“A CulinaryWork of Art”was the theme for a Philadelphia Flower Show event featur- ing cuisines of Europe, Asia and the United States. Bonett’s creativity blos- somed as he designed Cezanne, Aix en Provence, a roasted codfish with tomato, white beans, green olives and thyme entree. Michelangelo, Florence paired spinach gnocchi with mushroom, braised chicken, Swiss chard and tomato cream. Georgia O Keefe was Idaho trout topped with caramelized onions and accompa- nied by German potato salad and a veg- etable. Van Gogh was represented by a roasted chicken breast filled with Gouda and ham stuffing and then covered with smoked lager sauce.
When Franklin Institute booked Moshulu for a student group tour as part of its One Day in Pompeii exhibition, which is run- ning now through April 27, 2014, Bonett took Italy to heart with an innovative menu. Guests began their meal with Caesar salad and had a choice of second course entree, including: a herb crusted chicken parmesan with fresh mozzarella, roasted tomatoes and basil; penne pasta in roasted garlic cream sauce topped with shredded parmesan cheese; rigatoni and meatballs; or baked eggplant parmesan with shaved locatelli cheese, tomato basil sauce served with a side of pasta.
At Moshulu, the menu is the medium and Bonett is the artist. It’s no surprise that this restaurant has received a prestigious Four Diamond rating fromAAA.
According to the latest statistics, only 4.8 percent of the 31,000 restaurants reviewed by AAA received this honor. Hundreds of meeting and event planners concur with the evaluation.
As 2014 unfolds and plans are in the works, consider a restaurant for some of this year’s important meetings and events.
You canmeasure success by the happy faces and satisfied palates of attendants.
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 33
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