Architecture at the Table: CASACOR São Paulo video series invites cast professionals to prepare recipes with sentimental value traduzido por: OPENROUTER

Food and architecture have more in common than it seems: both can be guardians of good stories. It is from this idea that Arquitetura à Mesa is born, a video series in which professionals from the CASACOR São Paulo 2026 lineup step into the kitchen to recreate meaningful recipes alongside chef and host Ronan Oliveira.

The conversations explore the edition's theme, Mind and Heart, the motivation behind each choice, the memories behind the dish, and the projects each guest signs at the show currently on display at Parque da Água Branca. The result was recorded in four episodes that premiere weekly on CASACOR's official channels on Instagram, YouTube Shorts and TikTok.

Over the coming weeks, the series will feature architects Marcos Serrano, Beatriz Quinelato and Josemar Costa Junior, from Studio Costa e Azevedo, and landscape designer Maria Fernanda Marques. All recordings took place at the Brastemp Kitchen, a project designed by Beatriz Quinelato at the show, which combines technology, design and the idea of the kitchen as a place of transformation. The series is supported by Mercado Livre and KitchenAid.

This week's episode

Vegetable Bobó, by Maria Fernanda Marques

Maria Fernanda Marques prepara um bobó de legumes no quarto e último episódio do Arquitetura à Mesa. (Adriana Barbosa/CASACOR)

Landscape designer Maria Fernanda Marques chose to prepare a vegetable bobó, a generous and colorful recipe, perfect for serving in large portions and sharing at the table.

Watch the episode on CASACOR's Instagram.

Check out the recipe below.

Ingredients

• 1 kg of cooked cassava

• 1 liter of vegetable broth

• 300 ml of fresh coconut milk

• 1 cup of olive oil

• 3 tablespoons of palm oil (dendê)

• 1 pumpkin

• 500 g of shiitake mushrooms

• 2 carrots cut into cubes

• 1 chopped red bell pepper

• 3 chopped tomatoes

• 100 g of cooked green beans

• 120 g of baby corn

• 300 g of chopped hearts of palm

• 1 cup of fresh peas

• 1 chopped malagueta pepper

• 2 chopped sweet peppers (pimenta-de-cheiro)

• 1 tablespoon of soy sauce

• 50 g of pitted black olives

• 50 g of pitted green olives

• Catupiry or cream to taste

Preparation

Blend the cooked cassava with the vegetable broth and coconut milk until you get a smooth, homogeneous cream. Set aside.

In a large pan, heat the olive oil and sauté the malagueta pepper, the sweet peppers, the bell pepper and the tomatoes until they are soft. Add the carrot, pumpkin and shiitake, cooking for a few minutes, and add the soy sauce, mixing well.

Add the hearts of palm, green beans, baby corn, peas and olives, incorporating all the ingredients. Pour the reserved cassava cream over the vegetables and mix gently. Add the palm oil and cook over low heat for about 15 to 20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.

Adjust the consistency with a little more vegetable broth if necessary, and adjust the salt and seasonings. Finish with spoonfuls of catupiry or cream until incorporated, and serve very hot inside a pumpkin.

Previous episodes

Ep. 1 — Marcos Serrano | Catalan Salad

O primeiro episódio da série Arquitetura à Mesa estrela Ronan Oliveira e Marcos Serrano. (Adriana Barbosa/CASACOR)

The first guest was Marcos Serrano, who chose to prepare a Catalan salad — a recipe from the Catalonia region, in northeastern Spain, filled with memories from when he was a child and took part in preparing meals with the adults. In the conversation, Marcos explains how the emotional memory of the kitchen runs through his architecture projects.

Watch the episode on CASACOR's Instagram:

Check out the recipe below.

Catalan Salad, by Marcos Serrano

Ingredients

For the salad

• 300 g of desalted flaked cod

• 200 g of shrimp

• Curly lettuce to taste

• 3 to 4 ripe tomatoes, peeled and diced

• ½ red or white onion, sliced

• Pitted black olives to taste

• Extra virgin olive oil to taste

• Wine vinegar to taste

• Salt to taste

• Spanish mayonnaise to taste

To serve

• Medium pita breads

Preparation

Cook the cod, shred it into flakes and set aside. Season the shrimp with salt and quickly fry them in a drizzle of olive oil until golden. Set aside. Tear the lettuce leaves with your hands and place them in a large bowl. Add the tomatoes, onion and olives. Add the cod and shrimp. Season with olive oil, wine vinegar and adjust the salt. Finish with the Spanish mayonnaise, mixing gently until all ingredients are coated. Serve with pita bread.

