\/a>\"Premios_FAS16-060616-5999\"<\/a>\"Premios_FAS16-060616-6472\"<\/a><\/p>\n

The impressive Acushla<\/strong>\u00a0olive oil, once again showcasing the Tr\u00e1s-os-Montes splendour, and some news, the “out of the box” products from Casa do Vale<\/strong>, from a powerful Aveiro samphire powder full of sea flavor to the Shitake mushroom chutney, and some different jams, with products of their own production.<\/p>\n

\"Premios_FAS16-060616-5997\"<\/a><\/p>\n

\"Premios_FAS16-060616-5984<\/a><\/p>\n

\"Premios_FAS16-060616-5879\"<\/a>\"Premios_FAS16-060616-5877\"<\/a>\"Premios_FAS16-060616-5974\"<\/a><\/p>\n

Another novelty was the presence of Panca \u2013 Cevicheria do Parque<\/strong>, the most recent restaurant in the city, in a pop-up concept, created by the combo Camilo Ja\u00f1a (Cafe\u00edna Group) and Ruy Le\u00e3o (Shiko \u2013 Tasca Japonesa), with the perfect dish for a warm and joyful evening, working in the event with products from\u00a0Qual House<\/strong>.<\/p>\n

\"Premios_FAS16-060616-6139\"<\/a><\/p>\n

\"Premios_FAS16-060616-6314\"<\/a>Panca and Lu\u00eds Am\u00e9rico (Cantina 32, among others)<\/em><\/p>\n

Passing to the presentation of the awards, one again in my, and C\u00edntia’s charge, this year had a great improvement, microphones and (so I didn’t have to worry about projecting my voice!) and sound and image – an excellent job in charge of \u00a0 Luz & Som<\/strong>.<\/p>\n

\"Premios_FAS16-060616-6586\"<\/a>\u00a0This year the opening of the stage went to Vasco Mour\u00e3o, receiving the award of best “Tapas Restaurant”,\u00a0<\/strong>awarded to\u00a0Casa Vasco<\/strong>\u00a0for the second year in a row. Stage he would again take to celebrate the\u00a0“Trendy Restaurant”\u00a0<\/strong>category, with his Cafe\u00edna<\/strong>, in a time it just celebrated 21 years.<\/p>\n

\"Premios_FAS16-060616-6572\"<\/a>Vasco Mour\u00e3o with the representatives of Acushla and B\u00edsaro<\/em><\/p>\n

\"Premios_FAS16-060616-6582\"<\/a>Ant\u00f3nio Coelho from Adega S. Nicolau, with the gift bags from Acushla, B\u00edsaro and Casa do Vale<\/em><\/p>\n

The typical gastronomy was also celebrated, with the title of “Traditional Restaurant”<\/strong>\u00a0going to Adega S. Nicolau<\/strong>, known for its location at Ribeira, in Porto, and the mastery with which they dominate Porto’s recipes, they’d already won the award in the 2014 edition.<\/p>\n

\"Premios_FAS16-060616-6456\"<\/a><\/p>\n

\"Premios_FAS16-060616-6602\"<\/a>Jo\u00e3o Machado from Ichiban with the “Specialized Restaurant” award\u00a0<\/em><\/p>\n

Jo\u00e3o Machado, from the Japanese\u00a0Ichiban<\/strong>, had the responsibility of receiving the award in one of the new categories of the awards, “Specialized Restaurant”<\/strong>. An award intended to elect \u00a0a restaurant specialized in a certain type of cuisine, or the work of a specific product.<\/p>\n

\"Premios_FAS16-060616-6554\"<\/a>As\u00a0\u201cOut of Doors Restaurant\u201d<\/strong>, this year, was elected the restaurant\u00a0Ferrugem,<\/strong>\u00a0in Famalic\u00e3o, with their charismatic chef Renato Cunha. This award strenghtens the popularity of this initiative besides Porto’s barriers, as well as the excellence of the gastronomy of the North of Portugal.<\/p>\n

