[et_pb_section bb_built=”1″][et_pb_row][et_pb_column type=”4_4″][et_pb_text]<\/p>\n
3rd edition of the CCBC event took place at the Evvai Restaurant and enthralled the audience and guests with the creations of the chefs from Brazil and Canada.<\/span><\/strong><\/p>\n From June 19 to 24, the III Canadian Gastronomy Week of the CCBC took place, a success such as the Brazilian week in Canada, held in late April in Montreal.<\/span><\/p>\n In Brazil, award-winning chef Luiz Filipe Souza, at his restaurant Evvai, hosted the Canadian chef Antonio Park, from Montreal, and together they created the menu of the week.<\/span><\/p>\n \u201cPark\u2019s experience is what we tried to highlight in this special menu, using typical ingredients from Canada\u201d, says Filipe. The chef, who is the only Brazilian to compete for Bocuse D’Or in 2019, has developed his training in Italian cuisine, built from an early age in true schools, such as Grupo Fasano, where he started and consolidated his career, and the star-awarded restaurant of Niko Romito in Abruzzo (Italy), where he worked. He does not lack talent and determination. At Evvai, Filipe presents a modern and creative style, fine dining, which has Italy in his background and the Brazilian flavors that he dedicates himself to studying and discovering.<\/span><\/p>\n Antonio Park reveals the eastern influence in his cooking and brought to this experience in Brazil, where he has lived and worked, Canadian ingredients that identify the country\u2019s cuisine, promoting a multicultural show that is his trademark. Park is a reference in gastronomy: his name is present in more than 15 food businesses in Canada and in the USA and in his restaurants there are several flavors of the world. \u201cA little of Canada\u2019s culture manifests itself in the dishes of this proposal\u201d, he defined the concept of his creations at the opening dinner of the Week.<\/span><\/p>\n The chefs are responsible for the brightness of the meetings of CCBC\u2019s Gastronomy Weeks, as they promote the exchange of techniques, ingredients and flavors of their cultures. On the opening night, Park and Filipe prepared a special menu with various ingredients from Canadian and Brazilian cuisines.<\/span><\/p>\n Unilateral tuna<\/span><\/strong> Matam shrimp<\/span><\/strong> Magret de canard Ss\u00e4am<\/span><\/strong> Short Ribs<\/span><\/strong> Grilled octopus with scallops<\/span><\/strong> Orange Cheesecake<\/span><\/strong> [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" De 19 a 24 de junho, aconteceu a III Semana de Gastronomia Canadense da CCBC, um sucesso como foi a semana brasileira no Canad\u00e1, realizada no final de abril em Montreal.<\/span>\r\n\r\nNo Brasil, o premiado chef Luiz Filipe Souza, em seu restaurante Evvai, recebeu o chef canadense Antonio Park, de Montreal, e juntos criaram o menu da semana.<\/span>\r\n\r\n\u201cA bagagem de Park \u00e9 o que procuramos destacar nesse menu especial, utilizando ingredientes t\u00edpicos do Canad\u00e1\u201d, explica Filipe. O chef que \u00e9 o \u00fanico brasileiro classificado a concorrer ao Bocuse D\u00b4Or em 2019 desenvolveu sua forma\u00e7\u00e3o na culin\u00e1ria italiana, constru\u00edda desde cedo em verdadeiras escolas, como o Grupo Fasano, onde iniciou e consolidou sua carreira, e o estrelado restaurante de Niko Romito em Abruzzo (It\u00e1lia), onde trabalhou. Talento e determina\u00e7\u00e3o n\u00e3o faltam em sua trajet\u00f3ria. No Evvai, Filipe apresenta um estilo moderno e criativo, fine dinning, que tem a It\u00e1lia de sua hist\u00f3ria e os sabores brasileiros a que se dedica a estudar e descobrir.