CHEF CAMILA RINALDI PRESENTS:
So It Goes
Loup de mer, dates, za’atar
Pairing: Selbach Oster Riesling Kabinett Mosel 2022
In The Middle Of The Night, In My Dreams
Chicken, lemongrass, shoyu, ginger
Pairing: Maison Noir, Chardonnay Knock on Wood Willamette Valley 2021
Flames Rise, Ink Drips Ardently
Fried rice, duck rillettes, orange jam
Pairing: Manzone Langhe Nebbiolo Crutin 2020
The Country Side
Pork belly,canjiquinha,bitter greens,jabuticaba jus
Pairing: Bramare Malbec Valle de Uco 2021
CSR
Tapioca pearls, chocolate cream, candied arancia
Pairing: Col Dei Venti, Girontondo, Brachetto, Piemonte, Italy 2023
DEAR DIARY
CHEF CAMILA RINALDI
Camila Rinaldi is from Brazil and used to work in advertising in her country. In NYC, she decide to work in hospitality and became a professional chef. Chef Camila worked for restaurants such as Manhatta, Olmstead, and Estela (1 Michelin Star). During the summer of 2022, she moved to Maine to open a seasonal restaurant focused on American cuisine and seafood. Her cooking style is local, seasonal, and rooted in Brazilian cuisine. She has a passion for the zero waste movement prioritizing the whole use of ingredients or re-purposing them.
