{"id":6910,"date":"2023-05-05T06:00:11","date_gmt":"2023-05-05T09:00:11","guid":{"rendered":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/?p=6910"},"modified":"2023-05-05T19:11:50","modified_gmt":"2023-05-05T22:11:50","slug":"6910-2","status":"publish","type":"post","link":"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/6910-2\/","title":{"rendered":"Estrelas do sabor brilham no Taste Bras\u00edlia, no Pont\u00e3o"},"content":{"rendered":"<p>Menos de um ano depois de realizar aqui o primeiro <a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/show-de-sabores-na-primeira-edicao-do-taste-brasilia\/\">Taste Bras\u00edlia<\/a>, festival gastron\u00f4mico presente em 13 cidades de cinco continentes, o evento est\u00e1 de volta neste m\u00eas de maio durante dois fins de semana, como \u00e9 praxe, sendo o primeiro agora, a partir de hoje (5\/5) at\u00e9 domingo (7) no mesmo lugar do ano passado: Pont\u00e3o do Lago Sul. A pr\u00f3xima rodada ser\u00e1 de 12 a 14 com novas atra\u00e7\u00f5es.<\/p>\n<p>Al\u00e9m de apresentar o melhor da gastronomia brasiliense, vir\u00e3o duas importantes grifes do circuito gourmet de S\u00e3o Paulo, a come\u00e7ar pelo Mocot\u00f3, cujo chef Rodrigo Oliveira, que estreou esta semana no programa <em>MasterChef Brasil<\/em>, ser\u00e1 representado pelo chef de cria\u00e7\u00e3o Gabriel Salvini. Ele cozinha hoje, amanh\u00e3 e domingo. O pr\u00f3ximo fim de semana traz a chef fundadora do Aizom\u00ea, Telma Shirashi, nomeada pelo governo japon\u00eas embaixadora da cozinha nip\u00f4nica no Brasil.<\/p>\n<div id='gallery-1' class='gallery galleryid-6910 gallery-columns-3 gallery-size-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/6910-2\/baiao-de-dois_mocoto_ricardo-dangelo\/'><img loading=\"lazy\" decoding=\"async\" width=\"725\" height=\"894\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Baiao-de-dois_Mocoto\u00b4_Ricardo-DAngelo.jpeg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-6911\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Baiao-de-dois_Mocoto\u00b4_Ricardo-DAngelo.jpeg 725w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Baiao-de-dois_Mocoto\u00b4_Ricardo-DAngelo-243x300.jpeg 243w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Baiao-de-dois_Mocoto\u00b4_Ricardo-DAngelo-550x678.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Baiao-de-dois_Mocoto\u00b4_Ricardo-DAngelo-230x284.jpeg 230w\" sizes=\"auto, (max-width: 725px) 100vw, 725px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-6911'>\n\t\t\t\tBai\u00e3o de dois, do Mocot\u00f3. Cr\u00e9dito: Ricardo D&#8217;Angelo\/Divulga\u00e7\u00e3o\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/6910-2\/dadinhos-de-tapioca_mocoto_creditos_ricardo-dangelo\/'><img loading=\"lazy\" decoding=\"async\" width=\"734\" height=\"961\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Dadinhos-de-Tapioca_Mocoto\u00b4_cre\u00b4ditos_Ricardo-DAngelo.jpeg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-6912\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Dadinhos-de-Tapioca_Mocoto\u00b4_cre\u00b4ditos_Ricardo-DAngelo.jpeg 734w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Dadinhos-de-Tapioca_Mocoto\u00b4_cre\u00b4ditos_Ricardo-DAngelo-229x300.jpeg 229w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Dadinhos-de-Tapioca_Mocoto\u00b4_cre\u00b4ditos_Ricardo-DAngelo-550x720.