decide on a cheese table, the display extends beyond normal to small local farm products paired with breads from area bakers. When we do tastings, I walk around, discuss the food and give lots of hints and secrets. It’s not like school when you have to remember the lesson, but tips that will come to mind when people are in their own kitchens, such as waiting until water boils in a stainless steel pot before adding salt.”
“But, you know what? At the end of the day, the most important part of any event is taste. Lacroix.
Taste is everything,” stresses
Taste, indeed, was everything at Brûlée- catered Borrowers Ball at the Philadelphia Free Library last year. The menu opened with tapas, artisan and flat breads and sea- sonal baby vegetables served with oils, dips and spreads. Entrée choices were a fish course of striped bass with wilted greens and butternut squash with crispy chicken skin garnish or pan-seared dou- ble lamb chop served with parsnip gratin, fava beans and truffle essence.
With that - this little play is about to close, and its stars are off to simmer, broil, bake and stew until the next per- formance.
As these stars exit the stage, DeMarzo recaps the show’s plot, “Everyone loves food, it makes people happy. We need to make time to enjoy and share our meals, and rejoice over fun and interesting items. Take an hour or more out of your busy day and love food the way we do.”
Susan Shiber is a professional wordmonger and public relations specialist, who writes and savors wonderful food in Skippack, PA.
PAPR3101@verizon.net
Mid-Atlantic EVENTS Magazine 31
Extraordinary Meetings & Special Events The Franklin Institute
For information please contact the
Facility Sales Department at 215.448.1165 or visit our website at
www.fi.edu/tfi/info/rentals
222 North 20th Street Philadelphia, PA 19103 215.448.1165
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