Today’s banquet and catering menus scintillate the senses, invigorate network- ing and punctuate parties with tantaliz- ing splendor. Presentation is beautifully breathtaking; choices not only sinfully delicious, but often wholesomely nutri- tious. Foodies frolic in healthy happi- ness.
Lee Leung, field sales manager for Seasons 52 Fresh Grill, exemplifies such passion.
“I’m a foodie and have worked in restau- rants all my life,” exclaims Leung. “When I was first recruited by Seasons 52, I did not know much about the national chain. But I went inside the Cherry Hill site and fell in love. I couldn’t help myself and let out an audible ‘aah!’ How did I not know about this wonderful place?”
Leung’s lack of awareness didn’t last long and rapid-fire
accompany every description of the rounds of applause
restaurant’s concept and her King of Prussia, Pennsylvania base of operation. Seasons 52 is a casually sophisticated fresh grill and wine bar inspired by the glory of land and sea that produces a bounty of beef, fish, poultry and vegeta- bles. Its award-winning international wine list is diverse and perfectly paired with entree choices by master somme- liers.
Food is definitely a factor when planners choose Seasons 52. Service and ambi- ence also bring them back.
“In 2010, we did an event for 100 people in our upstairs banquet room,” says Leung. “They absolutely loved the food and booked again the next year with a larger guest list of 380. A month ago, the group was back with 500 people. We mounted a tent and served indoors and out. The reviews? They raved about the food and personal attention, and why wouldn’t they? Seasons 52 events are
24 January February 2013
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