“I know the questions that should be asked and what to consider as they plan,” she adds, “which is important.”
Another important factor is,of course, the
food.Lambertville Station’s kitchen caters all meetings, so there is never any doubt about quality. Having dinner in a charm- ing 1860s train station is a special treat,as well. Depending on size, groupsmay hold a reception in the wine cellar and then go to a private dining room for their meal.
“We offer a wide variety of choices,”points out Coles. “Guests tell us the food and our conference staff are exceptional. Lambertville Station chefs are very knowl- edgeable and offer both vegetarian and gluten-free alternatives. In the summer, they pick fresh herbs from our garden.”
Gluten-free meals may be grilled shrimp and pear salad; house-smoked salmon with mixed greens, cherry tomatoes,
cucumber, red onion and capers; grilled chicken salad; sirloin and wedge with house Wisconsin buttermilk bleu cheese dressing. Conference guests may choose from Continental or Executive Breakfast Buffets,and add enhancements.A confer- ence hot lunch buffet features classic,bar- becue, Asian, healthy choice, Italian or Mexican menus.
A group lunch includes an appetizer, soup, mixed greens, a choice of entree and dessert. Entree examples are: Mediterranean pasta; baked crab cake; grilled shrimp salad; chicken moscato; maple-mustard salmon; and top sirloin. Breaks are highlighted by theme choices, such as: a gourmet cheese display; English Tea Time; Chocolate Madness; Ball Park Hot Philly Pretzels,Popcorn and Peanuts; Southwestern; or Fitness.
Lambertville Station also is a popular venue for pharmaceutical events and
conferences. Coles says there are hun- dreds of business luncheons held here each year alongwithmany special events. In the summer, it isn’t unusual to have four weddings each weekend. Currently, about 100 people can be accommodated for conferences on site. “When our Riverside Ballroom renovation is com- plete, we will welcome up to 175 atten- dees.” There also will be a hospitality suite and an outdoor cocktail venue. “The picturesque views and food,naturally,will be just as delicious.”
Another site renowned for breathtaking postcard vistas and consummately spec- tacular food is the Moshulu. The square- rigged sailing ship is the world’s oldest and largest vessel of its kind. This leg- endary lore is a mighty enticement for meeting planners, but it’s the good food that keeps bringing groups back.
Moshulu general manager JakeWade and executive chef Anthony Bonett took time from their chock-a-block calendars to share the landmark’s charm and about some exciting events held here last year.
“With us, one thing stands out,” stresses Bonett.“We don’t offer cookie cutter ban- quet packages.Our menus are tailored to themes, needs and goals for both small and large groups.Diane (Meglino,director of sales) says: ‘I have a group and they want a beer theme or a chocolate theme.’ I have yet to say ‘no,we can’t do this.’”
“We say yes to groups as large as 1,400 to 2,000,”addsWade. “Planners like to utilize our
indoor and outdoor settings.
Compared to convention centers or hotels,Moshulu also is tops in presenting multicultural menus,which is attractive to a wide number of businesses and other organizations,as well.”
One of those organizations is the world’s leading manufacturer of high quality chocolate. Bonett incorporated the com- pany’s product into a Wild Mushroom Risotto Cake with sauteed broccoli,white chocolate,capers and raisins. The custom menu also included a choice of Ahi tuna, dry aged NewYork strip steak,or pasta pri- mavera. A chocolate tasting dessert capped off the meal.
32 January February 2014
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