<\/span>\r\n\r\nAntonio Park revela a influ\u00eancia oriental em sua cozinha e trouxe a essa experi\u00eancia no Brasil, onde j\u00e1 viveu e trabalhou, ingredientes canadenses que identificam a culin\u00e1ria do pa\u00eds, promovendo um show multicultural que \u00e9 sua marca. Park \u00e9 uma refer\u00eancia na gastronomia: seu nome est\u00e1 presente em mais de 15 empreendimentos de comida no Canad\u00e1 e nos EUA e em seus restaurantes se encontram diversos sabores do mundo. \u201cUm pouco da cultura do Canad\u00e1 se manifesta nos pratos desta proposta\u201d, foi como definiu o conceito de suas cria\u00e7\u00f5es no jantar de abertura da Semana.<\/span>\r\n\r\nOs chefs de cozinha s\u00e3o os respons\u00e1veis pelo brilho dos encontros das Semanas de Gastronomia da CCBC, ao promoverem o interc\u00e2mbio de t\u00e9cnica, ingredientes e sabores de suas culturas. Na noite de abertura, Park e Filipe prepararam menu especial com diversos ingredientes das culin\u00e1rias canadense e brasileira.<\/span>\r\n\r\nAtum unilateral<\/span><\/strong>\r\nAtum grelhado, maple syrup, molho de pepino com pimenta.<\/span>\r\n\r\nCamar\u00e3o Matam<\/span><\/strong>\r\nCamar\u00e3o Matam crocante do Quebec, molho picante cremoso, carpaccio de ovos<\/span>\r\n\r\nMagret de canard Ss\u00e4am<\/span><\/strong>\r\nPato marinado em maple syrup picante<\/span>\r\n\r\nShort Ribs<\/span><\/strong>\r\nShort ribs com pur\u00ea de batata doce, legumes da esta\u00e7\u00e3o e molho especial<\/span>\r\n\r\nPolvo grelhado com vieiras<\/span><\/strong>\r\nPolvo grelhado, ceviche de vieira e pera asi\u00e1tica<\/span>\r\n\r\nCheesecake de laranja<\/span><\/strong>\r\nCheesecake de laranja ao Grand Marnier<\/span><\/p>","_et_gb_content_width":"","footnotes":""},"categories":[68],"tags":[],"class_list":["post-5078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-ccbc"],"cp_meta_data":{"_wpml_word_count":["{\"total\":0,\"to_translate\":{\"en\":10,\"fr\":10,\"pt-br\":10}}"],"_wpml_media_duplicate":["1"],"_wpml_media_featured":["1"],"_et_pb_page_layout":["et_no_sidebar"],"_et_pb_side_nav":["off"],"_et_pb_post_hide_nav":["default"],"_et_pb_show_title":["on"],"_et_pb_ab_stats_refresh_interval":["hourly"],"_et_pb_enable_shortcode_tracking":[""],"_et_pb_custom_css":[""],"_et_post_bg_color":["#ffffff"],"_et_post_bg_layout":["light"],"_top_nav_excluded":[""],"_cms_nav_minihome":[""],"_thumbnail_id":["5076"],"_wpml_media_has_media":["1"],"_edit_lock":["1534717657:1"],"_jetpack_related_posts_cache":["a:1:{s:32:\"8f6677c9d6b0f903e98ad32ec61f8deb\";a:2:{s:7:\"expires\";i:1535443248;s:7:\"payload\";a:3:{i:0;a:1:{s:2:\"id\";i:5090;}i:1;a:1:{s:2:\"id\";i:5069;}i:2;a:1:{s:2:\"id\";i:5099;}}}}"],"_wp_attachment_metadata":[""],"_et_pb_use_builder":["on"],"_et_pb_old_content":[" De 19 a 24 de junho, aconteceu a III Semana de Gastronomia Canadense da CCBC, um sucesso como foi a semana brasileira no Canad\u00e1, realizada no final de abril em Montreal.<\/span>\r\n\r\nNo Brasil, o premiado chef Luiz Filipe Souza, em seu restaurante Evvai, recebeu o chef canadense Antonio Park, de Montreal, e juntos criaram o menu da semana.