\"Premios_FAS16-060616-6606\"<\/a>Renato Cunha from Ferrugem<\/em><\/p>\n

In another of the new categories:\u00a0\u201cService\u201d<\/strong>, the choice went to O Paparico<\/strong>, the restaurant of S\u00e9rgio Cambas<\/strong>, famous for its hospitality. The entrepreneur returned to the stage to celebrate the award of \u201cEntrepreneur of the Year\u201d<\/strong>, the recognition of the sucess of his spaces in the last year.<\/p>\n

\"Premios_FAS16-060616-6619\"<\/a>S\u00e9rgio Cambas with the award for \u201cService\u201d<\/em><\/p>\n

The Restaurant Palco<\/strong>\u00a0of the Teatro Hotel in the heart of Porto, leaded by Arnaldo Azevedo<\/strong>\u00a0(Chef to Watch in 2014), won the award of\u00a0\u201cSignature Restaurant\u201d<\/strong>,\u00a0in a time Porto starts to reinforce its offer in this segment.<\/p>\n

\"Premios_FAS16-060616-6116\"<\/a>The Charismatic team of Tapabento<\/em><\/p>\n

\"Premios_FAS16-060616-6036\"<\/a>The tireless S\u00e9rgio from\u00a0Portus Wine Trip<\/strong><\/em><\/p>\n

Ruy Le\u00e3o<\/strong>\u00a0and his\u00a0Shiko \u2013 Tasca Japonesa<\/strong>\u00a0were awarded with two of the most wanted awards of the evening,\u00a0\u201cRevelation Restaurant\u201d<\/strong>\u00a0and\u00a0\u201cChef to Watch\u201d<\/strong>. An award that celebrates the sucess of Ruy Le\u00e3o’s work in this Japanese restaurante, open since February of the last year.<\/p>\n

\"Premios_FAS16-060616-6624\"<\/a>Ruy and Alexandra Le\u00e3o<\/em><\/p>\n

The main individual award\u00a0\u201cChef of the Year\u201d<\/strong>\u00a0went once again to Pedro Lemos<\/strong>\u00a0who in 2015 had already won in the categories Chef and Restaurant of the Year, being his consistency and the mastery of his work awarded again.<\/p>\n

\"Premios_FAS16-060616-6760\"<\/a>Pedro Lemos and his wife Joana with the award of Chef of the Year<\/em><\/p>\n

This year, the gastronomical restaurant of\u00a0The Yeatman<\/strong>, headed by the chef Ricardo Costa, took two titles home, including the most important of the evening \u2013\u00a0\u201cRestaurant of the Year\u201d <\/strong>and best “Wine Service”<\/strong>. An award that assures the high quality work the chef and the hotel have been making in the search for the second Michelin star. Unfortunately and for reasons we are unrelated to, the representation of the Hotel didnt make it in time for the ceremony.<\/p>\n

\"Premios_FAS16-060616-5809\"<\/a><\/p>\n

\"Premios_FAS16-060616-6662\"<\/a>\u00a0The luxury team of Real Companhia Velha that helped us in every moment\u00a0<\/em><\/p>\n

Awards and winners presented, it was time to get loose and enjoy while basting the spirit with the wines from Real Companhia Velha<\/em>\u00a0and finishing the goodies, while also entering in the sweets department with the delicious Abade Priscos pudings and the Past\u00e9is dos Rem\u00e9dios from\u00a0Do\u00e7aria da Cruz de Pedra<\/strong>\u00a0in Braga.<\/p>\n

\"Premios_FAS16-060616-5873\"<\/a><\/p>\n

\"Premios_FAS16-060616-5855\"<\/a><\/p>\n

And it was in a great fraternizing environment we ended the night celebrating not only the winners, but all the gastronomy of Porto and the North of Portugal, from the most traditional to the famous Michelin restaurants.<\/p>\n

\"Premios_FAS16-060616-6446\"<\/a><\/p>\n

\"Premios_FAS16-060616-6358\"<\/a>The sucess team behind Sushiaria, Terminal 4450 and Esquina do Avesso<\/em><\/p>\n

