with new menu items as opposed to larg- er banquet organizers who tend to play on the more expected side of things.”
“There is something to be said for the con- cept of simple food done well,” he adds. “Seasonal menus are key to exceeding guest expectations. In these cold winter days, root vegetables, hearty soups, winter salads and warm desserts are relished by our guests. In short, each market segment is matched to a menu that precisely suits its budget and guest personality.”
Mouth watering and exquisitely appealing are synonymous with Moshulu, a Penn’s Landing landmark that has sailed the seas of Europe, Africa, Australia and South America. The imposing square rigger is prominently highlighted in Godfather II and Rocky movies. Today it shines on myr- iad best Philadelphia area restaurant lists.
Darcy Hill, director of sales for the restau- rant, values the recognition Moshulu con-
tinues to garner as a four-diamond restau- rant. A restaurant awarded with three bells by Philadelphia Inquirer’s discrimi- nating food critic Craig LaBan, who wrote: “The Moshulu offers a rare harmony of first-class food and service with stunning views and ambience.”
“There’s always something new and novel at Moshulu,” reflects Hill. “We make every- thing to order and can produce food for any theme, from Hawaiian to Indian. A recent group booked the entire ship; each level represented a different style of cui- sine. One was Mediterranean, another sushi and the third, Southwestern. A really standout headliner is that guests can order entrées the night of the party. We have wine menus, specialty menus, any- thing you can dream up menus. We definitely keep up with trends and our executive chef is current with the latest ideas. He tends to know what people want to eat.”
Anthony Bonett chimes in with details from a recent Sweet 16 party that he says can handily be duplicated for business meetings and banquets. “The kids had their own menu, while 25 parents dined at the chef’s table. Many of our made-in- house specialties were on the menu and they got very positive compliments.”
Guests began the evening with stationary hors d’oeuvres. The array included aged balsamic glazed foie gras on brioche with cranberry and spiced walnut mustard, hot smoked salmon on black bread with cucumber, radish and American caviar, house-made charcuterie and artisan cheeses. Praise echoed throughout the deck when an assorted sushi platter came out. Selections were: Moshulu Roll with spicy tuna, panko-crusted white tuna and seared pepper crusted tuna; lobster California Roll with Masago shrimp crunch, Unagi eel and avocado roll with orange Tobiko and Kobayaki sauces.
Mid-Atlantic EVENTS Magazine 27
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