“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.” Domenick Savino
Drexelbrook Catering and Corporate Event Center
opment discussions, our conversations now include information about the farms where the food is produced or the sus- tainability of the fish that is being served. Our clients have spent the past several years refining their wine knowledge and appreciation of fine varietals. Now they take pleasure in telling us about their wine preferences and they are proud of this newly honed expertise.”
DeMarzo points out that people are fixat- ed on food quality. “It’s refreshing,” she says, “to have a client recognize local farms or understand that the cheese is made fresh less than 30 minutes away. Our corporate clients have asked us how to incorporate their appreciation of superior food and we have come up with some cre- ative solutions.”
These current answers to Brûlée clients’ respect for food include: “Time to Share a Meal;” cooking demos; farm and shopping tours; and tableside tastings. After all, per- sonal interaction results when people sit at communal or chef’s tables. Family-style menus and personal attention from Chef Lacroix changes and warms meeting tones.
Cooking demos have similar effects. “This is a great way to show clients gratitude,” says DeMarzo. “Chef Lacroix loves to pre- pare food for our guests and teach them the best way to do the same at home. He chats about the process of growing, pick- ing and cooking the food they’re consum- ing. Meal shopping tours express appreci- ation for employees and clients in an orig- inal fashion. Specialty products, such as local cheese and produce, are easily accessible to our Philadelphia business, and Chester County offers a culinary adventure that clients love. We are pro- moting the tableside tastings rather than formal sit down dinners this year. How exciting to have a dim sum cart roll up to the group followed by hand-rolled sushi, followed by tray after tray of appetizers, which, again, encourage sharing a meal.”
Chef Lacroix derives significant joy from designing menus that are imaginative and fun. “We like to become friends with our clients,” he says. “Then they open up and everything is better. I adapt to a client’s style and then go a few steps further. If we
30 January February 2013
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