Andarilho Has Vip cabin in Emmerson Nogueira Show

17 Jul

Andarilho Bar and Restaurant will have VIP Box

Emmerson Nogueira on the show, in Paulínea

   One of the most famous houses with live music and the impeccable service of the Metropolitan Region of Campinas, Wanderer Bar and Restaurant will take all his know-how to show the singer Emmerson Nogueira. In partnership with Bacardi, the house will be responsible for the VIP box of the show, which takes place on the 26th of July, from 22h, the playhouse Premium Paulinia. With tickets at £ 120.00, for man and woman, the cabin will entitle Wanderer Stela Artois Beer, Vodka, Big Apple, Water and Soda free throughout the show.

In this show, the singer brings blockbusters bands present in the project since 2001 Acoustic Version as Supertramp (“Breakfast in America” and “Dreamer”), Simon & Garfunkel (“Mrs. Robinson”), Pink Floyd (“Shine on You crazy Diamond “) and Eagles (” Hotel California “). One new feature is the song “Open Your Eyes” the band Snow Patrol, sung by Emmerson Nogueira and his band.

Besides the Wanderer, tickets for the cabin can be purchased at Ticket Website Fast (www.ingressorapido.com.br) or the point of sale contained in facebook (www.facebook.com/events/207829819373452/? fref = ts)

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Photo: DJ Carlão

Ferragamo Museum

17 Jul

You need not be crazy about fashion, but the museum is quite interesting with 10,000 pairs of shoes! In medieval palazzo near the Ponte Vecchio, the Ferragamo Museum is an institution dedicated to the art of making shoes for Audrey Hepburn, Greta Garbo, etc.. Free, but only by appointment tel. 055 3360456 / Address: Piazza Santa Trinita 5 / R, 50123 Florence. Official Site www.museoferragamo.it

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Chefs in the Square and 5th Gastronomic Festival in Campinas

2 Jul

Joe & Leo’se Paradise Village will have special dishes

Chefs in the Square and 5th Gastronomic Festival in Campinas

Events begin in the coming 14th and 18 July, respectively

Campinas, July 2, 2013 – Rico for its diversity of styles and flavors, gastronomic sector of Campinas promotes two major events in the month of July. On the 14th anniversary of the city, will be held the first edition of the project Chefs in the Square, with 15 renowned restaurants of the city offering dishes at popular prices. This event marks the official opening of the 5th edition of the Gastronomic Festival of Campinas, organized Bureau of Economic, Social and Tourism, in partnership with the Campinas Area Convention & Visitors Bureau (CRC CVB), with the participation of 23 institutions, and happens during the period of July 18 to August 11. Leo & Joe’s Family Restaurant and Paradise Village Restaurant, District Joaquim Egidio, will be present with special dishes for each event.

Chefs in the Square, Joe & Leo’s offer to the public two snack options: its traditional Bravo Burger meat, 150 grams, and the exclusive Cabidela Burger (prepared with chicken, smoked sausage, colorful bell peppers, onion and mix Chili, a recipe for homemade Campinas fill your artisan bread), created especially for the event. The two snacks will be sold at U.S. $ 5.00 per unit.

Already Paradise Village Restaurant will take you to Plaza Carlos Gomes Brazilian adaptation of its traditional Paella: Paella a Hick, who takes chicken, sausage, pork and other ingredients of Brazilian cuisine. Another attraction of the house in the Square will be the Chefs Dadinho tapioca, one of the entries over sold the restaurant. The two plates also cost £ 5.00 each.

Gastronomic Festival

To the Gastronomic Festival, which will take as their motto “Tastes of the World, in honor of the World Cup 2014, the two restaurants have created unique recipes directly linked to several countries. Joe & Leo’s, for example, will pay tribute to Italy, Canada and Brazil through their dishes. As input, the house will offer lunch and dinner throughout the event and a delicious recipe for shrimp breaded and fried with various sauces (R $ 27.90). The main course will be the Canadiens Café – Fetuccine Italian Alfredo sauce base, slivers of salmon marinated and prepared with coffee and brandy, an adaptation that is signed by Fernando Vernier (38,90). To close the menu, the house will offer dessert as the Strawberry Waffle with chocolate syrup and vanilla ice cream (£ 13.90).

