sions with my guests when they visit our restaurants,” exclaims the entrepreneur- ial chef, Jose Garces. “With Garces Events, I can bring that food and geniali- ty to their site.”


“Garces Events is attractive to meeting planners,” adds Moore, “because, at the end of the meeting, they want partici- pants to rave about the food. We offer cuisine from multiple restaurants, and that is stimulating. Cocktail hour may feature a hand-pulledmozzarella station, complete with toppings that guests choose. In lieu of sushi, ceviche stations serve jumbo shrimp cocktail shooters, oysters or salmon in small shot glasses.”


“Some other favorites are carnitas and mahi tacos and jumbo lump crab, camarones, cotija cheese and salsa Mexican accompanied by Garces’ signa- ture guacamole,” she continues. “For dinner, more formal entrees are often selected, such as lamb chops or roasted suckling pig from Amada. Our catering revolves around each event.”


It’s not surprising that attendance is phe- nomenal when Garces is the caterer. Just a few other dishes this writer would love to sample are vichyssoise shooters, smoked salmon canapes, Maine lobster BLTs, lamb loin brochette, miniature veggie croquet monsieur, and anything from Garces Trading Company antipasti, Village Whiskey sliders or Tinto tapas stations. And these are only the hors d’oeuvres.


Main course temptations include organ- ic black pearl salmon, Kobe beef a la plancha, grass-fed beef tenderloin, and Applewood smoked free range turkey breast with cranberry chili relish. Sides, soups and salads are equally wonderful.


As partner and general manager of Maggiano’s Little Italy in King of Prussia, PA, Steve Olson aspires to always serve cravable food.


A chef by trade, he knows what people like and how to appeal to meeting plan- ners’ goals. “Maggiano’s is a destination


Mid-Atlantic EVENTS Magazine 11


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