The Penn Museum, the University of Pennsylvania Museum of Archeology and Anthropology, is an excellent choice for planners seeking a unique, high-end venue for their next banquet.
ness. Wolfgang Puck Catering can satisfy your palate for global flavors, design a kosher-style meal, create-a-menu with dietary considerations, or execute a delectable vegan menu. No request is too challenging for our talented team of chefs,” said German.
She went on to note that this cuisine, cou- pled with unique meeting settings, makes the venue standout to attendees. “Guests have the opportunity to dine inside among the rare artifacts or outdoors in three unique gardens. The museum has equally impressive alternate indoor loca- tions available in case of inclement weather.”
German also added that being conve- niently located just minutes from the heart of Center City Philadelphia means that the Penn Museum is easily accessed by car, taxi and public transportation, but it also offers the luxury of reasonably priced on site parking.
“In addition to hosting an event at the museum, clients may create memories by booking a private tour of a once-in-a-life- time exhibition in conjunction with their event. Our next featured exhibition is ‘MAYA.2012: Lords of Time,’ opening in May 2012,” German observed.
Finley Catering Company is the exclusive caterer for Ballroom At the Ben Franklin
28 January February 2012
House and The Crystal Tea Room (in the Wanamaker Building), both located in Philadelphia.
Catering for prestigious guests at these prominent locations is second nature to Finley. One of many standout events at the Ballroom At the Ben was the Presidential Summit Luncheon in 1997, where guests included William and Hillary Clinton, George H.W. and Barbara Bush, Gerald Ford, Colin Powell, governors from across the United States, plus celebri- ties and CEOs, who donated more than a million dollars to the Youth of America.
For the Epilepsy Foundation, Finley Catering served New Orleans/Cajun-type foods. The chefs have also created menus featuring Hawaiian and Italian bistro foods for events.
“We see a food trend moving toward vegan, vegetarian and gluten-free meals, as there are numerous requests for these,” said Kathleen E. Kelly, director of advertis- ing and marketing for Finley Catering Company. “Also, most clients want combi- nation meals, such as a filet mignon and crab cake combo plate, for their events.”
There’s an art to serving group meals, from choosing the perfect menu to preparing the most tasteful dishes to presenting cre- ations that are as delicious as they are stunningly beautiful.
When there are hundreds of guests to please, Finley seamlessly executes dining events. For example, they have successful- ly
hosted the 2011 Cole Hamels
Foundation and its 900 guests, as well as the Rothman Institute’s 1,150 attendees.
“When it comes to memorable meal func- tions, we can create events that really standout. Clients can feel comfortable in allowing us to design everything, from the theme and food to beverages and décor,” noted Domenick Savino, CPCE (Certified Professional Catering Executive) and CEO for Drexelbrook Catering and Corporate Events Center in Drexel Hill, PA.
After all, Drexelbrook has orchestrated everything from intimate, six-course wine dinners to galas for 500 to holiday bashes attended by more than 1,000 guests.
Among the many
prominent guests
Drexelbrook has hosted for events was President Bush in 2004.
For a 900-person holiday party two years ago, the Drexelbrook culinary team creat- ed a “Love Boat” theme that resulted in a one-of-a-kind evening.
“Seven Restaurants for the Seven Seas” included seven food stations placed around the perimeter of the ballroom to provide a cruise ship feel. Each restaurant was uniquely themed, and a “Captain’s Table” came complete with “Love Boat” impersonators. Props and decor provided the finishing touches.
The Drexelbrook culinary team has received more and more requests to incorporate Indian cuisine into recent events.
reflect that
Savino said this trend could strict Indian guests require
only vegetarian options and the fact that Indian cuisine is filled with flavors and textures that guests might not otherwise venture into on their own while cooking at home.
Another popular choice, and one that has remained strong for group dining events, is the inclusion of action stations, where attendees can find sumptuous foods, like sesame crusted Ahi tuna; the antipasti bar with prosciutto sliced-to-order;
plus
Entrée Duets that include center-cut filet; seared scallops; as well as Sweet Endings stations.
“Passed, small plates are still popular, and dessert miniatures continue to be a crowd favorite,” noted Savino.
The Liberty View Ballroom and Brûlée Catering by Jean-Marie Lacroix at the Independence
Visitor Center in
Philadelphia are conveniently located at Independence Mall in the city’s historic district. One of the many memorable events recently hosted here was thevisitor center’s ten year anniversary celebration.
For this occasion, a beautiful gala show- cased the entire event space, utilizing the upstairs and downstairs where guests could mingle. The guest list included a “who’s who” in the hospitality community, as many joined in the celebration that
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