At Table: Food & Drink with Marc-Aurele Buholzer
Monday, April 4 at 7:00 p.m.
Local and seasonal small plates inspired by rustic Neapolitan cuisine, with Marc-Aurele Buholzer of Vero Pizza Napoletana.
Five multi-course food events accompany our exhibition, At Table: Cleveland Culinaria, each planned by one of the participating culinary innovators. Attendees will enjoy a hearty array of small plates and craft cocktails, along with lively conversation with chefs, partnering visual artists, and poets in an intimate gallery setting.
“The natural cycling of the seasons allows for inspiration to continually shift for the pizzaiolo and his work. Green herbs and vegetables gain red carpets after months of winter pantry. Fresh cheeses express the lively character of springtime grasses. Come experience the flourishing of the season through our work.” Marc-Aurele Buholzer
MARC-AURELE BUHOLZER | CLEVELAND CULINARIA CREATIVE GROUP
Pamela Argentieri, metals
Eleanor Mallet Bergholz, fibers
Lynne Norwood Lofton, ceramics
Sandy Miller, ceramics
Pat Nicholson (Nine 5 Gallery), wood-worker, furniture
Clarissa Westmeyer, photography
Guest poet: Kathleen Cerveny will read a spoken variation on the event’s theme.
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Wood-fire Neapolitan Pizzas, Vegetable sides, Carrots in cast iron pan as a side, cured meats, warm olives, asparagus shaved thinly and ramps
AT TABLE: FOOD & DRINK RESERVATIONS
Ticketed reservations for each event ($50 food & drink / $35 food only; Heights Arts members $40 food & drink / $25 food only) will be available online, at the gallery, and by phone to 216.371.3457 beginning Tuesday, February 9. Heights Arts gallery is wheelchair accessible. Advance ticket purchase is necessary as space is limited.
PURCHASE MEMBER TICKETS PURCHASE GENERAL TICKETS
ABOUT MARC-AURELE BUHOLZER
Marc-Aurele Buholzer opened Vero Pizza Napoletana in the summer of 2012 and has since been continually honing his craft. His days are spent behind a nine hundred degree wood-fired oven creating quality, Neopolitan-style pizzas and raising a family in Cleveland Heights. Though his craft is grounded in Italian roots, he doesn’t hesitate to branch out and infuse new flavors into his fare. Through a commitment to highlighting local and seasonal ingredients, he works to not only forge relationships with area farmers and producers, but to also foster creativity and innovation. A philosophy graduate turned pizzaiolo, he immerses himself in the work itself, consciously crafting each pizza in the restaurant with intent and dedication.