chose us. We offer the best package in combination with the best food.”
She adds that Philadelphia has a new menu to heighten the Maggiano’s experi- ence. In addition, they recently began rent- ing a food cart to present cuisine in a novel way. “We constantly try different approach- es to make an event or meeting unique.”
The food cart featured Italian-American street cuisine. Thismenu is one of themost frequently requested. Tiny meatballs include: chicken and pepper; lamb and gorgonzola; traditional; and veal and ricot- ta. Arancini,which are risotto balls of beet and farro, four-cheese, or mushroom and truffle, are small bite favorites.Dishes invit- ing sharing range from crab and shrimp to four-cheese to bolognese to spinach and artichoke fondutas.
Lightly battered fresh-fried veggie high- lights are artichoke or crispy zucchini, while a grilled assortment is served cold with dip choices.
Luscious desserts go from seasonal whole fruits to double chocolate fudge brownies to white chocolate macadamia nut cook- ies to pecan bars and beyond. Packages can be designed for any business or cor- porate occasion.
The next stop on the foodie-inspired meet- ing express is Lambertville Station Restaurant and Inn. April Coles, confer- ence director for Lambertville Station, spent a large chunk of her career as a meeting planner for corporations and asso- ciations.“I reachedmy current calling from an atypical path. Usually hotel event direc- tors become meeting planners. I took the opposite route,”she notes.
This twist gives Coles a much-respected edge when working with clients,especially those wearing many hats or just beginning in the industry. “After the economy dipped, a lot of organizations put administrative assistants in charge of meetings, so there are usually questions. Is it okay to have this many people for a full day? What compo- nents should be in meeting rooms? What should we serve for mid-morning breaks and afternoon breaks? What about conti- nental breakfast?”
Mid-Atlantic EVENTS Magazine 31
CindyMercado, banquet sales manager forMaggiano’s Philadelphia, works with planners to create ideal menus and atmos- pheres for sales events, banquets, reward celebrations or other meetings.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84