Olive and bread tray served by La Prima Catering for an event
La Prima Catering, serving Greater Philadelphia, PA, the Washington, DC Metro area, Maryland and Virginia, executes fantastic events, big and small all while keeping the environment in mind.
“As the highest-rated green food service establishment on the East Coast, our catering teams work hard to uphold company environ- mental standards and strive to continuously improve our sustain- ability efforts,” says Bella Olguin, marketing and communications manager for La Prima. “Through certification with the Green Restaurant Association, all La Prima Catering kitchens undergo environmental improvements each year.”
La Prima Catering offers a wide range of catering options and they are happy to help planners find the perfect fit for their next event.
Gabrielle Wallace La Prima Catering
The main thing that caterers need to focus on with a client is get them to give you their budget. That is the first thing, you need - a realistic budget with food, staff, linens, etc. all inclusive. If they are realistic, you can help point them toward a venue that includes chairs and tables and then put the rest all into the food.
46 May z June 2017
“From weddings to corporate receptions, our chefs and event man- agers provide sophisticated, eco-elegant cuisine and innovative planning services…throughout the region,” says Olguin. “Using sus- tainable farming practices, we cultivate and harvest fresh tomatoes, basil, Swiss chard, braising greens, watermelon, oregano, thyme, parsley, mint and other herbs from our urban gardens and partner farms. During the growing season these ingredients are used in all our kitchens. Our farming partners help to turn dreams into farm- to-table feasts.”
La Prima Catering has affiliations with over 60 regional venues in the metro areas that they serve. “From museums and libraries to his- toric homes and sites with fantastic views, we work with a variety of unique event spaces. La Prima Catering is currently in our 30th year of service.”
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 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84
