The highlight of the week is the tasting menu that chef Yuri Machado, from the Cá-Já restaurant, in Recife, will serve at Carlota on November 19, 20 and 21. Yuri comes to São Paulo at the invitation of chef Carla Pernambuco, who was enchanted by the authorial cuisine and full of references by the chef. Among the dishes, a highlight is shrimp bisque with aviú farofa and sertanejo bean salad. The menu costs R$280 per person, has four stages and a welcome drink. But beware: it will only be served with reservation. And on Wednesday, the 17th, from 7pm to 10pm, Yuri will teach three recipes with tasting in the studio located in front of the restaurant. Registration and reservations by telephone (11) 3661-8670 / (11) 98225-6030. Carlota is located at Rua Sergipe, 753, Higienópolis.
• Cá-Já: one of the best restaurants in Brazil is in Recife.
At lunch at the excellent Cuia, by chef Bel Coelho, I ended up tasting a drink that brought St. Verger, the pear-based distillate produced by Weber Haus, and I was enchanted. I asked to taste the pure distillate: it is impressive how it preserves the flavor and aroma of the natural pear. The brandy uses dehydrated Asian pear, which is placed in cold infusion and has its distillation completed with the fruit pulp, in a process similar to that of gin. St. Verger has a suggested retail price of R$139 (700 ml) but can be purchased here on the promo for R$99. Here’s a tip!
And Mesa São Paulo 2021 is coming! The biggest gastronomy event in the country will take place at the Memorial da América Latina, on November 18th, 19th and 20th. This year’s theme is “Ground Zero: For a Food System that Regenerates Gaia” and will focus on sustainability, bringing together a team that is “getting hands on” to do something for the planet. At Mesa Tendências, chefs and experts will give lectures, while at Mesa Ao Vivo, practical classes and tastings will take place. Parallel events will also animate the event, such as the Great Dinners, the Empório Mesa and the Food Trucks square. See the complete schedule at mesaaopaulo.com.br.
And on November 22, at 8:00 pm, there will be an online seminar on sake from the Tohoku region, in Japan, with experts Alexandre Iida and Fabio Ota, with a presentation by sommelière Yasmin Yonashiro. The region is responsible for 25% of rice production in the country and has a very rigorous winter, providing crystal clear water at the time of thaw, two essential items for the production of high quality sake. The event “Tohoku Sake no Izakaya Jetro” will have a virtual setting that will simulate an izakaya, Japanese-style pub. Registration is free and must be made in advance on the Jetro website (click on the “register” button).
(Photos: Marcelo Katsuki/Folhapress and Disclosure)
I am currently a news writer for News Bulletin247 where I mostly cover sports news. I have always been interested in writing and it is something I am very passionate about. In my spare time, I enjoy reading and spending time with my family and friends.
