BACCHANALIAN SUNDAYS

CASA DE CAMPOS

A feast of decadent food and rare wine by Chef Marcos Campos and the Porto family.

 

In Spain and Portugal, a “casa de campo” is a country home that one most often retreats to on weekends with friends and family. There, lazy Sundays become lively and memorable (if somewhat hazy) over the course of a laidback bacchanalian feast that typically spans day to night. At Porto, Executive Chef Marcos Campos presents his own version of this decadent Sunday celebration with the eponymous “Casa de Campos,” along with Chef de Cuisine Erwin Mallet, Executive Pastry Chef Shannah Primiano and GM/Wine Director Colin Hofer.

For the culinary team, Casa De Campos provides an opportunity to experiment, to develop ideas and to introduce sublime seasonal products from favorite producers and purveyors. For guests, Casa de Campos offers a weekly culinary indulgence at a time when Chicagoans deserve an escape most.

 

“Since we first opened a few months ago, we’ve had time to evolve and elevate Porto into a more progressive culinary journey,” says Campos.

That includes everything from delving more deeply into the preservation techniques — smoking, curing, pickling, dry-aging — that are central to the West Town restaurant’s approach, to spending hundreds of additional hours with Porto’s multiple wood-burning ovens and grills.

Multi-course Menu $95, optional Wine Pairing $40

BACCHANALIAN SUNDAYS

CASA DE CAMPOS

A feast of decadent food and rare wine by Chef Marcos Campos

and the Porto family.

 

In Spain and Portugal, a “casa de campo” is a country home that one most often retreats to on weekends with friends and family. There, lazy Sundays become lively and memorable (if somewhat hazy) over the course of a laidback bacchanalian feast that typically spans day to night. At Porto, Executive Chef Marcos Campos presents his own version of this decadent Sunday celebration with the eponymous “Casa de Campos,” along with Chef de Cuisine Erwin Mallet, Executive Pastry Chef Shannah Primiano and GM/Wine Director Colin Hofer.

For the culinary team, Casa De Campos provides an opportunity to experiment, to develop ideas and to introduce sublime seasonal products from favorite producers and purveyors. For guests, Casa de Campos offers a weekly culinary indulgence at a time when Chicagoans deserve an escape most.

 

“Since we first opened a few months ago, we’ve had time to evolve and elevate Porto into a more progressive culinary journey,” says Campos.

That includes everything from delving more deeply into the preservation techniques — smoking, curing, pickling, dry-aging — that are central to the West Town restaurant’s approach, to spending hundreds of additional hours with Porto’s multiple wood-burning ovens and grills

Multi-course Menu $95, optional Wine Pairing $40

So how do you follow that savory performance? Well, if you’re Chef Shannah that involves creating two desserts that are equally visually spectacular and, of course, delicious. Her Parrilla de Manzana includes smoked apple chips, cinnamon-stewed apples, a pastry lattice and rosemary ice cream, the latter of which gets some flambé action of its own. A trio of ice cream sandwiches — From Bank to Porto to Casa de Campos — arrives in a box that once held one of the many seaweeds the restaurant regularly imports. The bed of dry ice underneath the frozen treats adds a playful, theatrical touch.

 

And, of course, there’ll be wine flowing. Casa de Campos’ wine pairings will pull from a boutique collection of 100 wines that hails from a new generation of talented, ambitious and iconoclastic winemakers who are reinvigorating and reinventing the vintages across the mainland and island regions of Spain and Portugal, and focuses on small-production, must-try bottlings. “These women and men are passion and authenticity to the core. They’re taking the tradition and the heritage of their region and infusing it with this progressive craft mentality, where they’re constantly experimenting and trying new things,” says Hofer. Guests can experience wines you’d be hard pressed to find elsewhere in Chicago or experience all in a single restaurant in Galicia via the wine-pairing menu or order off the list.