The menu for the Paradise Village Food Festival was produced by the “chef” Ricardo Barreira and pays homage to Brazilian culture. The entry will be a mini pumpkin stuffed with cream cheese and shrimp bobo, browned in the oven (R $ 18.00). For the main course, he created the Fish Yemanja, which takes sole fillet with sauce Iemanja (this name is due to the mixture of spices and ingredients national), accompanied by a polenta tapioca and coconut velouté (R $ 44.80) . Already dessert will be Cocada oven with vanilla ice cream (R $ 18.00)

Expectation

Both events are shrouded in great expectation by business segment gastronomic. In the case of Chefs in the square is estimated that 3000 from Campinas pass by Carlos Gomes Square between 11am and 16h on Sunday 14. “We are optimistic because it is the first gastronomic event bringing together chefs, restaurants and gastronomy lovers Campinas with product offerings with popular prices,” said Carlos Américo Louredo, Joe & Leo’s Campinas.

Fernanda Barrier, Marketing Manager of the Paradise Village Restaurant also shows optimism for the event, especially for its proposal to be able to show the quality of the dishes of the house to a larger number of consumers. “Low values ​​serve as a decoy to a new consumer audience to be won,” he says.

As for the Gastronomic Festival, the estimated Louredo and Fernanda is for an increase of up to 15% in sales compared to last year

ON JOE & LEO’S Campinas

Joe and Leo loved relatives and friends gather on weekends to serve burgers with cachaça. In 1995, they decided to open the first store in São Conrado Fashion Mall, one of the noblest Malls Rio de Janeiro due to the taste of handmade burgers and success with local advertising.

Then the first franchise opened in 2000 in Rio de Janeiro (Shpopping New York). The unit of Campinas, in the interior of São Paulo, was inaugurated in 2002 and, after some changes in 2008, as the restructuring of brand and menu, including several dishes produced by some chefs the restaurant scene in the country, came the Joe & Leo’s Family Restaurant currently known.

With American characteristics and attractive decoration for high sports in the ’70s, ’80s and ’90s, Joe & Leo’s Park D. Pedro Mall offers a relaxed atmosphere where the care takes shape stripped, with a menu full of handcrafted burgers, as well as linked to various culinary dishes known worldwide. From traditional ribs Australia to Italian pasta, salads undergoing oiled with light spices and home made sauces. Not to mention the desserts prepared with Belgian chocolate and ice cream Brazilians.

The unique and genuine family restaurant attracts customers from Brazil also by promotions at lunch, with the Salad Bar (salads and seasonal fruits always freshly baked) and cold beer happy hour with Baden Baden and Eisenbahn Wanton, plus portions of appetizers specially priced for groups of companies and birthdays.

ON PARADISE VILLAGE RESTAURANT

Located on the main avenue of the district Joaquim Egidio, the Paradise Village was opened ten years ago by Fernando Barreira, who now shares with sons Andrew, Ricardo and Fernanda responsibility of the enterprise situated in a privileged place in nature.

The house has four rooms and welcoming (indoor and outdoor), with a capacity to accommodate 320 people. The internal spaces are equipped with fireplaces for the colder days.

The wooden playground is the attraction for children, who can play safely while the lake in the back, the trees and the presence of marmosets complete the charm of the landscape of the restaurant, which also has ample parking with valet service.

Children can also have fun with paper mache workshops, offered by the house on Saturdays and Sundays from 13h to 16h30. The fun is open to all children who were in the restaurant accompanied by their parents and costs $ 15.00 per child.

