October 7 – 13, 2021

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Max Group Size: 10 - Sold Out

Flavors of Porto & the Douro with Heirloom Kitchen

tasting notes

WORLD HERITAGE VINEYARDS & SOULFUL RECIPES FROM THE ATLANTIC

Join Executive Chef David Viana and Neilly Robinson, Owners of New Jersey’s heralded Heirloom Kitchen, for an epicurean voyage through the UNESCO World Heritage vineyards and fabled quintas of the Alto Douro to the iconic port wine lodges and Atlantic inspired

creations of Porto’s most stellar kitchens. Together we’ll delve into the farm to fork roots of Portugal’s north and sip handcrafted Vinho Verde in the Minho before celebrating artisan taste traditions in Porto, from bacalhau and conservas to pao rustico and presunto.

amuse-bouche

October 7 – 13, 2021

A taste of what we'll be savoring...

To view full tour details and book your spot on this exclusive culinary expedition, inquire to join The Palatum HERE or at the link above.

DAY 1
We will begin our epicurean expedition through Northern Portugal with arrival to the rendezvous points of Porto Airport and São Bento Train Station, and a warm welcome by our Palatum Host. We’ll set off for our four-star wine country retreat, Wine House Hotel at Quinta da Pacheca, in the UNESCO World Heritage Vineyards of the Alto Douro, before toasting to our culinary voyage with Chef David Viana and Neilly Robinson during a sunset rabelo boat cruise along the Douro. We’ll continue our welcome celebration by savoring traditional dishes of the Douro Valley masterfully reimagined by Chef Carlos Pires, at our hotel’s gourmet restaurant.

Meals: D
Overnight: Wine House Hotel at Quinta da Pacheca

DAY 2
Today will be an exploration of the Douro DOC wine appellation starting with an agronomist-led hike through the vineyards, before appreciating the unique terroir of the Douro with a private tasting of Tinta Francisca and Touriga Nacional red blends at a renowned estate. Lunch will be a love letter to contemporary Portuguese cuisine at an acclaimed gastronomic destination along the scenic banks of the river. Our afternoon will be punctuated with an exclusive winemaking experience at the 18th century quinta of a legendary Douro family of winemakers, before honoring centuries-old tradition with a dinner of roasted goat alongside estate vintages, crowned with Vintage Port.

Meals: B, L, D
Overnight: Wine House Hotel at Quinta da Pacheca

DAY 3
This morning we’ll be introduced to the agricultural traditions of Portugal’s north at the estate of a farming family dedicated to the 100% organic cultivation of local vegetables and legumes. We’ll roll up our sleeves for a bread making workshop focused on the artisan breads of Northern Portugal, before enjoying a hands-on cooking class of farm to fork Portuguese cuisine culminating with a delectable lunch of our creations. The afternoon will lead us to lovely Amarante, located on the Rio Tâmega, to experience the town’s Renaissance architecture and medieval Ponte de São Gonçalo bridge, before stopping to appreciate the contemporary Portuguese art treasures of a jewel box gallery. This evening we’ll savor gourmet petiscos accompanied by regional vintages at a chic wine bar of note. 

Meals: B, L, Light Dinner
Overnight: Wine House Hotel at Quinta da Pacheca

DAY 4
Following check-out from our idyllic vineyard escape, we’ll depart for the lush landscapes of the Minho region to discover the UNESCO World Heritage city of Guimarães, the first capital of Portugal, with its medieval center of magnificent architectural works, such as the 10th century Castelo de Guimarães and sublime Largo da Oliveira. We’ll sip handcrafted Vinho Verde DOC produced from indigeneous Loureiro and Vinhão grapes at an innovative biodynamic winery of the appellation, before spending the afternoon in beautiful Braga. We’ll embark on a panoramic funicular ride to Mount Espinho and explore the UNESCO World Heritage sanctuary Bom Jesus do Monte, before visiting a century-old purveyor of premium bacalhau (salt cod) to learn about traditional curing methods. For dinner we’ll taste unique Port barrel aged beers alongside regional Minho dishes at the modern brew pub of a local craft brewer, and set off for our sophisticated five-star Porto getaway, The Yeatman, perched in the hillsides of Vila Nova de Gaia. 

