Rosenberg’s enthusiasm is already apparent in the food being served at the Radisson, and he is looking forward to the bigger changes that are coming soon. The plans have yet to be unveiled to the public, but Rosenberg says restaurant guests can expect an even more social and fun dining experience, beginning this spring.
Rosenberg recently demonstrated the preparation of his acclaimed Exotic Wild Mushroom Risotto, and the video of the event has been getting shared across Westchester and beyond on Facebook, YouTube and Twitter.
Rosenberg says the foundation of a successful menu is great ingredients and a chef’s ability to make each dish multi-dimensional. Rosenberg, a 1992 Culinary Institute of America graduate, creates all of his own recipes, and works hard to utilize the best local and seasonal ingredients.
Rosenberg also wants people to know that his kitchen offers far more than what might be expected from a typical hotel kitchen. “One of our challenges is to get people from the street to come in, and to really recognize that we’re a great place. Sometimes people think that restaurants in hotels are a place where you can get a turkey club, but nothing special. This restaurant is special.”
Rosenberg’s cooking career began long before he attended the Culinary Institute. His interest in food started with him watching his grandmother cook meals in his home as a child. “My grandmother was the most phenomenal cook in the world,” he said. “She taught me a lot of basics.”
Rosenberg, a Port Chester resident, started working in area restaurants at the age of 14, and never looked back. His culinary career includes working as sous chef under Mark Salonsky at City Café in New York City, and executive chef positions at other restaurants, including Dome Restaurant and Vivo Restaurant in Greenwich; Barcelona Restaurant in Stamford; and Two Moons in Port Chester.