The restaurant is located on Paradise Village Avenue Hector Hairstyle, 1716, in Joaquim Egidio. Reservations by phone (19) 3298-6913. Site: http://www.restaurantevilaparaiso.com.br.

Chefs in the Square event marks anniversary of Campinas

Initiative meet at Praça Carlos Gomes 15 of the most prestigious restaurants in the city that sell food at popular prices

Fifteen of the most prestigious restaurants in Campinas will be meeting on the 14th of July, the city’s anniversary, to attend the event Chefs in the Square, which occupies the Carlos Gomes Square, downtown. Installed in tents distributed around the bandstand, establishments, represented by their cooks, sell dishes specially prepared for the occasion, at popular prices. The initiative will mark the 239 years celebrations of the municipality and will open the 5th Festival Gastronÿmico Campinas, which will run from July 18 to August 11 and will feature 23 homes. The Chefs at the Plaza was designed by journalists Manuel Alves Filho and Ronei Thezolin by advertising and Silvana Pocay. The event is organized by the Secretariat Mun icipal Econÿmico Development, Social and Tourism, in partnership with the Campinas Area Convention & Visitors Bureau (CVB CRC).

The idea of ​​bringing the cuisine of the city from a wider audience was born from a conversation caught on Facebook, as noted by Manuel Alves Filho, who is also a chef. “Some friends and I were discussing about the need to move the scene gastronÿmica Campinas, but in a way that the initiative does not take an elitist character. Then theorize propose something inspired by the Chefs event in the Street, which has been successful and attracted a lot of people in São Paulo. In our case, we conclude that we should change the street across the square as we rescue this form of living space, “he explains.

The selection of the Praça Carlos Gomes to receive the tents, according Ronei Thezolin, occurred naturally. “Besides being one of the most beautiful public spaces in Campinas, the square is symbolic because ‘separates’ the center of the neighborhood Cambui. Our proposal is to overthrow this division symbolically, because we want to attract people from all quarters of the city for the event, “she explains. As Silvana Pocay, the main commitment of the restaurants that will participate in the Chefs Square was to develop high standard dishes that will be sold at prices that range from $ 5, U.S. $ 10 and $ 15.

Among the delights that will be reserved for participants are paella redneck burger and giblets to stay only two examples. “It will be an opportunity for the public to know the quality and diversity of the cuisine of Campinas and celebrate the anniversary of the city during a nice day,” says Alexandra Caprioli, director of municipal tourism.

As Carlos Americo Louredo, director of the CRC Food & VB, the Chefs at the Plaza will also offer a chance for restaurants to advertise their brands and their cuisines for a more extensive range of the population. “In addition, it will serve as a great opening for Gastronÿmico Festival, an event that is already part of the local calendar.” Louredo reports that the tents gastronÿmicas addition, there will be others for the sale of drinks and tickets that will entitle the withdrawal of the dishes. Part of the proceeds from the event will go to the Foundation Eufraten, Campinas, which operates in socio-educational programs for children and adolescents.

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Vila Festival

Service

Event: Chefs in the Square

Date: 07/14/2013

Time: 17h 11hàs

Location: Praça Carlos Gomes, center

Admission: Free

Rates: Dishes $ 5, U.S. $ 10 and $ 15

 

 

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Tuscan Soup with Bean

27 Jun

We are already in winter and rainy nights these comforting soup comes in handy!

This is typical of the beautiful Italian region of Tuscany and very good, with its intense aroma of garlic …

Ingredients for 4-6 people

- 300 g cooked white beans, rinsed and drained
- 300 g of cooked butter beans, rinsed and drained
- 2 and 1/2 cups vegetable broth (or chicken)
- 115 g fusilli pasta type (or other small tubular pasta shape)
- 4 spoons (soup) of oil
- 2 cloves garlic, chopped finely
- 3 tbsp (tablespoons) finely chopped fresh parsley
- Salt & pepper freshly ground

Method of Making

Place half of white beans and half the butter beans in a blender or processor cup, along with half of the chicken broth. Grind until mixture is smooth and homogeneous.

