{"id":3614,"date":"2019-10-11T06:00:10","date_gmt":"2019-10-11T09:00:10","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=3614"},"modified":"2019-10-10T23:10:44","modified_gmt":"2019-10-11T02:10:44","slug":"vinho-comida-e-jazz","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/vinho-comida-e-jazz\/","title":{"rendered":"Vinho, comida e jazz"},"content":{"rendered":"

Dono de um bar de vinho no Sudoeste, chamado La Cave, o publicit\u00e1rio Marco T\u00fallio Corr\u00eaa estava satisfeito com o andamento da casa, que tem tr\u00eas anos e serve prato executivo no almo\u00e7o, e \u00e0 la carte, \u00e0 noite. At\u00e9 ficar sabendo que vagaria um bom ponto no Bloco B da 408 Sul, justamente dedicado ao vinho. Era a adega Ares dos Andes, que encerrou a opera\u00e7\u00e3o na loja para manter a importa\u00e7\u00e3o e distribui\u00e7\u00e3o apenas no galp\u00e3o no SIA.<\/p>\n

Mais que depressa, Marco T\u00fallio se articulou para ocupar o espa\u00e7o convocando dois amigos para s\u00f3cios: o advogado Samuel Correia e o empres\u00e1rio Andr\u00e9 Barros. Chama-se Vinito a casa que engloba adega, wine bar e um centro de estudos de vinho, \u00e9 claro, na sobreloja. Desenhada a proposta os tr\u00eas fizeram a coisa certa. Contrataram um profissional de gastronomia para comandar a cozinha, enquanto tr\u00eas importadoras ocupam a adega: Wine Brands, Del Maipo e Top Wine. Na playlist, rola o jazz.<\/p>\n

\"\"<\/a>
Cr\u00e9dito: Vinito\/Divulga\u00e7\u00e3o – Trio de lingui\u00e7as do Vinito.<\/figcaption><\/figure>\n

Talento herdado<\/h3>\n

Filho de m\u00e3e paulista e pai mineiro, Matheus Grilo, 29 anos, simboliza a uni\u00e3o do caf\u00e9 com leite, brinca o futuro chef, que cresceu no Gama e se forma no fim do ano no Iesb, depois de cursar quatro semestres em dois anos. Como os pais sempre trabalharam muito, Matheus conviveu grande parte do tempo com os quatro av\u00f3s, dos quais herdou o gosto por alguns quitutes, como a coxinha de galo e o p\u00e3o de queijo, t\u00edpicos de Minas e tamb\u00e9m, o bacalhau, a dobradinha e os doces de ovos preparados pelos av\u00f3s portugueses.<\/p>\n

Nos \u00faltimos meses, Grilo comandou, aos s\u00e1bados, o famoso almo\u00e7o na Fazenda Ercoara (90 quil\u00f4metros da Rodovi\u00e1ria), onde s\u00e3o servidos diversos cortes de cordeiro assado no fogo de ch\u00e3o, num trabalho em parceria com duas amigas. O \u00fanico irm\u00e3o de Matheus \u00e9 empres\u00e1rio e toca tr\u00eas franquias de pizzas, a Dominus.<\/p>\n

Pratos compartilhados<\/h3>\n

\u201cMeu objetivo foi desenvolver receitas compartilhadas como se fossem uma garrafa de vinho que \u00e9 servida para mais de uma pessoa\u201d, explica o chef autor do menu, baseado em op\u00e7\u00f5es ligeiras, mas nem por isso superficiais. Por exemplo, o trio de brusquetas traz duas unidades de cada modalidade: jamon com tomate confit, caponata e creme blue cheese com pistache (R$ 34,90). No pr\u00f3ximo semestre, pistache ser\u00e1 substitu\u00eddo por baru, avisa Matheus.<\/p>\n

As carnes oferecem tr\u00eas op\u00e7\u00f5es: chorizo, ancho e trio de lingui\u00e7as (foto). Cada uma por R$ 59,90.Voc\u00ea pode escolher entre os molhos chimichurri, Dijon, barbecue e thai. Acompanham chips de mandioca, batata r\u00fastica ou chips de batata. Completam o enxuto card\u00e1pio tr\u00eas risotos: de a\u00e7afr\u00e3o da terra e lingui\u00e7a de pernil; caprese com tomate-cereja confitado e de camar\u00f5es com uvas-verdes laminadas. No reino das massas, fornecidas pela grife Ravi\u00f3li e Cia, tamb\u00e9m h\u00e1 tr\u00eas alternativas: nhoque de batata-doce; ravi\u00f3li de gorgonzola e fettuccini limoni com farofa de panceta e molho de lim\u00e3o-siciliano. Por R$ 39,90 cada. Brownie, churros e sagu de vinho completam as doces sugest\u00f5es. Funciona de segunda a quarta, das 18h \u00e0 0h, quinta a s\u00e1bado das 18h \u00e0s 2h. Telefone: 3553-9099.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dono de um bar de vinho no Sudoeste, chamado La Cave, o publicit\u00e1rio Marco T\u00fallio Corr\u00eaa estava satisfeito com o andamento da casa, que tem tr\u00eas anos e serve prato executivo no almo\u00e7o, e \u00e0 la carte, \u00e0 noite. At\u00e9 ficar sabendo que vagaria um bom ponto no Bloco B da 408 Sul, justamente dedicado ao vinho. Era a adega […]<\/p>\n","protected":false},"author":54,"featured_media":3615,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3614","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sem-categoria"],"yoast_head":"\nVinho, comida e jazz - 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\/vinho-comida-e-jazz\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vinho, comida e jazz - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Dono de um bar de vinho no Sudoeste, chamado La Cave, o publicit\u00e1rio Marco T\u00fallio Corr\u00eaa estava satisfeito com o andamento da casa, que tem tr\u00eas anos e serve prato executivo no almo\u00e7o, e \u00e0 la carte, \u00e0 noite. 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