{"id":14875,"date":"2016-10-03T12:12:12","date_gmt":"2016-10-03T19:12:12","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=14875"},"modified":"2016-10-03T12:12:12","modified_gmt":"2016-10-03T19:12:12","slug":"fogo-de-chao-ushers-fall-season","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/restaurants-phoenix\/fogo-de-chao-ushers-fall-season","title":{"rendered":"Fogo de Ch\u00e3o Ushers in the Fall Season"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=14877\" rel=\"attachment wp-att-14877\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-14877 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/09\/20091851\/Fogo_Fall_Butternut_and_Sweet_Potato_Soup-80x53.jpg\"  alt=\"fogo_fall_butternut_and_sweet_potato_soup\"  width=\"640\"  height=\"427\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 640px) 100vw, 640px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Fogo_Fall_Butternut_and_Sweet_Potato_Soup.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/09\/20091851\/Fogo_Fall_Butternut_and_Sweet_Potato_Soup.jpg 640w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/09\/20091851\/Fogo_Fall_Butternut_and_Sweet_Potato_Soup-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/09\/20091851\/Fogo_Fall_Butternut_and_Sweet_Potato_Soup-380x254.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/09\/20091851\/Fogo_Fall_Butternut_and_Sweet_Potato_Soup-80x53.jpg 80w\" ><\/a><br \/>\nPrepare yourself for a lavish night of decadent and flavorful fare at <a href=\"https:\/\/fogodechao.com\/\">Fogo de Ch\u00e3o<\/a>, a Brazilian steakhouse executed in the traditional Churrasco fashion of Southern Brazil in Scottsdale. In an atmosphere of fine dining mixed with the comfort of an all-you-can-eat experience, chefs called \u201cgauchos\u201d cook a variety of meats on spits and immediately bring them out to guests to freshly slice onto their plates. You need only say yes when asked if you\u2019d like a piece of the <em>picanha<\/em> (prime part of the top sirloin) or the <em>cordeiro<\/em> (lamb). The moment you walk into the establishment, those savory, umami aromas fill the senses.<br \/>\nThere\u2019s something intimate about seeing and interacting with the person who prepared your meal, which is what makes the experience at Fogo de Ch\u00e3o so unique. It\u2019s evident how much pride gauchos take in the food they cook and serve to their guests. Each cut of meat, from the rib eye to the beer and brandy-marinated chicken to the delectable bacon-wrapped filet mignon seemed juicier and richer than the last. The parmesan-crusted pork loin was a personal favorite, especially when paired with Fogo de Ch\u00e3o\u2019s Brazilian salsa.<br \/>\nThe restaurant also has what are called \u201cculinary guides,\u201d who not only make sure you have everything you need, but are extremely knowledgeable about Brazilian cuisine, providing impeccable service. Bartender Steven Parchem was particularly wonderful to interact with for the night, answering all of our questions about the various foods and sauces coming our way.<br \/>\nOf course, we had to try a few of Fogo de Ch\u00e3o\u2019s seasonal offerings at the self-serve salad and soup areas. The creamy butternut squash and sweet potato soup (pictured) had a delicately sweet flavor with a hint of salt\u2014a taste of autumn in a bowl. The pear and endive salad (fresh pears, julienned purple endive, bleu cheese, and candied bacon with a pear vinaigrette) tasted light, crunchy and fresh, and the combination of sweet pears went wonderfully with the bleu cheese.<br \/>\n<a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=14876\" rel=\"attachment wp-att-14876\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-14876 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/09\/20091844\/Fogo_Fall_Blackberry_Azedo-80x126.jpg\"  alt=\"fogo_fall_blackberry_azedo\"  width=\"407\"  height=\"640\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 407px) 100vw, 407px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Fogo_Fall_Blackberry_Azedo.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/09\/20091844\/Fogo_Fall_Blackberry_Azedo.jpg 407w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/09\/20091844\/Fogo_Fall_Blackberry_Azedo-191x300.jpg 191w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/09\/20091844\/Fogo_Fall_Blackberry_Azedo-380x598.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/09\/20091844\/Fogo_Fall_Blackberry_Azedo-80x126.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/09\/20091844\/Fogo_Fall_Blackberry_Azedo-51x80.jpg 51w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/09\/20091844\/Fogo_Fall_Blackberry_Azedo-69x109.jpg 69w\" ><\/a><br \/>\nOn that note, Parchem says when he crafts Fogo\u2019s signature cocktails, he always uses the freshest fruit, throwing out all produce at the end of each night. \u201cI never want to serve my guests old fruit,\u201d he says. Another autumn offering, the Blackberry Azedo (pictured, Portuguese for \u201csour\u201d) cocktail delivered a punch of blackberry tartness, complimented by the Hendrick\u2019s Gin and Cr\u00e8me de Cassis, a black currant liqueur.\u00a0 To create this beverage, Parchem says he takes fresh blackberries and muddles them with mint, then creates a house-made lime sour (fresh lemon, lime and simple syrup, boiled). The entire drink is vigorously shaken for 15 seconds and twice strained to remove any blackberry seeds.<br \/>\nAlthough not a seasonal cocktail, the popular Fogo Caipirinha, known affectionately as a Brazilian margarita, throws a fizzy punch, with notes of crisp lime.<br \/>\nAnd of course we had to try the cr\u00e8me brulee and Brazilian flan. A creamy, decadent bite of custardy heaven, the cr\u00e8me brulee\u2019s crispy, caramelized topping was the perfect way to round out the night.<br \/>\nIt\u2019s safe to say if you\u2019re looking for a reason to treat yourself, Fogo de Ch\u00e3o will not disappoint. Both the service, food and atmosphere made the entire experience a night to remember.<em>&#8211;Alyssa DeMember<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Prepare yourself for a lavish night of decadent and flavorful fare at Fogo de Ch\u00e3o, a Brazilian steakhouse executed in the traditional Churrasco fashion of Southern Brazil in Scottsdale. \n","protected":false},"author":5,"featured_media":14877,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[4971,5183,5188,5189,12239,12455],"class_list":{"0":"post-14875","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurants-phoenix","8":"tag-featured","9":"tag-fogo-de-chao","10":"tag-fogo-de-chao-scottsdale","11":"tag-fogo-de-chao-spring-menu","12":"tag-scottsdale-brazilian-steakhouse","13":"tag-scottsdale-steakhouse","14":"cs-entry","15":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fogo de Ch\u00e3o Ushers in the Fall Season<\/title>\n<meta name=\"description\" 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