{"id":5699,"date":"2022-05-19T12:11:31","date_gmt":"2022-05-19T15:11:31","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=5699"},"modified":"2022-05-19T12:11:31","modified_gmt":"2022-05-19T15:11:31","slug":"conheca-pratos-que-serao-apresentados-no-taste-brasilia-festival","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/conheca-pratos-que-serao-apresentados-no-taste-brasilia-festival\/","title":{"rendered":"Conhe\u00e7a pratos que ser\u00e3o apresentados no Taste Bras\u00edlia Festival"},"content":{"rendered":"<p>A partir da pr\u00f3xima semana, o Pont\u00e3o do Lago Sul vai receber, pela primeira vez, um dos maiores festivais gastron\u00f4micos do mundo, Taste Bras\u00edlia. A edi\u00e7\u00e3o candanga ser\u00e1 nos dias 27, 28 e 29 de maio e 3, 4 e 5 de junho. Ser\u00e3o apresentados mais de 50 pratos elaborados por chefs renomados ligados a 13 restaurantes da cidade.<\/p>\n<figure id=\"attachment_5704\" aria-describedby=\"caption-attachment-5704\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Bun-de-confit-Lago-2.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5704 size-full\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Bun-de-confit-Lago-2.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Bun-de-confit-Lago-2.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Bun-de-confit-Lago-2-300x200.jpeg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Bun-de-confit-Lago-2-768x512.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Bun-de-confit-Lago-2-550x366.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/Bun-de-confit-Lago-2-230x153.jpeg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-5704\" class=\"wp-caption-text\">Bun de confit. Cr\u00e9dito: Taste Bras\u00edlia\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n<p>Marcelo Petrarca \u00e9 uma das presen\u00e7as confirmadas no evento. O chef traz a expertise de suas duas casas, os restaurantes Bloco C e Lago, para o menu do festival. Destaque para o bun de confit de pato servido com geleia de pimenta, tempur\u00e1 de milho e maionese secreta (R$ 35), conhecido do card\u00e1pio do Lago. J\u00e1 o prato feito exclusivamente para o Taste \u00e9 o bolinho de chuva de cenoura com calda de chocolate belga (R$ 25).<\/p>\n<figure id=\"attachment_5705\" aria-describedby=\"caption-attachment-5705\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/01.-Moqueca-de-camar\u00e3o-e-banana-1-Foto-Renata-Souza.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5705\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/01.-Moqueca-de-camar\u00e3o-e-banana-1-Foto-Renata-Souza.jpg\" alt=\"\" width=\"800\" height=\"557\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/01.-Moqueca-de-camar\u00e3o-e-banana-1-Foto-Renata-Souza.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/01.-Moqueca-de-camar\u00e3o-e-banana-1-Foto-Renata-Souza-300x209.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/01.-Moqueca-de-camar\u00e3o-e-banana-1-Foto-Renata-Souza-768x535.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/01.-Moqueca-de-camar\u00e3o-e-banana-1-Foto-Renata-Souza-550x383.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/01.-Moqueca-de-camar\u00e3o-e-banana-1-Foto-Renata-Souza-230x160.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-5705\" class=\"wp-caption-text\">Moqueca para todos os gostos no menu do Ouri\u00e7o. Cr\u00e9dito: Renata Souza\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n<p>Especialista em frutos do mar, o chef Thiago Para\u00edso, do Ouri\u00e7o, ter\u00e1 tr\u00eas pratos exclusivos no evento. Entre elas, as moquecas: moquequinha de peixe com banana e arroz de salsa e a vers\u00e3o vegana servida com banana-da-terra (ambos por R$ 35). A sobremesa tamb\u00e9m \u00e9 novidade: cocada cremosa com sorvete de pa\u00e7oca (R$ 20).<\/p>\n<figure id=\"attachment_5706\" aria-describedby=\"caption-attachment-5706\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/WhatsApp-Image-2022-04-05-at-18.29.26.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5706\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/WhatsApp-Image-2022-04-05-at-18.29.26.jpg\" alt=\"\" width=\"800\" height=\"595\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/WhatsApp-Image-2022-04-05-at-18.29.26.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/WhatsApp-Image-2022-04-05-at-18.29.26-300x223.jpg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/WhatsApp-Image-2022-04-05-at-18.29.26-768x571.