Place the cream in a thick bottomed pan, add the beans and broth and remaining. Mix well and bring to boil. If the soup seem too thick, add a little hot water.

Add the pasta and bring to a boil. Lower the heat and cook for another 10-15 minutes, or until the dough is cooked submit “al dente”.

Separately, heat 3 tablespoons (soup) of oil in a small non-stick skillet. Add the minced garlic and sauté for 2-3 minutes stirring constantly, until the garlic is golden but not burned. Add the mixture of olive oil and garlic soup, and chopped parsley.

Season with salt and pepper. Distribute the soup bowls by or bowls and sprinkle with the remaining oil. Serve immediately.

Serve with toasts.

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Source: Recipe adapted from the book Soup Bowl – Ed Love Food * Parragon Books (USA)

Special menus for Valentine!

10 Jun

Restaurants offer special menus
and couples to receive news and boyfriends

Campinas gastronomic sector provides 10% growth in the movement on Valentine’s Day

Campinas, June 3, 2013 – Valentine’s Day – celebrated on June 12, Wednesday – is considered the main date for the gastronomic sector. For restaurants in Campinas, the expectation for this year is an increase of around 10% in the volume of service on the same date last year. To meet this demand of couples who come to celebrate the day, the houses prepare special menus, surprises and even freebies to make the evening even more enjoyable.

“Just as there are strong dates for trade in general, Valentine’s Day is very important and strong for the gastronomic sector, because the restaurants are the most sought after by couples – boyfriends and married – to celebrate this special day,” explains Carlos Américo Louredo, unit director of Campinas Joe & Leo’s Family Restaurant, Park. D. Pedro Mall.

The house held on April 12 a series of promotional activities during dinner. Besides offering Absinthe Joe & Leo’s for the couple – who does not drink alcohol can opt for a fruit cocktail aphrodisiac – the restaurant will also have a photographer to record the couples present, promoting a mural on your facebook page in days, in addition to raffling off 15 pairs of tickets to any of the pieces on display at the Teatro Amil during the month of June.

Among the more than 70 courses offered to their customers, one of the suggestions Joe & Leo’s to this day is Red Sox, a paste prepared with Gorgonzola sauce and parmesan cheese, served with strips of grilled chicken filet, cebolete and tomatoes Dry considered a real home run.

Joe & Leo’s works with table reservations early, only up to 19h. After this time, the entry will be subject to availability of tables. The phone number for reservations is: (19) 32081414.

The Paradise Village Restaurant, District Joaquim Egidio exceptionally open on Valentine’s Day. With capacity for 300 people, the house will get its customers on this day by candlelight, in addition to heaters and fireplaces, and live music. According to Fernanda Barrier, marketing director of the restaurant, this year there will be no advance reservations to avoid queues and inconvenience generated by last minute withdrawals.

For this Valentine’s Day, says Fernanda, the house will provide a menu closed. There will be five choices of starters (antipasti table, Dadinho Tapioca, squid fried calamari, carpaccio, cone Siri and Cookie Cod). As main courses, customers will have choices of pasta, fish, shrimp and meat. One of the suggestions is the Fettuccine Burrata, a novelty created by chef Fernando Barreira, especially for the date. It is prawns flambé in cognac, accompanied by fettuccine sauce tomato and Burrata Giant melted over pasta, with a slight touch of pesto.

For dessert, there are three options. The novelty will be the responsibility of the Mescladinho a petit gateau with chocolate batter and white chocolate shavings black, lemon zest, accompanied by vanilla ice cream, created by the Marketing Manager Fernanda Barrier.

