marked the center having served more than 20 million guests since its opening. Chef Lacroix’s food from around the world was a hit, as he presented individual food stations featuring a variety of regional tastes.
The Ukranian Catholic Archdiocese
Reception and Dinner, which included 360 attendees, is an example of a large meal function hosted at Liberty View Ballroom. Other events at this top-notch facility have included the Armenian Youth Church Organization of America Retreat, and the B Lab Corporation’s Sustainable Environment Dinner.
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 com- fort foods, clients can indulge in a variety of specialties.
“There’s a huge market for organic, local sustainable menus,” said Michelle Khan, regional sales director for Brûlée Catering. “It’s important to clients that we buy local and that our culinary team uses fresh, organic, seasonal products.”
Khan added that global cuisine is always “hot,” and Brûlée likes to feature chef- manned action stations that take guests on a tour of the world through small plate sec- tions.
Other popular trends right now include custom cocktails and anything that lends itself to socialization during the event, as opposed to sit-down, multi-course meals that keep guests tethered to their seats.
Dining Trends and Popular Food Choices
Dining options for groups have evolved from the standard fare of limited entrees to exciting new menus that are geared toward more sophisticated palates.
Seasoned culinary professionals create each menu item to perfection by using a variety of seasonal items, including spices
Mid-Atlantic EVENTS Magazine 29
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