A tip from Hutchinson for making holiday parties more memorable is to not forget to use the resources that are available to you, including the staff of the host site. “The biggest piece of advice I can give is to take suggestions from your catering manager. So many clients feel the pressure this time of year of being the ONE in charge of the holiday party and trying to make everyone happy. Your cateringmanager will have the best suggestions on what to order, how to time the courses and entertainment, and what décor to add to the space.”
Hutchinson also suggests taking chances and picking items you might not normally pick. “Don’t just pick the safe things off the regular menu because you think everyone will like it. Holiday parties are the perfect time to pick some decadent items that you would not normally order, and your cater- ing manager knows the food and beverage the best. They are invested in making sure you look good to your coworkers, and will be sure to suggest some favorites with a good mix of the new items the chef is fea- turing this season. Lean on him or her to help make your job easier.”
For the 2015 holiday season, Hutchinson talks about some new options available for events at Maggiano’s Little Italy. “This year, we are offering an enhancement menu for banquets and catering that will include items such as lobster risotto bites, candied bacon bruschetta, and chocolate crème brulee. Our bar offerings in banquets also will including a martini package upgrade, featuring Grey Goose vodka,with flavored martinis for new guests to try.”
Amy Gorman, manager, promotions and events for Di Bruno Bros. Catering and Events, says that Di Bruno Bros. can offer planners and their event guests a range of options for their holiday parties.
“Di Bruno
Bros.Catering and Events brings the same warmth and culinary delight from our shops, to your event,” says Gorman. “We strive for all of our guests to be wide-eyed with excitement! We 'wow' people with our culinary experiences -
Mid-Atlantic EVENTS Magazine 27
“In the last few years, interactive parties have become more popular for the holidays, and I see that trend continuing for this season.”
Victoria Hutchinson
banquet and delivery sales manager Maggiano’s Cherry Hill, NJ
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