meeting space, but also for the out- standing cuisine they serve.
Domenick Savino,CPCE,CEO and gen- eral manager of Drexelbrook Catering and Special Event Center,has observed changing tastes among meeting plan- ners over the course of the past decade. “We are seeing a trend back to comfort foods,” he reports. “Simple foods done well sometimes are more popular than fancy foods that guests may be unfa- miliar with. A decade ago, pasta sta- tions, scampi stir fry and fondue dip- ping stations were all the rage. Most food items move in cycles. Today, younger chefs are bringing back old favorites with their own twists.”
Drexelbrook is an accredited Gluten Free (GF) Kitchen.
It received this
accreditation through the National Foundation for Celiac Awareness, which is now known as Beyond Celiac.
“We have dedicated our company to serving safe, delicious and creative gluten free menu items for those of our guests who require or choose a GF diet,” stresses Savino. “One section of our kitchen is dedicated strictly to GF cooking and uses equipment free of wheat, barley and rye. Our storerooms and refrigerators are separated by items that contain Gluten on one side and GF on the other. We cater many events where all food items are Gluten free.”
Many planners choose Drexelbrook because each of their menus can be customized to attendees’ preferences, from ethnic selections to special dietary requirements.Working with the facility’s sales, culinary and operations teams’ input, food experiences are cre- ated that are well thought out, tasty, visually appealing and that can be served quickly.
Popular choices for events, according to Savino, continue to be pork, petite tenderloin and shrimp finished on Himalayan salt
block.The seafood raw bar is another plum
pick.Lunch buffets highlighted by an interactive soup and
14 January February 2017
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