the historic Brandywine Valley, in Ocean City,NJ, inWilmington,DE and in Chester County,PA, to name a few.
One of the ways Drexelbrook incorpo- rates its cuisine as a main attraction for events is through a food-and-beverage pairing during the cocktail hour.Onmany occasions, Drexelbrook has paired but- lered hors d’oeuvres with a signature cocktail, local wine or microbrew. The combination of blackenedmini fish tacos with a Patron margarita served in a mini Patron bottle, or the pairing of sunflower and honey bread crostini with a blue cheese wedge and fig jam with a Pinot Noir are a couple of excellent choices. The detail in the food and the way it is served is evident in how the pairings are served - each hors d’oeuvre is presented on a unique serving tray that accents the colors of the food and beverage.
Domenick Savino, certified professional in catering and events (CPCE),is the chief executive officer
for Drexelbrook
Catering.The CPCE designation from the National Association of Catering and Events (NACE) is the catering and events industry’s most prestigious professional
certification.NACE is continuously devel- oping the certification to meet the needs of the industry and encourages the pro- fessional development of catering and events industry professionals through vol- untary participation in the program. Achievement of the CPCE demonstrates expertise in catering and events and is earned by taking a comprehensive exam that covers the core competencies of the industry.
In his experience, Savino said that colors, flavors and enticement of the senses through food aromas really impact the guests’ experience. He added that inter- active cooking stations are a great way to promote conversation,as well.
“Himalayan salt blocks are an interesting way to sear scallops, chicken, meat and vegetables,” he noted. “The flavors are enhanced by the natural salt in the block, and guests are curious to know how to cook on them. More importantly, they want to know where they can buy one.”
Off-site venues can be a perfect way to showcase food as the center of attention due to themany unique,“built-in”features, such as presentation cooking areas, cus-
32 January February 2015
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