Page 73 - WINE DINE AND TRAVEL MAGAZINE SUMMER 2023 LISBON EDITION

Another way to experience the culture and
flavors of a destination is through cooking
classes. As you learn how to make regional spe-
cialties, you learn the lore - how the dish is part
of history and culture.
It’s one thing to savor Portugal’s favorite
sweet, pastel da nata, but it’s another to make it
from scratch. One cool morning we took the al-
ways exciting number 28 tram to the Compadre
Cooking School to learn how to prepare this
tasty tart, first sold at a patisserie in nearby
Belem in the early 1800s. The 2-hour hands-on
class in Compadre’s sleek kitchen was fun and
informative. Being in the company of our fellow
chefs made even more enjoyable. They included
fellow foodies and adventurers from New Jersey,
Scotland, London, and Germany.
Our outstanding chef-instructor, Jose Silva,
shared secrets for flavoring the silky custard
rich with cream and egg yolks. While he showed

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