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/Dadinhos-de-Tapioca_Mocoto\u00b4_cre\u00b4ditos_Ricardo-DAngelo-230x301.jpeg 230w\" sizes=\"auto, (max-width: 734px) 100vw, 734px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-6912'>\n\t\t\t\tDadinhos de Tapioca, do Mocot\u00f3. Cr\u00e9dito: Ricardo D&#8217;Angelo\/Divulga\u00e7\u00e3o\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>Instalado na Vila Medeiros, Mocot\u00f3 protagoniza menu do sert\u00e3o pernambucano. Pra come\u00e7ar, o famoso dadinho de tapioca com molho agridoce, que passou a ser copiado em todas as latitudes (R$ 35). Caldo de mocot\u00f3 (R$ 30), pudim de tapioca (R$ 25) e bolo de mandioca (R$ 30) completam o card\u00e1pio, que tem ainda o exclusivo bai\u00e3o de dois com maxixada (R$ 40).<\/p>\n<p><strong>Prata da casa<\/strong><\/p>\n<p>Com a incumb\u00eancia de desenvolver receitas exclusivas, inclusive destacando ingredientes t\u00edpicos do Cerrado, 11 chefes aceitaram o desafio e se far\u00e3o presentes, defendendo a culin\u00e1ria de suas casas. S\u00e3o elas: Aroma, de Ronny Peterson; Authoral, de Andr\u00e9 Castro; Casa Baco, de Gil Guimar\u00e3es; Lago e Bloco C, de Marcelo Petrarca; Doc Cucina, de Salvatore Loi; Dom Francisco, de Francisco e Giuliana Ansiliero; Le Birosque, de Luiz Trigo; Ouri\u00e7o, de Thiago Para\u00edso; Superquadra, de Tonico Lichtsztejn e Luiz Alberto Costa; Taip\u00e1, de Marcos Espinoza e Teta Cheese, de Marina Cavecchia e Bobson Melo.<\/p>\n<p>A degusta\u00e7\u00e3o permite que o cliente customize o menu, optando pela entrada de um restaurante, prato principal de outro e sobremesa de um terceiro. Cada prato tem entre 100 a 120 gramas.<\/p>\n<p>Entre os destaques, o menu do Dom Francisco que aproveita o evento para dar in\u00edcio \u00e0s comemora\u00e7\u00f5es dos 35 anos do restaurante, aberto em dois endere\u00e7os: 402 Sul e Asbac. \u201cPor isso, levaremos os pratos cl\u00e1ssicos da casa, como a torta de castanha-do-par\u00e1 e um exclusivo para o Taste\u201d, informou a herdeira da grife, que trabalha ao lado do pai.<\/p>\n<figure id=\"attachment_6913\" aria-describedby=\"caption-attachment-6913\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.27.02.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-6913\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.27.02.jpeg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.27.02.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.27.02-300x225.jpeg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.27.02-768x576.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.27.02-550x413.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.27.02-230x173.jpeg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-6913\" class=\"wp-caption-text\">Hamb\u00farguer de pirarucu criado por Dom Francisco para o Taste Bras\u00edlia 2023. Cr\u00e9dito: Dom FrAncisco\/Divulga\u00e7\u00e3o<\/figcaption><\/figure>\n<p>Segundo Giuliana Ansiliero, a novidade ser\u00e1 um hamb\u00farguer de pirarucu com picles de maxixe, aioli de tucupi e garum, servido com chips de banana da terra por R$ 35. Claro que n\u00e3o faltar\u00e1 o famoso bacalhau ao forno com batatas, azeitonas pretas, ovo cozido e azeite extravirgem servido com arroz de br\u00f3colis (R$ 35), al\u00e9m de mini bolinhos de bacalhau (R$ 25).<\/p>\n<p><strong>Drinques autorais<\/strong><\/p>\n<figure id=\"attachment_6915\" aria-describedby=\"caption-attachment-6915\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.24.54.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-6915\" src=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.24.54.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.24.54.jpeg 800w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.24.54-300x200.jpeg 300w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.24.54-768x512.jpeg 768w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.24.54-550x366.jpeg 550w, https:\/\/blogs2.