\"Premios_FAS16-060616-6720\"<\/a>Jo\u00e3o Faria and Vasco Coelho Santos\u00a0<\/em><\/p>\n

\"Premios_FAS16-060616-6725\"<\/a>The Flavors & Senses team and the representatives from \u00d3ptica do Porto<\/em><\/p>\n

\"Premios_FAS16-060616-6436\"<\/a>Rita Branco (@oportoencanta) Alexandra and Ruy Le\u00e3o, Ant\u00f3nio Coelho<\/em><\/p>\n

\"Premios_FAS16-060616-6693\"<\/a>Joana and Pedro \u2013 the @bebespontocomes couple<\/em><\/p>\n

\"Premios_FAS16-060616-6777\"<\/a><\/p>\n

\"Premios_FAS16-060616-6735\"<\/a>Tiago Lessa, our videographer and Dj of the evening<\/em><\/p>\n

I can’t end the article about this wonderful afternoon without refering the unconditional support of Marta and Tiago Lessa, of Ricardo Bernardo for the amazing photos, and to companies like\u00a0Luz e Som<\/strong>, Qu\u00edmico Digital<\/strong>\u00a0and\u00a0\u00d3ptica do Porto<\/strong>\u00a0that while not being connected to the gastronomy sector, wanted to be associated to the best Porto and the North have to offer, people willing to help without something in return, without them it would be impossible to do an event like this, which lives without great funds or sponsors.<\/p>\n

\"Premios_FAS16-060616-final\"<\/a><\/p>\n

See you in 2017!<\/p>\n

More Informations:<\/strong>
\nReal Companhia Velha<\/a>|\u00a0\u00d3ptica do Porto<\/a>\u00a0|\u00a0Luz e Som<\/a>\u00a0|\u00a0Portfolio<\/a>\u00a0|\u00a0Riedel<\/a>|\u00a0Casa do Vale<\/a>\u00a0|\u00a0Acushla<\/a>\u00a0|\u00a0Panca \u2013 Cevicheria do Parque<\/a>\u00a0|\u00a0B\u00edsaro<\/a>\u00a0|\u00a0Do\u00e7aria Cruz de Pedra<\/a>|\u00a0Portus Wine Trip<\/a>\u00a0|\u00a0Qual House<\/a>\u00a0|\u00a0We Came From Space<\/a>\u00a0|Qu\u00edmico Digital<\/a><\/p>\n

Photos:\u00a0Ricardo Bernardo<\/a><\/strong><\/p>\n<\/div>\n

Vers\u00e3o Portuguesa<\/a><\/strong><\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0For the 3rd time we delivered the Blog awards, on the past June 6th, in the impressive event room at the\u00a0Real Companhia Velha, which responded positively to the bold proposal of joining us to another edition of “The best for…”. Allowing us to jump up our organization quality, increase\u00a0the guest list, always with a party…<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1609,2209],"tags":[1181,1626,1643,2238,1660,1686,1785,1815,1821,2059,2044,1859,2239,2240],"class_list":["post-14040","post","type-post","status-publish","format-standard","hentry","category-events","category-flavors-and-senses-the-best-for","tag-acushla","tag-awards","tag-best-restaurants","tag-bisaro-en","tag-casa-do-vale","tag-docaria-da-cruz-de-pedra","tag-luz-e-som","tag-optica-do-porto","tag-panca-cevicheria-do-parque","tag-porto-en","tag-portugal","tag-quimico-digital","tag-real-companhia-velha-en","tag-riedel-en"],"yoast_head":"\nFlavors & Senses \u2013 The best for 2016: The Ceremony - Flavors and Senses<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flavorsandsenses.com\/en\/flavors-senses-the-best-for-2016-the-ceremony\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flavors & Senses \u2013 The best for 2016: The Ceremony - Flavors and Senses\" \/>\n<meta property=\"og:description\" content=\"\u00a0For the 3rd time we delivered the Blog awards, on the past June 6th, in the impressive event room at the\u00a0Real Companhia Velha, which responded positively to the bold proposal of joining us to another edition of “The best for…”. 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