THE CUISINE - MONSOON 2016
As of June 2016, Go With The Flow has introduced a special menu for the Goan monsoons. It has roped in renowned chef Stéfan Marais from South Africa to introduce new and intriguing flavours using ethically sourced and naturally gorwn produce. With a flare for Italian and French country cooking, and his culinary skills in slow-cooked rustic dishes, Chef Stef will be bringing new ingredients and spices to the table.
Its monsoon menu features adaptations of a host of Stéfan's favourites including Chicken Liver Parfait, Roasted Pork Belly, Pea-Zucchini and Goats Cheese Risotto, and Raw Vegan Gingerbread Cake amongst others.
THE BAR & ENTERTAINMENT
The house's portico has been converted into Flow's spacious bar, with a counter that itself is a piece of art to appreciate over a drink or two.
The bar stocks an impressive collection of fine imported spirits from across the globe. Flow's bartender's conjure up delectable cocktails every day, best indulged during the daily Happy Hours, from fresh fruit and classic Margaritas to the house signature Blue Flow.
Meanwhile, the covered patio converts to a stage for the special live music and performances that are regulary hosted here.
Samarpan Foundation is a non-profit charitable trust that is run entirely by volunteers. It aims to provide help to people and animals, and to restore the environment. The volunteers claim no expenses, which means that 100% of the money donated will be used to fund its projects, without deduction for administrative costs. The vision is to expand the network globally to provide help and assistance of any kind when there is a humanitarian, ecological or environmental need.Below are some of the ways that the foundation helps to create a positive future for those in need.
Education: Free schools, sponsorship for higher education and enrolment into formal schools, educational materials, skills training programs towards creation of alternative livelihood for adults
Homes: Orphanages, Old age homes, shelters for destitute women and children
Food distribution: Samarpan kitchens, monthly food parcels
Health care: Free hospitals, HIV+ care centres, regular health camps
Rural Development: Drilling of wells, introducing modern methods of agriculture, water purification, afforestation
Urban Development: Upliftment of prisoners’ families, economic empowerment of women, rain water harvesting, desilting of canals, eradication of mosquitoes, recycling of plastic bottles
Disaster relief: Flood relief, pre-fabricate houses, emergency field hospitals, economic rehabilitation
Current areas of activity include: Bangalore, Chandigarh, Chennai, Delhi, Dubai, Goa, Hyderbad, Jaipur, Kolata, Leh, Mumbai, Pune, Srinagar and Udaipur.
We reached out to Guto to talk about himself and his passion by answering 6 simple questions.
1. What is your guilty food pleasure when no one's around?
The crispy skin of Pork belly, also known as Spek
2. What is your favourite family recipe or a meal you like you to enjoy at home? (please name the dish)
Arabian Rice, Mom's recipe! - Chicken, Pork and Chickpeas served in a layer of rice
3. Who is the person (alive or dead) that you would like to prepare a meal for and what would you cook?
I would like to cook a Steak from the charcoal BBQ with Farofa and vinaigrette for Toets Thielemans (the harp player from Belgium)
4. What are you top 5 ingredients currently enjoy working with. Are any of them new discoveries?
5. Which is your favourite place to eat in Goa other than your own restaurant?
Zeebop (Utorda) for lunch, Bomras (Candolim) for dinner
6. What new venture are you working on now or have on the horizon?
Japanese food at Go with the Flow, Baga; run by Chef Gabriel Souza, my son and a Japanese chef.
Lasagne take away in Anjuna, under the wings of restaurant Go with the Flow