A voracious carnivore and sustainable livestock farming – 10/02/2023 – Barbecue Nation

40 degree heat and torrential rain, we already know why this madness between extreme temperatures, which doesn’t just happen here in Brazil, but on planet Earth as a whole. So I ask myself, how can I, a meat consumer, who eats meat practically every day, help to alleviate this global problem?

A few years ago I learned about sustainable meats — a subject little talked about in the barbecue world. Farms that are concerned with reducing the environmental impacts of raising livestock and restaurants that are concerned with working with the best inputs and suppliers.

I then became interested in restaurants that address this problem. And in my wanderings I have already found some houses that do more than just satisfy our appetite. Varanda Grill is one of them. It’s a steakhouse that goes far beyond meat. The brand stands out for the quality of its products, concern for sustainability and haute cuisine. The restaurant’s menu features certified Angus and Wagyu meats, with agro-environmental balance seals.

In line with global efforts to comply with the UN’s 2030 agenda in terms of sustainability, the group adheres to environmentally responsible gastronomy and the best paths for developing more conscious production, prioritizing the conservation of biodiversity and the population’s food security.

In 2014, he began an unprecedented project aimed at shortening the supply chain for fish and seafood used in the group; This allowed all products to reach restaurants with maximum freshness. The project, led by chef Fabio Lazzarini, was not only implemented with the aim of maximizing the quality of fish and seafood served in restaurants, but also supporting a concrete and efficient change in the way sustainable fishing is explored on the north coast. from Sao Paulo.

The concept brings a broad reflection on changes necessary for the adaptation of world cultures and economies at various stages of the food chain, from the rural producer to the final consumer, not forgetting the intermediate logistics chain.

With quality meat and guaranteed origin in restaurant kitchens, it is possible to make the best use of the cattle as a whole. With its project, the Varanda Grill group implements solutions that already make a difference in the countryside, in consumption habits and in the circular economy.

The restaurant has two young talents in the kitchen: executive chefs Marina Morales and Fabio Lazzarini. Marina has a degree in gastronomy from the Faculty of Gastronomic Sciences Anhembi Morumbi and has worked at renowned restaurants such as DOM and Maní.

Fabio graduated in Italy and worked at the famous Quadri di Venezia, a restaurant awarded two Michellin stars. He is responsible for the Varanda Dinner project, which takes place from Tuesday to Saturday only at the Faria Lima unit’s dinner, offering a tasting menu with original recipes of contemporary haute cuisine in several stages.

I was able to check out the meat menu starting with the katsu sando, a sandwich made with breaded wagyu and fried with wasabi mayonnaise, a meat that melts in your mouth. In a special selection tailored for us: filet mignon, ancho and skirt steak, as well as starters, desserts and side dishes. Meat served at the doneness the customer prefers, in my case just barely, and perfectly.

As a suggestion, the special spring edition features two menu options; the meat menu with classic carpaccio for starters and sun-dried steak with mash and cassava farofa, and the fish menu with octopus carpaccio served with bottarga and green apple vinaigrette and the main grilled fish with herb sauce and farofa with puree of plantain.

www.varandagrill.com.br

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