Taste SP 2024: wine and hot delicacies are a hit at the opening of the event

With jazz in the background, the queue at Villa-Lobos Park, in the western region of São Paulo, was already long to enter Taste, a gastronomic festival that started this Friday (24).

Even with the rain that arrived in São Paulo in the afternoon, the public was excited for the tour and made the circuit of the restaurants, bars and activities spread around the place.

In this edition, the eighth in the country, 31 houses led by great chefs and selected by gastronomic consultant Luiz Américo Camargo are preparing to receive a total that could exceed 70 thousand people, 40% more than in 2023.

A Sheet is a partner of the event. Subscribers will have a 20% discount on admission. The newspaper will also have a stand, with activities and giveaways.

The circular layout of the event helps with endless wandering, but for those who get tired there is rest space in several locations, with beanbags, chairs, tables and benches. Some in covered areas, but as a precaution, visitors were sure to have a cover in their bags, as entry with an umbrella is not permitted.

The hottest delicacies and wines were this Friday’s favorite choices. At the Wine Louge, with labels ranging from R$18 to R$36, it was a huge success. A glass of rosé was the choice of lawyer Vilma Maria, 54. She claims to have been visiting the festival since the first edition and, even with the forecast cold, she wasn’t discouraged from checking out this year’s stands.

Classics like Le Jazz were among the favorites. This year, in celebration of the house’s 15th anniversary, the space is divided between the boulangerie and the cocktail bar. According to partner Gil Leite, Taste has become unmissable for foodies, but also for restaurants that have the opportunity to participate.

The festival’s proposal is to offer the flagships of participating restaurants in smaller portions, so that the public can try different options. Thus, each restaurant serves three snacks from the fixed menu and another prepared exclusively for Taste. Prices range from R$20 to R$55.

From R$65, tickets give access to the event and the common areas of restaurants and exhibitors, including lectures and classes, live music shows and DJs. Consumption in bars and restaurants is done separately, through a card that the customer loads with the desired amount.

Taste lasts for nine days, always from Friday to Sunday, between May 24th and June 9th. This first Saturday of the week will also feature the presence of chef Janaína Torres, from A Casa do Porco, who will teach everyday recipes, and presenter Rita Lobo, from the website Panelinha, who will talk about preparations that can be made in the air fryer.

It is also the opportunity to discover Organica Rango, by Thiago Vinícius and Tia Nice, which serves meals in Campo Limpo.

Taste Festival

Parque Villa-Lobos – av. Prof. Fonseca Rodrigues, 2001, Alto de Pinheiros, western region. From Fri. to Sun., from 24/5 to 9/6. Tickets from R$65 on the website (Folha subscribers get a 20% discount)

Main highlights of Taste SP restaurants

Friday, 24

6:30 pm – Henrique Schoendorfer, from Ristorantino, cooks a Roman piadina

6:30 pm – Leo Bahiens teaches a grilled cashew moqueca

Saturday, 25

3pm – Telma Shiraishi, from Aizomê, cooks grilled tuna

3:30 pm – Rita Lobo makes recipes in the airfryer

4:30 pm – Janaína Torres teaches everyday foods

7:30 pm – Rodrigo Freire, from Preto Cozinha, teaches baião with a touch of embers and smoke

Sunday, 26

1:30 pm – Onildo Rocha, from Abaru, makes the rubacão on the grill

3:30 pm – Izabela Dolabela, prepares a tiramisù

6:30 pm – Luca Gozzani, from Fasano, teaches the infilato arrosco

Friday, 31

7pm – Class on the French classic toast monsieur

9pm – Ivan Santinho, from La Cura e Baixo, leads a farofa workshop

Saturday, 1st

1pm – Maurizio Morini, from Maremonti, cooks a creste di parmigiano ragù di filet mignon and pomodorini canditi

1:30 pm – Dona Carmem Virginia, from Altar Cozinha Ancestral, teaches grilled octopus rice

Sunday, 2

4pm – Talitha Barros, from Conceição Discos, prepares shrimp bobó rice

4:30 pm – Raphael Despirite, from Fechado para Dinner, makes grilled cod.

Friday, 7

6pm – Claude Troisgros teaches penne with shrimp and pistachios

Saturday, 8

1:30 pm – Raul Lemos, from CasaLab, teaches how to make kafta

3:30 pm – Japan House and Yuri Hayashi give a masterclass on Japanese teas

6pm – Carla Pernambuco makes Beef Wellington

Sunday, 9

1:30 pm – Ligia Karazawa teaches how to make Japanese-style barbecue.

4pm – Mariane Ferreira, from Iguatemi, makes a mousse with chocolate and water.

4:30 pm – Carole Crema teaches dulce de leche crepes