Quick's Hole Tavern: A Journey Through Portugal - A Little Bit About a Lot of Things A Little Bit About a Lot of Things

November 5, 2014 Quick’s Hole Tavern: A Journey Through Portugal

Last week I was invited to attend a dinner at Quick’s Hole Tavern. I had been to Quick’s Hole Taqueria, but never the tavern. To be honest, I didn’t even know it existed, and it’s right around the corner! Lucky for me, I was able to sit with my friend and fellow foodie Saba and her friend Michelle. We laughed the night away – such a lovely evening with good friends and good food.

Executive Chef Stephanie Mikolazyk took us on a culinary journey through Portugal and explained each course as we went.

First course was the Caledo Verde, a kale and chourico soup that was paired with Cruzeiro Vinho Verde, Portugal 2013. A great way to start off the meal – the soup had bold flavors!

Second course was the Pasteis de Bacalhau, or cod fish cake paired with Travessia Chardonnay, New Bedford Mass, 2013. The dish was simple and light – not too fishy.

The third course was the Camarao Mozambique – or spicy shrimp. This dish strayed from the traditional version as it was served with grits instead of the traditional rice. I really enjoyed this dish and all the textures – probably my favorite of the evening. It was paired with a Travessia Reisling, New Bedford, Mass 2013. Why a reisling? The residual sugars in the wine should balance any spiciness that comes from the shrimp – usually the dish is made with hot Spanish paprika or piri piri peppers imported from Africa.

The fourth course was a Portuguese bitoque steak, marinated steak and eggs paired with saffron potatoes and roasted tomatoes. It was paired with MC Colhetia “duoro” tinto, Portugal 2010 which had a nice acidity to it.

The next to last course was carne de porco a alentejana, a very traditional Portuguese dish – pork and clams with roasted vegetables in a sauce made with paprika, onions and butter. This was paired with a Herdad de Gambia Tinto, Setubal Penninsula, Portugal 2012. It was a fruitful wine with low tannins, a syrah blend that paired nicely with the pork.