Christmas is coming early at Mata! For one-night only, join chefs Felipe Facioli and Tulio Lessa at Mata Petisco Bar as we invite 3 fellow Brazilian chefs/friends into their kitchen for a chef's collaboration dinner. That's 5 chefs, each from a different corner of Brazil each creating a dish from their hometown.

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PETISCOS

Coalho Cheese

Smoked Crispy Chicken Hearts

Corn Croquettes

Tapioca Dice

Caruru de Camarão

Okra & Shrimp Stew

Pato no Tucupi

Seared Duck / Tucupi Sauce / Gruyère / Spinach Ravioli

Porco & Rapadura

Braised Pork / Cassava / Cocoa Butter

Pineapple Pannacotta

Dendê Oil / Chocolate & Cashew Dust

$65 per person includes drinks* and gratuities

Drinks TBA

About Chef Lucas Pinto

Born in Belém, in the heart of Brazilian Amazon, Lucas Pinto grew up immersed in the flavours and aromas of the, so called by Chef Ferran Adriá, last undiscovered culinary frontier. After graduating from Law University, and working on that field for more than six years, he decided to follow his passion and moved to the beautiful and multicultural Toronto, achieving the formal culinary education through George Brown College. Lucas is currently working at Indie Alehouse as well as with parallel projects that merge the culinary and the beer world together.

About Chef Gastao Rodrigues

Gastao Rodrigues was born in a small town on the northeast coast of Brazil called Parnaiba. In 2008 he decided to travel to Canada to learn English, therefore he decided to learn some basic cooking skills with the chef of his parents restaurant before traveling. After that it was really easy for him to realize that he loved cooking and Toronto offered an amazing mix of culinary backgrounds that would be perfect for him to grow as a chef. After working in a variety of restaurants such as Portuguese, Brazilian and Japanese, now he is working at Nota Bene, that has an Italian influence but also aggregate flavors from many countries , and it's placed number 12 on best restaurants in Canada 2016. He likes to bring the flavors he grew up with to his cooking and apply the techniques he acquired throughout his career to make more people know about Brazilian cuisine.

About Chef Erica Bernhardt

Erica Bernhardt was born in Rio de Janeiro but lived most of her life in Brasília. In between that, she was raised by a Brazilian mother and a German father in the USA and the Czech Republic. Having a multicultural background made it easy for her to settle in Toronto, where she has worked in the food industry for the past six years after graduating in Culinary Management at George Brown College. She currently works at Boralia Restaurant where she is learning more about the rich culinary culture native to Canada. For her, food goes beyond taste and is part of a complex network of human senses, agriculture, the environment and hospitality. She looks forward to becoming increasingly involved in food advocacy issues and linking those to restaurant culture.