Photos courtesy of Brûleé Bakery.
On Thursday, Oct. 1, from 4:30–9:30 p.m., Bryn Mawr’s Tango Restaurant and Brûlée Bakery will collaborate on a special three-course gluten-free dinner. Dinner will be prepared by Tango Restaurant’s executive chef and owner, Sam Sheridan, and desserts will be created by Brûlée Bakery’s Lila Collelo. Both will be available on location to discuss the evening’s menu and answer questions.
The special gluten-free dinner will include a choice from six first courses, five second courses and three desserts. A gluten-free amuse-bouche selected by chef Sheridan will start the dinner.
“It’s been my dream to collaborate with a local restaurant who offers the community amazing gluten-free options in their normal everyday menu,” says Collelo. “I feel so honored to be able to partner with Tango Restaurant and enhance their dessert offerings and give the GF (gluten-free) community a heightened experience of what gluten-free desserts can and absolutely should be.”
“What started out of necessity for us to have some gluten-free options has caused us to re-think menu design from the ground up,” says Sheridan. “GF has opened a host of new challenges; however, it has enhanced many of our dishes and guest experiences. Tango is very pleased to collaborate with someone who is so passionate about the gluten-free community.”
First course choices include butternut squash purée with cranberry-apple compote; steamed clams and mussels with chorizo, potato and tomato; duck confit arugula salad with candied walnuts, roasted beets, golden raisins and strawberry-champagne vinaigrette; and Mexican chicken spring rolls with guacamole, pico de gallo and queso fresco
For the second course, options include a six-ounce filet mignon with mashed potatoes, grilled asparagus and brandy peppercorn cream; pan-seared salmon with braised red cabbage, caramelized cauliflower and arugula walnut pesto; and roasted chicken with artichokes, fingerling potatoes and natural chicken nage.
Dessert choices include pumpkin spice risotto fritters with chai-scented vanilla dipping crème, salted caramel apple tartelette and cream puffs served three ways—spiced rum pastry crème, Mexican hot chocolate mousse and cannoli-filled.
This special dinner is $38 per person. Drinks, taxes and gratuity are not included. See the full menu at www.tastetango.com. Reservations are recommended and can be made by calling the restaurant. Please mention the gluten-free pop-up dinner when reserving.
39 Morris Ave., Bryn Mawr, (610) 526-9500, www.tastetango.com