Brûlée Catering designs dishes that are pleasing to both the palate and the eye. From Asian street food and global small plates to edible vessels and refined comfort foods, clients can indulge in a variety of specialties.
Seasons 52 Fresh Grill in King of Prussia, Pennsylvania is a casually sophisticated fresh grill and wine bar that serves the fla- vors of a seasonally-inspired menu.
For social celebrations or corporate gath- erings, Seasons 52 creates the perfect atmosphere in which to take an event from ordinary to extraordinary. Select from specially created menus or indulge in “designer dining,” where personal cus- tomization allows planners to style their own events. “Perfect pairings” combine the best seasonal selections with interesting wines for a complete dining experience.
Seasons 52 exudes a welcoming ambiance with rich, mahogany accents, custom-built wine cellars and lush green- ery that blend well together.
A recent wine tasting and pairing event held here is a perfect example, said Lee Leung, sales manager for Seasons 52 of King of Prussia. The event turned out to be a wonderful evening of business net- working and social mingling, Leung said. Stations of “fork-friendly” foods and excel- lent wines complemented items on the menu and were a big hit with guests.
“Our signature flatbreads and award-win- ning Mini Indulgence Desserts were guest favorites,” said Leung. “They’re perfect for sharing, especially for cocktail recep- tions.”
For seated events, guests can enjoy signa- ture dishes, such as the oak grilled filet, cedar plank salmon and caramelized sea scallops. Providing varied choices allows attendees to opt for their favorite item, helping to ensure pleased.
that everyone is
While most guests will enjoy traditional events and food choices, others might be more interested in Seasons 52’s unique Chef’s Table experience. Through this experience, customized, seasonal menus and wine pairings are designed to each person’s liking in an intimate setting that provides an extraordinary culinary adven- ture.
Season’s 52 can accommodate groups of up to 350 guests, where the entire restau- rant is utilized. However, regardless of size, all events at the facility are orchestrated
26 January February 2012
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