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/WhatsApp-Image-2022-04-05-at-18.29.26-550x409.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/WhatsApp-Image-2022-04-05-at-18.29.26-230x171.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-5706\" class=\"wp-caption-text\">Influencia da Dinamarca no prato. Cr\u00e9dito: Taste Bras\u00edlia\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n<p>Dois apaixonados pela culin\u00e1ria do bioma t\u00edpico do Centro-Oeste, Ana Paula Jacques e Simon Lau se juntam no Taste Bras\u00edlia para apresentar um menu surpreendente representando os coletivos Cerrado no Prato e Instituto Cajuzinho. A grande aposta da dupla \u00e9 o prato smorredbrod do Cerrado, uma esp\u00e9cie de tapa dinamarqu\u00eas feito com base de p\u00e3o. S\u00e3o tr\u00eas op\u00e7\u00f5es exclusivas: pirarucu defumado (R$ 35), rocambole de barriga de porco (R$ 35) e avocado (R$ 25) &#8211; esse \u00faltimo \u00e9 uma receita vegana.<\/p>\n<figure id=\"attachment_5707\" aria-describedby=\"caption-attachment-5707\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/\u00daltimo-suspiro.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5707\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/\u00daltimo-suspiro.jpg\" alt=\"\" width=\"800\" height=\"915\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/\u00daltimo-suspiro.jpg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/\u00daltimo-suspiro-262x300.jpg 262w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/\u00daltimo-suspiro-768x878.jpg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/\u00daltimo-suspiro-550x629.jpg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2022\/05\/\u00daltimo-suspiro-230x263.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-5707\" class=\"wp-caption-text\">Prato \u00daltimo suspiro. Cr\u00e9dito: Taste Bras\u00edlia\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n<p>A chef Luiza Jabour, dos restaurantes Almer\u00eda e Casa Almer\u00eda, traz \u00e0 influ\u00eancia de v\u00e1rias culin\u00e1rias para o menu do festival. Um dos pratos dispon\u00edveis no card\u00e1pio \u00e9 o pulpo Alm\u00e9ria, polvo grelhado com homus, batatas bravas, farofa croc e aioli picante (R$ 45). J\u00e1 a receita exclusiva \u00e9 o \u00faltimo suspiro, pavlov, creme patissi\u00e8re de baunilha do cerrado, coulis de framboesa e morangos frescos (R$ 25).<\/p>\n<p><strong>Taste Bras\u00edlia Festival<\/strong><br \/>\nPont\u00e3o do Lago Sul. Nos dias 27, 28 e 29 de maio e 3, 4 e 5 de junho. Sextas, das 17h \u00e0s 23h; s\u00e1bados, das 12h \u00e0s 23h; e domingos, das 12h \u00e0s 20h. Ingressos \u00e0 venda no site brasil.tastefestivals.com a partir de R$ 40.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A partir da pr\u00f3xima semana, o Pont\u00e3o do Lago Sul vai receber, pela primeira vez, um dos maiores festivais gastron\u00f4micos do mundo, Taste Bras\u00edlia. A edi\u00e7\u00e3o candanga ser\u00e1 nos dias 27, 28 e 29 de maio e 3, 4 e 5 de junho. Ser\u00e3o apresentados mais de 50 pratos elaborados por chefs renomados ligados a 13 restaurantes da cidade. Marcelo [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":5703,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[201],"tags":[348,452,379,451],"class_list":["post-5699","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-festival","tag-menu","tag-pratos","tag-restaurantes","tag-taste-brasilia-festival"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Conhe\u00e7a pratos que ser\u00e3o apresentados no Taste Bras\u00edlia Festival - 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\/conheca-pratos-que-serao-apresentados-no-taste-brasilia-festival\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Conhe\u00e7a pratos que ser\u00e3o apresentados no Taste Bras\u00edlia Festival - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"A partir da pr\u00f3xima semana, o Pont\u00e3o do Lago Sul vai receber, pela primeira vez, um dos maiores festivais gastron\u00f4micos do mundo, Taste Bras\u00edlia. A edi\u00e7\u00e3o candanga ser\u00e1 nos dias 27, 28 e 29 de maio e 3, 4 e 5 de junho. Ser\u00e3o apresentados mais de 50 pratos elaborados por chefs renomados ligados a 13 restaurantes da cidade. 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