HLTV Program# 154 – Food and Festivals

Tease

Welcome to Hispanic Lifestyle, I’m your host Richard Sandoval and in this edition:

We celebrate Brazilian Culture, and we enjoy some terrific tastes. Its a perfect day for festivals and food, in this edition of Hispanic Lifestyle.

Brazilian Day

http://www.brazilian-consulate.org/

A first for Hispanic Lifestyle was attending an event organized by the Cultural Affairs section of the Brazilian Consulate General office. The one day event is known simply as “Brazilian Day”.

Segment: Sergio Mielniczenko

In this segment we meet Sergio Mielniczenko one of the events key organizers. Sergio gets us started by describing the elements of the Annual celebration.

 

Caption: The Culture of Brazil

We asked Sergio to talk about the types vendors that were supporting Brazilian Day.

Caption: Brazilian Pride

Sergio also writes and produces The Brazilian Hour that is broadcasted on radio stations throughout the United States.  Sergio talks about the weekly program and his passion to share his Brazilian culture with America.

http://www.kpfk.org/programs/111-globalvillagefri.html

Segment: The Consul of Brazil

http://www.brazilian-consulate.org/

We next had a chance to meet Jose Alfredo Graca Lima-Consul General for Brazil. In this segment, the Consul talks about the creation of Brazilian day.

Caption: The Service Area of the Consulate

Consul Lima talks about the purpose of the Consulate office.

Caption: The Economy of Brazil

 

We finished our conversation with the Consul by talking about what lies ahead for Brazil.

Segment: Silvios BBQ

http://www.silviosbbq.com/

We next had a chance to meet a couple vendors who were celebrating a great day of Brazilian Culture in the California Sun.

Caption: Brazilian BBQ vs American

 

Silvio talks about the restaurant business and his love for participating in big events.

Caption: On the Menu

We finish our conversation with Silvio by asking about future plans for his style of BBQ.

 

Segment: SHAVED ICE

We could not leave the event with out having satisfing our sweet tooth.  Next up we meet Mauricio who with business partner Louis start a “Shaved Ice” business to supplement their income. Mauricio talks about heritage and starting the business.

Caption: The Shaved Ice Experience.

Taste of Newport

http://www.backbaybistronewportbeach.com/

Hispanic Lifestyle spent the afternoon at the Taste of Newport.  This was our first trip out to the annual event which featured several restaurants, entertainment and tastee libations.

Right off the bat we meet Jesse Gonzales of Back Bay Bistro who talked about the restaurant and their menu.

Caption: On The Menu

 

We finished our visit with Jesse by asking about the staff and if he would describe the perfect Back Bay Bistro dinning experience.

Segment: Taste of Libations

Another first for Hispanic Lifestyle was a visit with mixologist who prepared a few libations for us to sample.  (Pablo Juan, Portfolio Ambassador Bacardi USA)

 

Caption: Grey Goose Citro Lemodrop

Caption: Rasberry Mojito

Caption: The Newport Breeze

 

Segment: El Tarasco

http://www.facebook.com/pages/El-Tarasco-Mexican-Food/274488176998

We finished off the day having some tacos at El Tarasco.  Giving us the background of the family owned restaurant is Giselle Portero.  (Giselle Portero, El Tarasco)

 

Caption: On the Menu

We finish our conversation with Giselle, by asking about the future of El Tarasco.

Cocktail Receipes

GREY GOOSE® LE CITRON FRESH BERRY LEMONADE INGREDIENTS

1 1/2 parts GREY GOOSE® Vodka Fresh-squeezed lemonade 5 raspberries 1 tsp sugar

INSTRUCTIONS

In the bottom of a cocktail shaker, muddle raspberries with sugar. Pour into a tall glass over ice. Top with GREY GOOSE and lemonade. Present with raspberries and a lemon.

TIPS

This cocktail features the perfect union of sweet, ripe berries and tart lemonade. Ex- plore variations on this drink by substituting other berries when they are in season, such as blackberries or blueberries.

BACARDI MOJITO

• 12 fresh mint leaves

• 1/2 lime, sliced
• 1 1/2 oz. BACARDI® Rum
• 2 tablespoon simple syrup or sugar
• club soda

INSTRUCTIONS

Muddle 12 fresh mint leaves & 1/2 lime. Cover with 2 tablespoons simple syrup or sugar; top with ice. Add 1/2 oz. of BACARDI® Rum & top with club soda. Stir well & garnish with a sprig of mint & a lime.