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May 28, Day Burger

27 May

Tomorrow, the 28th is the Day of the Burger: Restaurants

Campinas offer options for all tastes

Campinas, May 27, 2013 – Next Tuesday 28 is celebrated the Day of the Burger Brazil. While many people look at this dish food with some suspicion, he is a favorite of the public and has the same protein values ​​of traditional dishes like rice and beans, if consumed in the right measure. And the inhabitants of the region of Campinas have good dining options to celebrate the honoree in his day, as Joe & Leo’s Family Restaurant, Park D. Pedro Mall – one of the few hamburguerias oriented preparations of handmade gourmet burgers in the region – and the Wanderer Bar and Restaurant in Cambui.

Joe & Leo’s in Campinas, a network created in Rio de Janeiro 19 years ago and there are 11 in this region, there are eight options available on the menu of original and traditional burgers for adults and children and another 37 in the system of Build-a- Burger, which allows the customer to assemble your own sandwiches the way you like it more. “We brought this American system of preparation exclusively for Campinas, allowing each person to customize your snack in shape and taste that suits you,” explains Carlos Américo Louredo, responsible home.

The system Build-a-Burger, one can choose from the bread with own revenues (traditional sesame bread full and now better known as Australian black bread full – exclusive to Campinas unit), the size of the burger (100g , 150g or 200g), flavor, favorite cheeses, sauces and accompaniments. You can still add one of 12 toppings from home. “These are the true handcrafted burgers, what we call the” homemade burgers, “rescuing the family recipes that existed before the industrialized production of the product,” adds Louredo.

On this special day, the house will bring back, in the form of homage, the renowned The Power, made with 450 grams of beef steak with cheese cheedar, fried bacon and of course lettuce, tomato and onion. It will be sold in the same amount of 200 grams burger, only on May 28.

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Awakening to Relax, Let’s Travel?

24 May

Awakening to Relax, Let’s Travel?

The Blog Awakening the World from Josette Leprevost in partnership with the French operator MAE Prestige from Natacha Nowack is organizing the first group trip that will come out in October (27th) to Paris, Versailles, Biarritz, Bordeaux (France), San Sebastián (Spain ), Porto, Santarém, Lisbon, Faro (Portugal), Faro (Algarve, Portugal), Seville and Madrid (Spain). We invite you to follow the Gupo Kleber Patrick, public relations and business owner KPM & E, Kleber is a great professional, friend and much loved by all who know him well, has already been to Europe before and mastered English fluently, and thus can guide and help in everyday situations.

The focus of the trip is to provide a high-level tour even for those who already know Europe, since everything is being prepared by a French operator-ie, looking from the inside out-with programs that seek to provide an interesting tour , relaxing and allowing the people actually forget everyday life and enjoy the best of the Old World. Anyone interested in joining the group can send message to email or leave your contact jleprevost37@gmail.com this blog in the comments field, we will contact you to pass values ​​and trip details.

Let’s travel?

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Eifel Tower

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Belém Tower

 

Photo: Image Bank

Tajine Moroccan Chicken with Couscous

23 May

Tajine Moroccan Chicken with Couscous

Ingredients

1 pound (s) chicken breast well cleaned, peeled and diced 2 cm
3 tablespoon (s) cinnamon tea powder
1 tablespoon (s) cumin tea powder
1 tablespoon (s) ginger tea powder
1 teaspoon (s) tablespoon cayenne pepper sauce or to taste
50 gram (s) butter
1 large onion, chopped
The second tooth (s) chopped garlic
6 pistils of saffron
One liter (s) of water
Third packet (s) of parsley, tied with string
6 large red onions, thinly sliced
2/3 cup (s) of tea raisin dark
2 teaspoon (s) tablespoon of sugar
3 cup (s) of tea already shelled fava fresh or frozen
2 cup (s) of tea couscous
1 cup (s) tea almond thin sheets
2 teaspoon (s) tablespoon of honey
Spanish olive oil needed
salt and black pepper kingdom
Preparation

 Prepare the chicken

In a medium saucepan, combine chicken, 2 teaspoons cinnamon, cumin, ginger and half of the sauce and let stand outside the refrigerator for 1 hour.

