Page 17 - ARUBA TODAY

LOCAL Monday 16 March 2020
A17

Renaissance Aruba Resort & Casino presents ‘Evolution’:
Raise the curtain on a culinary cabaret

ORANJESTAD —Diego Lemasson, Beverage & Food Direc- cial events is what Renais-
tor at the Renaissance Aruba Resort & Casino is proud sance is known for. We did
to announce a once-in-a-lifetime culinary experience some pop-up dinners with
coming up at the resort. The exclusive dinner has a very themes and have the Rose
limited capacity of 20 covers and will be a completely All Day lunch as well as the
different concept than the regular upscale wine pairing Bartenders Brawl, all grow-
dinners. This ‘Evolution’ will sweep you off your feet in all ing events. Now we are
senses: taste, sight, hearing and touch. Make sure you focusing on an elevated
are part of this sensation! event which will be ‘Evo-
lution’. On the long-term
The Stage we wish this to be a yearly
Friday March 20 and Saturday March 21 a part of the event to look forward to.”
Renaissance Convention Center will be transformed into
another dimension. Imagine a night filled with quality Join the Evolution
when it comes to food, drinks, entertainment and set- The event includes a 4-
ting. A night full of surprises that will tantalize your senses. course menu with wine
A night where you will be seated on a sliding table that pairing. One of the manag-
moves the food in front of you and the curtain of this cu- ers will contact the guests
linary cabaret will be drawn to show you another world. in advance to gather infor-
“Besides the impeccable food and wines, entertainment mation about for example
will be an important part of this out-of-the-box concept,” special diet requests, dress
says Lemasson. code is elegant. Reserva-
tions can be done by call-
The Spectacle ing +297 5976130.q
The director explains that this will not be a standard up-
graded dinner, it is much more. “Rather a full experience
where many other things happen. The moment you ar-
rive you will be taken on a journey and you do not really
know what to expect, it will be a surprise. We try to pro-
mote it as basic as we can. We do understand that some
guests wish to have some revelations so we informed that
the theme will be around the four seasons; winter, spring,
summer and fall.” The menu will be available in front but
we recommend people not even to look at it and let
themselves be surprised, he continues. “Be open to dive
into the experience. Enjoy an upscale evening full of sur-
prises. Come with an open mind willing to try new things.
It will captivate you!”

The Players
This event is set up in partnership with wine wholesaler
Pepia Est. Some of the exclusive wines presented on the
evening will be Perrier Jouët Grand Brut Champagne,
France, Rombauer Merlot Napa Valley California, USA
and Taylor Fladgate 20yo Port, Portugal. “We are already
six months in preparation and have about 40 people
working on it, says Lemasson who is in charge of all the
operations of the resort including all the bars and restau-
rants, convention center, casinos, beverage operations
and private island. “All the fun parts of the hotel,” he
jokes. He has close to 400 people under his wings. “Spe-