Taste SP has rock show, sold out and sunny Sunday at first weekend

Taste’s first weekend at Villa Lobos Park in Sao Paulo was marked by the cold. The ninth edition of the world event received a wrapped but excited audience, despite the wind, rainfall and temperature.

Taste has 28 major restaurants and bars in the city, with traditional dishes and a special recipe for the event. Most portions cost from $ 40 to $ 55, and there were dishes that sold out before the end of the day.

This was the case of Ristorantino, whose preparation of Tortellini Taleggio Funghi – Massa with Taleggio cheese, Padano Grana Fonduta and Selection of Mushrooms – was made especially for Taste. On Sunday, in the afternoon, the stock was over again.

Another space with good sales was Z Deli. The flagship of the house for the event, the bovine tongue served in the baguette with Cleslaw and Forte Forte, also had the stock zeroed on Saturday afternoon. Approximately 150 units were sold. On Sunday, the stock was also ending in the middle of the afternoon.

Classes, for adults and children, also crowded – about 190 scheduled for the whole event. They were taught by renowned chefs preparing recipes from starry restaurants. The kitchen chat, for example, invited small groups to spread over counters and follow the guidelines for making banoffee dessert.

Curator of the event, Luiz Américo Cardoso says the goal is to meet all types of audiences. “I want a family of ten people to come from the child to grandmother.”

The Fire Pit BB Style had starred cast, with Ping Yang’s chefs Mauricio Santi, who prepared a chicken in the Thai Curry Curry, and Rodrigo Oliveira, Mocotó, teaching how to give his touch to Sweet Olive Crunch pepper sauce.

The chef version of Crisp Chili Crunch sauce took black-finger pepper, piquin and Pasilla, the last two of Mexican origin. “I went to cook in New York last year and on a visit to David Chang’s Momofuku, I was freaked out at Chilli Crunch, which they also call Chilli Oil. Then I came back with a lot of samples from various brands and we started testing the recipe. We already have some versions in use and I think it is all about Brazilian kitchen,” says Rodrigo.

It encourages the use of peppers in preparations. “If used with parsimony, they rejoice and bring many health benefits.” His favorite is the smelling pepper, “because it is aromatic, which makes it versatile and striking.”

Presenting a salty version of the Mungunzá, a kind of yellow hominy, Onildo Rocha, from the Nail and Abaru restaurants, gathered about 30 people. The chef made a mussel broth and white wine for cooking corn, which also took bacon and seafood made in the parrilha with octopus, shrimp and squid.

Telma Shimizu, from Aizomê, also gathered a curious audience for the preparation of Mapará, Amazonian fish that has a taste and un huntings similar to those of the eel. Alongside the Brazilian fish, she prepared the species Unagui, the eel of Rio, and Anagô, a smaller and marine species, in the last class of the night.

On Sunday, despite the rains, the audience attended and was awarded a sun that was gaining space between clouds. At 4 pm, the band Jack Rabbit animated the Claro stage with international rock classics such as “Suspicious Mind” and “Highway to Hell”.

At Taste, whoever arrives by car has a separate entrance. In the flow that approaches the entrance A, with a common gate and charge for a period of stay, as well as within the parking lot it gives access, employees ask visitors if they go to an event. If so, the guidance is that they go to entry B, where the value is unique ($ 75) and the gate is disabled.

The traffic of pedestrians between the ordinary part of the park and the area where Taste occurs is free.