an invitation to showcase amazing food prepared with love.“We work with only the finest ingredients and all our pastas are made from scratch. Attention to detail and staying true to our original roots are reasons Di Bruno Bros. stands out.”
Di Bruno’s upstairs café is available for events and meetings after 5:00 pm every day. The venue can seat up to 70 people or serve 100 for a cocktail party.
A 75-year-old catering company famous for its flaming wheels of Parmigiano, Di Bruno Bros. is a full-service caterer that delivers to businesses, homes or other selected meeting sites. According to Howe, Di Bruno creates their own kitchen wherever they go. “People gravi- tate to our action stations where they can watch chefs prepare various dishes. They like the theater of it.”
She suggests that meeting and event guests also prefer smaller bites. “It’s diffi- cult to manage a drink and one or more plates at a party or business meeting. Our family-style dinners, of course, have larger plates.”
Regardless of portion size, Di Bruno
Bros.is extolled by planners for its exqui- site tasting food. As trends come and go, chicken parmesan, eggplant Lombardi, butternut squash soup and incompara- ble cheese boards remain among top selections.
“Bacon-wrapped scallops and candied green tomato mostardo are other hits,” says Howe. “Sometimes what is old is newand fondue is a strong favorite once again. In fact, our executive chef James Liuzza recently won an award at a fon- due competition.”
When you’re ready to put food on the agenda and highlight these trends and other food favorites on your meeting or event menus, call one or more of the restaurants and caterers in this story to help. Everyone at the meeting will be pleased and is sure to remember it as a positive and rewarding experience.
Susan Shiber is a professional wordmonger and
public relations specialist,who writes and dines in Pottstown,PA.
PAPR3101@aol.com
Mid-Atlantic EVENTS Magazine 19
Last October, Davio’s opened in King of Prussia, PA. Since then, the highly praised Philadelphia restaurant has quickly gained a must-go reputa- tion in the suburbs, as well.
“I thought everybody had made their plans and Davio’s in King of Prussia would have a quiet holiday season,” says Lee Leung-Cioca, sales manager for the restaurant. “Boy was I wrong! We immediately booked corporate parties, luncheons and dinners. On weekends, events are held that include spouses.”
“We have the best beef in town,” she adds. “Our supplier is Brandt, a purveyor that sells to only a select few restaurants on the East Coast. It is 100 percent all natural prime wet-aged steak and it is hormone- and antibiotic-free.”
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