Last month, we had the pleasure of dining at Chima Philadelphia, as part of a promotion featuring their Rodizío dinner. As expected, the service, food, and cocktails were outstanding. Mid-way through dinner, we ran into some friends of ours and ended up joining our reservations together…because the more the merrier!
Apart from the great service, food, and cocktails, we were reminded of the importance of community. After both navigating hectic periods in our lives individually, it was great to have an evening to connect with friends, to laugh and enjoy each other’s company. During dinner, we reflected on 2018, and what an adventure it’s been. We thought back to some of our previous posts such as “Reclaiming Our Time”, and the importance of not staying in environments that no longer serve and honor you. We thought about “Be Well Sparkle Often” and how imperative it is to listen to yourself, and take the time to, address and process situations in healthy ways.
Between the laughter and stories, we feasted on unlimited rounds of Brazilian inspired food all evening. We started off with the unlimited salad bar, which arguably could be its own meal! If you know us, then you know that we also had to indulge in one (or two) of their signature cocktails. The white sangria was definitely a table favorite that night.
While at dinner, we were also afforded the opportunity to visit Chima’s wine room, which was such a cool experience for us both. See some of our photos below!
Our pairing for this month is a Rodizío Sangria, which we can’t get enough of! Although sangria leans slightly sweet, you can taste the burst of citrus and hint of brandy, which warms and rounds out the flavor.
- 1 orange wedge (1/8 cut, seeded)
- 1 lemon wedge (1/8 cut, seeded)
- 1 lime wedge (1/8 cut, seeded)
- 1 oz. simple syrup
- 1 oz. brandy
- Splash Triple Sec (orange liqueur)
- Splash melon liqueur
- 1/3 cup Guarana Antarctica
- Wine (red or white)
In a mixing glass, add the lemon, lime, orange and simple syrup. Gently muddle it. Top the glass with ice and pour the brandy, Triple Sec and melon liqueur. Shake well and transfer it into a 22 oz. Cervoise Glass. Once again, top the glass with ice. Top glass with red or white wine. Garnish with an orange and cherry canoe. Stir it before drinking.