BOSTON, July 17, 2012 /PRNewswire/ -- An authentic Brazilian-American "Churrascaria," or Steakhouse, that combines the flavors of southern Brazil and Italy is coming to the AIRMALL® at Boston Logan International Airport (BOS). AIRMALL USA, developer of the leading airport concessions model in North America and operator of the AIRMALL at BOS, is pleased to welcome Alexandre Alvarenga, executive chef at Chama Grill, as the latest headliner for the Dine Boston Visiting Chef Program. The program showcases New England chefs' specialties for a three-month period at the airport restaurant.
Dine Boston is conveniently located pre-security in the AIRMALL® in Terminal E, which means airport visitors and airline passengers alike can sample the delicious fare created by Chef Alvarenga.
"Chef Alexandre Alvarenga's expertise in creating modern twists on southern Brazilian and Italian authentic favorites combined with a unique family-style dining experience and an extensive wine list continues to excite restaurant goers in the Boston area," said Michael Caro, vice president for AIRMALL USA. "The AIRMALL at BOS and Dine Boston are pleased to offer a taste of his menu to traveling passengers through the Dine Boston Visiting Chef Program."
Born in Rio de Janeiro, Brazil, Alvarenga learned at a very young age that his passions in life lie far beyond the borders of his hometown. He began his career in the restaurant business more than 20 years ago and has since worked under six talented chefs, gaining knowledge in Italian, French and Portuguese cuisine. Alvarenga previously worked at Max Stein's in Lexington, MA; Brunello Bistro in Somerville, MA; and both Euro Taste and Sweet Basil in Needham, MA. Alvarenga is currently executive chef at Chama Grill in North Shore, located in the heart of North Andover, MA. The restaurant seats 150 for lunch and dinner and features family-style service delivered tableside by the restaurant's gaucho chefs.
At Dine Boston, Chef Alvarenga's menu will consist of first courses that include a chef signature salad with Gouda cheese wrapped in phillo dough, served over mixed greens with berries and balsamic dressing; and Mussels Bianco or Fra Diavolo Sauce (Spicy Pomodoro), which consists of sauteed mussels with garlic and wine white sauce over toasted crostini and fresh herbs. Entrees include Fusilli Ai Frutti di Mare (shrimp, scallops, calamari, mussels, salmon and a light tomato sauce); and NY Sirloin Steak, a 12 oz. NY sirloin steak served with mashed potatoes, asparagus and truffle oil. Dessert is a Brazilian Creme de Papaya, which consists of papaya, vanilla ice cream and creme de cassis.
The Dine Boston Visiting Chef Program, founded by Dine Boston, enables renowned New England chefs to "moonlight" at the restaurant and create a special menu for visitors. Past chefs featured in the Dine Boston Visiting Chef Program include Camilo Diaz and Sari Abul-Jubein from Casablanca; Chris Douglass from ICARUS; Erwin Ramos from Ole Mexican Grill; BJ Salazar of Sel de la Terre; Marisa Iocco from Spiga; Jose Duarte of Taranta; Rachel Klein of Aura; and Richard Garcia of 606 Congress.
About AIRMALL® USA, Inc.
AIRMALL® USA, Inc. is the developer and manager of the retail, food and beverage operations at Pittsburgh International Airport, Boston Logan International Airport (terminals B and E), Baltimore/Washington International Thurgood Marshall Airport, and Cleveland Hopkins International Airport. The leading airport concessions model in North America, AIRMALL USA continues to post among the highest per-passenger spends on the continent and consistently receives accolades for innovation and customer service. AIRMALL USA is owned by Prospect Capital Corporation, a leading New York investment company founded in 1988. For more information on AIRMALL USA, visit www.airmallusa.com.
SOURCE AIRMALL USA