Fogo de Chão Introduces Creative Farm-fresh Salads for the Summer Season 

Fogo de Chão Introduces Creative Farm-fresh Salads for the Summer Season Three new seasonal salads are being introduced today, May 29th, at Fogo de Chão, adding unique flavors to the already impressive salad bar that has an abundance of choices. Just in time for spring and summer dining, the Fogo de Chão culinary innovation team has created a refreshing Strawberry, Endive & Spinach Salad, a light and balanced Quinoa, Edamame & Roasted Corn Salad, and a satisfying Primavera Pasta Salad.

Strawberry, Endive & Spinach Salad:
A perfect complement to the spring and summer seasons, the Strawberry, Endive & Spinach Salad is refreshing start to a fulfilling meal at Fogo de Chão. This simple salad is laced with a sweet agave vinaigrette and sprinkled with feta cheese.

Quinoa, Edamame & Roasted Corn Salad:
Fogo de Chão is proud to present this light and balanced addition to their spring and summer salads selection. Healthy and distinctive, this salad stars a colorful combination of quinoa, edamame and roasted corn, tumbled with finely sliced green onions and mint, and tossed in a zesty lemon mint vinaigrette.

Primavera Pasta Salad:
The Primavera Pasta Salad is highlighted by a flavorful combination of fresh mozzarella pieces, rich and fruity Kalamata olives, sweet grape tomatoes, and red and green onions, all over mini farfalle pasta. Peppered with black sesame seeds and tossed in a roasted garlic basil dressing, this salad is a smooth and delicious seasonal option at Fogo de Chão.

This authentic Southern Brazilian steakhouse features an extensive variety of delectable, fire-roasted meats that are specially carved to each guest’s preference. Diners can enjoy selections such as the house specialty picanha sirloin, filet mignon, ribeye, lamb chops, chicken wrapped in bacon, and pork ribs, to name a few, or try the newly-introduced lighter seafood selection.

Additionally, Fogo offers a Brazilian-inspired gourmet salad and sides bar with an abundance of fresh and seasonal choices, and Southern Brazilian side dishes such as pão de queijo (warm cheese bread), crispy hot polenta, and caramelized bananas are served family style. A tempting dessert menu, creative and classic cocktails, and an award-winning wine list complement the dining experience. Families are invited to take advantage of special children’s pricing.

With Brazil hosting worldwide sporting events in 2014 and 2016, all eyes are on Brazil, and this is the perfect way to learn the culture and partake in its unique cuisine. Contact me to book a Brazilian-trained Fogo de Chão Gaucho Chef for a live seasonal salad preparation demo at your TV studio. Or come out with your crew to the nearest restaurant location for grilling demos on premise. We’d love to share the culture and flavor of Fogo’s Brazilian-inspired salads recipes and gaucho chef secrets that will interest your viewers/readers.

About Fogo de Chão
Fogo de Chão Churrascaria – Brazilian Steakhouse was founded in 1979 in Porto Alegre, Brazil and expanded into the U.S. in 1997. There are currently 33 locations throughout Brazil and the United States, with the recent openings in New York City, San Jose, Portland, and the Jardins neighborhood of São Paulo.  For more information please visit