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Correio newspaper | Come, 2025: Fasano Salvador announces program to celebrate New Year’s Eve

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GASTRONOMIC TURNING

Come, 2025: Fasano Salvador announces program to celebrate New Year’s Eve

Dinner will be at the Gero restaurant and costs R$780.00 per person, without alcoholic drinks.

  • Photo by the author Alô Alô Bahia

Published on October 24, 2024 at 8:18 pm

Chef of Restaurant Gero, not Fasano

Chef of Restaurant Gero, not Fasano Credit: Disclosure

Fasano Salvador has prepared a special program for New Year’s Eve 2025, which includes a menu prepared by chef Bahia Brito, accompanied by live music, by Veka Calabrich, on December 31st from 8pm. Dinner will be at the Gero restaurant, in the hotel lobby. It costs R$780.00 per person, without alcoholic drinks.

The celebration on the Rooftop of Hotel Fasano will start at 9pm and can be purchased in combination or separately from dinner. With one of the most iconic views of the city, the event will feature a DJ performance and a live band, as well as a selection of alcoholic and non-alcoholic drinks included. Fasano operates in the city center, in front of Praça Castro Alves.

  • Rooftop party (non-guests): R$ 1,080.00
  • Rooftop party (guests): Already included in the daily rate
  • ⁠Dinner at Gero + party on the rooftop: R$ 1,700.00 per person with alcoholic drinks included + food

About the chef at Gero Salvador

In 1980, at the age of 17, Rosivaldo Neves de Brito arrived in São Paulo with a suitcase and a ticket, ready to start a new life. He found support from part of his family who were already established in the city, working in hotels and gastronomy.

Rosivaldo began his career in the kitchen, a common path for many Bahians who migrated to São Paulo. In the first moments, Brito performed basic and essential functions in the kitchen, such as washing dishes, cleaning the floor and ensuring that everything was impeccable for the place to function. With effort and dedication, he sent money to his family in Bahia through relatives who visited the city.

The biggest milestone in his career came in 1990, when he joined the Fasano Group, an opportunity that arose through a recommendation. Over time, Rosivaldo rose through the ranks and, with the opening of Fasano Salvador, he became chef at the group’s restaurant, where he was able to explore and improve his culinary skills.

Today, it is known for its specialties, such as the mixed Bahian moqueca, which includes shrimp and fish, and the traditional feijoada served on the first Saturday of each month. In addition to leading the hotel’s kitchen, Rosivaldo shares his tried and tested recipes, allowing people to recreate his tasty dishes at home.

Information and Tickets

Telephone: 71 2201-6336 | 71 99611-9850 |71 99946-4088

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Michelle Williams

I'm Michelle Williams, an enthusiastic author specializing in captivating entertainment content on Rwcglobally.com. With a passion for storytelling and a keen eye for the latest trends, I aim to engage readers with compelling narratives that reflect the dynamic landscape of the entertainment industry. Join me on Rwcglobally.com to explore the world of film, television, music, and more, as we uncover the stories that define contemporary culture.

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