To pair: Tinto de Verano

Ingredients

• 750 ml of young dry red wine — Tempranillo or Garnacha

• 750 ml of well-chilled soda

• Orange slices for garnish

Preparation

Mix the chilled wine and soda. Serve in glasses with ice and garnish with orange slices.

Ep. 2 – Beatriz Quinelato | Fresh pasta with confit mushrooms

Beatriz Quinelato prepara uma massa fresca com cogumelos confitados. (Adriana Barbosa/CASACOR)

Architect Beatriz Quinelato cooks in the Brastemp Kitchen, the same project she signs at CASACOR São Paulo 2026. The chosen recipe is a fresh pasta with confit mushrooms: a dish that requires time, attention and a certain willingness for the process. In her conversation with Ronan Oliveira, Beatriz talks about what cooking has in common with designing.

Watch the episode on Instagram.

Check out the recipe below.

Fresh pasta with confit mushrooms, by Beatriz Quinelato

Ingredients

For the fresh pasta

• 300 g of special wheat flour

• 3 eggs

• 1 tablespoon of canola oil

• 1 teaspoon of salt

For the confit mushrooms

• 200 g of fresh portobello mushrooms

• 200 g of fresh shimeji mushrooms

• 200 g of fresh shiitake mushrooms

• 400 ml of olive oil

• 40 ml of soy sauce

• 6 garlic cloves

• Thyme sprigs to taste

For finishing

• Butter to taste

• Parmesan cheese for grating

• Salt to taste

Preparation

Prepare the confit mushrooms

Preheat the oven to 160°C. Clean the mushrooms and cut them into similar shapes and sizes. Arrange them in a baking dish, add the crushed garlic cloves and thyme sprigs. Drizzle with olive oil and add the soy sauce. Bake for approximately 40 minutes, until the mushrooms are tender and very aromatic. Set aside.

Prepare the fresh pasta

In a bowl, place the flour and make a well in the center. Add the eggs, oil and salt. Mix until a smooth dough forms. Transfer to a floured surface and knead for about 10 minutes, until you get a smooth and elastic texture. Let it rest for about 1 hour, covered with a cloth or plastic wrap. Roll out to the desired thickness and cut into your preferred shape. Note: if you have a mixer with a dough hook, the entire preparation can be done in it.

Cook the pasta

Boil plenty of water with salt and cook the pasta for 2 to 4 minutes, until al dente. Reserve a little of the water before draining.

Finishing

In a skillet, heat a little of the confit olive oil and add the mushrooms. Add a small portion of the cooking water to form a light sauce. Add the butter and mix until incorporated. Add the pasta and gently toss. Adjust the salt, finish with freshly ground black pepper and serve immediately with grated parmesan.

Ep.3 – Josemar Costa | Smoked chicken salpicão

Josemar Costa é o terceiro convidado do Arquitetura à Mesa. (Adriana Barbosa/CASACOR)

Architect Josemar Costa, from Studio Costa e Azevedo, responsible for Casa Origens Mercado Livre, chose to prepare a smoked chicken salpicão, a practical and flavorful recipe, ideal for gathering people around the table.

Watch the episode on Instagram.

Check out the recipe below.

Smoked chicken salpicão, by Josemar Costa

Ingredients

• 1 can of sweet corn

• 200 g of pitted green olives

• 200 g of seedless raisins

• 1 red bell pepper cut into thin strips

• 1 yellow bell pepper cut into thin strips

• 300 g of prato cheese, diced

• 1 large grated carrot

• 2 green apples, diced (kept in water until assembly)

• 1 shredded smoked chicken breast

• 1 small carton of heavy cream

• 250 g of mayonnaise

Method of preparation

Drain the sweet corn, cut the olives, if desired, and cut the peppers into thin strips. Grate the carrot and cut the prato cheese into cubes. Cut the apples into cubes and keep them in a bowl with water until ready to use, to prevent them from darkening. Shred the smoked chicken breast.

In a large serving dish, add the shredded chicken, corn, olives, raisins, peppers, grated carrot, cubed cheese and, lastly, the drained apples. Mix gently until it forms a colorful salad.

In the same dish, mix the mayonnaise and the cream until well incorporated with the dry ingredients.

Refrigerate for a few minutes before serving so that the flavors become more refined. Serve chilled in a bowl or deep plate of your choice.

traduzido por: OPENROUTER