{"id":6703,"date":"2023-03-03T06:14:44","date_gmt":"2023-03-03T09:14:44","guid":{"rendered":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/?p=6703"},"modified":"2023-03-02T21:19:57","modified_gmt":"2023-03-03T00:19:57","slug":"bene-reis-elabora-menu-do-restaurant-week-do-mercado-del-puerto","status":"publish","type":"post","link":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/bene-reis-elabora-menu-do-restaurant-week-do-mercado-del-puerto\/","title":{"rendered":"Ben\u00e9 Reis elabora menu do Restaurant Week do Mercado Del Puerto"},"content":{"rendered":"<p>Ao tomar conhecimento que o experiente chef Ben\u00e9 Reis estava solto na pra\u00e7a, o ma\u00eetre do Mercado del Puerto, Edvaldo de Souza, o convocou para reeditar a dupla que trabalhou por quase 20 anos em mais de um endere\u00e7o da cidade, como o do Dudu Camargo. At\u00e9 o m\u00eas de agosto \u00faltimo, Ben\u00e9 comandou as ca\u00e7arolas do restaurante Primus, que fechou as portas na 409 Sul e tamb\u00e9m encerrou atendimento em \u00c1guas Claras e at\u00e9 em Vicente Pires, onde nasceu a marca de carnes.<\/p>\n<div id='gallery-1' class='gallery galleryid-6703 gallery-columns-3 gallery-size-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/bene-reis-elabora-menu-do-restaurant-week-do-mercado-del-puerto\/entrecot\/'><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"530\" src=\"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/entrecot.jpg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-6704\" srcset=\"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/entrecot.jpg 800w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/entrecot-300x199.jpg 300w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/entrecot-768x509.jpg 768w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/entrecot-550x364.jpg 550w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/entrecot-230x152.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-6704'>\n\t\t\t\tEntrec\u00f4te grelhado na parrilla com geleia de alho negro, com arroz cremoso de parmesa\u0303o e batata chips. Cr\u00e9dito: Restaurante Week\/Divulga\u00e7\u00e3o\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/bene-reis-elabora-menu-do-restaurant-week-do-mercado-del-puerto\/terrine\/'><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"509\" src=\"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/terrine.jpg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-6705\" srcset=\"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/terrine.jpg 800w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/terrine-300x191.jpg 300w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/terrine-768x489.jpg 768w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/terrine-550x350.jpg 550w, https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-content\/uploads\/sites\/25\/2023\/03\/terrine-230x146.jpg 230w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-6705'>\n\t\t\t\tTerrine de berinjela com pesto de manjerica\u0303o. Cr\u00e9dito: Restaurante Week\/Divulga\u00e7\u00e3o\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>Na bonita casa de esquina da 104 Sul, comandada por Fernando Matos, Ben\u00e9 chegou a tempo de elaborar o menu do Restaurant Week (R$ 68,90 no almo\u00e7o e R$ 78,90 no jantar), no qual se destacam a entrada de delicada terrine de berinjela com pesto de manjeric\u00e3o e o entrec\u00f4te grelhado com geleia de alho negro, arroz cremoso de parmes\u00e3o e batata chips. A outra op\u00e7\u00e3o \u00e9 peito de frango igualmente feito na parrilla ao molho de mel e mostarda com arroz de br\u00f3colis e batata saut\u00e9. Reservas: 3326-3401.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ao tomar conhecimento que o experiente chef Ben\u00e9 Reis estava solto na pra\u00e7a, o ma\u00eetre do Mercado del Puerto, Edvaldo de Souza, o convocou para reeditar a dupla que trabalhou por quase 20 anos em mais de um endere\u00e7o da cidade, como o do Dudu Camargo. At\u00e9 o m\u00eas de agosto \u00faltimo, Ben\u00e9 comandou as ca\u00e7arolas do restaurante Primus, que [&hellip;]<\/p>\n","protected":false},"author":54,"featured_media":6706,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[426,326],"tags":[202],"class_list":["post-6703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-festival-gastronomico","category-restaurantes","tag-restaurant-week"],"_links":{"self":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/6703","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/users\/54"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/comments?post=6703"}],"version-history":[{"count":1,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/6703\/revisions"}],"predecessor-version":[{"id":6707,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/posts\/6703\/revisions\/6707"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/media\/6706"}],"wp:attachment":[{"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/media?parent=6703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/categories?post=6703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.correiobraziliense.com.br\/lianasabo\/wp-json\/wp\/v2\/tags?post=6703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}