{"id":10534,"date":"2017-07-12T15:33:32","date_gmt":"2017-07-12T18:33:32","guid":{"rendered":"http:\/\/revistaregional.com.br\/site\/?p=10534"},"modified":"2024-01-26T11:52:51","modified_gmt":"2024-01-26T14:52:51","slug":"jantar-de-sensacoes-da-originalblend","status":"publish","type":"post","link":"https:\/\/revistaregional.com.br\/site\/2017\/07\/12\/jantar-de-sensacoes-da-originalblend\/","title":{"rendered":"Jantar de Sensa\u00e7\u00f5es  da OriginalBlend"},"content":{"rendered":"<p>A OriginalBlend, marca idealizada por Laise Corti, com sede em Salto, promoveu no dia 06 de junho seu I Jantar de Sensa\u00e7\u00f5es, na Enoteca SaintVinSaint, em S\u00e3o Paulo. Na oportunidade, a chef Lis Cereja criou um menu degusta\u00e7\u00e3o de seis tempos e em todos eles fez uso de alguma pasta de oleaginosa produzida pela empresa. Os tempos foram ainda harmonizados com vinhos naturais. Segundo Laise, o objetivo do jantar foi apresentar os diversos usos das pastas de castanhas e amendoim na culin\u00e1ria. O evento contou com a presen\u00e7a de nutricionistas, jornalistas e empres\u00e1rios e teve como ponto alto, ainda, o lan\u00e7amento da marca, a nova embalagem, em formato de sach\u00ea, para mobilidade.<\/p>\n<p><em>fotos: Divulga\u00e7\u00e3o<\/em><\/p>\nngg_shortcode_0_placeholder\n","protected":false},"excerpt":{"rendered":"<p>A OriginalBlend, marca idealizada por Laise Corti, com sede em Salto, promoveu no dia 06 de junho seu I Jantar de Sensa\u00e7\u00f5es, na Enoteca SaintVinSaint, em S\u00e3o Paulo. Na oportunidade, a chef Lis Cereja criou um menu degusta\u00e7\u00e3o de seis tempos e em todos eles fez uso de alguma pasta de oleaginosa produzida pela empresa. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ngg_post_thumbnail":0,"_joinchat":[],"footnotes":""},"categories":[11],"tags":[535],"class_list":["post-10534","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-circulando","tag-circulando"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Jantar de Sensa\u00e7\u00f5es da OriginalBlend - Revista Regional<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/revistaregional.com.br\/site\/2017\/07\/12\/jantar-de-sensacoes-da-originalblend\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jantar de Sensa\u00e7\u00f5es da OriginalBlend - Revista Regional\" \/>\n<meta property=\"og:description\" content=\"A OriginalBlend, marca idealizada por Laise Corti, com sede em Salto, promoveu no dia 06 de junho seu I Jantar de Sensa\u00e7\u00f5es, na Enoteca SaintVinSaint, em S\u00e3o Paulo. Na oportunidade, a chef Lis Cereja criou um menu degusta\u00e7\u00e3o de seis tempos e em todos eles fez uso de alguma pasta de oleaginosa produzida pela empresa. 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