Add a little olive oil, half the butter, finely chopped onion, garlic, 2 teaspoons of salt, a little pepper and 2 pistils of saffron, cover and cook on low for about 10 minutes, stirring occasionally , to drop a broth.

Then add water and tied parsley, partially cover the pan and cook for about half an hour, until the chicken is very tender.

With a slotted spoon, remove and set aside chunks of chicken, separate 2 cups of the broth to baste the couscous and save the rest for onions.

Couscous

In a large skillet, heat another drizzle of olive oil and the remaining butter and brown and sliced ​​onions with a pinch of salt.

Add the remaining ginger and cinnamon, 2 pistils of saffron, raisins, broad beans, sugar and reserved broth to the onions. Leave on high heat to get a small bunch bodied, covering the back of a spoon. Remove from heat and set aside.

Twenty minutes before serving, place the couscous in a large bowl. Heat the reserved broth with remaining saffron and a little salt, when boiling remove from heat and pour over the couscous.

Let stand for 10 minutes, stirring occasionally to loosen the lumps, and the end of time, drizzle with a little olive oil and mix.

Slightly browned almonds and dried in large skillet and set aside in another container. In same skillet, heat another drizzle of olive oil, add the chicken pieces and honey and let the fire until browned slightly.

On a large plate and that is neither too shallow or too deep, spread the couscous forming a “volcano”. In the center, first put the sautéed onion, over the chicken and finish with almonds.

Recipe chef Heloisa Bacellar.

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Moroccan Cuisine in Paris

23 May

Moroccan Cuisine in Paris

On my last night in Paris Natacha and Olivier, my dear French friends invited me to join in the friendly group of their friends for supper. I could not imagine how the night would be nice.

The first surprise was the incredible snow that gave us unforgettable landscapes, and then the restaurant surprisingly cozy, charming, cheerful, with food sharpen all senses.
Olive trees in pots characterize input La Souk, where the best of classic Moroccan cuisine is savored.

Some of the best suggestions to ask in La Souk, is undoubtedly start with b’stilla are sheets brik filled with duck confit, raisins, nuts, flavored with orange blossom water and sprinkled with cinnamon and sugar, deliciosoooo.

Keep even the appetite for more. The tagines and couscous are all excellent, are ultra hot and served in generous portions. The presentation is perfect.

Special mention to the tagine can, it takes honey, onions, apricots, figs and cinnamon sprinkled with toasted almonds in their preparation.

If it is still possible and realizes his appetite, choice for the delicious dessert millefeuille of fresh figs, while the waiter serves you the sweet mint tea.

You will love this place and cheerful atmosphere will make sure you’re in Morocco!

La Souk Restaurant is:

1 rue Keller – 75011 – Paris

Tel 01 49 29 05 08

 

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2nd Year Night Paella

6 May

2nd Year Night Paella

Again the Vila Paraiso made a show!

On Thursday May 02 the restaurant celebrated its birthday with the 2nd Year Night Paella.

The house was packed with beautiful people and watchful eyes the wonders that were being prepared in three huge paelleras access for all.

Greeted by Fernanda dearest barrier and the friendly and talented Ricardo Barreira, guests and customers had the opportunity to sample entries clean, especially onions stuffed with dried beef and cream cheese, all very well harmonized with the Argentine Night Brut sparkling, perfect!

The Paella was seeing God as my friend says Kleber Patrick, sharpening the senses simultaneously, beautiful to see, smell divine and simply delicious in the right spot of each ingredient used.

Well no point talking much need to even check, but meanwhile look rather than tell them the photos.

Notice to friends that the Paella Paradise Village makes this at least once a month if you want to feel the pleasure, contact them and book your table.

 

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My dear friend Fernanda Barrier, radiant with the hit of the night!

 

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Do not eat with your eyes?!

 

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One of Paelleras the reach of customers, WONDERFUL!

 

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Ricardo Barreira, investing all his talent in the kitchen of Paradise Village.

 

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