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ine CEOs and top management gathering around a table making truffles?”


Another DeLosso hit is preparing a whole pig in a La Caja Chinese roasting box. First introduced by Chinese railroad workers in Cuba, the unique cooker resembles a giant Dutch oven that is heated by char- coal fire. The chef soaks the pig in brine for two days and dries it before roasting. The result is a perfectly finished roast in just four hours.


Last fall, The Garces Family Foundation hosted a fundraiser that brought 20 of the best chefs in Philadelphia together for an astounding feast. DeLosso shares the parade of peerless food that was savored by all.


For the first course, Garces prepared a Wagyu hot pot featuring Kobe beef, mat- sutake mushrooms, poached egg and black truffle consommé. Chefs Marc Vetri and Jeff Michaud stepped up for course two with stuffed squid ink paccheri with ricotta, red chili flake and sepia ragu. For the third course, Chef Michael Solomonov outdid himself with halibut in brik accom- panied with artichoke, tomato and black harissa. Chef Pierre Calmels offered veni- son pithiviers as the fourth course, while a Chef Kevin Sbraga dessert of pineapple upside down cake, coconut sorbet, and pomegranate-thyme gelee completed the fantastic meal.


In summer and autumn, planners who put food on their priority lists can stage events at Bucks County-based Luna Farms, which is owned and operated by Chef Garces. The 40-acre sustainable land grows only organic food, and all menus are seasonal. “We’ll set up tents, hold pig roasts, plated dinners and more,” promises DeLosso. “Through partnerships with other farmers, we ensure that all meats, chicken and pro- duce selections are fresh and local. We look forward to giving an agricultural edge to 2013 events.”


Jan DeMarzo, vice president of catering for Brûlée Catering, and owner Chef Jean- Marie Lacroix, concur with DeLosso’s fer- vor. “This is the year of the food in my opinion,” notes DeMarzo. “Without a doubt, our clients have become very savvy about food. Instead of simple menu devel-


Mid-Atlantic EVENTS Magazine 29


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