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/05\/WhatsApp-Image-2023-05-04-at-13.24.54-230x153.jpeg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><figcaption id=\"caption-attachment-6915\" class=\"wp-caption-text\">Vers\u00e3o do Negroni. Blend de vermutes, gin, bitter e azeitona siciliana marinada em salmoura espanhola. Cr\u00e9<\/figcaption><\/figure>\n<p>Al\u00e9m do time de rest\u00f4s, dois bares participam do evento. O estreante 313 Drink Bar, aberto h\u00e1 10 meses na quadra que lhe empresta o nome (313 Sul, Bloco B, Loja 1) tem uma carta de nada menos que 22 drinques autorais do mixologista Vitor Moretti, que leva para o Taste tr\u00eas prepara\u00e7\u00f5es: Cold brew, licor de caf\u00e9, redu\u00e7\u00e3o de abacaxi com pimenta verde de cheiro e flor de sal na baunilha; vodca Peach &amp; Orange, redu\u00e7\u00e3o de frutas vermelhas, t\u00f4nica red mint e folha de s\u00e1lvia, al\u00e9m de uma vers\u00e3o pr\u00f3pria do Negroni. Trata-se de um blend de vermutes, gim, bitter e azeitona siciliana marinada em salmoura espanhola. Todos os tr\u00eas saem por R$ 35, cada.<\/p>\n<p>O outro bar \u00e9 o Iracema, de Giovanna Lima, que nos \u00faltimos tr\u00eas anos funciona na 213 Norte, Bloco B, loja 2, de ter\u00e7a a s\u00e1bado, a partir das 18h at\u00e9 1h. La, a bartender Adriana Pino desenvolveu com exclusividade o drinque Torquato de Bourbon, caju\u00edna, c\u00edtricos e compota de caju com xer\u00e9m. Ainda tem o de cacha\u00e7a de jambu com xarope mascavo e rapadura chamado Caipeta e Jandira de gim Tanqueray, n\u00e9ctar de maracuj\u00e1, lim\u00e3o tahiti e tangerina. Todos por R$ 35, cada.<\/p>\n<p>\u00c9 respons\u00e1vel pela sele\u00e7\u00e3o de restaurantes, card\u00e1pios e aulas de chefs o jornalista Luiz Am\u00e9rico Camargo, cr\u00edtico gastron\u00f4mico. Trinta expositores participam do Taste Festival, que tem patroc\u00ednio do Banco Santander. O evento, que tem programa\u00e7\u00e3o para toda a fam\u00edlia, com aulas de culin\u00e1ria para crian\u00e7as, busca incentivar a sustentabilidade usando material biodegrad\u00e1vel com vistas a evitar desperd\u00edcio e obter lixo zero.<\/p>\n<p>Ingressos est\u00e3o \u00e0 venda online. Informa\u00e7\u00f5es: <a href=\"https:\/\/brasil.tastefestivals.com\/\">brasil.tastefestivals.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Menos de um ano depois de realizar aqui o primeiro Taste Bras\u00edlia, festival gastron\u00f4mico presente em 13 cidades de cinco continentes, o evento est\u00e1 de volta neste m\u00eas de maio durante dois fins de semana, como \u00e9 praxe, sendo o primeiro agora, a partir de hoje (5\/5) at\u00e9 domingo (7) no mesmo lugar do ano passado: Pont\u00e3o do Lago Sul. [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":6914,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[201],"tags":[],"class_list":["post-6910","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-festival"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Estrelas do sabor brilham no Taste Bras\u00edlia, no Pont\u00e3o - 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\/6910-2\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Estrelas do sabor brilham no Taste Bras\u00edlia, no Pont\u00e3o - Liana Sabo\" \/>\n<meta property=\"og:description\" content=\"Menos de um ano depois de realizar aqui o primeiro Taste Bras\u00edlia, festival gastron\u00f4mico presente em 13 cidades de cinco continentes, o evento est\u00e1 de volta neste m\u00eas de maio durante dois fins de semana, como \u00e9 praxe, sendo o primeiro agora, a partir de hoje (5\/5) at\u00e9 domingo (7) no mesmo lugar do ano passado: Pont\u00e3o do Lago Sul. 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