Fogo de Chão is a Brazilian Steakhouse will celebrate its grand opening by donating a portion of your bill to help those who are less fortunate.
Fogo will open the doors to its first-ever Michigan location in Troy on Monday, Nov. 6.
To celebrate, Fogo will host a "Backpack through Brazil" fundraiser that benefits Gleaners Community Food Bank.
Those dining for lunch or dinner on Monday, Nov. 6 through Thursday, Nov. 9 will be able to donate 25% of their food purchases to the food bank by mentioning the Gleaners fundraiser.
Fogo de Chão honors the traditions of churrasco (the art of roasting meats over an open fire). Brazilian-trained gaucho chefs will bring traditions to the table, by hand-carving meat table-side for guests.
To learn more, head to the steakhouse's website.
FOGO LAMB CHOP RECIPE:
Serves 2
Ingredients:
8 rib lamb chops (12-16oz total weight)
2 cups white wine (Chardonnay or Chablis)
2 tablespoons lemon pepper
Juice of one lemon
½ cup of extra virgin olive oil
1 tablespoon salt, or to taste
1 cup mint leaves
Vegetable oil spray
Mint jelly and mint leaves for garnish
Preparation:
1. Trim lamb of excess fat. Blend all other ingredients in a blender to make marinade, including mint leaves, and marinate lamb chops for 5-10 minutes.
2. Spray grill with vegetable oil. Remove lamb chops from marinade and place on preheated grill. Grill chops without moving them for 4 minutes for medium rare.
3. Baste chops with marinade and turn over to grill for another 4 minutes on other side. Remove and allow to rest for 5 minutes before serving.
4. Garnish with additional mint leaves and mint jelly.
