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 in Tremont a one-night feast of ambience, food and culinary performance. Join us for the extraordinary cuisine of Chef Brian Rosander combined with the playful pairings of Paulius the master of the cocktail. Topped off with live Jazz in the backroom & garden of the storied Velvet Tango Room (www.velvettangoroom.com). A silent showing of the Last Tango of Paris will be played in the private courtyard (weather permitting). Join Emerging Chefs and our special guests Chef Rosander (see attached bio) of Rosanders and libation 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 exotic Bananas Foster. Creating a special menu with pairings concocted by Paulius, offered Chef Rosander, is a dream come 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 a five-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 distinctive events around emerging chefs, culinary trends and destination dining experiences. Emerging Chefs is dedicated to working with new chefs on the culinary scene and creating custom events in the region that celebrate the chefs talents and offer these great experiences in a distinctive environment. The co-founders, Michael DeAloia, David Moss, and Rick Turner have crafted a creative, daring, and distinctive brand that offers Big Flavors and Bold Venues. Contact: Michael C. DeAloia Twitter ID: @emergingchefs mdealoia@emergingchefs.com 216-212.4067 www.emergingchefs.com ###

About Chef Rosander: A wayward son of Cleveland, Brian Rosander took the long road to a culinary career. Working in construction in various cities across the Midwest, Brian busied himself in the cold months working both 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 the mid-2000s, his interest in the culinary arts bloomed into a professional education at ICASI, under the tutelage of chefs Loretta Paginini, Tim McCoy, Neal Mackenzie, and Stephan Rieger. The exposure to a combination of discipline, innovation, technique, and food history set a stage for Brian to explore a world of cuisine, traveling to the Ligurian coast of Italy to study under Chef Roberto dal Seno. If his journey to find his career was winding and gradual, his race to open Rosander was anything but. A short stint working at ICASI was soon replaced by a whirlwind of kitchen designing, menu planning, and remodeling of the storefront at 44 Front Street in Berea. A family-owned establishment, Rosander began to consume the waking hours of Brian and his wife, Christina, who took on a role managing event scheduling and front-of-house operations. With the support of his family, friends, peers, and instructors, the pair hammered out a beautiful establishment, a visual representation 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 chefs provided 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 the restaurant. A year later, the restaurant was to change concepts, converting the front-of-house into an eclectic, colorful ice cream parlor and eatery, with the professional kitchen focusing on catering events. It is in this environment and education that the chef takes cues for his cuisine concepts. Praised by guests for his intuition and flavorful aesthetic, Brian marries the simplicity and strengths of Mediterranean and Middle-eastern cuisine and the innovation of New American cooking that demonstrates fusion at its very finest. Not content with pretention and exclusivity, Chef Rosander works to rebuild the understanding of casual fine dining and to introduce his perspective on American dining culture for the West suburbs and the city at large.