The 32
o
Luxe Lounge at The Quarter in the Tropicana Casino and
Resort, Atlantic City offers everything from top of the line AV to a
state-of-the-art kitchen and full event capabilities.
“Everyone expects more for less these Burkeitt said a specialty cocktail was
days,” he noted. “Clients want guests to be named after Harry Kalas, and the World
delighted and see something new and Series theme was incorporated into the
inspirational. Elegant dinners and events event. She added that it was truly one-of-
can be accommodated in unique spaces a-kind and it provided the chance to show
such as the Mütter Museum at The College off the virtually endless possibilities of
of Physicians of Philadelphia and also at Table 31. However, while Chef Scarduzio
the National Liberty Museum.” is creative with his flavorings, he also
keeps the food comfortable enough to
Love said one of the favorite desserts by suit everyone’s taste buds.
Catering By Design is a dark chocolate
tasting station offering varying degrees of
At Drexelbrook Catering and Corporate
cacao.
Events Center, a few of the tasty and
unique servings offered include cheeses-
S
teak spring rolls with spicy ketchup as an
hors d’oeuvres, and a roasted pear and
D
I
I
G
SH
N
E
A
S
TURE
butternut squash with cardamom cream
and crispy smoked bacon soup. For an
entrée, groups can choose chipotle ten-
Leave it to the experts to whip up some of
derloin of beef paired with a jumbo lump
the most creative cuisine possible for your
crab cake for whetting the appetite, and
next event. Like an artist with a paint-
butlered mini-desserts, such as Godiva
brush, the chef and his kitchen are the
chocolate and Kahlua milkshakes, will
and panoramic view of the river, is their tools for some of the most spectacular
tempt the sweet tooth.
most popular setting for dinners for up to presentations.
400 guests. A more intimate gathering can
“We hosted a very upscale celebration
be held in the galleries themselves or on Brittany Burkeitt, Table 31 by Chris
with the theme: A Night in Casablanca,
the tented balcony. Scarduzio, said that the Phillies Gala was
and the meal consisted of five butlered
held recently in the Comcast Lobby,
courses with five matching wines, custom
“Most upscale events incorporate some Market Place and Plaza. With more than
event décor and butlered mini desserts at
kind of theme, and we strive to make every 1,700 guests, the food served was as cre-
the end,” said Dominick Savino of
event one-of-a-kind,” said Israel. “We have ative as it was delectable. Beginning with
Drexelbrook Corporate Events Center.
customized menus, décor elements, and the Ceviche-Raw Bar-Vodka Luge, it show-
we can create food and drink vignettes cased a selection of two marinated
Max & Me Catering dishes out some sig-
rather than the typical, massive buffets ceviches to include one tuna and one bay
nature dishes of its own that get their
and bars.” scallop; shrimp cocktail; snow crab claws;
guests’ mouths watering, as well. For
and blue crab claws.
example, their boneless beef short ribs
For the grand opening party of Events at
with apple cider, molasses and maple
ISM, a champagne cocktail bar in the ele- A “meat and potatoes station” was com-
syrup served with Lancaster-style spoon
vator was created. Guests raved about prised of carved braised beef short ribs,
bread and delicious mashed sweet pota-
how that set the tone for the entire party, germolata crust, sauce bordelaise, horse-
toes entrée.
said Israel. “We work with the clients with- radish mashed potatoes, assorted fall root
in their budget and theme to help them vegetables, roasted shallots and oyster
Jim Israel said that he has found the
build an event.” mushrooms, and mini brioche.
clients of Culinary Concepts to be highly
sophisticated when it comes to food, and
A recent dinner party focused on wine, The antipasto station featured Caesar
he’s using the small plates to create pair-
where the food was designed to pair with salad, marinated boccacini mozzarella, an
ings for them at sit-down dinners. “We use
the spirits brought by the host. artisan cheese display, a trio of roasted
pairings, such as roasted beet and mango
Philadelphia and Italian market themes peppers with marinated mushrooms,
salad with sun choke, fennel and squash
are also high on the list of requests. acorn squash, broccoli rabe with garlic soup or gemelli pasta with Swiss chard,
confit, red and yellow heirloom beets and
mushrooms and truffle oil served with
Dan Love, of Catering By Design and pesto dressing, and hand-sliced prosciutto duck confit croustade. This gives hosts the
events at the College of Physicians of wrapped in breadsticks. chance to serve a more progressive din-
Philadelphia, finds that sit-down events ner with multiple courses and options for
work well with large “Lazy Susan,” family- The pasta station provided by Table 31 everyone without making them feel like
style dinners, where everyone plays host. offered servings of lobster macaroni and they have overfed their guests.”
Guests can feast their eyes and appetites cheese with lobster béchamel, butternut
on a variety of pretty platters filled with squash and mascarpone risotto garnished He said that Culinary Concepts and
elegant cuisine and enjoy as much or as with pumpkin seed oil and toasted pump- Events at ISM find that conversation plates
little as they like. kin seeds, smoked chicken and saucisson (one-bite or one-handed items - such as
with lentils salad and sherry vinaigrette, hard sausages, cheese marinated olives,
The “hot” menus, according to Love, are Table 31 crab cake, and endive salad with assorted nuts, flatbreads and dips) are
French Bistro, Vietnamese and Nepalese guyere cheese, haricot verts and walnut very popular. These can be spread around
creations. dressing. the room on cocktail tables so guests can
26 January a79 February 2010
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