Have you ever been to a churrascaria such as Fogo de Chao or Texas de Brazil? If so, you probably remember what they call "top sirloin." The Brazilian name for this cut of meat is Picanha (pik-KAHN-ya). It is also known as the rump cap. It has a nice layer of fat on the outside. It's skewered, salted, and grilled over intense heat just enough to cook the outside layer. You serve the outside layer cut thin, then re-salt, re-grill, and repeat.
Well, I just started cooking this at home, and it's amazing! The meat itself comes from Firefly Farms in North Stonington, CT. Read more at http://www.firefly.farm/meet-the-cattle.html. You can read my recipe at http://blog.2keto.com/recipe/picanha-brazilian-steak We will serve the beef with a caesar salad and oven-roasted Brussel's sprouts with bacon.
For dessert, Carl's Keto Whoopie Pies!
The guest speaker is Joan Kierstead Walker, owner at Walker Farm in New Braintree, MA. She will be talking about the importance of healthy clean meats.
4PM - Meet and greet (appetizers)
5PM - Cooking demonstration
6PM - Dinner is served
7PM - Talk by Joan Walker
8PM - Socializing
More details will arise as we solidify the menu.