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Delectable offerings presented by the farmer’s daughter at Normandy Farm Hotel and Conference Center in Blue Bell, PA


looking to offer some interesting and popular dishes at their next event that are sure to impress.


“Our Garces Trading Company Hand- made Mozzarella Action Station is a crowd pleaser! This chef attended sta- tion is interactive, and guests are intrigued by the pulling technique used to create the savory mozzarella dish,” notes Forcina. “Guests top their dish with basil pesto, prosciutto, heirloom toma- toes, whipped ricotta, extra virgin olive oil, and Maldon sea salt.”


Amy Howe Di Bruno Bros. Catering and Events


Remember when planning an event to consider the guests that you have coming. Are they more adventur- ous? Do they care more about liba- tions then the main course? Will they not be satisfied without a table full of our gourmet sweets? No two events are the same, so don’t consid- er the same menu for each and every occasion or each and every group of guests.


50 May z June 2017


When it comes to “foodies,” they set plen- ty of trends of their own.


“First, this group is social and loves shar- ing their culinary experiences via social media platforms,” observes Forcina. “Secondly, foodies these days are well traveled and have a high level of interest in eating authentic foods from different cultures. Our guests appreciate knowing they are eating the finest in quality ingre- dients when dining with Garces, whether it is Wagyu beef, Scuna Bay salmon or Griggstown organic chicken in our restaurants or at our events.”


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