By Felicity Clarke, Senior Contributing Reporter
RIO DE JANEIRO - The "prato feito" combination of the basic choices of meat (beef, chicken, pork or fish), plus rice, plus beans is ubiquitous in many restaurants across Brazil. It's also a blanket of culinary consonance that can mask the creativity and innovation that exists in contemporary Brazilian cuisine.
Fortunately Abrasel (the Brazilian restaurant and leisure association), has organized the national food festival Brasil Sabor which launched this week with a mission to . . .
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