Meals: B, Light Lunch, D
Overnight: The Yeatman

DAY 5
Today we will experience the vibrant flavors of Porto, from its glorious sights and sounds, to its most iconic taste traditions. A morning exploration of Porto’s scenic Baixa district will have us appreciating the architectural splendors of the Avenida dos Aliados, before savoring a true Porto original, the iconic Francesinha, at a locals-only eatery. Our tasting tour of Porto will continue with an in-depth sampling of regional Portuguese delicacies from presunto de Porco Preto to pasteis de nata at the storied shop of a gourmet purveyor. We’ll take time to discover the opulent interiors and Neoclassical architecture of Porto’s former Stock Exchange, the 19th century Palacio de Bolsa, before venturing to one of the city’s oldest Port wine houses for an exclusive Colheita Port tasting paired with Portuguese cheeses. Tonight we’ll marvel at sensational views of Porto and the River Douro while taking a gastronomic voyage through the contemporary Portuguese cuisine of Chef Ricardo Costa at the illustrious Two Michelin Star Yeatman’s Restaurant. 

Meals: B, Light Lunch, D
Overnight: The Yeatman

DAY 6
In the morning we’ll delve into the rich fishing traditions of Portugal while visiting a historic cannery to learn the art of Portuguese conservas (tinned fish), before traveling to Matosinhos, legendary center of Porto’s fish trade, where Chef Viana will guide us in picking the freshest catch of the day at the iconic Mercado Municipal de Matosinhos fish market. With our handpicked bounty from the sea, we’ll visit a nearby taberna for an epic feast of our fresh fish grilled to order, before enjoying a free afternoon to relax at The Yeatman or continue exploring Porto independently. Tonight we’ll toast to our epicurean journey together with a Two Michelin Star dinner featuring a seasonal tasting menu at acclaimed Chá da Boa Nova, a seaside temple of Portuguese gastronomy by Chef Rui Paula. 

Meals: B, L, D
Overnight: The Yeatman

DAY 7
This morning we will check-out from The Yeatman and depart for our scheduled drop-offs at Porto Airport and São Bento Train Station, signaling the end of tour.

Meals: B

pricing

$5,790 / per person*

based on double occupancy

$6,790 / per person*

based on single occupancy

*Prices subject to change / Airfare not included

  • Elegant, handpicked stays with gourmet spirit
  • Full-time assistance of a Palatum Host 
  • All ground transportation from pick-up to drop-off 
  • Select touring with local guides & epicurean experts
  • Daily breakfast
  • Seasonally inspired lunches & dinners showcasing regional wines 
  • Exclusive dining at awarded gastronomic restaurants
  • Hands-on cooking experiences highlighting heritage recipes 
  • Premium winery visits & tastings at storied producers 
  • Special visits with acclaimed food artisans & organic farmers
  • Tastings of local delicacies unique to each region
  • Signature cultural touring & all associated tickets/entrance fees
  • Palatum Welcome Package in advance of departure

meet the tastemakers

meet the tastemakers

DAVID VIANA
Partner / Executive Chef

After cooking with world-class chefs, including Bobby Flay, Anthony Bucco, and Michael White, and sharpening his skills in world-class kitchens such as Eleven Madison Park, and Two Star Michelin restaurant Villa Joya in Portugal, Chef Viana received distinguished recognition as the Executive Chef at The Kitchen at Grove Station, receiving three stars from the New York Times who described his dishes as “magical” and “hypnotizing.” At Heirloom Kitchen, Chef Viana continues to impress, receiving three-and-a-half stars from The Star-Ledger within weeks of joining the team. Chef Viana was nominated for a James Beard Award—Best Chef in the Mid-Atlantic in 2018.

NEILLY ROBINSON
Founder / Partner / General Manager

Both owner and operator, Neilly manages all things Heirloom Kitchen—cooking school, restaurant, and retail. Originally founding Heirloom alongside her mother Judy Rosenblum, the pair attracted talented chefs from all over the tri-state area to collaborate in Heirloom’s open kitchen. Within its first year, Heirloom was named one of the “Best Cooking Classes Around the World,” by Food & Wine Magazine. In 2016, Neilly decided to evolve Heirloom’s retail and cooking school model by partnering with Chef David Viana and incorporating a Weekend Restaurant into the mix. Recently, Neilly staged with Andy Clark at Moxie Bread Co in Louisville, Colorado where she elevated her baking skills and developed a serious passion for naturally leavened breads. Neilly bakes Heirloom’s sourdough bread in-house daily.



sumptuous stays

WINE HOUSE HOTEL

Where design and Douro Valley winemaking beautifully blend together, the Wine House Hotel is a four-star wine country dream set amongst the legendary vineyards of the Quinta da Pacheca estate.

THE YEATMAN

A landmark luxury retreat perched atop the Port wine paradise of Vila Nova de Gaia, The Yeatman is a five-star celebration of Porto’s finest gastronomic and viticultural traditions.

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