Farm-to-table event with decor, settings and arrangements by A to Z Party Rental
jumbo shrimp) and Granchio E Ravanello (jumbo lump crab, radish, celery, dill and grated ginger).
Gran Caffe L’Aquila also offers pasta tastings, such as homemade Gnocchi created with potato and ricotta, taleggio cream and wild mushrooms. The Pappardelle Al Ragu Aquilano features wide ribbon pasta, slow-cooked pork, veal, lamb and chicken (pulled off the bone). The Pollo Al Mattone is a half chicken roasted under a terracotta brick with Rosemary potatoes. With an entrée for every taste bud, the restau- rant offers soups, salads, paninis and much more.
Robert Ryan has created it all when it comes to ethnic backgrounds. From Indian and Ethiopian to Vietnamese and Ecuadorean - the chef has tailored the menu. Farm-to-table is another option that’s customized depending on the time of year. Everything can be made with fresh, locally-sourced ingre- dients. A favorite is Salazar’s farm-to- table cheese display complete with jel- lies and jams made with local fruits, berries and fresh honeycomb.
When clients request specific foods, the staff ensures that they get exactly what they want. “We consult chefs that spe- cialize in the cuisine you’re looking for and serve you an authentic experience, including the taste and presentation” said Durinzi. “Every meal is delicious, from the first plate to the last - even if you have 200 or more guests.”
Robert Ryan Catering is a full-service company that does it all, including event planning, rental coordination, a “day-of” coordinator to run the event, friendly and knowledgeable wait staff, mixologists and chefs.
“We set up, serve and clean up,” said Durinzi. “Basically, you bring the guests, and we do all the rest.”
Gran Caffe L’Aquila in Philadelphia, PA was named one of the “Best New Restaurants
in Philadelphia” in
Philadelphia Style magazine in 2015. The weekly tasting menu offers guests a tour of a different city in Italy each
52 November December 2016
week, from Trentino and Paestum to Bologna and Asti. The chefs will take guests on a 52-city tour of the country, preparing dishes that reflect the old- world style of cooking.
The restaurant serves many corporate groups on a continuous basis most nights of the week, including executive dinners with 15 attendees, regional wine dinners of 10 to 100 individuals and the Aperitivo Italian Happy Hour for 15 to 100 guests.
The first floor of the bi-level restaurant opens for early risers to take advantage of its coffee and pastries. For a season- al favorite, the restaurant whips up a pumpkin spice cappuccino that looks as good as it tastes.
A bar without seats, which is fashioned after the Italian-style bars, is stocked with 20 wines by the glass - one for every region of Italy. The gelato is an experience in itself and made in-house, including alcohol-infused selections that consist of from five- to ten-percent alcohol.
Attendees will enjoy sampling the fare, such as Salame Al Finochietto, an arti- san fennel seed salami and the Italian Cheese Board served with fig mar- malade, grapes and crostini. The menu features assorted Bruschette and gelato pairings, as well as the Chilled Seafood Bar with choices of Vongole (Chesapeake clams on the half shell), Ostriche (oysters), Gamberi (chilled
The team at Gran Caffe L’Aquila, with imagination and meticulous planning, has designed one-of-a-kind, customized group lunch and dinner menus that expertly match food with wine.
Guests will walk into an Italian experi- ence at Gran Caffe L’Aquila, where they can “take a tour of Italy” with the authen- tic Italian happy hour party, casual group dining and formal, themed wine dinners orchestrated by Italian culinary director and Wine Spectator award-win- ner, Riccardo Longo. Events conclude with a tasting of artisanal gelato con- cocted by Gelato Champion Stefano Biasini and the award-winning house- roasted coffee prepared by Michele Morelli.
Unique Food and Beverage
Concepts for Groups, Meetings and Events
After spending several hours in meet- ings, attendees look forward to a break that includes specially prepared foods. There’s no shortage of imagination when it comes to chefs whipping up creative dishes, and it’s always a treat to see and taste the artful selections. Often, a unique combination of ingredi- ents, an ethnic flair or a new twist on an old favorite become a popular addition to the menu.
Normandy Farm Hotel and Conference Center in Blue Bell, PA is a turn-of-the- century estate located in the western
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