“Great food and great service should go hand-in-hand.
One doesn’t work without the other.” Adam DeLosso
Garces Group Restaurants
Planners appreciate the chef’s consistency of food quality, presentation and tempera- ture. This is validated by hundreds of repeat clients and groups who book annu- ally at Drexelbrook.
Domenick Savino, CPCE, Drexelbrook’s CEO, is proud that their menu transcends traditional banquet thinking. “Over the past few years, food and beverage menus have changed dramatically.
The most
obvious differences revolve around the popularity of vegan, vegetarian and gluten- free dishes. People who eat these types of food are growing rapidly in numbers. It’s not unusual for our culinary team to pre- pare three or more entree selections, such as fish and beef, along with gluten-free, vegan, vegetarian or other main dishes. So what starts out as two could easily become a choice of seven.”
Prompted by the plentiful challenges on those television cooking shows and com- petitions, people are more excited than ever by creative cuisine and how it arrives on their plates. Savino welcomes the opportunity to be innovative and up-to- the-minute. “Many events feature interac- tive stations, moving buffets, cooking on Himalayan salt blocks, mini desserts, and of course, the ever popular food truck parked outside the entrance doors for guests to take home fresh baked cookies, cheese steaks or hot coffee.”
Frequently, Drexelbrook food menus
incorporate beverages, not as an after- thought, but as a true complement to their cuisine. “There are some great winter ales available now from Pennsylvania’s many micro breweries,” “Braising veal or short
suggests Savino. ribs in a cherry
scented winter ale truly brings out deli- cious flavors. Additionally, we offer that same ale as a shooter to sample with the finished dish.”
“Our off-site catering division exhibits great imagination,” he continues. “Each event has its own custom menu. This car- ries over into our facility, so we can instill the individuality of off-premise catering on site at Drexelbrook.”
“Since 2008,” observes Savino, “we have noticed that small meeting and event planners are more willing to experiment
26 January February 2013
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