<\/span>\r\n\r\n\u201cA bagagem de Park \u00e9 o que procuramos destacar nesse menu especial, utilizando ingredientes t\u00edpicos do Canad\u00e1\u201d, explica Filipe. O chef que \u00e9 o \u00fanico brasileiro classificado a concorrer ao Bocuse D\u00b4Or em 2019 desenvolveu sua forma\u00e7\u00e3o na culin\u00e1ria italiana, constru\u00edda desde cedo em verdadeiras escolas, como o Grupo Fasano, onde iniciou e consolidou sua carreira, e o estrelado restaurante de Niko Romito em Abruzzo (It\u00e1lia), onde trabalhou. Talento e determina\u00e7\u00e3o n\u00e3o faltam em sua trajet\u00f3ria. No Evvai, Filipe apresenta um estilo moderno e criativo, fine dinning, que tem a It\u00e1lia de sua hist\u00f3ria e os sabores brasileiros a que se dedica a estudar e descobrir.<\/span>\r\n\r\nAntonio Park revela a influ\u00eancia oriental em sua cozinha e trouxe a essa experi\u00eancia no Brasil, onde j\u00e1 viveu e trabalhou, ingredientes canadenses que identificam a culin\u00e1ria do pa\u00eds, promovendo um show multicultural que \u00e9 sua marca. Park \u00e9 uma refer\u00eancia na gastronomia: seu nome est\u00e1 presente em mais de 15 empreendimentos de comida no Canad\u00e1 e nos EUA e em seus restaurantes se encontram diversos sabores do mundo. \u201cUm pouco da cultura do Canad\u00e1 se manifesta nos pratos desta proposta\u201d, foi como definiu o conceito de suas cria\u00e7\u00f5es no jantar de abertura da Semana.<\/span>\r\n\r\nOs chefs de cozinha s\u00e3o os respons\u00e1veis pelo brilho dos encontros das Semanas de Gastronomia da CCBC, ao promoverem o interc\u00e2mbio de t\u00e9cnica, ingredientes e sabores de suas culturas. Na noite de abertura, Park e Filipe prepararam menu especial com diversos ingredientes das culin\u00e1rias canadense e brasileira.<\/span>\r\n\r\nAtum unilateral<\/span><\/strong>\r\nAtum grelhado, maple syrup, molho de pepino com pimenta.<\/span>\r\n\r\nCamar\u00e3o Matam<\/span><\/strong>\r\nCamar\u00e3o Matam crocante do Quebec, molho picante cremoso, carpaccio de ovos<\/span>\r\n\r\nMagret de canard Ss\u00e4am<\/span><\/strong>\r\nPato marinado em maple syrup picante<\/span>\r\n\r\nShort Ribs<\/span><\/strong>\r\nShort ribs com pur\u00ea de batata doce, legumes da esta\u00e7\u00e3o e molho especial<\/span>\r\n\r\nPolvo grelhado com vieiras<\/span><\/strong>\r\nPolvo grelhado, ceviche de vieira e pera asi\u00e1tica<\/span>\r\n\r\nCheesecake de laranja<\/span><\/strong>\r\nCheesecake de laranja ao Grand Marnier<\/span><\/p>"],"_alp_processed":["1675944683"],"_et_pb_truncate_post":["
\nGrilled tuna, maple syrup, cucumber sauce with pepper.<\/span><\/p>\n
\nQuebec’s crunchy Matam shrimp, creamy spicy sauce, egg carpaccio<\/span><\/p>\n
\nDuck marinated in spicy maple syrup<\/span><\/p>\n
\nShort ribs with sweet potato mash, season vegetables and special sauce<\/span><\/p>\n
\nGrilled octopus, scallop ceviche and Asian pear<\/span><\/p>\n
\nOrange and Grand Marnier Cheesecake<\/span><\/p>\nIII edi\u00e7\u00e3o do evento realizado pela CCBC aconteceu no Restaurante Evvai e encantou o p\u00fablico e convidados com as cria\u00e7\u00f5es dos chefs de cozinha do Brasil e do Canad\u00e1.<\/span><\/strong><\/h1>\r\n
III edi\u00e7\u00e3o do evento realizado pela CCBC aconteceu no Restaurante Evvai e encantou o p\u00fablico e convidados com as cria\u00e7\u00f5es dos chefs de cozinha do Brasil e do Canad\u00e1.<\/span><\/strong><\/h1>\r\n
\nFrom June 19 to 24, the III Canadian Gastronomy Week of the CCBC took place, a success such as the Brazilian week in Canada, held in late April in Montreal.
