{"id":3338,"date":"2019-06-28T10:00:03","date_gmt":"2019-06-28T13:00:03","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=3338"},"modified":"2019-06-27T16:01:18","modified_gmt":"2019-06-27T19:01:18","slug":"gosto-de-inverno","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/gosto-de-inverno\/","title":{"rendered":"Gosto de inverno"},"content":{"rendered":"<p>Quando desce a coluna de merc\u00fario dos term\u00f4metros \u00e9 sinal de que os card\u00e1pios tamb\u00e9m v\u00e3o sofrer altera\u00e7\u00f5es. Novos pratos tomam lugar das receitas leves, vinhos encorpados substituem os brancos frutados e doces sa\u00eddos do forno passam a ser mais pedidos. No Pont\u00e3o \u00e9 assim h\u00e1 nove anos.<\/p>\n<p>L\u00e1, come\u00e7ou ter\u00e7a-feira o festival de inverno que, este ano, re\u00fane nove endere\u00e7os, dos quais, seis apresentam menu em tr\u00eas etapas (entrada, prato principal e sobremesa) e tr\u00eas, combos, ambos no valor de R$ 59. O comensal ainda contribui com R$ 5 para o Orfanato Filhas de Maria, que acolhe crian\u00e7as e adolescentes em Planaltina de Goi\u00e1s. De brinde, leva uma moringa de vidro assinada pelo artista pl\u00e1stico Toninho Euz\u00e9bio.<\/p>\n<h2>Comidas que aquecem&#8230;<\/h2>\n<p>Por 31 dias e at\u00e9 25 de julho, os card\u00e1pios s\u00e3o preparados com ingredientes capazes de acrescentar conforto e aquecimento ao paladar, como o creme de ab\u00f3bora com gengibre e gorgonzola (foto) servido na entrada do menu do Sallva. O principal \u00e9 nhoque de batata ao molho roti e a sobremesa, brownie de chocolate. As tr\u00eas etapas foram elaboradas pela chef Fabiana Pinheiro, formada na Espanha.<\/p>\n<p>Ab\u00f3bora, cuja safra est\u00e1 excepcionalmente deliciosa nesta esta\u00e7\u00e3o, tamb\u00e9m foi o ingrediente escolhido pelo Bierfass Lago para a entradinha com crispy de carne seca. Segue miolo de alcatra com molho de mostarda grelhado na parrilla e torta de lim\u00e3o no final. H\u00e1 ainda uma op\u00e7\u00e3o vegetariana com alm\u00f4ndegas de berinjela.<\/p>\n<p>Outra grande pedida pode ser o fil\u00e9-mignon do Fausto &amp; Manoel que vem com risoto de funghi e chips de banana e pudim de macaxeira, na sobremesa. Igualmente inspirado na culin\u00e1ria brasileira, o Manzu\u00e1 oferece creme de pupunha; fil\u00e9 de peixe grelhado ao molho de araticum com risoto de castanha-de-baru e brownie com sorvete de creme e calda de frutas vermelhas. J\u00e1 o Soho, de pegada asi\u00e1tica, optou pela guioza de salm\u00e3o; l\u00e1men e abacaxi quente com mel e sorvete de creme.<\/p>\n<h2>&#8230;incluem gelados<\/h2>\n<p>No Mormaii, voc\u00ea vai encontrar bolinho de salm\u00e3o empanado na farinha de panko; til\u00e1pia grelhada com macarr\u00e3o japon\u00eas e legumes ao molho de tamarindo e sorvete de queijo com calda quente de goiabada. Sorvete tamb\u00e9m reina em pelo menos dois quiosques do Pont\u00e3o: Stonia Ice Creamland e La Paleta. O primeiro traz Vulc\u00e3o T\u00f3quio acompanhado de dois caf\u00e9s e duas \u00e1guas sem g\u00e1s e o segundo, brownie com sorvete, paleta (foto) com cobertura, caf\u00e9 especial com doce de leite e duas \u00e1guas minerais.<\/p>\n<figure id=\"attachment_3339\" aria-describedby=\"caption-attachment-3339\" style=\"width: 683px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/06\/CBNFOT250620190030.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-3339\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/06\/CBNFOT250620190030-683x1024.jpg\" alt=\"\" width=\"683\" height=\"1024\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/06\/CBNFOT250620190030-683x1024.jpg 683w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/06\/CBNFOT250620190030-200x300.jpg 200w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/06\/CBNFOT250620190030-768x1152.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/06\/CBNFOT250620190030-550x825.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/06\/CBNFOT250620190030-230x345.jpg 230w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2019\/06\/CBNFOT250620190030.jpg 800w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/a><figcaption id=\"caption-attachment-3339\" class=\"wp-caption-text\">25\/06\/2019. Cr\u00e9dito: Gui Teixeira\/Divulga\u00e7\u00e3o. Favas Contadas. Festival de Inverno do Pont\u00e3o. Do combo do La Paleta.<\/figcaption><\/figure>\n<p>O terceiro quiosque que se chama Geleia no Container oferece hamb\u00farguer no p\u00e3o branco artesanal com blend de fraldinha e costela, batata noisette, fondue de queijos, cookie recheado de Nutella e limonada pink.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quando desce a coluna de merc\u00fario dos term\u00f4metros \u00e9 sinal de que os card\u00e1pios tamb\u00e9m v\u00e3o sofrer altera\u00e7\u00f5es. Novos pratos tomam lugar das receitas leves, vinhos encorpados substituem os brancos frutados e doces sa\u00eddos do forno passam a ser mais pedidos. No Pont\u00e3o \u00e9 assim h\u00e1 nove anos. L\u00e1, come\u00e7ou ter\u00e7a-feira o festival de inverno que, este ano, re\u00fane nove [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":3340,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3338","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gosto de inverno - Liana Sabo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/gosto-de-inverno\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gosto de inverno - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Quando desce a coluna de merc\u00fario dos term\u00f4metros \u00e9 sinal de que os card\u00e1pios tamb\u00e9m v\u00e3o sofrer altera\u00e7\u00f5es. Novos pratos tomam lugar das receitas leves, vinhos encorpados substituem os brancos frutados e doces sa\u00eddos do forno passam a ser mais pedidos. No Pont\u00e3o \u00e9 assim h\u00e1 nove anos. 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