7/31/2019 Emerging Chefs Present 'Last Tango in Tremont'
(06-04-12)
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The Last Tango in Tremont
Featuring the grand cuisine of Chef Rosander and the delightful
pairings by Paulius of the
Velvet Tango Room
Cleveland, OH June 1st, 2012 Emerging Chefs is proud to announce
The Last Tango inTremont a one-night feast of ambience, food and
culinary performance. Join us for theextraordinary cuisine of Chef
Brian Rosander combined with the playful pairings of Paulius
themaster of the cocktail. Topped off with live Jazz in the
backroom & garden of the storied VelvetTango Room
(www.velvettangoroom.com). A silent showing of the Last Tango of
Paris will beplayed in the private courtyard (weather
permitting).
Join Emerging Chefs and our special guests Chef Rosander (see
attached bio) of Rosanders andlibation master Paulius on July 2nd
from 6pm to 9pm at the world famous Velvet Tango Room(special
passwords to enter will apply). And for one lucky foursome, Paulius
will prepare an exoticBananas Foster.
Creating a special menu with pairings concocted by Paulius,
offered Chef Rosander, is a dreamcome true. The eclectic nature of
this event is going to create quite a culinary stir.
Tickets for the Last Tango in Tremont event are $75 General
Admission. Admission includes afive-course offering paired with
stylish libations. All tickets can be purchased
at:http://emergingchefs2012-4.eventbrite.com.
For additional information about Emerging Chefs please contact
Michael DeAloia.
About EmergingChefs.com:EmergingChefs.com, LLC is a Cleveland,
OH-based firm that specializes in creating distinctiveevents around
emerging chefs, culinary trends and destination dining experiences.
EmergingChefs is dedicated to working with new chefs on the
culinary scene and creating custom events inthe region that
celebrate the chefs talents and offer these great experiences in a
distinctiveenvironment. The co-founders, Michael DeAloia, David
Moss, and Rick Turner have crafted acreative, daring, and
distinctive brand that offers Big Flavors and Bold Venues.
Contact:
Michael C. DeAloiaTwitter ID:
@[email protected]
www.emergingchefs.com
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7/31/2019 Emerging Chefs Present 'Last Tango in Tremont'
(06-04-12)
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About Chef Rosander:
A wayward son of Cleveland, Brian Rosander took the long road to
a culinary career. Working inconstruction in various cities across
the Midwest, Brian busied himself in the cold months workingboth
front- and back-of-house for a number of restaurants in Cleveland,
Chicago, and Wisconsin,pursuing cooking on-and-off for the better
part of a decade. After returning to Cleveland in themid-2000s, his
interest in the culinary arts bloomed into a professional education
at ICASI, underthe tutelage of chefs Loretta Paginini, Tim McCoy,
Neal Mackenzie, and Stephan Rieger. Theexposure to a combination of
discipline, innovation, technique, and food history set a stage
forBrian to explore a world of cuisine, traveling to the Ligurian
coast of Italy to study under ChefRoberto dal Seno.
If his journey to find his career was winding and gradual, his
race to open Rosander was anythingbut. A short stint working at
ICASI was soon replaced by a whirlwind of kitchen designing,
menuplanning, and remodeling of the storefront at 44 Front Street
in Berea. A family-ownedestablishment, Rosander began to consume
the waking hours of Brian and his wife, Christina, whotook on a
role managing event scheduling and front-of-house operations. With
the support of hisfamily, friends, peers, and instructors, the pair
hammered out a beautiful establishment, a visualrepresentation of
the aesthetic and ideals Brian values as a chef.
If opening a restaurant weren't enough to fill a calendar, the
support and networking of peer chefsprovided Rosander with the
opportunity to manage the VIP kitchen of the Fabulous Food
Network
Show, to cater charter flights for the Saudi Arabian royal
family, and private event service,branching into culinary classes
and the well-received table d'hte "Chef's Menu" dining at
therestaurant. A year later, the restaurant was to change concepts,
converting the front-of-house intoan eclectic, colorful ice cream
parlor and eatery, with the professional kitchen focusing on
cateringevents.
It is in this environment and education that the chef takes cues
for his cuisine concepts. Praisedby guests for his intuition and
flavorful aesthetic, Brian marries the simplicity and strengths
ofMediterranean and Middle-eastern cuisine and the innovation of
New American cooking thatdemonstrates fusion at its very finest.
Not content with pretention and exclusivity, Chef Rosanderworks to
rebuild the understanding of casual fine dining and to introduce
his perspective onAmerican dining culture for the West suburbs and
the city at large.