\nIn Brazil, award-winning chef Luiz Filipe Souza, at his restaurant Evvai, hosted the Canadian chef Antonio Park, from Montreal, and together they created the menu of the week.
\n\u201cPark\u2019s experience is what we tried to highlight in this special menu, using typical ingredients from Canada\u201d, says Filipe. The chef, who is the only Brazilian to compete for Bocuse D’Or in 2019, has developed his training in Italian cuisine, built from an early age in true schools, such as Grupo Fasano, where he started and consolidated his career, and the star-awarded restaurant of Niko Romito in Abruzzo (Italy), where he worked. He does not lack talent and determination. At Evvai, Filipe presents a modern and creative style, fine dining, which has Italy in his background and the Brazilian flavors that he dedicates himself to studying and discovering.
\nAntonio Park reveals the eastern influence in his cooking and brought to this experience in Brazil, where he has lived and worked, Canadian ingredients that identify the country\u2019s cuisine, promoting a multicultural show that is his trademark. Park is a reference in gastronomy: his name is present in more than 15 food businesses in Canada and in the USA and in his restaurants there are several flavors of the world. \u201cA little of Canada\u2019s culture manifests itself in the dishes of this proposal\u201d, he defined the concept of his creations at the opening dinner of the Week.
\nThe chefs are responsible for the brightness of the meetings of CCBC\u2019s Gastronomy Weeks, as they promote the exchange of techniques, ingredients and flavors of their cultures. On the opening night, Park and Filipe prepared a special menu with various ingredients from Canadian and Brazilian cuisines.
\nUnilateral tuna
\nGrilled tuna, maple syrup, cucumber sauce with pepper.
\nMatam shrimp
\nQuebec’s crunchy Matam shrimp, creamy spicy sauce, egg carpaccio
\nMagret de canard Ss\u00e4am
\nDuck marinated in spicy maple syrup
\nShort Ribs
\nShort ribs with sweet potato mash, season vegetables and special sauce
\nGrilled octopus with scallops
\nGrilled octopus, scallop ceviche and Asian pear
\nOrange Cheesecake
\nOrange and Grand Marnier Cheesecake\n\t\t\t\t<\/div>\n\t\t\t<\/div> \n\t\t\t<\/div> \n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div> \n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div> \n"],"_et_builder_dynamic_assets_loading_attr_threshold":["2"],"_encloseme":["1"],"_et_pb_show_page_creation":["on"],"_yoast_wpseo_primary_category":["53"],"_last_translation_edit_mode":["translation-editor"]},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ccbc.org.br\/en\/wp-json\/wp\/v2\/posts\/5078"}],"collection":[{"href":"https:\/\/www.ccbc.org.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ccbc.org.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ccbc.org.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ccbc.org.br\/en\/wp-json\/wp\/v2\/comments?post=5078"}],"version-history":[{"count":0,"href":"https:\/\/www.ccbc.org.br\/en\/wp-json\/wp\/v2\/posts\/5078\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ccbc.org.br\/en\/wp-json\/wp\/v2\/media\/5076"}],"wp:attachment":[{"href":"https:\/\/www.ccbc.org.br\/en\/wp-json\/wp\/v2\/media?parent=5078"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ccbc.org.br\/en\/wp-json\/wp\/v2\/categories?post=5078"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ccbc.org.br\/en\/wp-json\/wp\/v2\/tags?post=5078"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}